About Us


Olive-Me & Co. is an independently owned and operated company by Missy Haggarty, a member of the London Chamber Of Commerce, Rotary International , Better Business Bureau, London Executive Association (one of the oldest business networking groups in southwestern Ontario) and the California Olive Oil Council. Olive~Me strives to offer unique Extra-Virgin Olive Oils, Gourmet Olive Oils, Balsamic Vinegars, Tapenades and Beauty Products derived from Extra Virgin Olive Oils from all over the world.  Each of our lovely olive oils and balsamic vinegars are hand poured/bottled, hand labeled, fresh corked and foil sealed by us!!!! You will also notice a special seal of quality on our very select Extra Virgin Olive Oils certified by the California Olive Oil Council to ensure that our customers can purchase with 100% confidence that their product has been fully lab tested and sensory evaluated by the council andCOOCGeneric  it is 100% extra virgin. We also bring in select award winning olive oils from producers around the world.

We offer:

  • Wholesale bulk pricing for businesses, restaurants and wineries
  • Custom labeling/ bottling for events, wedding favours, corporate gifts etc.
  • Free Sampling

While living and travelling in Europe and other countries of the world, I was privileged to experience the many ways in which each culture works with its Extra-Virgin Olive Oils and Balsamic Vinegars. It has always left me with the desire to open my own tasting room in my own country. It is truly a cultural adventure to savor these flavored olive oils and vinegars in a setting such as this. It opens one up to an entire new world of flavours and aromas that make the possibility of blends and the combinations with food endless. With that in mind, I decided that a perfect location to begin with a “Tasting Room” would be where I live, in London, Ontario, a cosmopolitan city with fabulous gourmet restaurants and culinary schools. I have also taken the Master Of Milling Course at UC Davis in California to learn how to mill olive oil and sensory evaluate it for defects.

At Olive~Me & Co. we’re proud to be London’s first full scale olive oil and balsamic vinegar tasting room, the first and only tasting room of its kind in the province of Ontario. Come, let me take you to the countries of origin of the many  Olive Oils and Balsamic vinegars just simply by sampling them.

Olive~Me & Co. has a passion for all things olive, we bring the freshest available Extra Virgin Olive Oils and finest Balsamic Vinegars home so everyone can enjoy great international cuisine in their very own homes. Our tasting room is unique, we have maintained the tradition of the freshest oils and most aged vinegars by sourcing our oils and vinegars by using artisan producers of fine oils and vinegars and following the northern and southern hemisphere olive crush cycles. We source all of our olive oils ourselves directly with the actual producer, not third party or through third party vendors. This ensures our producers receive the most financial benefit for their product and ensures economic sustainability for themselves, their families and their business.

We continually strive to ensure the freshest oils and most aged balsamic vinegars are represented in our Tasting Room.

Experience! Experiment! Explore the infinite possibilities of combining our ultra-premium Extra Virgin Olive Oils and Balsamic Vinegars before even having purchased them. Let us take your favourite oils and vinegars and blend them into your own favourite blend. If you do not choose to be that adventurous then we can also offer you pre-bottled flavours that you can choose from.

Let us create your own special blend for your wedding, special event or corporate gift.

Come with me on a world tour of fine Extra-Virgin Olive Oils, Gourmet Olive Oils and Balsamic Vinegars that will tantalize your palate like never before. Let me bring a new perspective to your home-cooking, entertaining and special events.

Missy Haggarty
Owner & Importer,
Olive-Me & Co.


Olive Oil Chemistry Analysis and Lab Testing & Balsamic Vinegar FAQ’s

Extra Virgin Olive Oil decreases in flavour and health benefits over time. Fresh olive oil contains the most flavor and nutrients. Old, poorly made and improperly stored extra virgin olive oil yields fewer if any health benefits and undesirable flavor. Becoming intimately familiar with a particular extra virgin olive oil’s flavor characteristics and chemistry will help you in purchasing your olive oil.

Some key things to look for when purchasing olive oil:

Peroxide Value (PV)  

Peroxides are primary (intermediate) oxidation products that are typically formed during oil extraction, processing and storage. The iodine produced by the addition of potassium iodide (as a reducing agent) to the oxidized sample dissolved in a chloroform/acetic acid mixture is measured by titration. The iodine is titrated with standardized sodium thiosulfate to a starch endpoint.


