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Our Spanish Hojiblanca displays incredibly aromatic notes of unripe peach with a bitter dandelion green center. The finish is balanced with a floral complexity and lingering pungency.

*Biophenols: 468 ppm FFA: 0.17

Oleic Acid: 73.41 Peroxide: 5.8

DAGs: 93.9 *PPP: 0.9

Squalene: 7137.5 A-Tocopherols: 316.5

*As measured at the time of crush.

Smoke Point: 365 F

Fusti Tag #IOO560

 

Evoo Nutrition Panel

Purity of Olive Oils

To truly understand the chemistry of Ultra Premium Olive Oils, start by exploring two essential methods of assessment: chemical analysis and organoleptic analysis. First, chemical testing provides objective data that measures beneficial compounds such as polyphenols and oleic acid, as well as markers of deterioration like free fatty acids and peroxide levels. These results reveal the oil’s nutritional value, freshness, and stability.

However, chemical analysis alone cannot capture the full experience. That’s why organoleptic analysis plays an equally vital role. Using your senses—specifically taste and smell—you detect flavor notes like fruity, grassy, nutty, or peppery. These characteristics reflect the oil’s complexity and overall quality. Although science can identify the chemical compounds behind those aromas and flavors, your senses remain the most accurate tools for evaluating truly exceptional oils.

Together, these two approaches—objective testing and sensory evaluation—provide a complete picture of quality. As you continue to sample and compare Ultra Premium Olive Oils, your palate will grow more refined. Eventually, you’ll begin to distinguish the subtle differences that separate average oils from extraordinary ones. Ultimately, this hands-on exploration enhances your appreciation and empowers you to select oils that enrich both your cooking and your health.