LAB CERTIFICATES
Lab Certificates
Find the test results for every batch below. We stand for 100% transparency.
| Batch | Harvest | Tested | Acidity (FFA) | Peroxides (PV) | |
|---|---|---|---|---|---|
251110 |
Oct 2025 | 2025-11-10 | 0.23% (Max 0.8%) | 5.6 (Max 20) | PDF (IT) |
251204 |
Oct 2025 | 2025-12-04 | 0.21% (Max 0.8%) | 5.1 (Max 20) | PDF (IT) |
Technical Breakdown
Acidity (FFA) – Limit max. 0.80%: Measures the level of fat degradation. Our oil, with values ranging from 0.21% to 0.23%, is well below the threshold required for Extra Virgin Olive Oil.
Peroxide Value (PV) – Limit max. 20 mEq: An indicator of oxidation and overall freshness. High values indicate rancidity. Our values of 5.1 – 5.6 are top-tier proof of a freshly harvested and processed oil.
UV Spectrophotometry (K232, K268, Delta K): These markers (e.g., our K232 of 1.59 against a limit of 2.5) confirm absolute purity and guarantee that our oil is never blended with refined or secondary oils.