Product Description

Chemistry:
Polyphenols:
Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability.  Should be greater than 130
FFA: An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction.Should be less than 0.3
Oleic Acid:
Higher oleic acid monounsaturated fat content translates to increased durability and shelf-life. Should be greater than 65
Peroxide:
Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions.  Should be less than 9
DAGs:
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. Low values can also indicate oxidized oil & sensory defects. Should be greater than 90
PPP:
The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils.  Should be less than 5