FFA – (Free Fatty Acid or Acidity) <0.8

FFA indicates the olive condition at time of crush. Olives processed immediately after they are harvested should produce oil with low FFA. The IOC (International Olive Council) requires that this number be below 0.8 for olive oil to be considered Extra Virgin grade. Our average is about 0.15.

Peroxide Value – (PV or PER) <=20

This is the primary measurement of rancidity of extra virgin olive oil and must equal or be less than 20. Peroxide value is affected by procedures used in processing and storing of the oil. Peroxide is responsible for color and aroma changes as the oil oxidizes. Our average PV at time of crush is around 3.2.

PPP<=17%

The PPP test is a freshness test that measures the degradation products of chlorophyll in olive oil. As an oil ages, chlorophyll pigments break down. The rate at which this degradation occurs is steady and can be measured, so a low percentage of pyropheophytins to total pheophytins is a good indicator of an oil’s age/freshness. Our average PPP percentage is less than 1%. 

Polyphenols – (Antioxidants)

Polyphenols are natural chemical compounds found in plants. They contribute to olive oil health benefits. Polyphenols are one type of health-protective antioxidants that are found in extra virgin olive oil. There are at least 30 natural phenolic compounds found only in Extra Virgin Olive Oil (EVOO). Like other antioxidants, polyphenols fight oxidative stress and are proven to fight against aging-related diseases like heart disease, high blood pressure and cholesterol, and certain types of cancer. In addition to the anti-aging properties of polyphenols, they also contain strong anti-inflammatory properties. Polyphenols extend the shelf-life of an oil and also determine the “style” in terms of bitterness and pungency. Generally, when an oil has a high polyphenol count (presented in parts per million), it will have more “pepper” or more “bitterness”. Our average Polyphenol Content is 330 milligrams/kilogram (mg/kg). 

Oleocanthal – 2011 study by Dr. Gary Beauchamp showed that extra virgin olive oil contains a certain phenol compound called oleocanthal, which acts similar to ibuprofen in the body. It’s thought that two tablespoons of extra virgin olive oil a day is enough to provide these anti-inflammatory benefits.

Oleic Acid – (Monounsaturated Fat) >=55%

For olive oil to be called extra virgin olive oil, the Fatty Acid Profile must be comprised of at least 55% Oleic Acid. The higher the oleic acid, the better. Our average oleic acid content is around 77%. Because your body will absorb any peroxidized fats that you consume and incorporate them into your cells, oleic acid’s superior resistance to free radical attacks also protects your cell membranes, proteins, and DNA from being damaged, just like it protects the olive oil from spoiling. Oleic acid improves cholesterol balance, and therefore monounsaturated fats are often regarded as “the good fats”. It is suggested that saturated fatty acids in animal fats to be substituted with monounsaturated fats. Our average Oleic Acid is 75%

DAGS Test/Score >=90%

DAG score measures the proportion of two forms of diacylglycerol: 1,2 and 1,3. It is a good indicator of the quality of the olive fruit and the processing. In oil freshly made from sound olives of good quality, the prevalent form of DAG is the 1,2 form where the fatty acids are bonded to a glycerol molecule in the 1 and 2 positions. It is also an indicator of the age of an oil, and what conditions the oil is exposed to during storage since the migration from 1,2 to 1,3 DAGs takes place naturally as the oil ages.  Premium extra virgin olive oil is more than or equal to 90%