Extra virgin is defined by measurements, not by adjectives. Here is what gets measured, what the limits are, and what each result actually tells you about the oil in front of you.
The chemical parameters
| <strong>Free acidity</strong> | Legal max 0.8 %. Measures fatty acids broken loose from the triglycerides — the direct fingerprint of damaged or fermenting fruit. A low figure means the olives were sound and milled promptly. It says nothing about taste. |
|---|---|
| <strong>Peroxide value</strong> | Legal max 20 meq O₂/kg. Measures primary oxidation. A high figure means the oil has met oxygen — in the mill, in storage or in the bottle. |
| <strong>K232</strong> | Legal max 2.50. Ultraviolet absorbency indicating early-stage oxidation. Sensitive, and useful as an early warning. |
| <strong>K270</strong> | Legal max 0.22. Indicates secondary oxidation, and also flags refined oil blended into a supposedly virgin product. |
| <strong>Delta-K</strong> | Legal max 0.01. A further check against adulteration with refined oil. |
| <strong>Polyphenols</strong> | Not capped by law, but reported on request. Higher content means more bitterness and pungency, and better oxidative stability over time. |
The sensory panel
Chemistry alone cannot grade an olive oil. A trained panel assesses it blind, and for extra virgin the requirement is absolute: the median of defects must be zero, and the fruity median must be above zero. One recognised defect — fusty, musty, winey, rancid — and the oil is not extra virgin, whatever the chemistry says.
When we test
- On incoming fruit, as a selection check before purchase
- On the fresh oil after separation, per lot
- Before release for filling
- On request, a retained sample against the shipped lot
What ships with your order
A certificate of analysis for the actual lot, not a generic specification sheet. If your quality team needs testing by a specific accredited laboratory or to a particular destination standard, tell us at quotation stage — it is straightforward to arrange, but it needs to be planned.
Limits quoted are the internationally recognised thresholds for extra virgin olive oil. Destination markets may apply additional requirements — confirm with your importer of record.
Talk to our export desk
Request a certificate of analysis.
Name the reference and we will send the current lot analysis for your quality team to review.