Hojiblanca Extra Virgin Olive Oil
Hojiblanca Extra Virgin Olive Oil
Australia - Mild Intensity
This delicate Australian Hojiblanca displays fruity notes of banana mash, fig leaf and sun-ripened tomato with a creamy, confectionery middle. A wonderfully versatile oil for many applications.
Pronunciation: OHEE BLANKA
Organoleptic Taste Assessment:
Fruitiness: 5.0
Bitterness: 2.5
Pungency: 2.3
Laboratory Analysis:
Biophenols: 119.4 ppm
FFA: 0.29
Oleic Acid: 75.1
Peroxide: 4.3
DAGs: 94.0
PPP: <0.2
Squalene: 9793.8
A-Tocopherols: 318.9
Smoke Point: 350F
Not all olive oil is created equal. Extra virgin olive oil from The Vintage Olive is of the highest quality in olive oil classification. Our oils have passed rigorous laboratory/chemical analysis and an organoleptic/sensory evaluation by a professional tasting panel.
We purchase in small batches from the latest harvests around the world and bottle in-store to ensure it is incredibly fresh, healthy and flavorful!
A NOTE ON TESTING METHODS!
Some oils have an inflated biophenol score (or none at all) which can misrepresent the healthy qualities you think you’re getting.
Biophenols are natural compounds, like oleocanthal, that are present in extra-virgin olive oil. They can exhibit significantly beneficial biological effects in many diseases (anti-inflammatory, antioxidative, neuroprotective, cardioprotective and more!)
Our olive oil is tested using the only officially recognized method of HPLC (High-Performance Liquid Chromatography) Some oils are tested using undisclosed methods, likely NMR (Nuclear Magnetic Resonance) which can double (even triple) the amount of biophenols reported.
This underscores the importance of using the correct scientific measurements and knowing how the olive oil you’re buying is tested. Testing method matters!
