The classification of an olive oil as Extra Virgin Olive Oil (EVOO) is defined by EU regulations and is determined by several key indicators, including:
Acidity Level: Indicates the percentage of free fatty acids in the oil. A lower acidity level is a sign of high-quality oil.
Peroxide Value: Measures the level of primary oxidation. Lower values indicate fresher and better-quality oil.
UV Absorption (K232 and K270): Evaluates secondary oxidation and the presence of refined or degraded oils.
Phenolic Content: Phenols are antioxidants that contribute to the oil's health benefits and stability. Higher phenolic content is desirable.
Our Olive Oil: A Superior Choice
I recently sent a sample of our homemade olive oil to an ISO-certified lab, and the results truly amazed me. While I have always been confident in the exceptional taste and quality of our family olive oil, the lab analysis confirmed that our oil exceeds expectations in every key metric that defines an extra virgin olive oil.
Here are the highlights of the lab test results:
Phenolic Content: Our olive oil contains 70% more phenols than a typical extra virgin olive oil, providing powerful antioxidant and anti-inflammatory benefits.
Acidity Level: Our oil has 71% lower acidity compared to standard extra virgin olive oil, a clear indicator of its superior quality.
Below, you can find the detailed lab test results conducted by an ISO-certified lab in Messini, Greece.
This analysis reflects the care and tradition that goes into every bottle of our family-produced olive oil. We take pride in delivering an exceptional product that not only delights the palate but also supports your health.
Stay tuned as we update our website with more information and photos from this year’s harvest.
Our next batch will be available in October/November 2025, and I would be honored to share our new production with you.
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