Extra Virgin Olive Oil


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Organic Arbosana EVOO

Mild Intensity

Crush Date: November 2017

Our Early Harvest Organic Certified California Arbosana is the most delicate extra virgin olive oil in our 2017 Northern Hemisphere collection and displays notes of Olive & Almond.  A pleasantly rich, well balanced oil with a creamy mouth feel.  High smoke point due to low FFA below.

Biophenols: 306.3                           FFA: 0.10

Oleic Acid: 73.3                            Peroxide: 7.0

DAGs: 94.6                                  PPP: < 1.2

Country of origin:  California


Fresh olives and gray background. Olives in bowl and spoon.

Arbequina EVOO

Medium Intensity

Crush Date: May 2017

Produced in early May, this early harvest Arbequina displays a creamy mouth feel and a nice pungent finish. Notes include savory Artichoke and fresh cut Grass. Lingering spiciness.

Polyphenols: 257  ppm                    FFA:  0.10

Oleic Acid: 72                                          Peroxide: 5.3

DAGs: 95.5                                          PPP: <1.0

Country of Origin:  Chile


Olive oil

Koroneiki EVOO

Medium Intensity

Crush Date: May 2017

This assertive Koroneiki displays peppery sensations and lingering notes of green banana peel, bitter herb & cut grass. Nice and bold.

Polyphenols: 284                  FFA: 0.10

Oleic Acid: 77.3                   Peroxide: 8.1

DAGs: 95.6                            PPP: <1.0

Country of Origin:  Chile


Olive pugliesi

Coratina EVOO

 Robust Intensity

Crush Date:  May 2017

This outstanding example of Coratina from Uruguay is intensely herbaceous and grassy with notes of Green Almond & Cinnamon. High in phenolic content, this beautiful oil displays complex Green Fruit characteristics and a nice Pepper finish. Bold and Tuscan in style. A favorite for the Olive Oil connoisseur.

Polyphenols: 390 ppm                      FFA: 0.20

Oleic Acid: 77.1                                  Peroxide: 4.0

DAGS: 93.8                                     PPP: <1.0

Country of Origin:  Uruguay


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Picual EVOO

Robust Intensity

Crush Date: May 2017

Produced by Boort Estate in Victoria, one of the World’s Largest Single Estate Olive Groves, this aromatic example of early harvest Picual displays complex flavors of Green Tomato and Stone Fruit. Very high in Monounsaturated Oleic!

Polyphenols: 352 ppm              FFA: 0.15

Oleic Acid: 80.2                   Peroxide: 4.8

DAGs: 97.0                             PPP: <0.2

Country of Origin: Austrailia


 Olive Oil Chemistry Definition Key

Oleic Acid:

 is a monounsaturated omega-9 fatty acid found in olive oil.  Olive oil is generally higher in oleic acid than other vegetable fats.  The range found in extra virgin olive oil is between 55-83%.  Extra virgin olive oil high in oleic acid has greater resistance to oxidation.

FFA:

Based on IOOC standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%).  A low FFA is desirable.  Free fatty acid speaks to the condition of the fruit at the time of crush.  The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush.

Peroxide Value:

Based on IOOC Standards the maximum peroxide value for extra virgin olive oil is 20.  A very low peroxide value is desirable.  Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell.  These reactions are accelerated by high temperature, light and oxygen exposure.

Polyphenol Count:

Polyphenols are a class of antioxidants found in a variety of foods.  Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrolsol impart intensity connected with pepper, bitterness and other desirable flavor characteristics.  Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil.  Phenols in olive oil decrease over time and when exposed to heat, oxygen and light.  Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.

DAGs:

Measures the proportion of two forms of diacylglycerol: 1,2 and 1,3.  In oil freshly made from sound olives of good quality, the prevalent form of DAG is the 1,2 form where the fatty acids are bonded to a glycerol molecule in the 1 and 2 positions.  The bond on the 2 position is weak and easily broken, leading to the migration of that 2 position fatty acid to the 3 position.  This results in the much more stable 1, 3 DAG.  This makes the ration of 1,2 DAGs takes place naturally as the oil ages.  Warmer storage temperatures, and higher free fatty acid levels will both accelerate this process, but DAGs are not affected by the short exposure to high heat that is characteristic of deodorizing (refining).

PPP:

This test was developed to measure the degradation of chlorophyll in olive oil.  This degradation of chlorophylls to pyropheophytin (PPPs) was found to take place at a predictable pace, making it possible to gain information about the age of the olive oil.  The rate at which the degradation occurs can be accelerated by even short periods of high temperatures-such as that which is utilized during the deodorizing or soft column refining process-making it a useful indicator of the presence of deodorized olive oil as well as the age of the oil.

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