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Olive Oil Parameters

Compared with other products that only receive experts’ subjective assessment, oils, as mentioned earlier, are also analyzed based on precise chemical parameters, fundamentally regarding:

Free acidity: This parameter indicates the amount of free fat acids indicated as a percentage in the oleic acid. These acids are liberated when the fruit has flaws due to illness or because it was mishandled during harvest. The lower the acidity, the higher the quality: for example, acidity must be less than 2 in virgin olive oils and less than 1 in extra virgin olive oils. Eliá oils are produced with an acidity of 0.12 to 0.16 which ensures a maximum acidity level of 0.5%, clearly better than the best market alternatives that reach 0.8%.

Peroxide index: This parameter indicates the product’s degree of oxidation, typically due to lack of protection against heat and light. In an extra virgin olive oil, this index must be inferior to 20. Our products do not exceed a peroxide level of 4. For this reason, and in order to preserve this level of quality, our oils are packaged in dark color bottles, so as to filter as much light and heat as possible, preserving the oils virtues for as long as possible.

UV absorbency index: This parameter indicates the presence of different oxidation components, and it is expressed in coefficients known as k720 and k2xx. These coefficients show the product’s inefficient preservation or inappropriate handling during the extraction process. The k720 index must not exceed the 0.20 value for extra virgin olive oil, and in our products, this index has maximum values of 0.12

Our customers respond  to the name Extra Virgin Olive Oil because besides keeping the fruit sensorial characteristics intact , their suitable  harvesting and processing impart values to it  that widely surpass the quality standards required by international organizations .

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