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.
Arbequina --FRESH HARVEST--
Mild Country of origin: California, USA *Crush Date: Nov. 2023 The California Arbequina was harvested from groves in the Capay Valley and carefully selected for us by the harvester due to its green profile. Displaying more character and a bigger mouth than other examples, it is creamy with notes of savory herb and banana. Excellent for drizzling over salads, vegetables, hummus and much more! *Biophenols: 234.28 ppm FFA: 0.13 Oleic Acid: 73.17 Peroxide: 3.39 DAGs: 94.8 *PPP: <0.6 Squalene: 2,891.6 A-Tocopherols: 344.8 Organoleptic Taste Panel Assessment Fruitiness: 5.3 Bitterness: 3.0 Pungency: 3.0 Cobrancosa --NEW-- Medium Country of Origin: Portugal *Crush Date: Nov. 2024 Our iconic Portuguese Cobrançosa displays savory notes of tomato leaf, bitter radicchio, and pungent arugula with a lingering spicy finish. Great for salads, hummus, sauteing vegetables and lot more. Always a customer’s favorite!! *Biophenols: 450.22 ppm FFA: 0.16 Oleic Acid: 71.17 Peroxide: 6.16 DAGs: 95.6 *PPP: <0.65 Squalene: 7,924.6 A-Tocopherols: 281.4 Organolepti Taste Panel Assessment: Fruitiness: 5.3 Bitterness: 4.0 Pungency: 4.5 Coratina --FRESH HARVEST-- Robust Country of Origin: California, USA *Crush Date: Nov. 2023 This small batch early harvest California Coratina was harvested from groves in Yolo County California. It displays notes of green apple peel, warm baking spice, and creamy green almond. Visually stunning. Excellent for cooking & grilling due to a higher smoke point. *Biophenols: 490.63 ppm FFA: 0.18 Oleic Acid: 74.41 Peroxide: 4.01 DAGs: 96.5 *PPP: <0.6 Squalene: 5,342.1 A-Tocopherols: 487.9 Organoleptic Taste Panel Assessment: Fruitiness: 5.0 Bitterness: 3.0 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 Olive Oil & Vinegar for you! Please call us for details at (850) 270-9971.