The Measurement of Extra Virgin Olive Oil
Crush Date:
While many suppliers keep you guessing, we believe in full transparency. We proudly reveal the crush date on our ultra-premium extra virgin olive oil. We're talking freshness you can taste! For optimal health benefits, savor your EVOO within 14 months of its crush date. You can safely use your EVOO after 14 months if stored properly, but it won’t taste as vibrant and peppery as when you first opened the bottle. The older an olive oil is (especially if the bottle has been open), the more oxidation has occurred and the fewer bioactive compounds, including antioxidants, remain in the olive oil.
Oleic Acid:
Oleic acid is a type of healthy fat found in olive oil, especially in EVOO (extra virgin olive oil). It’s a monounsaturated fat, which means it’s one of the "good" fats your body loves. Think of it as the superhero of fats—it helps keep your heart strong, lowers bad cholesterol, and supports overall health.
Oleic acid is also a big reason why olive oil is so popular in healthy diets like the Mediterranean diet. It’s the main fat in olive oil, making it smooth and rich while being great for your body. So when you use olive oil, you're getting a tasty boost of heart-friendly benefits!
When it comes to oleic acid, a higher percentage is better in EVOO (extra virgin olive oil). Most high-quality EVOOs contain about 55-83% oleic acid, depending on the olive variety and where it’s grown. A higher amount of oleic acid makes the oil more stable, meaning it lasts longer without going bad and is more resistant to heat when cooking.
It’s also what makes olive oil so good for you—more oleic acid means more of those heart-healthy benefits! So, a high oleic acid number is definitely something to look for in a great olive oil.
This mighty component, a type of Omega-9 fatty acid, not only delivers health benefits but also acts as a superhero against free radicals, slowing down their damaging effects. Studies have shown various health benefits, including improvements to cholesterol levels, blood pressure and inflammation, along with decreased heart disease risk and the potential to improve both mood and cognition. The US FDA has approved the health claim that “Limited and not conclusive scientific evidence suggests that consuming about 2 tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.” With higher levels of oleic acid, our olive oil stays fresher for longer, preventing the formation of rancid fats. It's a win-win for your health and taste buds!
FFA:
FFA, or Free Fatty Acids, in EVOO (extra virgin olive oil) are a measure of how "fresh" or "clean" the oil is. When olives are harvested and processed carefully, they produce oil with very low FFA levels. If the olives are damaged, overripe, or processed too slowly, the FFA levels go up, which isn’t great.
Low FFA means the oil is high-quality, tastes better, and is healthier for you. EVOO must have an FFA of less than 0.8% to be considered "extra virgin." So, the lower the FFA, the better the oil! It’s like a freshness score for your olive oil.
Following IOOC standards, EVOO can have a maximum free fatty acid (FFA) of 0.8g per 100g. Our selection of EVOO has FFA levels ranging from .12g to .29g. FFA reveals the fruit's condition at the time of crush, and higher levels indicate compromised fruit quality—think overripe, damaged, or insect-infested. Aim for a low FFA for superior quality! At The Little Shop of Olive Oils, we take pride in our swift process, harvesting and crushing within 4-6 hours or less. Taste the difference!
Biophenols:
Beyond its monounsaturated fatty acids, the health benefits of extra virgin olive oil are intertwined with its remarkable biophenol content. In the early days, biophenol levels were measured by their reaction with a colorant, but it failed to capture the nuances of different phenols and their specific properties. We now understand the significance of individual biophenol groups, like Oleocanthal with its potent anti-inflammatory action and the unique pungent sensation it imparts.
Biophenols in EVOO (extra virgin olive oil) are natural compounds that act like little protectors for your body. They’re antioxidants, which means they help fight off harmful molecules called free radicals that can damage your cells. Think of biophenols like a shield that keeps your body’s cells safe and healthy.
These compounds are also what give EVOO its strong, slightly bitter, and peppery taste. The more biophenols an olive oil has, the healthier it usually is for you. Plus, they’ve been linked to some awesome health benefits, like reducing inflammation and helping your heart stay strong. So, when you drizzle EVOO on your food, you're adding a boost of natural goodness to your meal!
