Oro Bailen Extra Virgin Olive Oil (Medium) IOO575 - Spain November 2018
Product Information
Intensely aromatic and vibrant green, Oro Bailen’s Picual is savory and grassy, displaying stunning tasting notes of tomato leaf, creamy artichoke and green tea. With pleasing pepper notes and low bitterness, it is truly superb oil.
*Biophenols: 276.6 ppm FFA: 0.11
Oleic Acid: 77.9 Peroxide: 7.9
DAGs: 97.5 *PPP:<1.0
Organoleptic Taste Panel Assessment
FRUITINESS 5.8
BITTERNESS 4.5
PUNGENCY 4.8
Decoding the Chemistry Panel
Polyphenols:
the higher # = spicier extra virgin olive oil; These are powerful antioxidants found in berries, coffee, teas, red wine, and other natural occurring foods. Great quality Extra Virgin Olive Oil is particularly high in polyphenols making it a "superfood" having extraordinary antioxidant and anti-inflammatory properties. For maximum health benefits, having polyphenols over 200 is the best choice. (measured in mg caffeic acid/kg olive oil)
Oleic Acid:
the higher % the better; Oleic acid is one of what we refer to as "healthy fats". This is a monounsaturated fat (omega-9), meaning it is more fluid and has a lower melting point, which in turn allows your cells to have an easier time moving proteins around. (measured in % oleic acid = oleic acid (g)/Olive Oil (g))
Read More... DAG Score:
the higher the better; This is a composite score that takes many factors such as Polyphenols, Oleic Acid, Free Fatty Acid (FFA), Pyropheophytins (PPP), Peroxide, among other quality determining factors into account creating essentially a grade out of 100. Think of it as a percentage on a test. (measured x/100) For us to remain UP Certified, we only carry Extra Virgin Olive Oil with DAGs≥90.
FFA:
the lower the better; This is a measure of the free fatty acids found within an olive oil. To be classified as an Extra Virgin Olive Oil FFA≤0.8%. The smoke point, temperature at which the olive oil begins to produce carcinogens, is directly proportional to the % free fatty acids (FFA) suggesting that a lower FFA = higher smoke point. To remain UP Certified we only carry Extra Virgin Olive Oils with FFA<0.5%. (measured as a % of total olive oil)
Peroxide:
the lower the better; This is a measure of oxidation products formed the longer an olive oil is exposed to oxygen. This is a measure of the degradation and rancidity of an olive oil. To be classified as an Extra Virgin Olive Oil, the USDA requires a peroxide value≤20 meq/kg. To remain UP Certified, we only carry Extra Virgin Olive Oils with a peroxide value≤10 meq/kg. (measured in milliequivalents of oxidation products/kg olive oil)
PPP:
the lower the better; This is the % of total chlorophyll that has been degraded due to oxidation. Every one of our Olive Oil, Extra Virgin or otherwise, contains a high amount of chlorophyll which serves as a great indicator to the freshness of an olive oil. To be considered an Extra Virgin Olive Oil the USDA requires a PPP≤15%. To remain UP Certified we only carry Olive Oils, bothe Extra Virgin and Infused/Fused, with a PPP≤5%. (measured as %PPP = Oxidized Pyropheophytins (g) / Total Pyropheophytins (g))
UC DAVIS OLIVE OIL STUDY
Ingredients
Extra Virgin Olive Oil
