Tom helps clear up a new myth going around that if a balsamic vinegar includes any ingredient other than grape must, then it is not a "real" balsamic. That, of course, is false and hopefully this video helps explain why.
There are over a dozen main defects found in Olive Oils that can disqualify it from being Extra Virgin. In this video, Tom explains the two most common defects (Rancid and Fusty) and some tricks on how to find them.
One of the most common questions asked by customers is "Are Your Olive Oils First Press Cold Press?". Those terms were just highlighted as marketing propaganda and we explain why ALL true Extra Virgin Olive Oil are First Press Cold Press.
Everyone goes wild when they see an Unfiltered Extra Virgin Olive Oil on the shelf at their local store. That is great and they should, however, we at Kensington Food Company explains there is one important thing you should know before you open the bottle.
Many customer have been asking how we acheive such a high density (thickness) in our Bulk Thick "Spesso" Balsamic without adding any Artificial Additives and Thickening Agents. In this short video, Tom explains our special and unique process.
Tom, the in-house Olive Oil Sommelier from Kensington Food Company performs a Sensory Test and Score Sheet on an Organic Extra Virgin Olive Oil from Italy. This video gives you some insight into how Olive Oil Professional test and analyze their Olive Oil on a daily basis.
Have you ever seen an Olive Oil that says "Monocultivar" and wonder exactly what that means? Well, Tom explains that very thing in this video. EnjoY!
Quick description of how our amazing private label program works here at Kensington Food Company.
Short video explaining how our turnkey olive oil and balsamic tasting room program works here at Kensington Food Company.