Extra Virgina Olive OIls & Flavored Olive Oils

Antica is proud to introduce premium extra virgin olive oils from single cultivars from around the world. We have a collection of over 50 estate-produced, award-winning extra virgin olive oils from both the Northern Hemisphere and Southern Hemisphere. 

Crushed in the beginning of October through November, our Northern hemisphere products come from Italy, Spain, Tunisia, Portugal, Greece, France and California. Southern Hemisphere products are crushed beginning of June through July from Australia, New Zealand, South Africa and South America.

We store our oils in stainless steel fustis to keep them fresh.

ULTRA PREMIUM EXTRA VIRGIN OLIVE OILS 

Our ultra-premium selection changes with the season and availability. Please call us at (562) 430-0320 to find out what we have currently in stock. 

PHENOLS IN EXTRA VIRGIN OLIVE OIL 

Phenols are natural compounds that are present in extra virgin olive oil. The three major phenols found in olive oil that give oil its flavor profil are Oleocanthol, Hydroxytryrosol & Tyrosol. All phenols found in extra virgin olive oil exhibit significant biological effects in many diseases, participating in various cellular and biochemical processes. Phenols have anti-oxidant and anti-inflammatory activities and helps protect the body and its functions. There are over 20 different phenols found in olive oil if it is produced well. 

1. “High Poly” or Polyphenol measurement in caffeic equivalents – is a measurement of the three “phenol” molecules that are the controlling factors for the intensity of the extra virgin olive oil. Oleocanthal is the phenol most responsible for the pungency of an oil.These are measured to determine the sensory intensity of an oil: mild, medium or robust/bold as well as fruitiness, bitterness and pungency. 

2. Total Biophenols are calculated in a totally different way, and has come through advances in measurement techniques that can now denote all of the 20+ phenols found in extra virgin olive oil.

For example, a mild oil may register its Polyphenol count at 191 ppm (in the method of total phenol content caffeic equivalents) while bold oils can register the same Polyphenol count at over 300 ppm).However, the mild oil may have Total Biophenols of 368.2 ppm and the fold oil have a Total Biophenols of 386 ppm. While their Total Biophenols count is very close, they are very different in intensity. So, Polyphenol count speaks more to the sensory factors of an extra virgin olive oil due to 3 prominent phenols found in extra virgin olive oil. Total Biophenol count speaks to the health: antioxidant and anti-inflammatory properties of an extra virgin olive oil due to all phenols but does not give us a picture of the sensory components of the oil.