Our Quality

Unlike grape growing and wine making, the most important factor in producing the highest quality extra virgin olive oil is not where the olives are grown, but how quickly they are pressed following picking.

At Regalo, our olives are hand harvested with the help of family and friends. Our olives are then promptly cold-pressed on the estate, producing the very highest quality extra-virgin olive oils. Regalo extra-virgin olive oil is pesticide-free.

“Extra-virgin” denotes oil produced from the first pressing of the olives. This produces the finest, most flavorful oil, high in polyphenols. Polyphenols are the natural elements in olive oil that produce fine flavor and aroma, health benefits (a well documented non-steroidal anti inflammatory effect), and long shelf life. The first pressing of the olive producing oil typically highest in polyphenol concentration, and it is this characteristic that defines olive oil as “extra-virgin”. Heat added to the processing of olives, as is often done by large industrial high volume producers to produce larger oil yields, is typically destructive of polyphenols.  In addition, the polyphenol levels in the olive begin to decline rapidly after picking. Thus, at Regalo we cold press our olives promptly after picking to produce the highest quality extra-virgin olive oils possible. There are no finer extra-virgin olive oils available anywhere.

2010 Harvest Chemical testing
(Baker Wine & Grape Analysis, Paso Robles, CA, Brenda Baker, PhD TTD certified chemist). We are please to note that Regalo Extra Virgin Olive Oils far exceed international quality standards for extra virgin olive oil as confirmed by chemical analysis:

Amelia: Free Acidity: 0.16% (< 0.5% = extra virgin)
Peroxide: 9 meq/kg ( < 20 = extra virgin)
Absorbance @ 232nm: 1.70 (< 2.50 = extra virgin)
Absorbance @ 270nm: 0.10 (< 0.22 = extra virgin)
delta K 270 = 0.001 (< 0.010 = extra virgin)In Spain, the finest olive oils are pure varietals. Thus our classic Spanish

Caterina: Free Acidity: 0.06 % (< 0.5% = extra virgin)
Peroxide: 5 meq/kg ( < 20 = extra virgin)
Absorbance @ 232nm: 1.65 (< 2.50 = extra virgin)
Absorbance @ 270nm: 0.10 (< 0.22 = extra virgin)
delta K 270 = 0.002 (< 0.010 = extra virgin)

The waste from the first pressing of olives may be used for many purposes, including fuel and fertilizer. Pressed again and again, lower quality olive oil can be produced which is often used in such things as soap and for machine lubrication. The European Union has long held strict definitions and regulation of oil designated “extra-virgin”. Unfortunately, in the United States the FDA has no such official standard for “extra virgin” when applied to olive oil labeling. Consequently, much of the “extra virgin” olive oil sold in the U.S. currently is actually poor quality second or third pressing, or old and rancid olive oil from Europe  and North Africa which cannot be sold there due to higher regulatory standards. Now you know why the "Italian extra virgin olive oil" sold at major U.S. discount retailers is such a bargin. All too often it is actually none of those things.