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.
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.
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Picual IOO512 new!
Robust *Crush Date: May 2018 This big and bold Picual displays prominent tasting notes of fresh cut grass, green tomato leaf, dandelion greens and peppery arugula. *Biophenols: 378.6 ppm FFA: 0.13 Oleic Acid: 80.0 Peroxide: 4.5 DAGs: 90.8 *PPP: <1.0 Organoleptic Taste Panel Assessment Fruitiness: 5.0 Bitterness: 3.5 Pungency: 4.0 *As measured at the time of crush Country of origin: Chile Hojiblanca IOO273 new! Mild *Crush Date: May 2018 The Australian Hojiblanca is consistently one of our most popular and approachable Extra Virgin Olive Oils! It is pleasantly creamy and exhibits wonderful tasting notes of stone fruit and tropical fruit. It displays no bitterness and low pungency, with a delicate pepper finish. *Biophenols: 163.6 ppm FFA: 0.23 Oleic Acid: 74.3 Peroxide: 7.3 DAGs: 92.1 *PPP: <1.0 Organoleptic Taste Panel Assessment Fruitiness: 5.3 Bitterness: 2.8 Pungency: 2.3 *As measured at the time of crush Country of origin: Australia Frantoio Leccino IOO152 new! Medium *Crush Date: May 2018 This beautifully balanced and complex Frantoio Leccino offers a nice pungency and is malty, creamy and viscous, displaying prominent tasting notes of green apple peel and dried herbs. *Biophenols: 274.7 ppm FFA: 0.16 Oleic Acid: 76.5 Peroxide: 7.3 DAGs: 94.8 *PPP: <1.0 Organoleptic Taste Panel Assessment Fruitiness: 5.5 Bitterness: 4.0 Pungency: 5.0 *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. |
We can ship Oil & Vinegar for you! Please call us for details at (850) 270-9971.
