Analyzing oil

Analyzing oil

Extra-virgin olive oil still has a long road ahead before it will be truly known and appreciated by everyone that consumes it.

We care a lot about oil and we are doing everything possible to make it known and appreciated.

You have probably heard about the properties of extra-virgin olive oil. Indeed, there are three main parameters on the basis of which a good extra-virgin can be distinguished from a mediocre mix of oils. These parameters are established on the basis of a chemical analysis performed on a sample of oil and are then compared to the conventionally established legal parameters.

ACIDITY: expressed in % of oleic acid. Under law the limit of acidity for extra-virgin olive oil is equal to 0.8%. Acidity develops after the cells of the olive break down. High acidic values indicate that a problem has arisen during the production of the oil (late harvest, prolonged deposit of olives after their harvest, oil presses not adequately cleaned with residues from previous presses and so on).

PEROXIDES: it is a parameter which indicates the degree of primary oxidation of the oil. In other words, it measures the tendency of the o to age and become rancid. It is measured in meq/kg and under law the current maximum value is equal to 20 for extra-virgin olive oil. A good extra-virgin olive oil has a peroxide value of less than 10. Oxidation occurs when the oil comes into contact with oxygen. It is also due to this reason that we have decided to store our oil in stainless steel cisterns with a nitrogen saturation system.

POLYPHENOLS: they are a very important indication of the quality of the oil, both from an organoleptic standpoint, as polyphenols give oil its bitter and spicy characteristics, as well as under a health perspective because polyphenols are anti-oxidants which protect oil and our own organism from oxidation. They are the famous natural anti-oxidants you have probably already heard of.