About Our Olive Oils

Olive oil is a natural juice, which preserves the aroma, taste, vitamins, and properties of the olive. 

It is made by crushing and pressing the olive, and can be consumed in its natural state, freshly pressed from the fruit. Extra virgin olive oil is derived from only the first pressing of the olives, it is not exposed to high temperatures, chemical treatments, or refined in any way, with the most delicate flavor and most pronounced overall health benefits.

Oleic Acid

Olive oil is rich in monounsaturated fat

Longevity

Mediterraneans live longer as a result of eating an olive oil rich diet, raw vegetables, soups and poultry.

Heart health

Exclusive use of olive oil is associated with 47% lower likelihood of having coronary heart disease.

Cholesterol

Lowers your total cholesterol and LDL cholesterol levels and greatly improves the ratio of HDL:LDL

Curator

Olive Oil’s rich supply of polyphenols, known to have anti-inflammatory, antioxidant and anticoagulant actions, may contribute to the protection against chronic degenerative diseases such as atherosclerosis, diabetes, colon cancer, osteoporosis, asthma and rheumatoid arthritis

Better blood sugar control

Studies show that replacing saturated fats with olive oil can lead to meaningful improvements in blood sugar control — a small change with lasting impact.

Real Results

A fat that can help you lose fat…substituting Olive Oil for saturated fat in your diet can translate into a small but significant loss of both body weight and fat mass.

Crucial Olive Oil Chemistry Definition Key

Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-83%. Our olive oils all exceed 70% Oleic Acid. Extra Virgin Olive Oil high in Oleic Acid has greater resistance to oxidation (which decreases its health benefits and flavor).

FFA (Free Fatty Acids): Based on IOOC (International Olive Oil Council) Standards, the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or .8%. A low FFA is desirable. Our standard is not to purchase any olive oil with an FFA level above .3%. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush.

Peroxide Value: Based on IOOC (International Olive Oil Council) Standards, the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable. Our average peroxide value of 6.1 is much lower than the IOOC Standard. Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light and oxygen exposure.

Polyphenol Count: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols (such as Oleuropein, Oleocanthal, and Hydroxytyrosol) impart the intensity connected with pepper, bitterness and other desirable flavor characteristics in extra virgin olive oil. The standard range for polyphenols is anywhere from 80-220ppm. Anything above 220 is considered high. Our olive oils contain polyphenol levels ranging from 130-995 ppm! Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh high quality extra virgin olive oil. Phenols decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.