Our Oil
There are two forms of analysis that olive oil must undergo in order to be certified extra virgin; chemical analysis and sensory analysis. Both are required for a complete assessment of the quality of olive oil, as there is no single test that can definitively determine quality. Chemical analysis is done through third party labs that are accredited and certified, where they analyze chemical parameters according to a strict standard of quality. Sensory analysis is done by a third-party sensory panel that evaluates the taste of the oil. It is the combination of chemical test results and sensory analysis that gives olive oil the designation of the highest quality grade of olive oil, extra virgin olive oil. .
Our tested nutritional information:
- Energetic Value 825Kcal/3390Kj
- Proteins 0 g.
- Carbohydrates 0 g.
- Fats 91,6 g. of which Saturates 14,6 g.
- Mono-Unsaturates 68,3 g.
- Polyunsaturates 8,7 g
- Cholesterol 0 mg
There are three chemical markers for high quality olive oil: polyphenols, oleic acid, and peroxide values.
Polyphenols are a class of strong antioxidants, and are responsible for many of the health benefits associated with fresh, high quality, Extra Virgin Olive Oil. Research has found that Extra Virgin Olive Oils have a Natural Polyphenol level that can range from anywhere between 50 – 5000 mg/kg (using NMR Spectroscopy). On Average, EVOOs (the highest quality Olive Oil) range between 100-250 mg/kg polyphenols. Extra Virgin Olive Oils which comply with the EU Health Claim (over 250 mg/kg throughout product life) regarding Olive Oil Polyphenols can indicate this by calling their olive oil Healthy Extra Virgin Olive Oil.
Our oil has been independently tested to contain almost double this threshold, 485 mg/kg!
Oleic Acid is a monounsaturated omega-9 fatty acid found in olive oil. Olive oil is generally higher in oleic acid than other vegetable fats. In order for an oil to be called Extra Virgin Olive Oil, the Fatty Acid Profile must be composed of at least 55% Oleic Acid. Our average oleic acid content is around 77%
Unsaturated free fatty acids react with oxygen and form peroxides, which generate volatile substances responsible for a typical musty/rancid bad oil smell. So an elevated level of peroxide indicates an oil has been damaged by free radicals and is beginning to go rancid. The maximum peroxide value for Extra Virgin Olive Oil is 20. High quality Extra Virgin Olive Oil should have a peroxide value below 12. A very low peroxide value is desirable. Our oil has been shown to have a peroxide value of 4.5!
All oils that wish to become “extra virgin”, must also pass a sensory analysis, which is basically a tasting which will certify that the olive oil’s tastes are sufficiently impressive to be considered amongst the best there is. This panel of tasters will also deliver a statement with the flavor profile of the oil, upon approval for Extra Virgin classification.
Anfora’s tasting notes are: “Strong olive taste with notes of fresh cut grass on the nose, with balanced yet persistent acidity, leaving no oil coating the tongue.”
D.O.P. (translated as Denomination of Origin that is Protected) is both a marker of high quality and of regional provenance. The process of certification can take years, and while we are certain of receiving this prestigious label, the process has just begun.
The New York Times reports, most Italian olive oil flooding the world's market shelves "is neither Italian nor virginal." Instead, it's low quality, often from countries such as Syria, Turkey, Morocco, and Tunisia. Sometimes, it's not olive oil at all but a mixture of various vegetable oils camouflaged with artificial aromas and coloring such as chlorophyll and beta carotene.
According to an investigative report in Forbes, up to 80 percent of Italian olive oil on the market is fake. Chalk this high figure up to the Italian "Agromafia." With counterfeit olive oil offering profit margins as high as 700 percent, organized crime is moving away from cocaine into more lucrative and less risky "yellow gold."
