Single Variety Extra Virgin Olive Oils

At Smashing Olive we source our olive oils from both the Northern and Southern hemisphere so we are able to offer the very freshest Extra Virgin Olive Oil that the world has to offer.  At this time of year we are featuring Extra Virgin Olive Oil from the Northern Hemisphere.

“Oro Bailen” Picual IOO100
*Crush Date: October 2016
Medium
The "Oro Bailen" Picual is simply stunning. With a great complexity of 
herbaceous and fruity aromas, our “Oro Bailen” Picual boasts vibrant savory notes and mild herb flavors. It's very fragrant with a "huge nose" and far reaching aroma. Well balanced. Oro Bailen is one of the most decorated Olive Oil producers in the world.
*Polyphenols: 288ppm         *FFA: 0.10
*Oleic Acid: 78.5               *Peroxide: 5.7
*DAGs: 97.0                      *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5         Bitterness: 4.0         Pungency: 4.5
*As measured at the time of crush. 
Country of origin: Spain

“Melgarejo” Hojiblanca IOO579
*Crush Date: November 2016
Robust 
Fragrant and complex this Hojiblanca is herbaceous and bold. Sensory attributes include creamy green almond and bitter herb. Extremely pungent, it’s the highest phenol oil in our Northern hemisphere collection. Celebrate the healthy burn that these phenols impart. The high phenolic content and low FFA make this an extremely durable choice for cooking or consuming raw. Taster’s choice!
*Polyphenols: 499!         *FFA: 0.10
*Oleic Acid: 78.2             *Peroxide: 6.9
*DAGs: 96.4                    *PPP: <1.0
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0       Bitterness: 4.0       Pungency: 5.0
*As measured at the time of crush.
Country of origin: (SPAIN)

Arbequina IOO024
Crush Date: May 2016
Medium
Produced in early May, this early harvest Arbequina displays a nice pungent finish. Notes include savory artichoke and freshly cut grass. Lingering spiciness.
*Polyphenols: 276 ppm              *FFA: 0.11
*Oleic Acid: 76.4                       *Peroxide: 4.1
*DAGs: 92.1                                *PPP: 1.4
Organoleptic Taste Panel Assessment:
Fruitiness: 5.5 Bitterness: 3.0 Pungency: 3.0
As measured at the time of crush. 
Country of origin: Chile

Koroneiki IOO151
Crush Date: May 2016
Robust 
This award winner is herbaceous and grassy with notes of green banana, green apple, and herb. Very complex and delightfully pungent. This oil took the highest award of Best Of Show in the 
2016 Los Angeles Olive Oil Competition. 
*Polyphenols: 325 ppm                   *FFA: 0.13
*Oleic Acid: 79.4                   *Peroxide: 3.4
*DAGs: 89.8                             *PPP: 2.7
Organoleptic Taste Panel Assessment:
Fruitiness: 6.0         Bitterness: 3.5         Pungency: 4.0  
*As measured at the time of crush. ountry of origin:  Chile

Arbosana IOO368
Crush Date: May 2016
Medium
This complex Arbosana is floral & fruity with a creamy mouth feel and an incredible nose. Flavor notes are layered & include green almond, savory herb, banana & apple. Medium intensity & very balanced. Nice pepper finish.
*Polyphenols: 212 ppm                     *FFA: 0.14
*Oleic Acid: 77.9                               *Peroxide: 3.3
*DAGs: 91.4                                           *PPP: 0.9
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0           Bitterness: 3.5           Pungency: 4.0
As measured at the time of crush. 
Country of origin:  Chile

What do all the numbers mean?

Polyphenols - Healthful (Antioxidant Substances)Antioxidant substances that we measure in Extra Virgin Olive Oils. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Generally, when an oil has a high polyphenol count (presented in parts per million), it will have more “pepper” or more “bitterness”. Many consider polyphenols to be free-radical “scavengers”.

FFA - (Acidity)Free Fatty Acid - The lower, the better. The IOC requires that this number be below 0.8 in order for an olive oil to be considered Extra Virgin grade. Our average is about 0.18! Also, the lower the FFA, the higher the smoke point of that particular oil.**(Indication of the olive condition at time of crush –Fruit processed immediately should produce oil with low FFA)**

Oleic Acid - (Healthful Monounsaturated Fat) In order for an oil to be called extra virgin olive oil, the Fatty Acid Profile must be comprised of at least 55% Oleic Acid. The higher the oleic acid, the better. Our average oleic acid content is around 77%! Because your body will absorb any peroxidized fats that you consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, even as it protects the oil from spoiling.
Also, substituting oleic acid for saturated fatty acids in animal fats improves cholesterol balance. This is why monounsaturated fats are often regarded as “the good fats”.

Peroxide Value - (PV)This number must be equal to 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.