Our Story
Who We are
Palmetto Olive Oil Co., is locally owned and operated by Sandy & Michael Burn. It reflects their love of good food and company of friends and family. Open since 2011, Palmetto Olive Oil Co. has expanded as Olive and Then Some, with olive oil stores in Spartanburg and Landrum.
Our Products
Palmetto Olive Oil Co features the largest, freshest selection of single varietal extra virgin olive oils and aged balsamic vinegars on tap. We are proud to work with Veronica Foods, which is a family owned company that works in close partnership with farmers in both hemispheres to deliver fresh, high quality products to our customers all year long. They personally source all of our products and never deal with middlemen.
Our Private Tastings
Need a new and creative venue for your next wine tasting, book club or social gathering? You and your guests will enjoy after-hours access for personal tours, private tastings, recipe ideas and our recommended pairings. Bring your favorite food and beverages to serve your guests. Contact us to arrange your special evening and delight your guests with a fun and unique experience in our store's cozy, olde-world atmosphere.
Our Gift Baskets
Our oils and vinegars make "tasteful" gifts for anyone on any occasion. Christmas, Valentine's Day, hostess gift, birthday, wedding, graduation - any type of congratulatory gift; just contact us to create a distinctive gift for the special person and/or occasion.
Why is Olive Oil so good for you?
Phenols (Healthy Antioxidants)
The higher the better. Extends the shelf life and determines the ‘style’ in terms of bitterness and pungency. Store bought EVOO may only have around 15-30 phenols.
Oleic Acids (Monounsaturated Fats)
In order for an oil to be called an extra virgin olive oil, the fatty acid profile should be comprised of at least 55% oleic acid. Our average oleic acid content is 77%!
DAGs (Diacylglycerols)
Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher, whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life.
An isoprenoid compound structurally similar to beta-carotene. A typical extra virgin olive oil has Squalene numbers of: 2000-9000 ppm. Olive Oil is considered one of the richest renewable sources of squalene…. Refined olive oil contains about 25% less.
Squalene
The lower the better. The IOC requires this number to be below 0.8 for an olive oil to be considered extra virgin grade. Our average is 0.18 and the lower the FFA the higher the smoke point. Fruit processed/crushed immediately, produces a lower FFA.
FFA (Free Fatty Acid)
This number should be equal to or less than 20. This is the primary measurement of the rancidity of an extra virgin olive oil. It is affected by procedures used in processing and storing of the oil. Peroxide is responsible for color and aroma changes as the oil oxidizes. Our average PV at time of crush is 3.2!
Peroxide Value
Chlorophyll degradation products in Olive Oil. Freshly crushed olive oil should have a PPP of close to zero. An oil with an extremely high PPP is a clear indication that “something” is wrong or amiss. Either the oil is severely aged, deodorized or has had continuous light exposure (clear packaging!)
PPP (Pyropheophytin A)
The concentration of natural A-Tocopherols in EVOO varies between 15-300 mg/kg, which represents 30% of the RDA per serving.
Alpha-Tocopherol (Vitamin E)
Replacing Butter with Olive Oil
CONVERSION GUIDE:
Butter To Olive Oil Conversion Chart
Many of our customers at Palmetto Olive Oil Co have asked us about using our extra virgin olive oils in place of butter for cooking and baking. Those seeking a diet lower in cholesterol, having less saturated fat or using only vegetarian ingredients will find substituting olive oil for butter is an easy and healthy alternative.
For frying and sautéing, our extra virgin olive oils can replace butter at a 1 to 1 ratio. In fact, with our fused and infused extra virgin olive oils, you will discover many new ways to introduce new flavors in your dishes. For example, have you ever tried Garlic Olive Oil or Roasted Cilantro & Onion Olive Oil in a stir fry or scrambled eggs? The next time you tear into a loaf of fresh bread try replacing the butter dish with a selection of extra virgin olive oils for a delicious dipping experience.
Baking with olive oil in place of butter has been around for centuries, especially in Mediterranean cooking. Given that measurements for baking are a bit more critical, we have provided you with this conversion chart to help with your substitutions.
Keep in mind, substituting olive oil for butter may not work for recipes that require the consistency of butter or shortening – like cake frosting that needs to hold up at room temperature. A brushing of olive oil can also be used instead of butter to prepare baking pans and cookie sheets before adding the batter or dough. When baking items with more delicate flavors, choose from our smoother, mellower olive oils (like our Vegan Butter Olive Oil) over the more peppery, pungent selections. However if you intentionally want to add some essence to your baking, the possibilities are endless. We recently kicked up the heat in a batch of cornbread by substituting the butter with our Chipotle Infused Olive Oil. Our Whole Fruit Blood Orange Olive Oil gave a lovely fruity essence to a recent batch of brownies we brought into the store over the weekend. Customers loved the subtle but noticeable hint of orange and took home a few bottles to try on their own.
Suggested Pairings
Pairing our premium extra virgin olive oil and our balsamic vinegars is an easy and healthy way to bring fresh, interesting, exotic flavors to your table. Listed below are some of the most popular pairing combinations at Palmetto Olive Oil! Pairings are listed first by Oils and then by Balsamics. We recommend using equal parts of oil and vinegar.
Baklouti Olive Oil
Golden Pineapple (White Balsamic)
Peach (White Balsamic)
Basil Olive Oil
Blackberry Ginger (Dark Balsamic)
Cara Cara Orange Vanilla (White Balsamic)
Fig (Dark Balsamic)
Gravenstein Apple (White Balsamic)
Lemongrass Mint (White Balsamic)
Sicilian Lemon (White Balsamic)
Neapolitan Herb (Dark Balsamic)
Strawberry (Dark Balsamic)
Tangerine (Dark Balsamic)
Blood Orange Olive Oil
Coconut (White Balsamic)
Honey Ginger (White Balsamic)
Lavender (Dark Balsamic)
Lemongrass Mint (White Balsamic)
Dark Chocolate (Dark Balsamic)
Fig (Dark Balsamic)
Golden Pineapple (White Balsamic)
Espresso (Dark Balsamic)
Maple (Dark Balsamic)
Pomegranate (Dark Balsamic)
Tangerine (Dark Balsamic)
Cranberry Pear (White Balsamic)
Chipotle Olive Oil
Dark Chocolate (Dark Balsamic)
Jalapeño (White Balsamic)
Serrano Honey (White Balsamic)
Cilantro & Roasted Onion Olive Oil
Espresso (Dark Balsamic)
Dill Olive Oil
Raspberry (Dark Balsamic)
Garlic Olive Oil
Fig (Dark Balsamic)
Jalapeño (White Balsamic)
Oregano (White Balsamic)
Sicilian Lemon (White Balsamic)
Traditional, 18-year Aged (Dark Balsamic)