A Unique Olive Oil & Vinegar Tasting Room

Come Taste the Difference!

A Unique Olive Oil & Vinegar Tasting Room

Come Taste the Difference!

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

What is Extra Virgin Olive Oil?



When shopping for Extra Virgin Olive Oil one of the most important things to look for is the crush date (when it was harvested). Extra Virgin Olive Oil is best compared to a piece of fresh seasonal fruit.  You will want to consume the freshest harvest possible in that it contains the most flavor and nutrients.  Over time it will decrease in flavor and lose health benefits found in Extra Virgin Olive Oil.

Since the olives are harvested twice a year, The Shoreline Vine will always offer the freshest and healthiest Extra Virgin Olive Oil you can buy in the United States.

Northern Hemisphere (Mediterranean & California) olives are crushed in the Fall.

Southern Hemisphere (Australia & Chile) olives are crushed in the Spring. 

There are no regulations for Olive Oil therefore oils bought in the supermarket (a high percentage of them) that are labeled as “Extra Virgin” are NOT even if the label reads otherwise.  Becoming familiar with the characteristics and chemistry (antioxidant content, oleic acid & crush date) will help you decide which olive oil is right for you.

Chemistry Defined

Oleic Acid:

Monounsaturated Omega -9 fatty acid found in Olive Oil.  Olive oil is generally higher in oleic acid than other vegetable fats (between 55-85%). Extra Virgin Olive Oil high in oleic acid has a greater resistance to oxidation.

 FFA: Free Fatty Acid (quality of the fruit at the time of harvest). The maximum limit is 0.8% per 100g (.8%). A low FFA is desirable.  The higher the FFA the greater indication of poor quality fruit  (damaged, overripe, insect infestation or overheating during production or too much delay between harvest & crush.

Peroxide Value:aust 132.jpg

Reaction when the oil is exposed to oxygen (causing a series of chain reactions) causing the musty or rancid oil smell.

Maximum value is 20. A low peroxide value is desirable.  These reactions are accelerated by heat, light and oxygen.

Polyphenol Count:

Healthy antioxidants found in a variety of food.

Polyphenols such as Oleuropein, Oleocanthal and hydroxytyrosol impart intensity connected with pepper, bitterness and other desirable flavor characteristics.  Recent studies indicate that these potent phenols are responsible for many of the health benefits associated with consuming fresh, high quality Extra Virgin Olive Oil. Phenols decrease over time when exposed to heat, light and oxygen. Consuming fresh, well made olive oil with a high polyphenols content is crucial when looking to maximize heath benefits associated with Extra Virgin Olive Oil.

PPP Test

Measures the degradation of chlorophyll in olive oil (caused by oxidation, age and if the oil is refined or adulterated.  A low PPP is desirable (15% or lower).

DAG’S Test

Measures the proportion of two forms of diacyglycerol: 1, 2 and 1,3. In oil freshly made from sound olives of good quality, the prevalent form of DAG is the 1,2 form where the fatty acids are bonded to a glycerol molecule in the 1 and 2 positions. The bond on the 2 is weak and easily broken, lending to the migration of that 2 position fatty acid to the 3 position. This makes the ration of the 1,2 DAGs to the total DAGs a good indicator of the age of an oil, since the migration from 1,2 to 1,3 DAGs takes place naturally as the oil ages. Warmer storage temperatures & higher free fatty acids levels will both accelerate this process, but the DAGs are not affected by the short exposure to high heat that is characteristics of deodorizing (refining).  

The closer to 100% the healthier and fresher the oil. 

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