Guaranteed quality

​In order to be classified as Extra Virgin, olive oil must possess specific qualities. These are defined by the European Union regulations 2568/91 and subsequent amendments.

Chemical parameters such as pH (acidity) and peroxide amount, differentiate Extra Virgin Olive Oil from lower quality products such as refined oils or lampante. Organoleptic properties like spiciness, rancidity, mouldiness and fruitiness also contribute to the classification of Extra Virgin Olive Oil. These properties are, in fact, assessed by a panel of tasters. If the olive oil is rancid or mouldy, it cannot be marketed as Extra Virgin.

This is the legal definition, which, unless you are a chemist, does not tell you much. Nonetheless, as a consumer, it is important to know that it is these particular chemical characteristics that certify a high-quality product. They indicate that the olives have been attentively cultivated, harvested and milled with care.

For example, did you know that olives must be harvested when they reach a specific level of ripeness? Moreover, damaging the olives must be avoided at all times and they should be pressed within 24 to 48 hours of picking. The use of natural fertilizers such us plant-based or animal manure also greatly contributes to quality.
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Shown below are the chemical parameters and organoleptic properties of the olive oil produced from our 2017 harvest. The test report certifies that our product can be classified Extra Virgin Olive Oil.

TEST NAME	RESULT	LIMIT
ORGANOLEPTIC EVALUATION
Mediana del difetto/Fehlermedian/Defects median	0	0
CVr %	0	20
Mediana del fruttato/Fruchtigkeits-median/Fruity median	3.1	>=0.1
Mediana dell’amaro/Bitter-median	2.0
Mediana del piccante/Scharf-median/Pungent median	2.4
FREE FATTY ACIDS	0.38	0.80
PEROXIDE VALUE	7.8	20
SPECTROPHOTOMETRIC INVESTIGATION IN THE ULTRAVIOLET
K232	2.13	2.50
K268	0.172	0.22
Delta K	-0.002	0.01
ALKYL ESTERS (Fatty Acids Methyl and Ethyl Esters)
Total methyl esters	10.3
Total ethyl esters	9.1
Total methyl and ethyl esters	19	35
Analysis values meet specifications for EXTRA VIRGIN OLIVE OILS according with EC Regulation No. 2568/91, Commission of 11/07/1991 in force from 09/09/1991 and subsequent amendment. According to the method for the Organoleptic Assessment of Virgin Olive Oils, Annex XII of EC Reg 2568/1991 11/07/1991 GU CEE L248/1991 and subsequent amendment, the oil tested is classified in the EXTRA VIRGIN OLIVE OIL grade. Source: Test report n. 1729972 ChemiService