What makes good Olive Oil?

Interesting video from a nutrition and chemical point of view on Olive Oil.

Did you know our EVOOs come with a chemical analysis, taken at the time of crush?

The FFA (free fatty acids) are important part of this analysis, they have a lot to do with the oil's smoking temperature and flavor. The IOC (International Olive Oil Council) standard for Extra Virgin Olive Oil is 0.8 or less of FFA. Any more than that and we do fall into different categories - Pure Olive Oil, Light Olive Oil etc., which is a great marketing strategy to mislead the consumer. 

Here is an Extra Virgin Olive Oil that has FAA of 0.1 and amazing polyphenols count of 330ppm. 


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