Taste-Health Evaluation
Chemical, Taste and Health Benefits of Extra Virgin Olive Oils
The more you know – the more you appreciate our superior standards.
What do the various chemical properties and scores mean?
Crush Date
Freshness is most important. We publish the ‘crush date’ and maintain freshness quality for eighteen months from this date.
Biophenols
Are a class of polyphenols naturally found in extra virgin olive oil (EVOO). These include compounds that gives that peppery throat burn, powerful antioxidant, supports cardiovascular health, contributes bitterness and anti-inflammatory effects. The good guys — responsible for EVOO’s distinct taste and health benefits. The higher the PPM, the more potent these benefits become.
FFA, or Free Fatty Acids
Refers to the percentage of fatty acids that have broken free from their triglyceride structure — essentially, it’s a sign of how well the olives were handled before pressing. The lower the FFA, the fresher and cleaner the oil. High FFA levels suggest: olives were bruised, overripe, or stored too long, poor harvesting or milling practices, exposure to heat, light, or oxygen.
Oleic Acid
Is the main monounsaturated fatty acid in extra virgin olive oil (EVOO). It plays a starring role in both health benefits and culinary performance. Stability: makes EVOO more resistant to oxidation, preserving flavor longer, Mouthfeel: Contributes to the smooth, silky texture, Smoke Point: Higher oleic content = higher smoke point (~375–410°F), making it safer for sautéing and roasting. Oleic acid is a cardioprotective powerhouse: Lowers LDL ("bad") cholesterol, raises HDL ("good") cholesterol, Helps regulate membrane lipids, reducing hypertension risk.
Supports cognitive health and may reduce Alzheimer’s risk, reduces markers like CRP, helping with arthritis and metabolic syndrome, promotes satiety and fat burning, may reduce abdominal fat, may suppress tumor growth and oxidative stress, and enhances cell membrane integrity and fights infections.
Peroxide
Is a marker of oxidation, a canary in the coal mine for flavor degradation, a powerful indicator of freshness, stability, and potential rancidity. Low PV correlates with: higher polyphenol retention, greater anti-inflammatory and cardioprotective effects, better stability for cooking and storage.
DAGs, or Diacylglycerols
Are lesser-known but important indicators freshness and authenticity. DAGs are a behind-the-scenes marker that helps explain why some oils taste alive and others taste tired. High DAG ratios signal: minimal refining, better preservation of polyphenols and antioxidants, lower risk of oxidation-related health concerns.
PPP — or Pyropheophytins
Tell a story about its freshness, thermal history, and authenticity. High PPP levels often signal: old oil or poor storage conditions, deodorized/refined oil blended into EVOO, exposure to high temperatures during processing or transport. They correlate with sensory degradation: loss of green, grassy, or fruity notes, muted bitterness and pungency, flat or stale flavor profile. In short, high PPP = tired-tasting oil.
Squalene
Is one of the unsung heroes of extra virgin olive oil (EVOO) — that plays a subtle but powerful role in both health and oil quality. While you won’t taste squalene directly, oils rich in it tend to age gracefully and retain their sensory complexity. Squalene a potent antioxidant and bioactive compound: may reduce LDL oxidation and support HDL function, helps protect brain cells from oxidative stress, scavenges free radicals and reduces inflammation, moisturizes, protects against UV damage, supports collagen, enhances white blood cell activity, supports liver function and mitochondrial health.
Alpha-Tocopherol
Is the most biologically active form of vitamin E — a quiet but powerful force in extra virgin olive oil (EVOO). Preserves freshness, slows oxidation, helping to retain vibrant flavors. Protect polyphenols, extending shelf life. Oils rich in tocopherols resist rancidity, keeping the sensory profile intact.
Fruitiness
Is a cornerstone of its organoleptic profile — it’s not just about flavor; it’s a signal of freshness, quality, and even health potential. Fruitiness refers to the aroma and flavor of fresh, sound olives — whether green or ripe. It’s perceived through the nose and mouth during tasting. Can be described as: green fruity: notes of grass, tomato leaf, artichoke, almond, ripe fruity: hints of apple, banana, stone fruit, mixed fruity: a blend of green and ripe sensations.
Bitterness
Is one of three key positive organoleptic attributes, alongside fruitiness and pungency. It’s a sign of quality, freshness, and polyphenol richness — not a defect. Bitterness adds depth and complexity to EVOO. Bitterness is a sensory marker for polyphenol content, supporting: cardiovascular health, cognitive protection, anti-inflammatory action, oxidative stress reduction
Pungency
Is that peppery, throat-tingling sensation — often causing a subtle cough or burn. Far from being a flaw, it’s a hallmark of freshness and polyphenol richness. It’s often the most memorable part of a tasting — that signature “bite” that lingers. Benefits: mimics ibuprofen, reduces joint and neuroinflammation, may help prevent Alzheimer’s and cognitive decline, reduces LDL oxidation, supports heart health, scavenges free radicals, protects cellular integrity, is being studied for tumor-suppressing effects. Pungency is your sensory clue that these active benefits are present.
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