Know the Chemistry – What should you know about Olive Oil?
Polyphenols – Healthful (antioxidant substances) The higher the better. Polyphenols extend the shelf-life of an oil and determine the “style” in terms of taste.
Oleic Acid – (Healthy Monounsaturated Fat) Extra Virgin Olive Oil has a Fatty Acid profile of at least 55% Oleic acid. The higher the oleic acid the better. Because your body absorbs peroxidized fats and incorporates them into your cells. Oleic acid’s superior resistance to free radicals protects cell membranes, proteins, and DNA from damage as it protects the oil from spoiling.
Free Fatty Acid – Free Fatty Acid – the lower the better. Extra Virgin is below .8. Our average is 0.18. The lower the FFA, the higher the smoke point of the oil. · Indication of the olive condition at time of crush – Fruit processed immediately should produce oil with low FFA.
Peroxide Value – PV. This number must be equal or less than 20. This is the primary measurement of the rancidity of a particular extra virgin olive oil.
· Peroxide value is affected by procedures used in processing, and storing of the oil.
· Peroxide is responsible for color and aroma changes as the oil oxidizes.
· Our average PV at time of crush is around 3.2.
Substitution of oleic acid for saturated fatty acids improves cholesterol balance.
Diacylglycerol - DAGs. Indicator of the quality of the olive fruit and the processing. It is also an indicator of the age of an oil. Warmer storage temperatures, and higher free fatty acid levels will process, both accelerate the process, but DAGs are not affected by the short exposure to high heat that is characteristic of deodorizing (refining).
Pyropheophytin - PPP. Developed to measure the degradation of chlorophyll in olive oil, making it possible to gain information about the age of an olive oil. It is the rate at which the degradation occurs and can be accelerated by even short periods of high temperatures making it a useful indicator of the presence of deodorized olive oil as well as the age of the oil.
Storage: Stored in a cool, dry location, away from direct sources of sunlight, heat and oxidizers (air). Do not store your oils in the refrigerator as this will cause the oil to become cloudy and slightly solid. Properly stored, Oils can last up to six to eight months before losing valuable health benefits and unique flavor.
Polyphenols – Healthful (antioxidant substances) The higher the better. Polyphenols extend the shelf-life of an oil and determine the “style” in terms of taste.
Oleic Acid – (Healthy Monounsaturated Fat) Extra Virgin Olive Oil has a Fatty Acid profile of at least 55% Oleic acid. The higher the oleic acid the better. Because your body absorbs peroxidized fats and incorporates them into your cells. Oleic acid’s superior resistance to free radicals protects cell membranes, proteins, and DNA from damage as it protects the oil from spoiling.
Free Fatty Acid – Free Fatty Acid – the lower the better. Extra Virgin is below .8. Our average is 0.18. The lower the FFA, the higher the smoke point of the oil. · Indication of the olive condition at time of crush – Fruit processed immediately should produce oil with low FFA.
Peroxide Value – PV. This number must be equal or less than 20. This is the primary measurement of the rancidity of a particular extra virgin olive oil.
· Peroxide value is affected by procedures used in processing, and storing of the oil.
· Peroxide is responsible for color and aroma changes as the oil oxidizes.
· Our average PV at time of crush is around 3.2.
Substitution of oleic acid for saturated fatty acids improves cholesterol balance.
Diacylglycerol - DAGs. Indicator of the quality of the olive fruit and the processing. It is also an indicator of the age of an oil. Warmer storage temperatures, and higher free fatty acid levels will process, both accelerate the process, but DAGs are not affected by the short exposure to high heat that is characteristic of deodorizing (refining).
Pyropheophytin - PPP. Developed to measure the degradation of chlorophyll in olive oil, making it possible to gain information about the age of an olive oil. It is the rate at which the degradation occurs and can be accelerated by even short periods of high temperatures making it a useful indicator of the presence of deodorized olive oil as well as the age of the oil.
Storage: Stored in a cool, dry location, away from direct sources of sunlight, heat and oxidizers (air). Do not store your oils in the refrigerator as this will cause the oil to become cloudy and slightly solid. Properly stored, Oils can last up to six to eight months before losing valuable health benefits and unique flavor.
