Olive Oil Analysis: Understanding the different types and their benefits

Our company, OlioGorrasi, prides itself on the quality of our extra virgin olive oil. While we do consider pricing in our business decisions, our main focus is on providing the best possible product to our customers.

To ensure that our customers have confidence in the authenticity and quality of our olive oil, we have adopted a transparent store policy that includes a money-back guarantee. If a customer is not satisfied with their purchase, they can simply request a refund with no questions asked.
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Additionally, we provide chemical analysis from independent laboratories for our olive oil. These analyses test for a range of elements, but we focus on presenting the results for six key factors: oleic acidity, polyphenols, peroxides, and DeltaK, K232, and K270. These tests provide evidence that our olive oil is genuine and of good quality.

​Please see here below the test summary on a sample of our extra virgin olive oil:

Oleic acidity 

Oleic acidity is a measure of the amount of free fatty acids present in olive oil. These fatty acids are formed when the oils in the olives begin to break down, either naturally or through poor storage or handling. The European Union has set a legal limit for the amount of free fatty acids that can be present in extra virgin olive oil, which is no more than 0.8%. If the level of oleic acidity is higher than this, the olive oil cannot be classified as extra virgin and will instead be labelled as virgin olive oil.
The oleic acidity of olive oil is important because it can affect the taste and quality of the oil. High levels of oleic acidity can give the oil sour taste, and can also indicate that the olives used to produce the oil were not fresh when they were pressed. On the other hand, low levels of oleic acidity are a sign of high-quality olive oil, as they indicate that the olives were fresh and ripe when they were pressed.
In summary, oleic acidity is an important measure of the quality of olive oil. Extra virgin olive oil must have a low level of oleic acidity, no more than 0.8%, in order to be considered high-quality. 
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OlioGorrasi oleic acidity is 0.4%.

Polyphenols

Polyphenols are a type of antioxidant found in many plant-based foods, including olive oil. These compounds have been shown to have numerous health benefits.

The amount of polyphenols in olive oil can vary depending on factors such as the type of olives used, the growing conditions, and the processing methods. Olive oils that are made from olives that are picked at the peak of ripeness and are pressed within a few hours tend to have the highest levels of polyphenols.

The polyphenols in olive oil also play a role in its flavor and aroma. Oils with higher levels of polyphenols tend to have a more pungent, fruity flavor and aroma, while oils with lower levels of polyphenols may be more mild and mellow.

In summary, polyphenols are a type of antioxidant found in olive oil that have numerous health benefits. The amount of polyphenols in olive oil can vary, and high levels are a sign of high-quality oil. Polyphenols also affect the flavor and aroma of olive oil.

Polyphenols are an important factor in determining the quality of olive oil. The International Olive Council (IOC) sets a minimum level of 200mg/kg for polyphenols in extra virgin olive oil. Oils that have higher levels of polyphenols are generally considered to be of higher quality.

OlioGorrasi level of polyphenols is 496mg/kg.

Peroxides

Peroxides are chemical compounds that contain the element oxygen and are known for their ability to oxidize other molecules. In the context of olive oil, peroxides refer to a group of compounds that are formed when the oil is exposed to oxygen, heat, or light.

While small amounts of peroxides are natural and even desirable in olive oil, as they can contribute to the oil's flavour and aroma, excessive levels of peroxides can be harmful. High levels of peroxides in olive oil can indicate that the oil has been improperly stored or has been on the shelf for too long.

It is important to note that the peroxide value is not the only factor that determines the quality of an olive oil. Other factors such as the oil's flavour, aroma, and color also play a role in determining its overall quality.

Peroxides in olive oil can be measured using a test called the peroxide value, which is expressed in milliequivalents of active oxygen per kilogram of oil (meq/kg). The International Olive Council (IOC) sets the maximum peroxide value for extra virgin olive oil at 20 meq/kg.
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OlioGorrasi level of peroxides is 7.01meq/kg. 

DeltaK, K232, and K270

DeltaK, K232, and K270 are terms used to describe the chemical composition of olive oil. These terms refer to the levels of certain compounds found in the oil, which can provide information about the oil's quality and characteristics.

These three tests are also known as spectrophotometric examination in the ultraviolet. It provides an indication of the quality of the fat (olive oil) and helps detecting failure or damages caused by the pressing process.

OlioGorrasi level of these compounds are well below limits:

​Overall, our commitment to quality sets us apart and we strive to offer our olive oil at a fair price.