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The freshest and best single-sourced olive oils and balsamic vinegars in the world!
Avocado Smoothie

Makes 2 smoothies 

1 avocado, peeled and pitted
3⁄4 cup milk
2 tbsp local honey
2 tsp Ultra Premium Extra Virgin Olive Oil

The world’s finest Spanish olive oil is available once again. Anytime we can get the olive oil from Melgarejo or Oro Bailen farms, we know our discerning patrons will be pleased. Both olives produce an emerald green oil that is rich and viscous. This year’s Spanish Picual olive oil boasts a 276.6 parts per million antioxidant count. This number qualifies the oil as a “medium” in terms of pungency. Hojiblanca Ultra Premium olive oil is our most “robust” for the season. It heralds a hearty 406.8 ppm for its biophenol count.

UC Davis Olive Center has done numerous studies on the health benefits of fresh olive oil. They have reported that true extra virgin olive oils with at least a 161 ppm phenol count may drop diastolic blood pressure. We’re now seeing that the olive oil with 300 ppm and above drop both blood pressure and lowers cholesterol. You can Google olive oil and blood pressure for more information. It’s wonderful to know that Spanish olive oil and other oils at Big Horn Olive Oil Company are fresh and healthy too! When we find good food sources, we really can use it to supplement vitamins and nutrients. Your food should be medicine for your body!

It’s even better to know that all of our Ultra Premium extra virgin olive oils have traceable health benefits. For any olive oil to be considered as Ultra Premium oil, it must present at least a 139 ppm phenol count. So no matter which Big Horn olive oil you purchase, they each have live antioxidants that fight free radicals. When you learn that health begins at a cellular level, it really does matter what you feed your body. For this year’s Northern Hemisphere harvest, we highly recommend our world-renown Spanish olive oils. Pick up your bottle before the end of July.

The range in quality of olive oil and balsamic vinegar is broad and confusing. Do we want aged oil and vinegar? Or, should our extra virgin olive oil sit around? What is Balsamic Condimento? And, if balsamic vinegar is aged, what is its shelf life?

Here at Big Horn, we have all had the same questions. How do you know your olive oil is fresh? Is this the real deal? Can we tell the difference between our product and the stuff at the olive oil market? Sometimes it’s anyone’s guess if the aged balsamic vinegar they just bought is authentic. When food isn’t a part of your daily diet, you most likely don’t know much about it. This happens to be the case with olive oil and balsamic vinegar.

The Italian mafia has swindled Americans out of hundreds of billions of dollars through oil and vinegar corruption. And they get away with it because the consumer is ignorant. Once your palate is exposed to genuine aged balsamic vinegar, there is no going back. And you’ll probably notice the difference right away. That stuff you’re served in a restaurant can just be wine vinegar with a lot of caramel coloring. When you taste any of the top-notch balsamic vinegars in our tasting rooms, you’ll notice the difference right away.

When you’re spending good money on healthy foods, it doesn’t make sense to drown them in adulterated olive oil and balsamic vinegar. Adding unhealthy ingredients to our nutritious meals defeats the purpose. Part of pursuing better health is paying attention to ingredients. They can make or break your health-conscious meal planning. Stop by a tasting room to stock up on high-quality oils, vinegars and gourmet olives. We want to support your efforts to eat right and preserve good health.

½ lb. firm mushrooms, trimmed and thinly sliced
3 tbs. Big Horn Sicilian Lemon balsamic vinegar
2 cups fresh herb leaves, all coarsely chopped
1 cup spring mix
¼ cup Big Horn Ultra Premium Extra Virgin Olive Oil (UPEVOO)
Freshly ground pepper
1 ounce shaved Parmesan cheese

Toss the mushrooms with Big Horn Sicilian Lemon balsamic vinegar in a salad bowl. Add the herbs and Parmesan cheese. Add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, spring mix and Parmesan, and serve.

Suggestion for fresh herb leaves. Parsley, tarragon, chervil, dill, chives, wild arugula.