Every Extra Virgin Olive Oil is tested in a recognized laboratory. Only when the specified values ​​remain within the standards set by EU legislation may the olive oil be labeled 'Extra Virgin'.

Here, the three most important values ​​are simply explained, including the strict rules established by the European Union (EU) for the very best quality: Extra Virgin olive oil.

1. Acidity

• What is it? Acidity measures the amount of 'free fatty acids' in the oil. This has nothing to do with a sour taste, but everything to do with the quality of the olives. If olives are damaged or left lying around for too long before pressing, the acidity rises. A low acidity therefore means: healthy olives that have been processed immediately and carefully.
• The EU standard: For Extra Virgin olive oil, the acidity may be a maximum of 0.8%. Almost all of our olive oils are below 0.2%. That is no less than 4 times better than a supermarket olive oil.

2. Peroxide Value

• What is it? This number shows how 'fresh' the oil is and to what extent it has come into contact with oxygen. As soon as olive oil ages or is stored poorly (exposed to light and air), the oil begins to oxidize. This means that the oil slowly deteriorates and eventually becomes rancid. A low peroxide number means a deliciously fresh oil.
• The EU standard: The EU sets the limit for Extra Virgin olive oil at a maximum of 20 meq O₂/kg (milliequivalents of active oxygen per kilo). True quality oils score much lower. Our olive oils are indeed well below that.

3. The Polyphenols

• What are they? These are the superheroes of olive oil! Polyphenols are powerful, natural antioxidants. They protect the oil against aging, but are above all super healthy for our bodies (for example, they help protect your heart and blood vessels). You can recognize them by the taste: the more polyphenols, the more the olive oil tickles your throat or has a slight bitterness.
• The EU standard: The EU has no 'maximum' limit for this, because the more, the better! However, the EU has approved an official health claim: if an olive oil contains at least 250 mg of polyphenols per kilo, the label may state that the oil contributes to the protection of blood lipids against oxidative stress (with a daily intake of 20 grams).

All our olive oils have values ​​well above 250 mg/kg. Some even come close to 1000 or even exceed it.