Olive the Good Things Oil & Vinegar Ltd.

09/23/2026

Light is killing your oil.

☀️ Light = Trouble

Store your olive oil somewhere cool and dark.

Ok, this one is a biggie.

Where you keep your olive oil matters.

Light is one of the biggest enemies of olive oil quality because exposure to light can accelerate degradation.

And the research highlighted in our seminar was pretty eye-opening.

A 2026 study cited in the presentation found that light exposure accounted for 93.8% of the phenol degradation observed during storage.

Even more striking, EVOOs stared under light lost approximately 80% of their phenols over 48 weeks in that study.

Oils stored in darkness maintained qualifying phenolic levels throughout the study period.

So what does that mean for your kitchen?

Maybe don’t keep your best olive oil sitting beside the sunny kitchen window. ☀️

A cool, dark place is your oil’s happy place.

And that big beautiful bottle sitting on the counter?

It might look pretty…

…but your olive oil would rather be in the dark.

09/23/2026

We know, we know… it’s looking pretty crazy out in front of Olive the Good Things these days! 😅

But WE’RE STILL OPEN! 🫒💚

Things may look a little frenzied out front right now, with our front overhang and business signs removed, not to mention all that lovely yellow fencing. 😬 As they dig up the far side of the lot to prep for the new addition as well as re-work the sidewalk area to make room for MORE PARKING, things are definitely looking a little chaotic — and we realize that can make finding a parking spot a bit tricky.

So, just a reminder that there is additional parking on the far side of the building by Subway, as well as across the street in the Princess Auto and Carl’s Jr. parking lots.

We know construction isn’t always pretty (and this stage is definitely not winning any beauty contests!), but we’re excited about the end result and a little more parking for everyone. 🙌

Thank you so much for your patience as we navigate this project together. Most importantly, thank you for continuing to come through the construction chaos, support our little shop, and show us so much love. ❤️

We’re here. We’re open. And we can’t wait to see you! 🫒✨

09/22/2026

Congratulations to our first Olive Oil 101 draw winner, Cindy Heidt! You’ve won your choice of a 200 ml bottle of olive oil! Just contact the shop or come in to claim your prize!

09/18/2026

For those who’ve been patiently waiting.. our cashew cheese 🧀 is back in stock! All four flavours! Come get em while they last!!

09/16/2026

Olive Oil is a Fresh Food.

Not a pantry staple you buy once and forget about.

🫒 Fresh olives
⬇
⚙ Prompt processing
⬇
🌿 Fresh, vibrant oil

Freshness matters.

Here’s something that may surprise a lot of people:

Olive oil is a fresh food.

We tend to treat a bottle of olive oil like a pantry staple that can sit around indefinitely.

But olive oil doesn’t get better with age.

The quality of the olives, the time between harvest and processing, and the way the finished oil is stored — all matter.

Our recent seminar materials point to measurements such as free fatty acids, peroxide value and DAGs as indicators that can tell us something about the condition and freshness of an oil.

And then there’s the part you can experience yourself:

Fresh olive oil tastes alive.

It can be grassy, fruity, herbaceous, citrusy, peppery, or pleasantly bitter.

So the next time you open a bottle of olive oil, don’t just ask:

“Is it extra virgin?”

Ask:

“How fresh is it?”

That’s a much more interesting question.

GIVEAWAY #1 — FRESH IS A FEATURE

We’re giving away one 200mL bottle of olive oil of your choice from Olive the Good Things! 🫒

To enter:

1. ❤️ Like this post
2. 👋 Follow Olive the Good Things Oil & Vinegar
3. 💬 Tell us in the comments: What’s one thing you learned from this post?

Want an extra entry?
*Share this post to your Stories and tag us so we can see it!

Giveaway closes Sunday, September 20 at 8:00 PM.
🎉 Winner will be randomly drawn Monday, September 21 and contacted by DM.

Fresh is a feature. And now you know why.

Keep following along for the next lesson in Olive Oil 101 — we’re just getting started.

09/08/2026

To the customer who came in this morning (Tuesday, Sep 8th) and purchased the Ultra Premium White Balsamic for pickling golden beets, please contact the store before you use it as you should have received the A-Premium and not the Ultra-Premium.

Call now to connect with business.

09/08/2026

IS YOUR OLIVE OIL ACTUALLY FRESH?

The date you’re looking at might not tell you.

So… is your olive oil actually fresh?

This is one of the questions we get asked most —and there’s a surprisingly simple place to start.

Look for the harvest date.

A best-before date tells you when the producer recommends consuming the oil by. It doesn’t tell you when those olives were harvested or how old the oil actually is.

Olive oil is a fresh agricultural product. The journey from olive —> oil —> bottle matters.

And once you know what to look for, that little date becomes a whole lot more interesting.

Next up: what actually happens to olive oil as it gets older?

09/07/2026

09/01/2026

Olive Oil 101 - Not All Olive Oil is Created Equal

So what makes a really good olive oil... really good?

Freshness. Fruit quality. Chemistry. Care.

Let’s talk about it.

We talk about olive oil a LOT around here. And one of the biggest things we wish everyone knew is this:

“Olive oil” isn’t a single thing.

There can be enormous differences between oils depending on the quality of the olives, how quickly they’re processed after harvest, how the oil is handled and stored, and what the chemistry tells us about the finished oil.

Extra virgin olive oil is held to specific quality standards —but even within that category, there are differences in freshness, flavour, aroma and chemical characteristics.

That’s why we wanted to create Olive Oil 101.🫒

Over the next few posts, we’re going to take some of the things we’ve learned in our recent oilve oil seminar and break them down into little bite-sized pieces.

No chemistry degree required. 😉

We’ll talk freshness, light, cooking, harvest dates, polyphenols, tasting and a few olive oil myths that really need to be busted.

Consider this your invitation to learn a little more about what’s actually in that bottle.

And we’re going to make this series even more fun.

Because at the end of the day, olive oil isn’t just meant to be read about.
It’s meant to be tasted.🫒

And we’re going to give a few of you the chance to do exactly that.

Stay tuned... there’s a pretty delicious giveaway coming up.👀

08/27/2026

🫒 Something good is coming…

We've been working on something a little different, and we're pretty excited to finally share it with you.

**Olive Oil 101** is coming soon — a new series where we're going to take a closer look at the things we wish everyone knew about olive oil.

We'll talk freshness, harvest dates, storage, tasting, quality, a few common myths, and some of the science behind what's in that bottle.

And there may be a few little surprises along the way… 👀🫒

So if olive oil is something you love, cook with, or have ever wondered about…

Follow along. You won't want to miss this one.

Good oil. Good food. Good company.
That's the good stuff. ❤️