Olive Oil Definitions

Free Fatty Acids (FFA):  The FFA level is a good indication to the condition of the fruit at the time of extraction.  An elevated FFA level can indicate poor quality or mishandled fruit, such as damaged, overripe, or insect infested fruit.  Other factors correlated with an elevated FFA include the length of time between harvest and extraction, poor storage, or high temperatures during extraction.  The International Olive Oil Council (IOOC) standards set the limit for FFA in EVOO to be 0.8%.  A low FFA is desirable.  Our standard for FFA in all of our EVOO is 0.3%.

Oleic Acid: is a monounsaturated fat found in olive oil.  EVOO must be composed of at least 55% Oleic Acid.  All of our olive oils exceed 65% Oleic Acid.   Oleic Acid is also essential in preventing oxidation from occurring.  The higher the Oleic Acid content translates to increased durability and shelf life.  This is what keeps our EVOO fresher for a longer period of time.

Polyphenols:  Polyphenols are healthy antioxidants found in EVOO.  They are associated with an oils flavor and sensory intensity, which designates its style as mild, medium, or robust.  It is also an indicator of freshness.  Polyphenol count decreases over time.  A high polyphenol count improves shelf life and resistance to oxidation.  All of our EVOO has a polyphenol count greater than 130.  Consuming fresh olive oil with a high polyphenol content results in the maximum health benefits associated with EVOO.

Peroxide Value:  Oxidation occurs when EVOO is exposed to oxygen.  Peroxide is the primary byproduct of oxidation. The lower the peroxide value the less exposed the oil is to oxygen.  Oxygen exposure causes defective flavors and odors in EVOO.  The IOOC standards set the maximum peroxide value at 20.  Our ultra premium EVOO standard is less than 9.  This measurement also speaks to defective color, flavor & aroma changes associated with rancidity.

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