Description
Oliva! Chilean Arbequina Extra Virgin Olive Oil contains no additives, no chemicals, & no preservatives. All are from the most recent harvest.
Chilean Arbequina
The 2023 Chilean Arbequina is a beautifully balanced oil with a creamy mouth feel, green almond center followed by a pleasantly sweet and malty finish. Slight pepper.
The Arbequina olive variety has a subtle olive flavor with a hint of fresh grass that’s great for everyone from beginner cook to expert home chefs. Truly beloved.
Did you know? This EVOO is the base oil for all of our Infused Olive Oils! We guarantee a high quality base for all of our flavored oils.
Harvest Date: May 2023
Country of Origin: Chile
Intensity: Medium
Fruitiness: 5.5 Bitterness: 4.0 Pungency: 3.8
Chemistry: Biophenols: 315.27ppm
DAGs: 94.1
Oleic Acid: 71.70
FFA: 0.14
Peroxide Value: 3.60
You may also like…
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
