Swirl. Smell. Sip.

Acadiana's First Olive Oil Tasting Bar

Graze Acadiana has expanded into the fabulous world of olive oil. Bringing Lafayette, Louisiana, its first olive oil-tasting bar. The tasting bar features an array of ultra-premium extra virgin olive oils, fused and infused oils, and balsamic vinegars. Graze Oil has some of the freshest and highest-quality oils in the world. Sourced from all over the world during the best harvest times, these oils are something special.

The tasting bar offers customers a fun, delicious, and educational experience where they can leisurely sip and sample while learning about oil and vinegars. With around 40 fustis filled with different options, you will find so many ways to use, cook with, and create perfect pairings.

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Essential Guide

Olive Oil Basics

‘Extra virgin’ olive oil is high quality and governed by the most strict chemical and organoleptic standards. As a result, EVOO provides the most health benefits and is the most flavorful of the nine grades of olive oil.

The governance over olive oil quality define EVOO as having ‘excellent flavor and odor’ and a minor amount of defects.

Extra virgin olive oil also has a free fatty acid content expressed as oleic acid less than 0.8 grams per 100 grams, the lowest of any non-refined grade of olive oil. While 0.8 grams per 100 grams is the highest acceptable amount of free fatty acids in an extra virgin olive oil, many of the highest-quality EVOOs have a free fatty acid content closer to 0.3.

‘Extra virgin’ olive oil is high quality and governed by the most strict chemical and organoleptic standards. As a result, EVOO provides the most health benefits and is the most flavorful of the nine grades of olive oil.

The governance over olive oil quality define EVOO as having ‘excellent flavor and odor’ and a minor amount of defects.

Extra virgin olive oil also has a free fatty acid content expressed as oleic acid less than 0.8 grams per 100 grams, the lowest of any non-refined grade of olive oil. While 0.8 grams per 100 grams is the highest acceptable amount of free fatty acids in an extra virgin olive oil, many of the highest-quality EVOOs have a free fatty acid content closer to 0.3.

EVOO is extracted mechanically, without the use of heat or chemical solvents.

Farmers harvest their olives and immediately take the fruits to the mill where they are crushed into a paste. They’re then moved on to the malaxer where the paste is slowly stirred and the oil droplets accumulate. This is the stage at which olive oil begins to develop its characteristic aromas and flavors.

From the malaxer, the paste is brought to the centrifuge to separate the oil from the water and pomace – solid waste comprising stems and pits. Traditionally, this was done with a hydraulic press, (hence the term cold-pressed).
After the first centrifuging, many mills opt to centrifuge the leftover oil once more to remove the last of the water and pomace particles.
From here, the oil is poured out and is either taken to be filtered and/or stored in stainless steel tanks.

Provided the oil meets the aforementioned chemical and organoleptic standards, it is graded as ‘extra virgin.

what Is ultra Premium?

Ultra Premium (UP) is a new category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard was created to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the UP standard has strict requirements for both the end-product and the production process.  Numerous trade associations and government agencies have created absurdly low standards for olive oil production, creating confusion and misinformation in the market. Lack of enforcement and testing by these same agencies  has led to a marketplace dominated by inferior oils and rife with adulteration. 

In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements. Instead of placing an overemphasis on “Where” the olive oil is produced, the UP program focuses on the more important “When, What, and How”.  All UP certified oils have been tested by an independent lab with both a sensory and chemical analysis, to ensure they meet or exceed the verifiable standards of the program.  The UP program is intended to reward farmers for producing high quality oil and to promote Fair Trade practices 

Mindful Efforts

The Burn is good

There Are Many Health Benefits Associated With Olive Oil Including:

FAQs

Consumers should use Olive Oil within 14 months from crush/ harvest date. Olive Oil benefits and quality decreases with time. It’s important to remember olive oil is a perishable food–all bottled oil will go rancid eventually–but it is said when properly handled, sealed and stored in a cool dark place, olive oil will be ‘good’ for 18-24 months from the date it was harvested. If your bottle is older than two years, consider starting with a fresh one.

No – our Olive Oils are not filtered.
We pump our oils into large stainless steel tanks housed in our warehouse.  Gravity then causes particulates that were separated out with the oil during milling to sink to the bottom of the tank.This process is called “racking.”
The most noticeable difference between an unfiltered and a filtered oil is appearance. The unfiltered oil may look a bit cloudy, because of residual particles that weren’t removed through gravity in the settlement tank.

Time – Olive Oil benefits and quality decreases with time.                        Light – Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.                                                              Heat – The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavor to change.             
Oxygen – oxidation of the oil occurs, which causes off flavors in the olive oil and deteriorates the quality of the oil. 

Extra virgin olive oil is one of the best oils to cook with! EVOO is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. (410 degrees F)

Yes – Our EVOO’s and our Custom blend Oils are certified – Kosher [Pareve] Please see info tab for copy of Kosher certificate. 

Yes – All our Olive Oils are gluten free. Please see info tab for copy of Allergen statement. 

Yes – All our Olive Oils are dairy free.  Please see info tab for copy of Allergen statement. 

Yes – the butter flavor is derived from a plant based natural essential oil.  Proprietary blend of botanical herbs. 

Yes – the butter flavor is derived from a plant based natural essential oil. All our flavored oils are soy free and this is listed in our allergen statement. 

Our garlic olive oil, and several of our other oils such as the Tuscan Herb use essential oil of garlic which is distilled.

The base oil is always an Arbequina, as this variety is mild in bitterness and intensity. The base oil changes every 6 months just like our EVOO change. During the Northern Hemisphere harvest the base oil is a Portuguese Arbequina, when the harvest changes to the Southern Hemisphere the base oil changes to a Chilean Arbequina. The rotation is done usually when the bulk of the oils change hemispheres. 
Oct- Nov crush = Late January, early February. 
May- Jun crush = Late  August, early September.