Olive Oil Emporium
Ultra Premium Olive Oil | Health Benefits | Olive Oil Emporium Toronto
Ultra Premium Olive Oil | Health Benefits | Olive Oil Emporium Toronto
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416-902-9060

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We Ship to CANADA & the US

Premium Olive Oils - We ship to Canada and the USA

Visit our RETAIL STORES / TASTING BAR LOCATIONS:

1707 Bayview Avenue
Toronto, Ontario
M4G 3C1

659 St. Clair Avenue West
Toronto, Ontario
M6C 1A7


            Olive Oil Emporium - Certified Ultra Premium Olive Oil Retailer - Toronto

     Toronto's Official Retailer
   for Certified Ultra Premium™
      Extra Virgin Olive Oils

NON GMO Olive Oil Emporium IGP Modena Olive Oil Emporium Gluten Free Olive Oil Emporium

Join us on Facebook &
Receive More Offers!
Olive Oil Emporium Facebook Page

Olive Oil Reviews:

Olive Oil Reviews | Olive Oil Emporium Customer Testimonials

Shop Securely & Safely:
             Olive Oil Emporium - Paypal Verified Shop
ONLINE Shopping

Olive Oil Emporium Payment Options
                  
                      
OR

Buy Olive Oil Online - Olive Oil EmporiumOrder by PHONE Today! 
416-902-9060

Mail Order Shipping Options

Olive Oil Emporium Mail Order - Shipping Options

We Ship to CANADA & the US

Premium Olive Oils - We ship to Canada and the USA

Visit our RETAIL STORES / TASTING BAR LOCATIONS:

1707 Bayview Avenue
Toronto, Ontario
M4G 3C1

659 St. Clair Avenue West
Toronto, Ontario
M6C 1A7


            Olive Oil Emporium - Certified Ultra Premium Olive Oil Retailer - Toronto

     Toronto's Official Retailer
   for Certified Ultra Premium™
      Extra Virgin Olive Oils

NON GMO Olive Oil Emporium IGP Modena Olive Oil Emporium Gluten Free Olive Oil Emporium

Ultra Premium EVOO & Your Health

 

   Chemical     
   Parameters      

Determination

Indicators

Extra Virgin Standard

UP Standard

Free Fatty Acids (FFA) Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction.

Units: % as oleic acid
IOC limit ≤ 0.8

Units: % as oleic acid
UP limit ≤ 0.3
Oleic Acid The major fatty acid in olive oil triacylglycerols is Oleic acid making up
55% to 85% of olive oil
The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life.

Units: % as oleic acid
IOC limit ≥55

Units: % as oleic acid
UP limit ≥ 65
Peroxide Value Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions.

Units: mEQ O2/kg oil
IOC limit≤20

Units: mEQ O2/kg oil
UP limit ≤9
UV Absorption UV spectrophotometric determination Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil.

Units: K1%/1cm
IOC limits
K232 ≤2.5, K270≤0.22, DeltaK≤0.01

Units: K1%/1cm
UP limits
K232 ≤2.0
K270 ≤0.20,
DeltaK ≤0.01

(immediately after production)
Phenolic Content Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. N/A Units: (as ppm caffeic acid)
UP minimum
limit ≥ 130
DAGs Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. Units: %Total 1,2-diacylglycerols
AOA limit≥35
Units: %Total 1,2-diacylglycerols
UP limit ≥*90
(*within 30 days of crush date)
PPP Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. Units: %Total Pheophytins
AOA limit≤17
Units: %Total Pheophytins
UP limit ≤5
(immediately after production)

*IOC= International Olive Council, AOA= Australian Olive Association


Source: www.UPoliveoil.com

***NOTE: Throughout this website, statements are made pertaining to the properties, benefits, and/or the functions of Olive Oil products. We are not medical practitioners, and many of these statements are based on common current beliefs and culinary trends. Certified medical professionals have not evaluated many of these statements and this information is not intended to diagnose, treat, cure or prevent any disease. We urge you to seek proper medical consultation by a trained medical professional before modifying your eating habits, or pursuing any of the health-related advice offered within this site. 

 

 

   Chemical     
   Parameters      

Determination

Indicators

Extra Virgin Standard

UP Standard

Free Fatty Acids (FFA) Free Fatty Acids are formed due to breakdown of the triacylglycerols in oils during extraction. Fatty acids are "free" when the are no longer bound to any other molecules. An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction.

Units: % as oleic acid
IOC limit ≤ 0.8

Units: % as oleic acid
UP limit ≤ 0.3
Oleic Acid The major fatty acid in olive oil triacylglycerols is Oleic acid making up
55% to 85% of olive oil
The higher the oleic acid monounsaturated fat content translates to increased durability and shelf-life.

Units: % as oleic acid
IOC limit ≥55

Units: % as oleic acid
UP limit ≥ 65
Peroxide Value Peroxides are primary oxidation products that are formed when oils are exposed to oxygen causing defective flavors and odors Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions.

Units: mEQ O2/kg oil
IOC limit≤20

Units: mEQ O2/kg oil
UP limit ≤9
UV Absorption UV spectrophotometric determination Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil.

Units: K1%/1cm
IOC limits
K232 ≤2.5, K270≤0.22, DeltaK≤0.01

Units: K1%/1cm
UP limits
K232 ≤2.0
K270 ≤0.20,
DeltaK ≤0.01

(immediately after production)
Phenolic Content Phenols are healthful anti-oxidant substances in olive oil which aid in slowing down the natural oxidative processes. Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. N/A Units: (as ppm caffeic acid)
UP minimum
limit ≥ 130
DAGs Fresh olive oil has a much higher proportion of 1,2-diacylglycerols to Total diacylglycerols while olive oil extracted from poor quality fruits and refined oils have a higher level of 1,3-diacylglycerols The ratio of 1,2-diacylglycerols to the Total diacylglycerols are a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. Units: %Total 1,2-diacylglycerols
AOA limit≥35
Units: %Total 1,2-diacylglycerols
UP limit ≥*90
(*within 30 days of crush date)
PPP Upon thermal degradation of olive oil, chlorophyll pigments break down to pheophytins and then to pyropheophytins The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. Units: %Total Pheophytins
AOA limit≤17
Units: %Total Pheophytins
UP limit ≤5
(immediately after production)

*IOC= International Olive Council, AOA= Australian Olive Association


Source: www.UPoliveoil.com

***NOTE: Throughout this website, statements are made pertaining to the properties, benefits, and/or the functions of Olive Oil products. We are not medical practitioners, and many of these statements are based on common current beliefs and culinary trends. Certified medical professionals have not evaluated many of these statements and this information is not intended to diagnose, treat, cure or prevent any disease. We urge you to seek proper medical consultation by a trained medical professional before modifying your eating habits, or pursuing any of the health-related advice offered within this site.