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Conversion Chart

Butter/Margarine Olive Oil
One Teaspoon 3/4 Teaspoon
One Tablespoon Two 1/4 Teaspoons
1/4 Cup Three Tablespoons
1/3 Cup 1/4 Cup
1/2 Cup 1/4 Cup + Two Tbsp.
2/3 Cup 1/2 Cup
3/4 Cup 1/2 Cup + One Tbsp.
One Cup 3/4 Cup

Chemistry

To better determine the quality of extra virgin olive oils, review the terms below:

FFA – (Acidity)
Free Fatty Acid – The lower, the better. The IOC requires that an oil’s FFA stay below 0.8 to be considered Extra Virgin grade. We’re proud to say that our average FFA is approximately 0.18.
**(Indication of the olive condition at time of crush –Fruit processed immediately should produce oil with low FFA)**

Peroxide Value – (PV)
PV is the primary measurement of rancidity in a particular extra virgin olive oil. and must be less than or equal to 20. Peroxide value depends on procedures used in processing and storing of the oil. Peroxide is responsible for any changes to color and/or aroma throughout the oxidization. Our average PV at time of crush is approximately 3.2.

Polyphenols – Healthful (Antioxidant Substances)
The higher the better! Polyphenols make an oil last longer and determine the “style” of an oil regarding bitterness and pungency. Typically, a high polyphenol count (presented in parts per million), will have more “pepper” or more “bitterness”. 

Oleic Acid – (Healthful Monounsaturated Fat)
In order to qualify as an extra virgin olive oil, the Fatty Acid Profile must be comprised of at least 55% Oleic Acid. Again, the higher, the better! Our average oleic acid content is approximately 77%. Substituting oleic acid with saturated fatty acids in animal fats will improve cholesterol balance, which is why monounsaturated fats are referred to as “the good fats.”

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