DAGs (Diaclyglycerols)
- Low values can indicate oxidized oil & sensory defects.
- A useful indicator of fruit quality and acts as a snapshot of olive oil freshness.
- Used as a means to test for refining/deodorizing.
- Also an indicator of the age of an oil.
Industry Standards
Boone Olive Oil Co. Ultra Premium™ : ≥ 90 (within 30 days of crush)
- International Olive Oil Council : N/A
- USDA : N/A
- California Olive Oil Council : N/A
- Australian Standards : ≥ 35
