Understanding the Ultra Premium Extra Virgin Olive Oil Standard

Posted on 11 August 2026
Posted in Biophenols, DAGs, extra virgin olive oil, FFA, Oleic Acid, Olive Oil Chemistry, Olive Oil Quality, Olive Oil Standards, Peroxide Value, PPP, Ultra Premium Olive Oil
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What makes an olive oil Ultra Premium? Explore the chemistry behind the UP standard and learn what FFA, Oleic Acid, Peroxide Value, UV absorption, Biophenols, DAGs and PPP reveal about an extra virgin olive oil.

Can You Cook with Extra Virgin Olive Oil? The Truth About Smoke Point

Posted on 11 August 2026
Posted in biophenols and cooking at high temperatures, Cooking with Olive Oil, EVOO, FFA, high heat and olive oil, high heat cooking, Olive Oil, oxidative stability, smoke point
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Yes, you can cook with extra virgin olive oil. Learn why smoke point doesn't tell the whole story, how EVOO performs when heated, and why freshness, FFA, biophenols and oxidative stability matter.

Olive Oil & Balsamic Research | The Anointed Olive