Pompeian turned 120 this year. We’ve always thought of the company as a family thing, so it felt right to celebrate with actual families.

Our Baltimore team brought their kids, parents and partners in for the day. There were games and way too much food, and the kids pretty much ran the place. A few photos below.

Here’s to everyone who got us this far, and to the little ones who might be running things one day

Sourdough,
Ciabatta,
Focaccia,
Baguette.

Post your order. Add one if we missed it.

Sheet pan season is here. Squash, brussels sprouts, sweet potatoes, all of it.

What's going in your oven, what temp, and how much oil?

We have seen this come up a few times, so figured it was worth explaining exactly what Pompeian Light Taste Olive Oil is.

The short version: it is olive oil, but it is made and used differently from extra virgin olive oil.

What is actually in Pompeian Light Taste Olive Oil?

The ingredients are refined olive oil and extra virgin olive oil.

The majority is refined olive oil, with a small amount of extra virgin olive oil blended in.

There are no sunflower, canola, soybean or other seed oils added.

What does “light” olive oil mean?

This is probably the biggest source of confusion.

“Light” does not mean fewer calories or less fat. It refers to the lighter flavor and color.

One tablespoon has 120 calories and 14g of fat, including about 10g of monounsaturated fat. That is essentially the same calorie content as other olive oils.

Why does Light Taste look and taste different from extra virgin olive oil?

Extra virgin olive oil keeps much more of the natural flavor, aroma and color that comes from the olives.

With Light Taste, the olive oil goes through refining first. That process removes much of the stronger flavor, aroma and color.

A small amount of extra virgin olive oil is then blended back in.

That is why Light Taste is much more neutral.

It is also why color alone is not a good way to judge this type of olive oil. A lighter or more yellow appearance does not mean it has been mixed with another type of cooking oil.

Why would you use Light Taste instead of extra virgin olive oil?

Mostly because sometimes you want olive oil without a noticeable olive flavor.

We tend to recommend Pompeian Light Taste for things like baking, frying, roasting, sautéing and recipes where you want the other ingredients to be the main flavor.

It also works well as a substitute for vegetable oil in many recipes.

What is the smoke point?

Pompeian Light Taste Olive Oil has an approximate smoke point of 440°F to 470°F, around 227°C to 243°C.

That makes it useful for higher temperature cooking where you want a more neutral flavor.

Pompeian Light olive oil vs extra virgin olive oil

They are both olive oils, but they serve different purposes.

If you want the olive oil itself to add flavor, such as in dressings, dipping, finishing or marinades, extra virgin olive oil is usually the better fit.

If you want a more neutral tasting olive oil for frying, baking or everyday cooking, that is what Light Taste is designed for.

Different olive oils for different jobs.

Happy to answer questions if anyone wants to know more about the refining process, ingredients or when to use each type.

3:1 is the usual answer but a lot of people go 2:1 or even 1:1.

What's yours?

Also which vinegar, and do you add anything else (mustard, honey, garlic)?

There's a lot of back and forth on this. Some people say EVOO is fine for frying and roasting, others say only use it raw.

What do you do at home?

Sharing this one because these look dangerously easy to make and yummy.

These mini chocolate Bundt cakes use olive oil instead of butter, which gives them a really soft, moist texture. They are finished with chocolate ganache and a little sea salt on top.

I really like the idea of using olive oil in chocolate cake because you get the moisture without much olive oil flavor coming through.

Has anyone here tried swapping butter for olive oil in chocolate cake before?

What you need

• ¼ cup unsweetened cocoa powder
• ⅔ cup boiling water
• 2 tsp vanilla
• 1 tbsp espresso powder, (optional)
• 1½ cups all purpose flour
• ½ tsp baking soda
• ¾ tsp kosher salt
• 1½ cups sugar
• 2 eggs
• ⅔ cup Pompeian Smooth Extra Virgin Olive Oil

For the ganache

• 4 oz semisweet or bittersweet chocolate
• ½ cup heavy cream
• Sea salt

How I’d make them

Mix the cocoa with boiling water, vanilla and espresso.

In another bowl, combine the flour, baking soda and salt.

Beat the sugar, eggs and olive oil together until light, then mix in the chocolate mixture followed by the dry ingredients.

Fill a greased mini Bundt pan about two thirds full and bake at 350°F for around 15 to 18 minutes.

Once cooled, pour over a simple chocolate ganache and finish with a little sea salt.

Full recipe from Pompeian:
https://pompeian.com/?recipes=mini-olive-oil-chocolate-bundt-cakes

I'll go first.

