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Click any card to understand the science behind the results.
Acidity
0.22%
Acidity measures the olive's health.
A score < 0.8% = olives were fresh and pressed immediately.
Peroxide Value
7.1
Peroxide measures freshness.
A score <20 = the oil hasn't been damaged by exposure to oxygen.
T. Alkyl Esters
7
Total alkyl esters measures handling.
A score <35 = olives were moved from tree to mill with zero fermentation.
K268
0.14
K268 tests if the oil is refined.
A score < 0.22 = no heat or chemicals have been used to produce the oil.
K232
1.83
K232 measures early oxidation.
A score <2.5 = oil is fresh and has a long shelf life.
ΔK
-0.004
ΔK detects blending.
A score of 0 or negative proves that the olive oil is 100% pure.
Defects Median
0.0
Defects Median measures flavour.
A score of 0 confirms a clean, flawless flavor profile with no defects.
Oleic Acid
74.23%
Oleic Acid is the healthy fat.
A high level makes it better for your body and for cooking.
Numbers don't lie.
The numbers you just read above are from our independent laboratory analysis at Chemiservice S.r.l., an ISO/IEC 17025 accredited laboratory recognized by the International Olive Council (IOC), confirming this batch meets the highest standards for Extra Virgin Olive Oil.
