Texas Hill Country Olive Co. Hojiblanca Extra Virgin Olive Oil

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.

Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.

Free fatty acids measure the breakdown of fats in oil. Lower FFA values indicate quality and freshness.

Peroxide value measures the primary oxidation of an oil. A lower peroxide value is better.