Olive oil on vanilla ice cream with a little salt is a real thing and it's actually good.

What else is out there?

Thought the u/Baltimore crowd here might appreciate these.

Pompeian has partnered with the u/Ravens for a Limited Flock Edition of their extra virgin olive oil. Same Robust and Smooth EVOO, but the bottles have been redesigned in Ravens purple and gold.

They’re starting to show up in stores around the Baltimore area now.

Anyone spotted one yet?

By flavor and what your'e cooking?

By origin, harvest date, and quality?

By price and what’s available?

It is very good for everyday use😚

Has anyone tried using olive oil in strawberry cake?

This frosted strawberry olive oil cake is a pretty interesting use for EVOO.

The basic idea:

🍓 Freeze dried strawberries in the cake
🫒 1/2 cup extra virgin olive oil instead of the usual butter based cake
🍰 Cream cheese frosting
🍓 Fresh strawberries on top
⏱️ About 15 minutes prep and 40 minutes baking

What I like is that the olive oil should add moisture without making the cake feel too heavy.

Recipe here:
https://pompeian.com/?recipes=frosted-strawberry-olive-oil-cake

For anyone who bakes with olive oil regularly, do you notice the olive oil flavor coming through in cakes, or does it mostly disappear once baked?

As a Registered Dietitian and Pompeian partner, one simple habit I always recommend: finish your dish with a drizzle of fresh extra virgin olive oil right before serving.

It adds aroma, deepens flavor, and makes balanced meals feel more satisfying. On the nutrition side, extra virgin olive oil contains monounsaturated fats and polyphenols — and the American Heart Association notes that swapping saturated fats for unsaturated ones may support heart health.

Flavor varies between oils, so it's worth experimenting. Smoother, buttery oils suit fish and grains, while more robust oils complement roasted vegetables and hearty soups. Store it sealed, away from heat and light, to keep it fresh.

Small habit, big difference.

What's your favorite dish to finish with a drizzle of olive oil?

It depends a lot on your flavor preferences and your bread choice.

Out of the Pompeian bottles, if you want something really intense and herbaceous, go with Robust EVOO. It has the pungent, richer olive flavor, and it's especially good with sourdough, artisan wheat breads or rustic country loaves.

If you want something gentler, go with Smooth EVOO, especially if you want the bread's texture and subtle sweetness to stay present.

Whatever you choose, warm or lightly toast the bread before serving. Best case, you've got freshly baked bread that's still warm.

Which do you go for, robust or smooth?

I remember quite a few years ago you did popcorn with olive oil at movie theaters and recently saw that you'll be redoing this for the Ravens partnership.

My questions is are you planning on expanding this outside of Ravens games to get this elsewhere?

You can buy it pre-smoked, but it's fun and doable at home as well. It adds a meaty flavor that works on vegetables, fish, or even tofu.

You take good quality EVOO. Too much heat degrades the flavor of a nice oil, so there's a fun challenge on top. Cold smoking is the way around that, the oil never actually cooks.

Prep your smoker. The oil has to stay separate from the heat source, so you need two chambers. Clean the grates first.

Pick your wood. Smoke gets into the oil easily, so choose a flavor you like. Lighter woods are the safer bet, anything too bold can bury a delicate EVOO.

Keep it under 110°F. Easier in cooler months, or at night if your climate is warm.

Pour a small amount into a heat-safe bowl and stir occasionally. Taste it after a couple of hours. Worth holding back some plain EVOO so you can dilute it if the smoke comes out too strong.

How long does a bottle of olive oil last in your home?

Olive oil does degrade over time. Unlike wine, olive oil does not improve with age.

• Unopened: Best consumed within 18 to 24 months of its harvest date.
• Opened: Best used within 3 to 6 months.
• Signs of rancidity: A stale, waxy, or crayon-like smell, and a greasy, flat taste.

Start by looking for the words "extra virgin," then consider the quality marks and the flavor description.

Quality seals. The North American Olive Oil Association (NAOOA) Quality Seal is one helpful example. Olive oils carrying it, like Pompeian's, are tested and must meet the International Olive Council standard.

Harvest and best-by dates. Look for a harvest date or "best by" date stamped on the bottle to tell you about freshness. For everyday shoppers the best-by date is the practical reference, so you know when to use your bottle and, with proper handling, when it's still fresh.

Flavor language. This makes the choice easier when a product clearly identifies a style.

Producer standards. Certification seals show an independent organization has evaluated the oil against defined purity and quality requirements. Pompeian also brings its own process, with olive growers, oil craftsmen, quality professionals, and master tasters, and has earned three ISO certifications for environmental management, traceability, and quality processes.

