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It’s that time of year again. Despite the devastating storms in November that disrupted our annual plans, we were finally able to harvest the olives and press our extra virgin organic olive oil. For olive oil, not only is the harvest itself a significant moment, but also the time when we receive the analysis report. This provides us with valuable information about the quality of the oil for this year.
In this blog post, we’d like to share the results of our analysis with you and summarize them.
An analysis checks whether the olive oil meets the requirements for the designation “Extra Virgin.” The following parameters are tested, which we explain here:
Acidity Level (Grado de acidez): 0.16% (ac. oleic.)
Significance: The acidity level is well below the limit of 0.8%, indicating that the oil is fresh and of high quality. A low acidity level contributes to a mild flavor.
Peroxide Value (Índice de Peróxidos): 5.2 meq O2/kg
Significance: The peroxide value is below the limit of 20 meq O2/kg, indicating low oxidation levels. A low peroxide value shows that the oil is fresh and free of any rancidity.
Spectrophotometric Test (Prueba espectrofotométrica): K 270: 0.10 and K 232: 1.59
Significance: These values are within the acceptable ranges (K 270 ≤ 0.22 and K 232 ≤ 2.50), meaning the oil shows no unwanted oxidative changes or discoloration that could affect the flavor.
ΔK <0.01:
Significance: A ΔK value of less than 0.01 indicates that the oil has not undergone any chemical changes that would suggest reduced freshness or quality. The flavor remains pure and unaltered.
Ethyl Esters (Ésteres etílicos): <10 mg/kg
Significance: The ethyl ester content is below the limit of 35 mg/kg, showing that the oil is neither old nor of inferior quality. Ethyl esters form through fermentation and can negatively affect the flavor, so a low level is a positive indicator for taste.
Polyphenols (Cafeic Acid): 369 mg ac. cafeic/kg
Significance: This value reflects the amount of caffeic acid (ac. cafeico) in milligrams per kilogram of olive oil. Caffeic acid belongs to the polyphenol group, which is responsible for the health benefits of olive oil and also influences its flavor. A higher polyphenol content indicates higher-quality olive oil, as polyphenols have antioxidant properties and enhance the flavor by adding bitterness and spiciness.
Note: The polyphenol content in our extra virgin olive oil is higher than typical for this olive variety. This is due to the hot summer, which promoted oil formation in the fruits. As a result, the oil has a more intense flavor.
The olive oil was also tested for heavy metals, including iron, copper, lead, and arsenic. All measured values are well below permissible limits, confirming the purity and safety of the oil.
Conclusion
The analysis confirms that our extra virgin olive oil from the 2024 harvest meets all strict quality standards. We look forward to sharing this oil with you and celebrating the harvest together.
