Additional information
| Weight | N/A |
|---|---|
| Size |
(NEW) Australian Kalamata (Spring 2023 Harvest – Robust – High Phenol)
$8.00 – $55.00
| Harvest: May 2023 ? Harvest Date: The fresher the better! Olive oils are healthier and more flavorful when they’re consumed fresh! | Bio-Phenols: 534 ? Polyphenols – Antioxidant substances found in EVOO. The higher the better! Polyphenols extend the shelf-life of an oil & also determine the “style” in terms of bitterness and pungency. Our high phenol oils are being recommended by health professionals all over the world. |
| Peroxide: 4.0 ? Peroxide: Peroxide Value – (PV) The lower the better! Must be equal or less than 20. The primary measurement of the rancidity of a particular extra virgin olive oil. PV is affected by procedures used in processing and storing of the oil. Our average PV at time of crush is around 4! |
Oleic: 78.2 ? Oleic Acid: Legal limit is 55%. The higher the better. Our average is around 77%! Our bodies absorb peroxidized fats we 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. |
| Dags: 96.10 ? DAGS :DAGs are important shelf-life indicators and can be used to determine the shelf life (or lack thereof) of an oil at any time in its life. Fresh Olive Oil made from sound fruit should result in a DAG content of 85% or higher whereas the processing of rotten and or fermented olives will produce fresh oil with low DAGs indicating a very short shelf-life. | FFA: .22 ? FFA: Free Fatty Acid – The lower, the better. The IOC requires that this number be below 0.8 in order to be considered Extra Virgin grade. Our average is about 0.18! The lower the FFA, the higher the smoke point of the oil. |
Welcome to our delicious robust Spring harvest Kalamata from Australia. This unique extra virgin is bold, very fruity, and buttery with a bright early pepper on the palate and no lingering bite. This oil is very high in oleocanthal – the natural phenol compound that is responsible for the burn in the back of the throat when consuming extra virgin olive oil. Savor its unique, wonderful profile!
