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Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019
Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019
Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019
Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019
Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019
Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019
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Biancolilla Extra Virgin Olive Oil (Medium) IOO894 - Italy November 2019

Regular price
$14.95
Sale price
$11.95
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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 Scorethe 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. FFAthe 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) Peroxidethe 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) PPPthe 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