Teresa Bartel brought Janet Cody & Ray Morin to describe their “Olive Us” products & stores.  See http://oliveusoils.com/  Their extra virgin olive oils (EVOO) & vinegars come in a wide variety of flavours, all available for sampling “on tap” from stainless steel “fustis.”  Along with their creative “foodie” daughter, Ray & Janet recently attended a Napa Valley convention for EVOO suppliers, where they heard lectures about the chemistry & nutrients in oils, & were thrilled to watch olives being harvested & processed.  Time elapsed between picking & processing, plus the temperature of harvested olives, are critical to maintaining a high quality product, offering the best flavour, plus nutritional & health benefits well beyond that found in blended or mass-produced oils.  Highest quality oils come from the initial cold extraction; further extraction using heat & chemicals yield lower quality oils.  Better EVOOs may be used for cooking, even at higher temperatures.
 
Following their talk, Ray & Janet served us a blackberry on yogurt, with a flavoured oil & vinegar – delicious!