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Olive Oil Chemistry

Olive Oil Chemistry

Polyphenol & Oleic Acid

  • Naturally occurring compounds found in EVOO
  • Both have been proven to be very powerful antioxidants
  • Polyphenol intake is associated with lower incidence of cancer and coronary heart disease
  • In addition, oils high in Phenols are generally robust and stay fresh longer
  • There is also conclusive evidence that Oleic can cut a woman’s risk of developing breast cancer by 46%
  • The standard range for polyphenols is anywhere from 80-220 ppm (parts per million).  Anything above 220 is considered high
  • Higher is better.  Our EVOO’s polyphenols range from 150-535 ppm

Free Fatty Acids (FFA) & Peroxide Levels

  • Both are considered indicators of freshness and quality
  • As olive oils age or decompose, the levels of each of these compounds will rise
  • The international standard for FFA levels found in EVOO is below 8%.  The standard for peroxide is below 20
  • Most of our oils have an average FFA level of .19, which is almost 25% less than the international standard
  • On average, our oils have a peroxide value of 61 which is less than 33% of the international standard
  • In terms of olive oil, lower FFA and peroxide level is better