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.

Picual  --FRESH HARVEST--
Mild
Country of origin: Australia
*Crush Date: May 2023

This incredible fruity Picual has a sweet nose and displays notes of stone fruit and tomato leaf. Extremely high in healthy MUFA(Oleic) at 81.4%. Excellent overall chemical compositions which translates into better shelf life, durability and health benefits.

*Biophenols: 267.0 ppm                FFA: 0.12
Oleic Acid: 81.4                             Peroxide: 3.6
DAGs: 98.4                                 *PPP: <0.2
Squalene: 7,837.0                         A-Tocopherols: 292.7

Organoleptic Taste Panel Assessment
Fruitiness: 7.0     Bitterness: 2.0     Pungency: 3.0


Athinolia  --NEW--
Medium
Country of Origin: Greece
*Crush Date: Dec. 2022
 
The Athinolia is creamy and displays notes of baking spice and green almonds with a Szechuan peppercorn finish. The lingering spice mouth feel and the astringency are the results of helathy Oleocanthal contentof 112 ppm, comprising 30% of the total phenol content. 
 
*Biophenols: 360.7 ppm                FFA: 0.18
 Oleic Acid: 76.3                            Peroxide: 7.15
 DAGs: 94.3                                *PPP: <0.7
 Squalene: 2,657.4                        A-Tocopherols: 283.3
 
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0          Bitterness: 3.0          Pungency: 4.0
 

​Estate Reserve "Cuvee"  --FRESH HARVEST--
Robust
Country of Origin: Peru
*Crush Date: March 2023
 
Our Peruvian Reserve is a single estate crush made from Barnea, Arbequina, Coratina, & Kalamata olives. It has a creamy mouth feel, green apple notes and displays both floral and leafy green vegetal flavors. Excellent for cooking, roasting, salad dressings and much more!!
 
*Biophenols: 543.23 ppm              FFA: 0.20
 Oleic Acid: 67.52                         Peroxide: 6.19
 DAGs: 95.8                               *PPP: 1.3
 Squalene: 3,211.2                       A-Tocopherols: 283.1         
 
Organoleptic Taste Panel Assessment:
Fruitiness: 4.5          Bitterness: 3.2          Pungency: 4.0
 

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. 

We can ship Oil & Vinegar for you! Please call us for details at (850) 270-9971.