On this page you can download the the chemical analysis’ results of our extra virgin olive oil
The value of peroxides in an olive oil attests to its degree of primary oxidation and hence its tendency to become rancid. The lower the number of peroxides, the better the quality of the olive oil and its conservation status. The quality of an olive oil is GREAT if the peroxide value remains below 7 meqO2 / kg. The quality of an olive oil is VERY GOOD if the peroxide value remains between 7 and 10 meqO2/ kg.
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