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No vague or empty promises
Unlike other producers, we aim for full transparency about how our olive oils are sourced and what our extraction processes are.
We want to help you pick high quality olive oils out from the rest of the crowd.
Keep reading to learn more about why our partners are frequent winners of international olive oil competitions, such as NYIOOC, L.A. International EVOO Competition, Olive Japan, and World Best Healthy EVOO Competition.
According to a 2010 study performed by UC Davis Olive Center at the Robert Mondavi Institute, many olive oils labeled “extra virgin” do not adhere to the recognized Extra Virgin standards.
Having never tasted quality balsamics and olive oils, I had no idea what was in store when I happened upon this pretty storefront in Reno. What an experience!
Partner selection
We begin by holding our partner farms and producers to rigorous standards.
Oil content must be 100% olives – no mixed oils!
Cannot be more than 14 months old from harvest/crush date
Sustainable farming practices must be employed
Must be estate produced or have complete traceability of each cultivar
Mechanical extraction must use malaxer, centrifugation and decanter
Must pass qualification by independent, third-party lab testing
Harvest & Milling
Olives begin the milling process within 2-4 hours of harvest, to ensure supply of the freshest fruit.
Our partners use the continuous method, by which olives enter the mill at one end and oil exits the other end. Olives are first crushed by a hammer mill. The resulting paste is then pumped to a malaxer, where the paste is warmed and mixed until the oil begins to separate.
Shop nowPressing by Centrifuge
Once the paste is separated, it is pumped through a centrifuge. This is where the solids are separated from the liquids. Further, the vegetable water is separated from the oil in the final centrifugal process.
Some variations use more or less heat and more or less water washing. Antioxidant-rich biophenols are more water soluble than the oil. Our varietals with the most biophenol content favor processes with reduced water contact. This also has the effect of preserving the richest flavor of the oil.
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What About Our Fused & Infused Flavors?
The above describes our process for extraction of pure extra virgin olive oil. But, what about our flavored varieties?
Our flavors come in two groups: fused and infused. We use these terms to distinguish where in the process additional flavors are added.
Fused Flavors
With our fused flavors, we introduce fresh fruits and other ingredients at the same time the olives enter the mill.
These other ingredients are crushed right along with the olives, resulting in a mixed paste entering the malaxer. The end results are rich, robust flavors.
Shop NowInfused Flavors
With our infused flavors, we introduce the flavor additives after the pure oil exits the centrifugal process. This results in a more aromatic sensation in your tasting experience.
Our infused flavor additives are all naturally-derived, plant-based botanical essential oils. We do not use any exotic chemical compounds with our additives.
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What Happens After Production?
After exiting the production process, we continue to hold our partners to strict storage & transportation processes.
Oil must be stored in impermeable stainless steel tanks.
When transported, bulk containers must be air-tight and temperature controlled.
When bottled, dark tinted glass must be used and kept stored away from heat and light.
When you enjoy a bottle of our fresh extra virgin olive oil, consume within 4 months of opening the bottle.
Ready to Enjoy the Result?
Independent Third-Party Lab Testing
To qualify for inclusion in our program, partners must meet certain qualifications and be verified by independent, third-party labs. For those who meet these standards, we apply the Ultra Premium title, to differentiate the result from the broader Extra Virgin Olive Oil standards.
The third-party certified laboratory used for Ultra Premium Certification is Modern Olives Laboratory Services – Claudia Guillaume. The American Oil Chemists’ Society (AOCS) awarded Modern Olives the First Place in the “Analytical work for the Determination of Olive Oil Part B”.
IOC= International Olive Council, AOA= Australian Olive Association. Measurements as taken immediately following production.
| Chemical | Extra Virgin Standards | Ultra Premium Standard | Indicators |
|---|---|---|---|
| Biophenols | Units: (as ppm caffeic acid) N/A | UP minimum ≥ 130 | Phenolic content decreases over time and is an indicator of freshness, with higher amounts improving shelf-life and oxidative stability. Biophenols are healthful antioxidant substances which aid in slowing down the natural oxidative processes. |
| Oleic Acid | Units: % as oleic acid IOC minimum ≥ 55 | UP minimum ≥ 65 | Higher oleic acid monounsaturated fat content translates to increased durability and shelf-life. |
| DAGs | Units: %Total 1,2-diacylglycerols AOA minimum ≥ 35 | UP minimum ≥ 90 | The ratio of 1,2-diacylglycerols to the total diacylglycerols is a useful indicator of fruit quality and acts as a snapshot of olive oil freshness. Low values can also indicate oxidized oil & sensory defects. |
| Free Fatty Acids | Units: % as oleic acid IOC limit ≤ 0.8 | UP limit ≤ 0.3 | An elevated level of FFA can indicate poor quality or mishandled fruit, too much time between harvesting and extraction, poor storage and/or high temperature during extraction. |
| Peroxide Value | Units: mEQ O2/kg oil IOC limit ≤ 20 | UP limit ≤ 9 | Primary measurement of rancidity in oil. Higher peroxide levels indicate oxidized and/or poor quality oil & give an idea of the freshness & storage conditions. |
| UV Absorption | Units: K1%/1cm IOC limits K232 ≤ 2.5 K270 ≤ 0.22 DeltaK ≤ 0.01 | UP limits K232 ≤ 2.0 K270 ≤ 0.20 DeltaK ≤ 0.01 | Secondary measurement of rancidity in oil. Elevated levels of UV absorption indicate oxidized and/or poor quality oil, possible refining and/or adulteration with refined oil. |
| PPP | Units: %Total Pheophytins AOA limit ≤ 17 | UP limit ≤ 5 | The ratio of pyropheophytins to the total pheophytins is useful for distinguishing fresh olive oil from soft column refined, deodorized, or backblended oils. |
(“Ultra Premium” is a trademark of Veronica Foods)