Olive Oil Chemistry

Polyphenol & Oleic Acid

• Naturally occurring compounds found in EVOO
• Both have been proven to be very powerful antioxidants
• Polyphenol intake is associated with lower incidence of cancer and coronary heart disease
• In addition, oils high in Phenols are generally robust and stay fresh longer
• There is also conclusive evidence that Oleic can cut a woman’s risk of developing breast cancer by 46%
• The standard range for polyphenols is anywhere from 80-220 ppm (parts per million).  Anything above 220 is considered high
• Higher is better.  Our EVOO’s polyphenols range from 150-535 ppm

Free Fatty Acids (FFA) & Peroxide Levels

• Both are considered indicators of freshness and quality
• As olive oils age or decompose, the levels of each of these compounds will rise
• The international standard for FFA levels found in EVOO is below 8%.  The standard for peroxide is below 20
• Most of our oils have an average FFA level of .19, which is almost 25% less than the international standard
• On average, our oils have a peroxide value of 61 which is less than 33% of the international standard
• In terms of olive oil, lower FFA and peroxide level is better