After each harvest Pukininny Extra Virgin Olive Oils are laboratory tested. This years results are below.
The Peroxide tests reveal the quality of the oils. This reflects the care during harvesting; how soon after harvesting the olives were pressed; the cleanliness and temperature during the pressing process (less then 27.8c); produced entirely by mechanical means without the use of solvents; and the storage method. A result below 18 milliequivalents is required for EVOO. The lower the result the higher the quality and shelf life.
The Free Fatty acid (oleochemicals acid) test reveals the purity of the oil and the resultant health benefits. A result of not more than 0.8 grams per 100 grams, is required for EVOO.