ABQ Olive Oil Companies 100% Ultra-Premium Extra Virgin olive oils (EVOO) are sourced from around the world. Our selection is always changing according to the “time of crush” so that we can provide to you the freshest oils available. Each of our EVOOs has unique flavor characteristics that vary depending on the country of origin, soil conditions, rainfall, climate and variety of olive.
Extra virgin olive oil is fresh pressed from the fruit of the olive tree, leaving the color, taste, vitamins & nutrients intact. However, EVOO decreases in flavor and health benefits over time. Fresh crushed olive oil is like fresh squeezed fruit juice in that it contains the most flavor and nutrients. Old, poorly made and improperly stored extra virgin olive oil yields few, if any, health benefits and less desirable flavor. Becoming intimately familiar with a particular extra virgin olive oil’s flavor characteristics and chemistry (i.e. antioxidant content, oleic acid, FFA, and crush date) will help you make an educated decision about which olive oil is right for you.
Our single variety Ultra-Premium Extra virgin olive oils are tested for chemistry. When you buy our oils you know you are getting fresh, premium, high quality extra virgin oils that deliver beneficial antioxidants! Our EVOO’s are tested for the following crucial chemistry properties:
Oleic Acid: is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. The range found in extra virgin olive oil is between 55-85%. Extra virgin olive oil high in oleic acid has greater resistance to oxidation.
FFA: Based on IOOC standards the maximum limit for free fatty acid in extra virgin olive oil is 0.8g per 100g or (.8%). A low FFA is desirable. Free fatty acid speaks to the condition of the fruit at the time of crush. The higher the FFA the greater the indication of poor quality fruit such as damaged, overripe, insect infestation, overheating during production or too much of a delay between harvest and crush.
Peroxide Value: Based on IOOC Standards the maximum peroxide value for extra virgin olive oil is 20. A very low peroxide value is desirable. Unsaturated free fatty acids react with oxygen and form peroxides, which create a series of chain reactions that generate volatile substances responsible for a typical musty/rancid oil smell. These reactions are accelerated by high temperature, light, and oxygen exposure.
Polyphenol Count: Polyphenols are a class of antioxidants found in a variety of foods. Polyphenols such as Oleuropein, Oleocanthal, and hydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavor characteristics. Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality extra virgin olive oil. Phenols in olive oil decrease over time or when exposed to heat, oxygen and light. Consuming fresh, well made olive oil with high polyphenol content is crucial when looking to obtain the maximum health benefit commonly associated with consuming extra virgin olive oil.