Verde Valley Location
Verde Valley Location
Experience the boldest oil of the season. Our Extraordinarily Intense Chetoui boasts the highest biophenol count of the harvest, packing a powerful punch of health benefits and flavor. This robust Tunisian gem opens with a vibrant, aromatic nose—savory notes of fresh-cut wheatgrass and artichoke heart. On the palate, it delivers a beautiful balance of bold bitterness and classic complexity, reminiscent of the finest Northern Italian styles. Perfect for those who appreciate a peppery finish and want to make a statement in every drizzle.
$23.00
Experience the unmatched rareness and antioxidants of this Tunisian Chetoui Extra Virgin Olive Oil EVOO. Its intense pungency and confectionary qualities, with notes of wheatgrass and artichoke heart, will leave a lingering and satisfying taste. Biophenols 828.6 ppm November 2024 Crush from Tunisia
The combination of picking green, unripe Chetoui olives at low maturity (early harvest) and minimal processing results in high antioxidant content and more specifically, a very high concentration of Biophenols at 828.6 ppm.
This EVOO is UP standard for Ultra Premium Extra Virgin Olive Oil
Breakdown Ingredients
Biophenols: 828.6 ppm
FFA: 0.20
Oleic Acid: 65.63
Peroxide: 4.71
DAGs: 91.8
*PPP: 4.4
Squalene:
A-Tocopherols:
Smoke Point: 375 F
*As measured at the time of crush.
Polyphenols: the higher # = spicier extra virgin olive oil; These are powerful antioxidants found in berries, coffee, teas, red wine, and other natural occurring foods. Great quality Extra Virgin Olive Oil is particularly high in polyphenols making it a “superfood” having extraordinary antioxidant and anti-inflammatory properties. For maximum health benefits, having polyphenols over 200 is the best choice. (measured in mg caffeic acid/kg olive oil)
Oleic Acid: the higher % the better; Oleic acid is one of what we refer to as “healthy fats”. This is a monounsaturated fat (omega-9), meaning it is more fluid and has a lower melting point, which in turn allows your cells to have an easier time moving proteins around. (measured in % oleic acid = oleic acid (g)/Olive Oil (g)) Read More…
DAG Score: the higher the better; This is a composite score that takes many factors such as Polyphenols, Oleic Acid, Free Fatty Acid (FFA), Pyropheophytins (PPP), Peroxide, among other quality determining factors into account creating essentially a grade out of 100. Think of it as a percentage on a test. (measured x/100) For us to remain UP Certified, we only carry Extra Virgin Olive Oil with DAGs≥90.
FFA: the lower the better; This is a measure of the free fatty acids found within an olive oil. To be classified as an Extra Virgin Olive Oil FFA≤0.8%. The smoke point, temperature at which the olive oil begins to produce carcinogens, is directly proportional to the % free fatty acids (FFA) suggesting that a lower FFA = higher smoke point. To remain UP Certified we only carry Extra Virgin Olive Oils with FFA<0.5%. (measured as a % of total olive oil)
Peroxide: the lower the better; This is a measure of oxidation products formed the longer an olive oil is exposed to oxygen. This is a measure of the degradation and rancidity of an olive oil. To be classified as an Extra Virgin Olive Oil, the USDA requires a peroxide value≤20 meq/kg. To remain UP Certified, we only carry Extra Virgin Olive Oils with a peroxide value≤10 meq/kg. (measured in milliequivalents of oxidation products/kg olive oil)
PPP: the lower the better; This is the % of total chlorophyll that has been degraded due to oxidation. Every one of our Olive Oil, Extra Virgin or otherwise, contains a high amount of chlorophyll which serves as a great indicator to the freshness of an olive oil. To be considered an Extra Virgin Olive Oil the USDA requires a PPP≤15%. To remain UP Certified we only carry Olive Oils, bothe Extra Virgin and Infused/Fused, with a PPP≤5%. (measured as %PPP = Oxidized Pyropheophytins (g) / Total Pyropheophytins (g))
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Ingredients Extra Virgin Olive Oil
| Chetoui Extra Virgin Olive Oil | 375 ml, 200 ml |
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