CORATINA LE SELEZIONI | LE TRE COLONNE
LAB ANALYSIS HIGHLIGHTS
- PEROXIDE: 6.2MQ
- ACIDITY: 0.35%
- TOTAL POLYPHENOLS: 543mg/kg
GLOSSARY
- POLYPHENOLS
Naturally occurring compounds found in extra virgin olive oil that act as antioxidants. They contribute to the oil’s stability, freshness, bitterness, and peppery sensation, and vary depending on olive variety, harvest timing, and production methods.
- PEROXIDE:
A measure of the early stages of oxidation in olive oil. In simple terms, it indicates how fresh the oil is and how much it has been exposed to oxygen, heat, or light. Lower peroxide values generally suggest a fresher, better-preserved olive oil.
| Peroxide Value (meq O₂/kg) | Interpretation |
|---|---|
| 0–5 | Exceptional Freshness |
| 5.1–10 | High-Quality EVOO |
| 10.1–15 | Good EVOO |
| 15.1–20 | Acceptable EVOO |
| ≤ 20 | Legal limit for Extra Virgin Olive Oil |
| > 20 | Cannot be sold as EVOO |
- ACIDITY (Free Fatty Acidity)
Measures the condition of the olives at harvest and the care taken during production. Lower values generally indicate healthier olives and careful processing.
| Free Acidity (%) | Interpretation |
|---|---|
| ≤ 0.20% | Exceptional /EVOO |
0.21–0.30% | Ultra Premium EVOO |
| 0.31–0.80% | Standard EVOO |
| ≤ 0.80% | Legal limit for Extra Virgin Olive Oil |
| > 0.80% | Cannot be sold as EVOO |
NOTE: Free acidity does not affect the taste of olive oil and should not be confused with sourness or acidity in foods such as lemon or vinegar.
Disclaimer:
Polyphenol content is one of several parameters used to evaluate extra virgin olive oil and should not be considered a standalone measure of overall quality or flavour. Acidity is one of several quality indicators. All the values shown are provided for educational purposes only and do not alone determine the overall quality of an extra virgin olive oil.