Virgin, Extra-Virgin or Refined Oils

Among the beneficial oils, olive and avocado oils are
touted as two of the healthiest. Olive and avocado oil
contain monounsaturated fat, which can lower total
cholesterol and low-density lipoprotein (LDL) cholesterol
in the blood by lowing acidity. This is a good thing.

Choosing olive or avocado oil is a bit like choosing wine.
There are different grades, and some are more flavorful and offer more health benefits.

Virgin, extra-virgin or refined: Virgin and extra-virgin
olive and avocado oils tend to be higher in polyphenols
(a powerful antioxidant) than are the more-processed,
refined olive or avocado oils. Antioxidants are
considered beneficial because they help the body rid
itself of acidic molecules or dietary and metabolic acids
and minimize harmful cellular acidic inflammation.

A recent study comparing virgin oil, refined oil, and
the combination of both found that virgin oil appears to
have greater heart-health benefits.

Here are some things to consider when purchasing olive
and/or avocado oils:

Freshness: The fresher the oil, the greater the
antioxidant properties. Quality olive or avocado oils
generally include a packaging date. At purchase, it
should be no more than one year old.

Price/flavor: Olive and avocado oils run the gamut in
prices. Shoppers should invest in the pricier and more
flavorful green virgin or extra-virgin oils for use in
salad dressing or drizzling over salads or side dishes.

Storage: Green Olive and avocado oils have a shelf life
of about six to twelve months. Storage in a cool dark
place is best.

Now for the good news!

Shelley and I have decided to release a pure virgin
cold-pressed super anti-oxidant green Rancho del Sol
avocado oil late this year.

The taste and quality of this oil is unbelievalble.

Here are the test results:

Free Fatty Acid % <0.4
Peroxide Value mq/Kg <4.0
Iodine Value Wijis 80 to 90
Moisture % <0.2

Unsaponifiable Matter m/m
Saponification Value

Fatty Acid Composiion %

C16.0 Palmitic 13.5 to 15.0
C16.1 Palmitoleic 4.0 to 7.0
C18.0 Stearic 0.2 to 1.0
C18.1 Oleic 65.0 to 75.0
C18.2 Linoleic 8.0 to 14.0
C18.3 Linolenic 0.5 to 1.5

C20.0 < 0.5

Beta Sitosterol mg/100g 380
Iron mg/Kg <0.1
Calcium mg/Kg <0.1
Copper mg/kg <0.1
Potassium mg/Kg <0.2
Magnesium mg/kg <0.7

Lutein mg/Kg 4.60

Vit A as Retinal iu/100g

Beta Carotene mg/kg 50 to 150

Vit E as Total Tocopherols mg/100g
5 to 20

Vit D iu/100g 41
Ash g/100g <0.1
Energy KJ/100g 3720.0
Energy Kcal/100g 888.0

Refractive Index 1.465 to 1.472

Smoke Point Degrees C 245 to 255

Shelley and I would love to receive your thoughts
on this new product that we hope to have
available with the new crop of Rancho del
Sol avocados.

Kindest regards,

Dr. Robert O. Young