FAQs
We get asked all sorts of questions about olive oil and Chrysofora. Here are some popular ones.
What is P.D.O.?
Protected Designation of Origin is a legal designation by the European Union for foods that are produced in a specific region using traditional production methods. The production process is laid down by a specific protocol and overseen by a quality control committee which helps to ensure the quality of the olive oil. P.D.O. status is legally binding and is being extended via bilateral agreements to areas outside the EU.
What is cold-pressed?
Cold pressed is a mostly outdated but still used term. Olive oil used to be pressed in hydraulic machines in our grandmothers time. They could get hot quickly and hurt the quality. Today everyone uses centrifuges that separate the oil. It is EU mandated to keep the temperature "cold" and under 27º C. When we use the term today it is meant as a baseline marker between extra virgin olive oil and poorer quality refined olive oil and worse. All extra virgin olive oil is cold pressed. Only some cold pressed olive oils are great.
What are polyphenols?
Polyphenols is a grouping term for the range of phytochemicals contained in olive oil. Polyphenols are widely accepted to have anti-inflammatory properties and strong antioxidant capabilities. Some of the polyphenols found in olive oil include oleocanthals and hydroxytyrosol. The power of these phytochemicals is short lived. They are really only beneficial within the first year from harvest. Cultivation and production must be held to the highest standards to ensure peak polyphenol quality.
What are oleocanthals?
Oleocanthals are natural phenolic compounds found in extra virgin olive oil that are responsible for the burning or peppery sensation in the back of the throat when consumed. They are strong antioxidant and have anti-inflammatory properties similar to those of ibuprofen. Research has shown that oleocanthals have therapeutic effects against coronary heart disease, stroke, cancer, Alzheimer's and other conditions. As a maker of superb olive oil, we balance the oleocanthic flavor during the growth and production process with the other organoleptic characteristics of fruit and bitterness.
What is hydroxytyrosol?
It is a polyphenol found in olives. Research has shown that its powerful antioxidant capabilities help prevent DNA damage and harmful oxidization of "bad" cholesterol LDL. Research also shows that it works against heart disease by inhibiting platelet aggregation and pro-inflammatory enzymes.
What are Free Fatty Acids?
FFA's are lipids that are not connected to larger molecules. To set a basic standard for extra virgin olive oil, the IOC, EU and USDA measure the amount of free oleic acid in olive oil. This test can show deterioration made from poor or damaged fruit but also due to production delays between harvest and milling. In the US, 0.8% is the threshold to be labeled extra virgin olive oil. We believe the less the better. No great olive oil should be over 0.4%. We typically stand at 0.2%.
What are peroxides?
Peroxides are another important chemical parameter in determining the quality of olive oil. They determine the extent an oil has oxidized. Governing bodies set only basic standards for extra virgin grade. The IOC, EU and USDA standards are set at 20 milliequivalents per kg. Our olive oil lives between 5 and 7 mEq.
What is oleic acid?
Oleic acid is the primary fatty acid in olive oil (other acids include palmitic, linoleic and linolenic). It is monounsaturated and constitutes between 50 and 80 percent of most olive oils. Because of a lipid profile that is resistant to oxidation, oleic acid gives olive oil a longer shelf life than other oils. Oleic acid has been associated with some of the major health benefits of the Mediterranean diet, such as reduced incidence of heart disease and cancer. A 2005 study done at Northwestern University Feinberg School of Medicine showed oleic acid can cripple a gene that causes 25 to 30% of breast cancers.
What is milling?
Milling is the first part of the extraction process where olives are ground/crushed using a machine. Traditional mills used millstones originally turned by animal, human or hydraulic power. Today they are widely replaced by crushing devices that mash olives with stainless steel discs which actually cause less oxidation of the oil.
What is malaxing?
Malaxing comes from the Greek word "malassein" and occurs after milling. The milled olive paste gets stirred to allow for micro droplets of oil to form into larger drops that will get extracted. Modern malaxers are stainless steel containers with a rotating screw inside. Malaxing takes 20 to 40 minutes per batch. This is where the condition of the olives, the cultivar, fruit health, ripeness and other factors come into play. Good malaxing requires talented and knowledgeable makers. Too long and your batch loses quality, too little and the olive oil loses flavor.
Do you filter your oil?
Filtration is the process of removing sediment (particulates of olive pulp, pit and skin) from olive oil. Some extra virgin olive oil makers produce unfiltered oil. While sometimes allowing for a strong taste, the shelf life of the olive oil is drastically reduced because the particulates actually oxidize the oil faster. We do like the different flavors of both filtered and unfiltered. But only very young, unripe olives should be used to make unfiltered olive oil and unripe olives have more pepper than fruit or bitterness. Unfiltered oil also leaves large amounts of residue at the bottom of your container that can make the last of the bottle generally unusable. We use organic paper filters to remove these particulates. We chose to preserve the nutritive benefits of the oil longer and continue to build our distinct flavor profile.
Do you rack your oil?
Yes, we rack our oil. Racking is placing the freshly extracted olive oil aside and allowing it to rest, typically for a few weeks. This allows for the oil to settle into its flavor and for particulates to fall to the bottom of the storage tank. Unfiltered oil producers will usually skim the tops to get fewer particulates when making their oil. Producers often also decant the bottom of the tank to help clear out these bits of pulp and pit.
Do you use solvents?
Never. You can't get decent olive oil let alone great olive oil if you use solvents to extract the oil.
Can we go to Chrysofora?
Yes. Yes you can. It is a ten home village in the south west portion of the Peloponnese. We got a paved road not too long ago. Some of our friends and family will always be in the orchards there.
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We are happy to talk olive oil. Please feel free to reach out and ask us more.