While international standards don't specify limits for polyphenols, their role as potent antioxidants in olive oil cannot be understated. They contribute significantly to oxidative stability, shelf life, and health benefits. To accurately measure these valuable compounds, we employ an advanced technique called High Performance Liquid Chromatography (HPLC). Through precise analysis, HPLC allows us to separate and identify compounds present in trace concentrations as low as parts per trillion, unveiling the true potential of polyphenols in our olive oils.
Extra virgin olive oil is a treasure trove of more than 20 diverse biophenols. These hydrophilic phenols come in various forms, including phenolic alcohols, acids, flavonoids, lignans, and secoiridoids. The latter two classes, rich in phenolic antioxidants like oleuropein derivatives, take center stage in our EVOO. Packed with incredible health benefits and distinctive pungent and bitter flavors, these phenols showcase antioxidant, anti-inflammatory, chemopreventive, and anti-cancer properties.
In 1996, the term "biophenols" emerged as a more accurate and encompassing name for the bioactive phenols found in olives and other plants. Today, biophenols have captivated researchers, industries, and health-conscious consumers alike, thanks to their widespread presence in plants and remarkable array of biological activities. From preserving food freshness to safeguarding human health, these versatile compounds showcase their potent antioxidative potential. As we delve deeper into the realm of nutrition, the notion of food as medicine gains traction, echoing the age-old wisdom of Hippocrates: 'Let thy food be thy medicine and medicine be thy food.' Biophenols, also known as polyphenols, stand at the forefront, showcasing their incredible ability to combat cancer, stroke, heart disease, Alzheimer's, and a host of other medical conditions.
Pyropheophytins (PPP)
PPP (short for Pyropheophytins) in EVOO is like a time clock that shows how old or heat-damaged the oil is. PPP levels go up as the oil gets older or is exposed to too much heat during production or storage.
For high-quality EVOO, you want the PPP levels to be low, because low PPP means the oil is fresh and hasn’t been overheated or sitting around for too long. A good EVOO will have a PPP value of less than 17%, with lower numbers being better. If the PPP is high, it’s a sign the oil might be past its prime or not stored well.
So, think of PPP as a way to tell if your olive oil is fresh and ready to drizzle on your food!
Breakdown products of chlorophyll. Over time, chlorophyll breaks down first into pheophytins then into PPP, making PPP an excellent indicator of the age of an oil. Light and heat can accelerate the production of PPP.
DAGs (diacylglycerol)
DAGs (short for Diacylglycerols) in EVOO are like a health and quality scorecard for the oil. They tell you how well the oil was made and how fresh it is. DAGs are created naturally during the oil-making process, but if the oil is made from old or damaged olives, or if it starts to spoil, the DAG levels drop.
For high-quality EVOO, the higher the DAGs, the better. A fresh, well-made EVOO will have a DAG value of over 90%, meaning it’s full of flavor and goodness. If the DAGs drop below 35-40%, the oil is likely old or poorly made.
So, DAGs are like a freshness tracker—high DAGs mean the oil is top-notch and delicious!
Breakdown products of the fats. 1,2-DAG is high in well-made fresh olive oil from good fruit and 1,3-DAG is higher in olive oil made from poor quality fruit or oxidized or refined olive oils. The ratio between 1,2-DAGs and 1,3-DAGs declines steadily and is a good indicator of the age of an oil.
Organoleptic (sensory)
Analysis by a trained taste panel using official protocols is an important part of determining the grade of virgin olive oil. Taste panels identify and quantify defects and basic positive attributes in an olive oil. To be classified as extra virgin, an olive oil may have no defects in flavor, and must have fruitiness.
Peroxide value (PV)
Peroxide levels in EVOO (extra virgin olive oil) measure how much the oil has started to break down or go bad. It's like a freshness check! Peroxides form when the oil reacts with oxygen, which can make it taste off or lose its health benefits.
A low peroxide value means the oil is fresh and hasn’t been exposed to too much air, heat, or light. For EVOO to be considered high-quality, the peroxide value must be 20 or below (measured in milliequivalents of oxygen per kilogram of oil). The lower the number, the fresher and better the oil!
