In recent years, the climate has put us to the test, and this season was no exception. The heat and lack of rainfall slowed down the formation of oil inside the olives. Despite this, the trees persevered, yielding a harvest even more bountiful than the previous year. We also successfully weathered the summer hailstorms, which ultimately left only minor marks on the fruit.

Once the harvest is finished, we arrive at another essential stage: the analysis that verifies the quality of the oil we’ve made. As we do every year, we want to present these results to you in a straightforward and easy-to-understand manner.

What does a laboratory analyze in an Extra Virgin Olive Oil?

For an olive oil to be classified as Extra Virgin, it must meet very strict standards. Here are the most important parameters—and what they mean for your palate:

Acidity: 0.14% (oleic acid)

• This value is far below the maximum permitted limit of 0.8%, indicating a fresh, high-quality oil.

Peroxide Value: 4,1 meq O2/kg

• This value is below the limit of 20 meq O2/kg, which reflects low oxidation. A low peroxide index means the oil is fresh and shows no signs of rancidity..

Spectrophotometric Tests

K270: 0,11
K232: 1,59
ΔK: <0,01

• All these values are within acceptable ranges, confirming that the oil does not show oxidative changes or chemical alterations. Freshness guaranteed.

Ethyl Esters: <10 mg/kg

• This level is well below the maximum limit of 35 mg/kg, indicating that the oil is neither old nor of poor quality. Ethyl esters arise from fermentation processes and can negatively affect flavor, so a low value is a very positive sign.

Polyphenols (caffeic acid): 365 mg/kg

• This value measures the amount of caffeic acid (a type of polyphenol) per kilogram of olive oil. Polyphenols are responsible for the health benefits of EVOO and also influence its taste. Their high content this year—exceptional for our varieties—is due to the warm summer and careful water management.

The oil has also been analyzed for heavy metals such as iron, copper, lead and arsenic. All values are well below permitted limits, confirming the purity and safety of the product.

Organoleptic Profile

Our 2025 EVOO falls within the fruity–green–sweet profile. Its aroma recalls green olives, with notes of ripe fruits such as banana, ripe tomato and apple. On the palate it is slightly sweet, with touches of pepperiness and mild bitterness—clear evidence of the polyphenols present in our oil. The aftertaste brings to mind fresh almonds and green grass.
These characteristics make it especially suitable for desserts, sauces, salads, white meats, grilled or steamed fish, as well as all types of vegetables in their various culinary preparations.

Conclusion

The analysis confirms that our Extra Virgin Olive Oil meets (and exceeds) the most demanding quality requirements. It has been a challenging year, but the oil we share with you today is extraordinary: pure, fresh, balanced, and with an aromatic intensity that reflects the care with which it has been crafted.