Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy crush November 2019
Biancolilla is a native cultivar to Sicily. This Biancolilla has pleasant malty and artichoke notes. It is creamy and savory with low bitterness and a delicate peppery finish.
*Biophenols: 231.1 ppm FFA: 0.19
Oleic Acid: 69.4 Peroxide: 7.4
DAGs: 93.3 *PPP: <1.0
Squalene: 7,4201.1 a-Tocopherols: 222.3
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
