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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Koroneiki --FRESH HARVEST--
Mild Country of origin: Greece *Crush Date: Dec. 2021 Our Greek Koroneiki is sweet and delicate with malty, floral notes. There is a slight peppery finish and some astringency. Great choice for baking, salad dressings, marinades and much more.. *Biophenols: 297.2 ppm FFA: 0.27 Oleic Acid: 75.1 Peroxide: 5.9 DAGs: 90.1 *PPP: <1.0 Squalene: 2,984.6 A-Tocopherols: 255.5 Organoleptic Taste Panel Assessment Fruitiness: 5.0 Bitterness: 3.0 Pungency: 3.5 Galega --FRESH HARVEST-- Medium Country of Origin: Portugal *Crush Date: Dec. 2021 The Galega is astringent and peppery with savory, and vegetal notes of herbaceous tomato leaf and artichokes. It also exhibits a nice apple peal aroma. Excellent for making pesto sauce, hummus, salad dressings and much more.. *Biophenols: 413.8 ppm FFA: 0.21 Oleic Acid: 73.6 Peroxide: 5.3 DAGs: 96.07 *PPP: <1.0 Squalene: 6,818.1 A-Tocopherols: 399.6 Organoleptic Taste Panel Assessment: Fruitiness: 4.0 Bitterness: 3.8 Pungency: 4.0 Melgarejo Hojiblanca --FRESH HARVEST-- Robust Country of Origin: Spain *Crush Date: Dec. 2021 Our Spanish Hojiblanca is floral with a green almond center and notes of melon. The lingering Szechuan peppercorn sensation is indicative of high phenol content. It is our greenest olive oil with high fruitiness scores. Always an award winning EVOO with tons of medicinal values. Excellent for cooking at higher temperatures, grilling, roasting and much more.. *Biophenols: 608.3 ppm FFA: 0.22 Oleic Acid: 76.0 Peroxide: 4.4 DAGs: 97.4 *PPP: <1.0 Squalene: 9,625.3 A-Tocopherols: 430.5 Organoleptic Taste Panel Assessment: Fruitiness: 6.0 Bitterness: 5.0 Pungency: 5.5 |
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. |
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