Choose Ultra Premium Extra Virgin Olive Oil

Choose Ultra Premium Extra Virgin Olive Oil

Ultra Premium (UP) is a category of olive oil that distinguishes the highest quality olive oil in the world. The UP standard was created in response to the growing need to separate high quality extra virgin olive oils from what dominates the so called “gourmet” and “premium” olive oil markets, as well as the broader category sold in mass markets the world over under thousands of brands and private labels.

The UP standard has as its principal barometers Chemistry and Freshness. These two underappreciated variables can be objectively measured, quantified, and certified. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the UP standard encompasses strict requirements for both the end-product and the production process.

The UP standard is reserved for the finest extra virgin olive oils in the world, as such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American, Californian, or any other standard for the grade known as extra virgin olive oil. In order to qualify for the UP grade, the extra virgin olive oil must meet or exceed a comprehensive set of Production, Storage, Transportation, Testing, Chemistry, and Organoleptic requirements as set forth in the following document. Instead of placing an overemphasis on what is less important (Terroir) to the detriment of the most critical factors (Chemistry and Freshness), the UP program is intended to reward farmers for producing high quality oil and promote Fair Trade practices.

Existing Olive Oil Standards

Chemical Parameters

IOOC – Extra Virgin Olive Oil USDA – U.S. Extra Virgin Olive Oil COOC – California Extra Virgin Olive Oil Australian Standards – Extra Virgin Olive Oil

UP Standard

Free Fatty Acid ≤ 0.8 ≤ 0.8 ≤ 0.5 ≤ 0.8 ≤ 0.3
Peroxide Value ≤ 20 ≤ 20 ≤ 20 ≤ 20 ≤9
Phenolic Content n/a n/a n/a n/a ≥ 130
K232 ≤ 2.50 ≤ 2.50 ≤ 2.50 ≤ 2.50 ≤2.0
K270 ≤ 0.22 ≤ 0.22 ≤ 0.22 ≤ 0.22 ≤0.20
ΔK ≤ 0.01 ≤ 0.01 ≤ 0.01 ≤ 0.01 ≤0.01
Oleic Acid (C18:1) 55.0 – 83.0 55.0 – 83.0 n/a 53.0 – 85.0 ≥ 65
DAGs n/a n/a n/a ≥ 35  ≥*90
(*within 30 days of crush date)
PPP n/a n/a n/a ≤ 17 ≤5

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