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Oil Analysis |
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Samples of the 2002 Frantoio were sent to NSW Agriculture, Wagga Wagga for testing; Oil was extracted using the 'Cold Press Extraction' method, and the following parameters measured:
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Parameter
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Results
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Limitations
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% Free Fatty Acids (%FFA)
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0.12
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<0.8
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Peroxide Values (PV)
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5
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<20
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Polyphenol Content (PP)
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141
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between 40 and 400
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Induction Time
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4hr 41min
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Good result, usually 1-2 hrs
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C18:1 Oleic acid
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79.5
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between 75 and 80
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C18:3 Linolenic acid
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0.60
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<1.5
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From these results we are confident that MossGrove is capable of producing high quality extra virgin olive oil. Stage two of our trial has seen a further 1000 Frantoio planted (2002). The oil has distinct 'green apple' and pepper flavours.
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