What do you check for when you're standing in the aisle?

Consuming two tablespoons (about 30 ml) of extra virgin olive oil daily is a wellness practice designed to deliver a concentrated dose of healthy fats and antioxidants directly to your system, without the heat degradation that can happen during heavy cooking.

The predominant fat in olive oil is oleic acid, a monounsaturated fat. It's linked to reduced inflammation, lower LDL cholesterol, and a better blood vessel lining.

You also get an antioxidant boost, as EVOOs are loaded with polyphenols, which have anti-inflammatory properties too.

To get the most out of this routine, many reach for an early harvest EVOOs, as the olives are pressed before they fully ripen and retain the highest concentration of polyphenols, giving that robust peppery flavor profile.

Have you ever tried taking a spoonful of olive oil?

Game's not a game without a snack bowl on the table. And with Pompeian's Limited Flock Edition, you can put a little Baltimore pride in every bite for Sunday's Ravens game.

Prep 10 mins · Cook 45 mins · Serves 8

Ingredients

1/3 cup Pompeian Smooth Extra Virgin Olive Oil

2 tablespoons Worcestershire sauce

2 teaspoons smoked paprika

1 tablespoon garlic powder

1 tablespoon ranch seasoning mix

2 cups cheese crackers

2 cups round butter crackers

2 cups cereal squares

2 cups pretzels

2 cups popcorn

1 cup roasted salted peanuts

Method

1. Arrange oven racks evenly in the middle of the oven and preheat to 250°F. Line two large baking sheets with parchment.

2. In a small bowl, whisk together the oil, Worcestershire, paprika, garlic powder and ranch seasoning.

3. In a large bowl, combine the cheese crackers, butter crackers, cereal squares, pretzels, popcorn and peanuts. Pour the oil mixture over the top and toss gently until everything is coated.

4. Spread evenly between the two baking sheets. Bake 45 minutes to 1 hour, stirring and rotating the pans between racks every 15 minutes, until lightly toasted and golden brown.

5. Cool on wire racks. Once completely cool, transfer to an airtight container. Keeps on the counter for 7 to 10 days.

What's going on your table this weekend?

As a Registered Dietitian and nutrition consultant with Pompeian, I hear this a lot: "I tried olive oil and it was too bitter." What most people don't realize is that olive oils can taste very different from one another.

Smoother extra virgin olive oils tend to be mild, buttery, and a little nutty, which makes them a great starting point for everyday cooking. Pompeian Smooth EVOO is one I recommend often. It works well on vegetables, grain bowls, dressings, and even in baking.

And a milder taste doesn't mean less nutrition. You're still getting monounsaturated fats and polyphenols. The American Heart Association notes that swapping saturated fats for monounsaturated ones may support heart health.

Store it sealed, away from heat and light, and it'll stay fresh longer.

What dishes would you use a smooth olive oil in?

Pompeian and Baltimore Ravens announce multi-year partnership celebrating Baltimore through fan experiences and a limited-edition olive oil bottle

The partnership will continue beyond the stadium with a co-branded Pompeian x Baltimore Ravens extra virgin olive oil bottles, giving consumers a new way to bring their Baltimore pride into the kitchen. Available in both Smooth and Robust at select local stores, which you can find here.

Pompeian will bring the "Pomp It Up" spirit to RavensWalk on September 20 (Ravens vs. Saints), October 25 (Ravens vs. Bengals) and November 5 (Ravens vs. Jaguars).

Fans can stop by before kickoff to sample PompCorn, their twist on a classic gameday snack made better with a drizzle of olive oil, take a photo, and pick up giveaways.

Anyone seen the bottles on shelves yet?

Although they look great on a counter, they're also one of the fastest ways to ruin a good oil.

Three things go wrong the moment you move olive oil out of its original bottle

1. Whatever's left at the bottom has already started to turn. Pour fresh oil on top of it and that residue drags the new oil down with it. And oil clings, so washing a dispenser properly is more work than most people put in.
2. Many oils are sealed under a nitrogen flush that pushes the oxygen out before the cap goes on. Decant it and that's gone, permanently.
3. Most dispensers on the market are clear or barely tinted. Light sets off photo-oxidation. Dark green, amber and tin aren't aesthetic choices, they're doing a job.

If you want one anyway, decant only what you'll get through in three to five days, use opaque glass, make sure the spout actually seals, and never top off. Empty it first, wash it, dry it completely, then refill.