FAQ
The term olive oil is generally used to cover all grades of oil extracted from the olive fruit. “Extra virgin” is the highest quality and most expensive olive oil grade. In Australia, certified extra virgin olive oil (see certified brands https://australianextravirgin.com.au/brands/) must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil. EVOO should have no defects and a flavour of fresh olives. Look for EVOO with this symbol.
Like grapes, olives come in more than hundreds of different varietals. Single varietal (or Monovarietal) extra virgin olive oil means oil made from one specific variety of olives. And to use the anology in wine grape classification “species: grape, different varietals – pinot, shiraz, chardonany etc.”.
These oils are often sought after for the pure enjoyment of their natural flavours and aromas. It is interesting to note, terroir and climatic conditions have an impact on the flavours of the oil. Variations occur each year.
We have three Italians; Coratina, Frantoio Leccino, a French; Picholine and a Spanish; Picual.
Generally, if EVOO is stored properly in unopened bottles (kept away from light, heat and air, ie. oxidation agents) it should stay “extra virgin” until the Best By date.
Once opened, you should use it within 4-6 weeks as the oxidation process will start to accelerate.
Olives are harvested from our trees in April-June. Within hours of harvest, they are pressed at the estate using a state of the art, Alfa Laval olive oil press system.
No need to transport our olives to an outside press facility nor waiting in queue for them to be pressed.
Our EVOO is made from olives grown, pressed and bottled at our estate. Hence, we guarantee the Mornington Peninsula provenance of our EVOO.
Our trees are grown in spaciously marked rows for ease of identification of varieties. Widely spaced rows also help with disease prevention and keeping the trees healthy.
To celebrate the unique tasting profiles and characteristics of our varietal EVOO, we engaged the talented FIVE Creative design agency to create these symbols to communicate this distinction and our dedication to producing single varietal EVOO.
Each symbol represents a variety and is incorporated in the typeface used in the word “Extra Virgin Olive Oil” on our label.
Cape Schanck is located on the southern tip of the Mornington Peninsula (approximately 90 minutes from Melbourne CBD).
Famous for its lighthouse and wild winds (roaring forties). Tea trees here, have an almost “horizontal” profile.
It all boils down to the ability to identify and press each variety of olives separately. As a single estate EVOO producer with our own press, we have the ability to control all aspects of production.
We harvest by variety and press by variety. Without your own production facility on site, this would be a difficult task.
FREE fatty acids (FFA) is a simple test which indicate good harvesting, fruit handling processes and degree of decomposition that has occurred in the oil.
Though the FFA content of EVOO is expressed as percentage oleic acid, it is in fact a measure of the percentage of degraded oleic acid, ie the “free” component. The percentage FFA is affected by the fruit condition prior to pressing, the time between harvesting and the pressing process and the subsequent storage condition of the oil.
The Australian (AS 5264-2011) and International Olive Oil Council (IOOC) standards for FFA in extra virgin olive oil is a maximum of 0.8% oleic acid.
Fun Fact: FFA is a laboratory measure and has nothing to with the oil tasting acidic or sour. It simply describes the uncoupling of the oil’s triglycerides into single fatty acids which is not attached to the glycerol”backbone” and hence “free”; found on its own. Free fatty acids isn’t oil anymore and is in fact water soluble. The “unbroken” oleic acid is the healthy fatty acid.
As alluded to in the previous paragraph, when pressing olives for oil, we aim to produce oil which preserves its integrity. The lower the FFA value (acidity) the higher quality. One can’t go below 0.1%, that’s the LOR = Limit of Reporting, the minimum quantity that can be reported!
Temperature reached in normal cooking with EVOO does not reach the smokepoint which range from 190-220 degree centigrade. Consider, sautéing equates to a temperature of around 120 degree centigrade, deepfrying is usually in the range of 160-180 degree centigrade and roasting in the oven 180 degree centigrade.
http://www.seriouseats.com/2015/03/cooking-with-olive-oil-faq-safety-flavor.html
https://drjoanna.com.au/blog/can-you-cook-with-extra-virgin-olive-oil-blog- 793/
There is body of research supporting the role of extra virgin olive oil as a beneficial fat in a healthy diet. The main type of fat found in EVOO is monounsaturated fatty acids (MUFAs). MUFA s are considered a healthy dietary fat. If you replace saturated and trans fats with unsaturated fats, such as MUFA s and polyunsaturated fats (PUFAs), you may gain certain health benefits.
MUFAs and PUFAs may help lower your risk of heart disease by improving related risk factors. For instance, MUFAs have been found to lower total cholesterol and low-density lipoprotein (LDL) cholesterol levels.
