Lab Results
We have our extra virgin olive oil analysed by an independent, ISO 9001-certified laboratory, so you don't have to take our word for its quality. The lab confirmed it as extra virgin olive oil under EU Regulation (EC) 1989/2003.
Key results
| Parameter | Our oil | EU limit for extra virgin |
|---|---|---|
| Total polyphenols | 687 mg/kg | No legal limit (report reference: above 150) |
| Free acidity | 0.36% | 0.8% or lower |
| Peroxide value | 7.06 meq O₂/kg | 20 or lower |
| K232 | 1.44 | 2.50 or lower |
| K270 | 0.1254 | 0.22 or lower |
| Unsaturated fat | 87.5 g/100g | - |
What these numbers mean
- Polyphenols (687 mg/kg) are the natural antioxidant compounds in olives. They give good oil its bitterness and peppery finish and help keep it fresh. Coratina, the variety our oil is made from, is known for being naturally rich in them.
- Free acidity (0.36%) measures how well the olives were handled between tree and mill. Lower is better. Extra virgin must be 0.8% or below, and ours is less than half that.
- Peroxide value (7.06) measures early oxidation. Extra virgin must be 20 or lower, and ours is well below it.
- K232 and K270 are UV tests for oxidation and freshness. Both are comfortably within the extra virgin limits.
About the analysis
Laboratory: Studio Analisi Chimiche e Ambientali S.r.l., Pisticci (MT), Italy, ISO 9001 certified
Report number: 2026.019-2
Sample taken: 7 January 2026
Report issued: 15 January 2026
Polyphenols measured by the Folin-Ciocalteu method, expressed as gallic acid equivalent.
Download the full lab report (PDF, Italian)
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