Ultraviolet (UV)     

Conjugated dienes and trienes are indicators of initial and secondary products of oxidation.  The presence of refined oil would generally increase the values of K232, K268 and ΔK. Samples are dissolved in isooctane and UV absorbance are measured spectrophotometrically at 234 nm and 268 nm (see AOCS Ch 5-91 for detailed procedures).


Free Fatty Acids (FFA)   

Free fatty acids are formed due to breakdown of the triacylglycerides in olive oils; when fatty acids are “free” when they are not bound to other molecules. Free fatty acidity is used as a marker for the quality of oil (and fruit). The free fatty acids produced chemically or enzymatically in samples dissolved in ethanol are titrated with standardized sodium hydroxide to a phenolphthalein endpoint.


Pyropheophytins (PPP)  

Upon thermal degradation of olive oil, pigments structure chlorophyll break down to pheophytins and further to pyropheophytins.  The ratio of pyropheophytins to the total pheophytins is considered to be a useful indicator to distinguish fresh oils from oils that are refined, deordorized or aged. The minor constituents are separated by high performance liquid chromatography (HPLC) with UV detection at 410 nm.


Diacylglycerols (DAGs)

During the breakdown of triacylglycerides (glycerol moiety bound to three fatty acids), diacylglycerols (glycerol moiety bound to two fatty acids and one free fatty acid) isomers are formed.  Fresh extra virgin olive oil contains high level of 1,2-diacylglycerols isomers where olive oil from unhealthy fruits and refined olive oil have an elevated level of 1,3- diacylglycerols isomers. The ratio of 1,2- and 1,3-isomers is a useful marker for assessing oil freshness and refining. Gas chromatography (GC) is used to determine the diacylglycerol profiles. Miniaturized column chromatography on a silica gel column is used to separate the isomeric diacylglycerols as the more polar fraction from the major part of other lipids. The peak areas of 1,2- and 1,3-isomers are determined after silylation by gas chromatography.

Sterols and Triterpene Dialcohols in Oil by Gas Chromatography  

The method describes a procedure for determining the individual and total sterols and triterpene dialcohols content of olive oils and olive pomace oils. The oils are saponified with ethanolic potassium and the unsaponifiable matter is extracted with ether. The sterols and triterpene dialcohols fraction are separated from the unsaponifiable matter by silica gel chromatography. The fractions recovered from the silica gel are derivatized into trimethylsilyl ethers and analyzed by capillary column gas chromatography with a flame ionization detector.


Triacylglycerols (ECN 42) in Oil by HPLC 

Determination of the concentration of triacylglycerols (TAGs) with equivalent carbon number 42 (ECN42HPLC) in oil by reverse phase high performance liquid. The content of triacylglycerols with ECN 42 determined by HPLC analysis and the theoretical content of triacylglycerols with ECN 42 (calculated on the basis of GLC determination of fatty acid composition) correspond within a certain limit for genuine olive oils. A difference larger than the values adopted for each type of oil points out that the oil contains seed oils.

All of our lab tests of available for our consumer to review and are posted.


Balsamic Vinegar FAQ’s

Our supplier began their artisan vinegar company in 1889.  Surrounded by rural farmlands and a passion for the Earth’s bounty, the company continues under the watchful eye of the third generation.   Prepared using ancient traditional procedures, the process begins with careful selection of the Lambrusco and Trebbiano grapes.  They are ideal for the high sugar content required for production.  These grapes are pressed and the resulting juice called “must” is heated in copper cauldrons until the volume is reduced through evaporation to about 40% of the original weight.  The liquid is then decanted into wooden barrels (chestnut, oak, juniper and cherry) and left to age and transform into vinegar.  As time goes by, part of the liquid evaporates and part of the liquid is absorbed into the wood.  This is the moment called “rincalzo”which happens in the period of grape harvest.  The liquid is transferred into smaller barrels while the new “must” is added to “top off” the bigger barrel.  And so continues the process.


Is there sugar added to you balsamic?

No! The sweetness of our balsamic is due to the high amount of concentrated grape must in our product.


What type of barrels is the balsamic aged in?

Slovanian Oak


What makes your balsamic so thick?

Our special quality of grape must gives the finished goods a nice consistency. This balsamic is made for us and contains a minimum of 80% high quality must and wine vinegar that is aged.


How is the white balsamic made and how does it differ from the dark?

The product is produced in the same manner with the same ingredients as the dark balsamic. The difference is that for the white they chose the lightest batch of grape must that they have and then they filter the resultant product which lightens it further.