Temperature: Medium-high heat.
Storage: Store in a cool, dry place.
Shelf Life: Unopened: 18-month.Opened: best used within 6 months.
Known as the “healthiest fat on earth,” extra virgin olive oil is high in natural antioxidants, contains Vitamin E and K and beneficial fatty acids. It is also high in oleic acid and oleocanthal.
Extra virgin: First pressing of the olives, no chemical or heat used in extraction, acidity level of extra-virgin oil requirement is lower than 0.8%.
Cold-pressed: Means that no heat over a certain temperature (81°F – 27°C) was used during processing. Why is it important? Because cold-pressed olive oil contains high amounts of monounsaturated fatty acids, polyphenols and antioxidants that provide many health benefits. A hot-press process tends to generate higher quantities of oil but the heat reduces the flavor, aroma and nutritional content of the oil.
Acidity Level: According to the International Olive Oil Council (IOOC), Extra-virgin olive oil should contain no more than 0.8% acidity. Our average acidity level is at 0.2%. The acidity level is an indicator of degradation and assimilated to the freshness of the oil. Olives have a naturally acidity level but if they are not harvested with care and quickly processed into olive oil they will have greater levels.
Early harvest: This means La Tourangelle harvests and processes unripe olives. It is the most expensive method and a better way to retain bright aromas, antioxidants and freshness. Early harvest olives require more fruit to make each liter of oil but it is a mark of quality not found in blended oil made from late harvest ripe olives.
Processed on-site the same day: Olives that are picked and pressed within 24 hours will never have acidity levels greater than the required .8% and will preserves all their nutrients, freshness and flavors. They don’t have time to degrade like olive that move from site to site, and olives that are stored or refrigerated.
Expeller-pressed: Our olive oil is extracted by mechanical means, no use of chemicals, solvents, or hexane residues in the final product.
One variety: We don’t blend our oil with lower grade and refined olive oil, as is done routinely, to obtain lower acidity levels and then be passed off as “extra virgin”. La Tourangelle Extra-Virgin Olive oil is one variety from the same grove. And we are proud of that!
Picual variety: The Picual variety produces excellent oil due to the fatty acid content and the antioxidants. The olives of low-lying lands tend to have more body, with a slightly bitter taste and a hint of wood, while the olives cultivated in the mountain regions tend to be sweeter, with a fresh flavor.
Peppery finish or pungent aroma: A study from the University of California, Davis had found that 44% of consumers in the U.S. liked defected olive oil with rancidity flavor. The authors indicate this may be due to the large amount of defective olive oil labeled as extra virgin available to consumers. The pungent aroma is the peppery characteristic that you will feel at the back of your throat when you swallow the oil. You may even cough. Many people think this is bad, this actually comes from olive oil from unripe olives and fresh olive oil. It also signifies the presence of certain antioxidants. Don’t worry, this peppery sensation should go away fairly quickly, it should not linger.
Amount Per Serving
Serving Size 15mL
Calories from fat 130
Total Fat 14g
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Polyunsaturated Fat 2g|
|Monounsaturated Fat 10g|
|Total Carbohydrates 0g||0%|
Extraction Method: Expeller-pressed / Cold-pressed
Part of the Plant Extract: Seed
Country of Origin: Spain
Botanical Name: Olea europaea L.
Botanical Family: Oleaceae
Heat/Smoke Point: Medium-high
Oxidation Potential: Medium
Packaging: Tin can to protect from light which preserves the quality and freshness of the oil. Plastic tamper-evident seal and can are BPA-Free.
Ingredients: 100% Organic Extra Virgin olive Oil
Organoleptic Appearance: Viscous liquid
Organoleptic Color: Yellow to green
Organoleptic Aroma: Fruity
Organoleptic Taste: Fruity and pungent
Fatty Acid Composition: C16:0 Palmitic Acid 7.5-20%
C18:0 Stearic Acid 0.5-5%
C18:1 Oleic Acid 55-83%
C18:2 Linoleic Acid 3.5-21%
Focus On: Oleic-Acid - Omega 9: Oleic acid, one of the component of Omega 9, is a monounsaturated fat found in olive oil and hazelnut oil. It’s been studied as the fat behind the unique health benefits of those oils and the Mediterranean miracle.
Unsaponification Numbers: 187-195
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