So, if you’re looking for a good EVOO, check for a low peroxide value—something like 2-12 is excellent and shows the oil is super fresh!
A measure of peroxide compounds arising from primary oxidation. A high peroxide value usually indicates poor processing, and that the oil might not keep well. The final stage in oxidation is peroxide breakage, resulting in the formation of new compounds that we can perceive as rancid smelling.
Ultraviolet absorbency (UV)
An indicator of oxidation using the UV spectrum at different wavelengths. K232 is considered a critical marker for good quality extra virgin olive oil. Oxidation is the result of natural aging or indicative of poor handling or heating during the refining process.
A-Tocopherals:
α-Tocopherols (alpha-tocopherols) in EVOO are a fancy way of saying vitamin E, which is a super important antioxidant. Think of them as little protectors that help keep the oil fresh and also support your body by protecting your cells from damage.
Vitamin E is great for your skin, immune system, and overall health. In EVOO, α-tocopherols also help the oil last longer without going bad. The more α-tocopherols an olive oil has, the healthier and more nutritious it is.
A good EVOO will have around 100 to 300 mg per kilogram of α-tocopherols, depending on the type of olives. The higher the number, the better it is for both you and the oil’s shelf life!
Considered the silent hero that fortifies our well-being and empowers our body to thrive. Alpha-tocopherol, a coveted nutrient that operates in the shadows, yet its impact is profound. Soluble in fats and oils, it gracefully resides in nature's treasure troves—seeds, nuts, leafy green vegetables, and vegetable oils. This mighty chemical bolster our immune system and safeguarding against blood clots. With eyes set on the future, alpha-tocopherol steps into the limelight of scientific exploration, offering promising insights into cancer prevention and treatment. An antioxidant, championing our health on multiple fronts. Vitamin E.
Squalene:
Squalene in EVOO (extra virgin olive oil) is like a natural superpower for your skin and body! It’s a special compound found in high amounts in olive oil that acts as an antioxidant, protecting your cells from damage. It also helps your body stay healthy by reducing inflammation and boosting your immune system.
Squalene is also amazing for your skin—it helps keep it soft, hydrated, and glowing, which is why it’s often used in skincare products. EVOO has more squalene than most other oils, so when you use it, you’re giving your body and skin a little extra love.
So, squalene is one of the reasons EVOO is not just delicious but also super healthy for you!
Squalene is a remarkable organic compound that intertwines with our very own tissues. A polyunsaturated hydrocarbon with a molecular structure reminiscent of vitamin E, Squalene unveils its true magnificence. There are four additional clusters of isoprenoids that elevate Squalene to unparalleled heights of natural antioxidant might. This extraordinary synergy of compounds unveils a potent shield against oxidative stress, defending our cells from harm and nourishing our well-being. Step into the realm of Squalene, where science meets nature's brilliance, and the power of antioxidants reigns supreme.
Cold Press:
Imagine you're scrolling through your feed and you see another ad bragging about their "Cold Pressed" olive oil. Sounds fancy, right? But here's the thing, "cold pressing" is kinda like that song that's played way too much. Everyone talks about it, but it's not always clear what it really means. When they say "cold pressed," they're talking about how cool they keep the olives when they're squeezing the oil out. The cooler, the better, because it keeps all the good flavors and healthy stuff intact.
Now, you'd think there are strict rules about using the term "cold pressed," but it's the wild west out there. Technically, for an olive oil to earn the "cold pressed" badge, it's got to be made without heating it up over 86 degrees Fahrenheit. But, here's the catch: a lot of companies crank up the heat to get more oil out, which is great for them but not so awesome for the quality of the oil.
Our team does things differently. We keep it chill, literally, at about 70 degrees Fahrenheit. Sure, we end up with less oil than if we cranked up the heat, but the quality? Sky-high. Plus, there's this thing called the Malaxer – it's like a big mixer that stirs up the olive paste. How long the paste hangs out in there also makes a huge difference. Overdo it, and you might get more oil, but you're also dialing down on what makes the oil special.
So, when you hear "cold pressed," think about what's behind the scenes. We're all about keeping it cool to make sure our oil is not just more oil, but a blast of flavor and quality in every drop.