What is the shelf life of the cheeses/extracts/olives/olive oil/spices/vinegar? As long as our cheeses are kept properly refrigerated from 35° to 40° F, the harder varieties will last from 3 to 4 months and the softer kinds will be good up to 2 weeks. If stored in the freezer, 0°F and below, the hard cheeses will last up to 6 months and the softer cheeses, up to 4 months. All extracts, except Vanilla, have a shelf life of approximately 4 years. Vanilla has an unlimited shelf life. There has been much debate about the shelf life of good olive oil. Generally, it is agreed that it is past its best after 12 to 18 months. Olive oil can be kept over two years, longer than any edible oil. It should be stored in a cool place away from sunlight and heat. Olive Oil should be stored in a dark, closed space at room temperature. Storing the oil in the refrigerator can cause it to partially or completely solidify. However, it does not affect the quality of the oil. Olives are best kept in a sealed container. Neither of our jars or tubs of olives need to be refrigerated. As long as they are submerged in their brine and kept out of direct heat and sunlight, they will last up to 6 months at room temperature. However, olives marinated in ingredients other than brine need to be refrigerated after opening to prevent rancidity. If kept cold, they will last up to 3 months. The shelf life of properly stored spices and herbs is approximately 3-4 years for whole spices and seeds, 2-3 years for ground spices, 1-3 years for leafy herbs and 1-2 years for seasoning blends. Spices and herbs do not spoil, but they do lose their strength. Old seasonings however, will not flavor your meals the way they were intended. Vinegar should be clear and look clean, not cloudy. Vinegar sold commercially is pasteurized. Therefore an unopened container should last indefinitely if it is stored in a cool and dark place. Once opened however, vinegar should last about three months if tightly sealed. Any sediment that develops can be strained out. If mold develops, throw the vinegar away. What are the differences among the Greek cheeses? Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky fresh acidity. Feta was originally made with either ewe's milk or a mixture of ewe's and goat's milk, but today most feta is made with pasteurized milk and tastes of little besides salt. It has a fat content of 40 to 50%. Graviera is one of the most popular cheeses in Greece. This wheel-shaped cheese is made from the mixture of cow's, goat's and sheep's milk. Graviera has a sweet and fruity taste. The hard, cooked rind has a crisscross pattern derived from the cloth in which the cheese was drained. Pale yellow in color with a mild, buttery flavor and a springy kneaded texture, Kasseri is a versatile, multi-purpose cheese made from 80% sheep's milk with the reminder goat's milk. There is no rind but the white crust is smooth, creamy and springy. Quite salty and pungent, with a dry feel in the mouth, it has an underlying sweetness due to the sheep's milk. This hard, pale golden, yellow cheese has a tang flavor and a sharp aroma, reminiscent of Italian Pecorino Romano. Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes. The color varies from white to yellow, depending on the mixture of milk. The cheese ripens in two to three months and has a fat content of 40 to 55%. One of the most favorite Greek cheeses of various sizes and shapes, Manouri is made either from sheep's or goat's milk. This is a cheese without a rind. It is very smooth and has a fresh, milky, slightly citrus flavor. A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like a ball and is firm and pungent. How do I store spices? Our spices should be stored in airtight containers in a cool and dry place. They should be kept away from exposure to heat, moisture and direct sunlight. Therefore, you should avoid storing products in your kitchen near the stove, dishwasher, sink or window. Spices and herbs should not be stored in the freezer. What are the different grades of olive oils? Extra-Virgin Olive Oil is the top grade of olive oil with an extremely fine taste. It is derived from the first cold pressing of olives without refining. The olives are handpicked, cleaned with pure water and finally cold pressed. The color of the oil can range from pale champagne to green-gold - the deeper the color, the more intense the flavor. Extra-Virgin Olive Oil must have an acidity level no more than one per cent, in accordance to European Legislation. Some extra-virgin oils have acidity levels even lower than this. Olive Pomace Oil is a refined oil, which is removed from the olive pomace that is left behind on the olive press after most of the oil has been squeezed out. It is flavored with extra-virgin olive oil. This oil has an acidity of no more than 1.5 per cent. Pure Olive Oil has a good taste and its acidity level is no more than 1.5 per cent. It is a mixture of refined and virgin or extra-virgin oils. What are the common varieties of olives? The Alfonso is a large Chilean olive that is oblong in shape and is slightly sour. It has a distinctive purple color due to being cured in red wine. The Gaeta is a small, round, meaty olive that usually varies in color from violet-black to brown-gray. It is very pungent and strong flavored. Their flavor is reminiscent of the Kalamata. Greek Black Olives are the most common of the Greek table olive. They are round and have a fruity flavor. It is a medium sized olive with a tender flesh and a luminous, shiny black skin. Green Cracked Olives are of colossal size. They are “cracked” or slit to allow the marinade of spices and olive oil to further enhance their flavor. These olives are chewy with a grassy flavor, heavy with thyme. The Green Queen Olives are from southern Spain and are large and fleshy. They are usually pitted and stuffed with pimiento. They are of a gigantic size and are crunchy and sour. The Kalamata Olive is handpicked from the olive groves of the Peloponnese Region of Greece. They are almond-shaped and purple-black in color. It has a medium-soft flesh with a complex sweet-sour taste. The Kalamata is marinated in vinegar and olive oil. Manzanilla Olives are brine-cured, small to medium-size, green Spanish variety with crisp flesh and smoky flavor. They are often pitted and stuffed with pimiento or garlic. Moroccan Oil Cured Olives are sun-ripened and naturally cured. They have a wrinkled exterior and a strong, bitter flavor. Oil Cured olives are superb in salads or on an antipasto tray. The Nafplion is a medium sized olive that is firm in texture. They range in color from dark green to brown. This olive is often cracked to allow brine to penetrate. It has a meaty, crisp and slightly bitter flavor. The Sicilian-Style Olive, often called California Sicilian, is a large sized green olive often marinated in Italian herbs. It has a medium-firm flesh and tastes somewhat salty. What makes a food product kosher? The word kosher is an adaptation of the Hebrew word meaning “fit” or “proper.” It refers to foodstuffs that meet the dietary requirements of Jewish Law. It is a misconception that in order for food to be kosher, the Rabbi must bless it. There is no blessing which can make the food itself kosher or un-kosher. However, it is a set of biblical dietary guidelines followed by people of the Jewish faith, Moslems and other Christian groups. Kosher certification depends on two criteria: the source of the ingredients and the status of the production equipment. Interestingly enough, statistics show that the majority of kosher consumers are not Jewish. A large amount of the population believes that kosher foods are cleaner and healthier.