Key facts about your olive oil

YOUR MOTHER’S GARDEN OLIVE JUICE Thank you to everyone who has our premium extra virgin olive oil at the heart of their diet. Our watchwords are freshness, quality and provenance. So please let us define it for you in more detail……- It is always and only the juice of the olive fruit from the first pressing. - We hand pick and press on the same day for optimum quality. - Harvest is every November here in the Priorat mountains of southern Catalonia. - Search for Mother’s Garden Spain on Google maps and you will find us, about 100km south of Barcelona, near the town of Falset. - We always put the pressing date on every container because freshness is key (very few producers do this). - We have won numerous awards, including three gold stars in the UK Great Taste Awards. - And we are always here to answer your questions.Our website with more information about the farm is www.mothersgarden.org Below are the test results for the November 2017 harvest, with explanations. Thank you so much for your custom and trust. We may be small but we can deliver almost anywhere in the world, so please tell your family and friends. All they have to do is go to our online shop and it will convert to their currency. Or ask them to get in touch. AND WE HAVE STOCK READY NOW FOR IMMEDIATE DELIVERY! Kindest regards Martin and Maggie SUPERIOR QUALITY TEST RESULTS FOR MOTHER’S GARDEN OLIVE OIL November 2017 pressing Our premium extra virgin olive oil is independently analyzed by a certified laboratory, to determine the quality. These are the results for the latest MOTHER’S GARDEN harvest, and how they compare with the quality thresholds required to qualify as “extra virgin” olive oil (EVOO). ACIDITY % = 0.2 (LIMIT FOR EVOO 0.8) This is an essential parameter of quality and, hence, purity and goodness. To qualify as Extra Virgin an oil must have an acidity of less that 0.8 per cent. Our olive oil has one of the lowest acidity levels in the world. Acidity value depends on many factors, such as the quality and the state and maturity of olive fruits and the care and speed of extraction. It is defined as a percentage as grams of free fatty acids (expressed as oleic acid, the main fatty acid present in olive oil) in 100 grams of oil. PEROXIDE VALUE = 4.8 (LIMIT FOR EVOO 20) The Peroxide Value is measurement of active oxidization degree in the oil. The very low value indicates that the EVOO is fresh, without oxygen effects, and that, hence, it will retain its goodness longer. Oxidation can be the result of natural aging or indicative of poor handling or heating during the refining process K232 = 1.77 (LIMIT FOR EVOO 2.5) K270 = 0.11 (LIMIT FOR EVOO 0.22) DELTA K = 0.0 (LIMIT FOR EVOO 0.1) These readings show UV absorption, give us information on quality and oxidative alteration and show, for example, that an olive oil is not a blend of new and older oils. These are fundamental markers for good quality extra virgin olive oil and help in identifying adulteration/fraud. Remember, too, this olive juice (for that is what olive oil fundamentally is) comes from one village mill, is wholly traceable and fully certified. That is the truth. That is Mother’s Garden. Always be 100 per cent sure of the source, freshness and quality of this extraordinary food. Look for full information, with press dates, registrations and analysis.