Extra virgin olive oil is a highly valued product among consumers for its flavor, fruitiness and antioxidant properties. These properties remain for a certain time depending on the stability of each variety of oil.

Some varieties such as Alfafarenca have a high resistance to stability of olive oil after around 2 years, that is, that its flavor, fruitiness and antioxidant properties remain in the oil for a period of two years from its milling. This makes alphafarenca an ideal variety to mix with another monovarietal oil, thus increasing the stability of the olive oil in the mix.

Let's talk a little about what the stability of olive oil consists of. Like all foods, when in contact with the oxygen present in the air, oxidation reactions occur. These chemical reactions of oxidation produce a deterioration of the properties of the oil, although they never put it in a bad state for consumption (remember that extra virgin olive oil does not expire).

The stability of olive oil essentially depends on the olive variety, as it is closely linked to its content of natural antioxidants (phenols and tocopherols) and the ratio between monounsaturated and polyunsaturated fatty acids. Therefore, to formulate good quality olive oils, it is necessary to take these parameters into account.

Thus, 9 Oliveres Blanqueta has a low acidity (0.2), a low content of polyunsaturated fatty acids (14.8gr/100gr) and a good amount of natural antioxidants (20mg/100gr).

In addition to having a monovarietal oil with good properties for the stability of the oil, at 9 Oliveres we have very careful production processes that help us improve the stability of our oil. What are we doing at 9 Oliveres to improve the stability of 9 Oliveres Blanqueta olive oil? As the stability of the oil is the consequence of oxidation reactions, what we do is keep our Extra virgin olive oil packaged in stainless steel drums with an inert atmosphere.

That is, we preserve our Extra virgin olive oil in the absence of oxygen. In this way, the oxidation processes do not occur until the oil is bottled and therefore, our clients receive the oil at any time of the year, as if it had been ground the previous month and they do not perceive a deterioration in its properties due to oxidation reactions.

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