Chemistry — Olive This & More

Always Know The Chemistry of Your Olive Oil

UP (Ultra Premium) is among the highest quality olive oil in the world. It utilizes the broadest array of available tests and enforces the strictest limits on all chemical parameters.

* KNOW THE HARVEST/CRUSH DATE!

* KNOW THE CHEMISTRY!

HERE ARE SOME TERMS TO HELP YOU SELECT A QUALITY EVOO!

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)**

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. Our average PV at time of crush is around 3.2!

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”.

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”.

*COME IN TODAY AND SELECT YOUR OIL BASED ON CHEMISTRY AND TASTE!

  
      CHEMICAL PARAMETERS
      DETERMINATION
      INDICATORS
      EXTRA VIRGIN STANDARD
      UP 
STANDARD
    

  
      6.1 Free Fatty Acids (FFA)
      Free Fatty Acids are formed due to breakdown of the triacylglycerols. They are "free" when they are no longer bound to any other molecules.
      An elevated level can indicate poor quality or mishandled fruit, too much time between harvesting and extraction and high temperature during extraction.
      Units: % as oleic acid IOC limit ≤ 0.8
      Units: % as oleic acid 

        UP limit ≤ 0.3
    

      6.2 Oleic Acid
      The major fatty acid in olive oil is Oleic acid making up 55 to 85% of olive oil.
      The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life.
      Units: % as oleic acid IOC limit ≥55
      Units: % as oleic acid 

        UP limit ≥ 65
    

      6.3 Peroxide Value
      Peroxides are primary oxidation products that are formed when oils are exposed to oxygen.
      Measurement of rancidity in oil. Higher peroxide levels indicate oxidized or poor-quality oil and give an idea of the storage conditions.
      Units: mEQ O2/kg oil IOC limit≤20
      Units: mEQ O2/kg oil 

        UP limit ≤9
    

      6.4 UV Absorption
      UV spectrophotometric determination is a Secondary measurement of rancidity in oil.
      Elevated levels indicate oxidized or poor-quality oil, possible refining and/or adulteration with refined oil.
      Units: K1%/1cm IOC limits K232 ≤2.5, K270≤0.22, DeltaK≤0.01
      Units: K1%/1cm UP limits 

        K232 ≤2.0 K270 ≤0.20, DeltaK ≤0.01
    

      6.5 Phenolic Content (Polyphenols)
      Phenols are anti-oxidant substances in olive oil which help in slowing down the natural oxidative processes.
      Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf life.
      N/A
      Units: (as ppm caffeic acid) 

        UP minimum limit ≥ 130
    

      6.6 DAGs
      Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while refined oils have a higher level.
      The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness.
      Units: %Total 1,2-diacylglycerols AOA limit≥35
      Units: %Total 1,2-diacylglycerols 

        UP limit ≥*90

        (immediately after production)
    

      6.7 PPP
      Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins.
      The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from refined, deodorized, or back blended oils.
      Units: %Total Pheophytins AOA limit≤17
      Units: %Total Pheophytins 

        UP limit ≤5

        (immediately after production)
    