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.

Chiquitita NEW!
Mild
Country of origin: Portugal
*Crush Date: Nov. 2019

This is an exquisite delicate Portuguese Chiquitita. This uncommon variety is a cross between the classic Spanish Picual and Arbequina varieties. It is sweet, mild and creamy, with beautiful almond notes. There is no bitterness and it has a delightful fruity finish. This variety is sure to please the palate. 

*Biophenols: 193.2 ppm                FFA: 0.14
Oleic Acid: 68.6                               Peroxide: 6.3
DAGs: 97.5                                     *PPP: <1.0
Squalene: 5,110.3                           A-Tocopherols: 292

Organoleptic Taste Panel Assessment
Fruitiness: 4.0     Bitterness: 3.0     Pungency: 3.3
*As measured at the time of crush


Oro Bailen Picual 
Medium
Country of Origin: Spain
*Crush Date: Oct 2019
 
This early harvest green Picual is savory and grassy, displaying stunning notes of tomato leaf, savory artichoke, and green apple. This Picual has pleasing pepper notes with a medium intensity in bitterness and has a pleasant fragrant nose. Truly a well-balanced Picual.
 
*Biophenols: 355.1 ppm                       FFA: 0.17
 Oleic Acid:  76.2                                    Peroxide: 4.0
 DAGs: 96.8                                           *PPP: <1.0
 Squalene:  13,889                                A-Tocopherols: 369
 
Organoleptic Taste Panel Assessment:
Fruitiness: 5.0          Bitterness: 4.0          Pungency: 4.0
 

​Melgarejo Hojiblanca NEW!
Robust
Country of Origin: Spain
*Crush Date: Dec. 2019
 
High phenol, floral and incredibly balanced Hoji. Dominant notes of green apple, green avocado with a lingering Szechuan peppercorn finish. This is an extraordinary Hojiblanca, very complex and harmonious with intense fruitiness.
 
*Biophenols: 507.6 ppm                      FFA: 0.20
 Oleic Acid:  77.5                                  *PPP: <1.0
 DAGs: 97.6                                             A-Tocopherols: 248.9
 Squalene:  11,660.9                            
 
Organoleptic Taste Panel Assessment:
Fruitiness: 6.0          Bitterness: 4.5          Pungency: 5.0
 

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.