15 Jun Olive Oil Quality Analysis – 2026
At our company, olive oil production is not simply a process of processing the olive fruit. It is a continuous effort to create a product of high nutritional value, with respect for tradition, the consumer and the strictest quality standards.
Within the framework of this philosophy, a complete chemical analysis of our olive oil was carried out by a certified laboratory, in order to evaluate the basic quality characteristics of the product.
The results of the analysis
The results in all key quality indicators confirm that our olive oil is of high quality.
Acidity: 0.37%
Free acidity is one of the most important quality indicators of olive oil. For an olive oil to be classified as extra virgin, the acidity must not exceed 0,80%.
The result 0,37% demonstrates that the olives were harvested and processed with special care, preserving the natural characteristics of the fruit.
UV absorption indices (K232, K270, ΔK)
These indicators are used internationally to evaluate the freshness and proper storage of olive oil.
- K232: 1.55 (limit < 2.40)
- K270: 0.10 (limit < 0.22)
- DK: 0.00 (limit < 0.01)
These low prices indicate that our product has not undergone oxidation or spoilage and maintains its authenticity and freshness.
Peroxide number: 5.4 meq O₂/kg
The peroxide value indicates the degree of primary oxidation of the olive oil. For extra virgin olive oils the maximum permissible limit is 20.0 meq O₂/kg.
The price 5,4 demonstrates the excellent state of preservation of the product and its careful management at all stages of production and storage.
Seed oil detection: Negative
The analysis confirmed that no seed oil impurities were detected, an element that ensures the purity and authenticity of our olive oil.
Polyphenols: 260 mg/L
Polyphenols are natural antioxidant compounds in olive oil, which contribute to both the stability of the product and its nutritional value.
The content 260 mg/L (as tyrosol equivalents) indicates an olive oil with a remarkable antioxidant profile, offering characteristics associated with the Mediterranean diet and well-being.
Quality as a lasting commitment
The results of laboratory analyses confirm that our olive oil meets the high quality standards we have set as a company. From the selection of the fruit to the pressing, storage and distribution of the final product, each stage is carried out with responsibility and attention to detail.
With a view to continuous development and ensuring high standards of quality and safety, the certification processes of both our olive mill and our packaging plant are underway in accordance with the standards ISO and HACCP, confirming our commitment to excellent services and high-standard products.
For us, quality is not just a goal, it is a promise to our consumers. The analyses are another step of transparency and responsibility, offering the certainty that every drop of our olive oil reflects the care, knowledge and respect for the product and the people.
Because extra virgin olive oil is not just a food. It is part of our tradition, our daily diet and our commitment to authentic quality.
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