Understanding the physico-chemical analysis of our olive oils

Dive into the heart of our olive oils and their physicochemical analysis. What truly lies behind this term? It simply allows us to understand the composition of olive oil and why it proves to be a true ally for health.

At Oliviers&Co, we exclusively offer extra virgin olive oils from the latest harvest. After harvesting, these oils preserve all their nutrients through an immediate cold mechanical extraction process. Extra virgin olive oil stands out with superior organoleptic characteristics and is free of defects. Today, we will delve into three of its major characteristics, ensuring the exceptional quality of olive oil:

ACIDITY LEVEL

The acidity of olive oil reflects the proportion of oleic fatty acid present, a characteristic unrelated to a sensation of taste acidity. Olive oil consists of triglycerides, an assembly (illustrated by the green bubbles on the diagram) composed of three fatty acids (FA on the diagram), linked by a glycerol molecule (parenthesis on the diagram).

It is crucial to understand that the bond between glycerol and fatty acids is extremely delicate and can break in an oxidizing environment, such as time, heat, or exposure to air. When this occurs, the fatty acids are released (indicated by the red bubble on the diagram), leading to a loss of oil quality. Acidity is measured by the quantity of these "free" fatty acids present in the oil. Therefore, we can assert that fatty acids, undergoing degradation, impart a note of oxidation and rancidity to the oil.

"The lower the level of free acidity, the higher the quality of the oil." This is scientific evidence that it is very recent and therefore very fresh, with very low oxidation.

Sources: Aceite de las Valdesas FAQs

This rate allows the evaluation of oil quality and the determination of its category (refined, lampante, common, virgin, or extra virgin) based on its fatty acid content. Extra virgin olive oil must have a free acidity expressed as oleic acid that does not exceed 0.8%. At Oliviers, we maintain high standards by generally setting the threshold at 0.3%. However, some exceptional oils, like Nyons, maintain their excellence even with acidities at 0.50%.

It is important to note that high acidity in olive oil makes it more oily and heavy on the palate, while low acidity oil appears less greasy, more fluid, and less adipose...

POLYPHENOL LEVEL

Polyphenols are present in the form of flavonoids and non-flavonoids. They are nutrients naturally found in many fruits and vegetables, cereals, as well as in tea and wine.

They are characterized by the presence of at least two phenols assembled in a more or less complex structure. "Phenols help kill microbes, eliminate toxins while respecting saprophytic intestinal flora."

Source: alchimiedessenteurs.fr

In olive oil, polyphenols are phenolic monomers (in wine, they are polymers), with two particularly remarkable ones:

Biophenols, which constitute chemical compounds like oleocanthal that gives, for example, a peppery note.
Tocopherol, better known as Vitamin E, is a powerful antioxidant.
PS: The two combined can reach 700mg per kg of polyphenols!

Polyphenols have significant antioxidant properties, beneficial for health, by limiting blood vessel obstruction and preventing inflammation.

The development of polyphenols results from the combination of several factors. The harvest period influences the polyphenol concentration of olive oil. Olives reach their maximum polyphenol levels before veraison, the natural process of changing color from green to black. Thus, olives harvested at an early stage when they are still green contain a higher amount of polyphenols. Another determining factor is the olive variety. In Spain, it has been observed that Picual olives, harvested early, contain more polyphenols than most other varieties.

That's why every year, Oliviers&Co offers its Extra Green olive oil, made from Picual olives harvested in October, to provide you with an oil rich and powerful in polyphenols.

Therefore, it is highly recommended to choose a quality olive oil for daily intake of antioxidants, ensuring lasting protection for your body.

PEROXIDE LEVEL

The peroxide index is an indicator of the degree of oxidation of olive oil, and the lower this rate, the better the quality of the oil. This rate tends to increase with time, heat, and exposure to air. Highly oxidized oil becomes rancid and unfit for consumption, known as "lampante."

Extra virgin olive oils are required to have a rate below 20 mEq O2/kg*. At Oliviers&Co, we only select those with rates between 5 and 12 mEq O2/kg*. You can delay oxidation by storing your olive oils in a cool, dark place.

In conclusion, it is essential to emphasize that the peroxide rate is directly linked to the quality of olive oil. Depending on the olive milling process and the extraction temperature, this rate can vary. On the other hand, acidity is related to the freshness of olives and the speed of milling after harvest.