Description
Oliva! Australian Hojiblanca Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.
Ingredients: 100% Hojiblanca Olives from Australia.
Australian Hojiblanca
Our 2024 Australian Hojiblanca stays right on brand with its high fruit aroma and creamy mouth feel.
Notes of banana mash, fig leaf and sun ripened tomato.
This Mild “Hoji” is a great intro into the vast world of EVOO, with little bitterness and almost no pepper on the backend. Lay back and relax because this EVOOs got you covered. From everything to drizzling over tomatoes & dressing a leafy greens salad, to cooking a french omelet & serving over vanilla ice cream with a sprinkle of Maldon sea salt.
Harvest Date: May 2024
Country of Origin: Australia
Intensity: Mild
Fruitiness: 5.0 Bitterness: 2.5 Pungency: 2.3
Chemistry: Biophenols: 119.4 ppm
DAGs: 94.0
Oleic Acid: 75.1
FFA: 0.29
Peroxide Value: 4.3
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Chemistry Breakdown
Biophenols (Antioxidant like substances naturally occurring in EVOO) – Phenols extend shelf life and determine the ‘style’ of the oil in terms of bitterness and pungency. Generally, the higher the biophenols, the more ‘pepper’ and ‘bitterness’.
DAGS (Diacylglycerol) – Indicates the age of the olive oil. An EVOO should have a DAGs content of 85% of higher. The higher the score, the fresher the oil. DAGs will drop 20-30% per year depending on storage conditions and FFA. They are highly influenced by heat, but not light.
FFA (Free Fatty Acid) – Indicates the condition of the fruit at the time of the crush. An oil must range from 0.0 – 0.8 (8%) to be considered Extra Virgin. A low FFA is desired, and means the amount of time between the harvest and the crush was minimal. In addition: the lower the FFA, the higher the smoke point.
Oleic Acid (Mono-Unsaturated Omega-9 Fat) – The higher the percentage, the better resistance to oxidation. Higher levels help keep it fresher for longer, preventing the formation of per-oxidized (rancid) fats.
PV (Peroxide Value) – Measurement of rancidity by exposure to oxidation, light and heat. The PV must be equal or less than 20 and is responsible for color and aroma changes as the oil oxidizes. A low PV is always desired.
Nutrition Info
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