Measured in Excellence
Excellence becomes possible when chemistry, sensory expression, and the health of the land, the trees, and the fruit are all held in balance. All of it measurable.
Fifteen harvests. Verified through accredited laboratory analysis and certified sensory assessment.
Chemical Integrity
Acidity
A baseline, not a measure of excellence. Industry limit: ≤ 0.8% · AG average: ~0.19%. Acidity reflects the condition of the fruit before it becomes oil. It is also the most easily achieved number in the industry — and the most easily manipulated. Through blending or selective dilution, acidity can be lowered without improving the oil itself. Low acidity alone does not indicate excellence. It simply confirms basic competence.
Peroxide Value
Freshness and shelf life. Industry limit: ≤ 20 meq O₂/kg · AG average: ~5.86 meq O₂/kg. Peroxides measure the earliest stage of oxidation. Lower values indicate an oil at the beginning of its life, with greater stability and a longer shelf life. This is not about intensity. It is about time — and protection from the moment the fruit leaves the tree.
UV Absorption
Proof of authenticity. Industry limit: K232 ≤ 2.50 · K270 ≤ 0.22 · ΔK ≤ 0.01 · AG average: ~1.78 · ~0.15 · ~0.001. UV values detect subtle oxidation and refining markers invisible to other tests. Clean readings confirm purity, compliance, and the absence of hidden refinement. These numbers do not trend by accident.
Oleic Acid
Stability and intrinsic identity. Industry limit: Not required · AG average: ~75%. Oleic acid contributes to longevity, oxidative stability, and nutritional integrity. Many oils fall between 55 and 60 percent, losing stability and behaving less predictably over time. High oleic content here is not engineered. It is preserved through variety selection, harvest timing, and geographical location.
Phenolic Compounds
Structure, vitality, and perspective. Industry limit: Not required · AG average: ~505 mg/kg. Phenolics influence bitterness, pungency, shelf life, and health benefits. They are also one of the most misunderstood and overstated numbers in olive oil today. We take a different position. Phenolics matter, but only in balance — enough to protect the oil, support longevity, and contribute to health without overwhelming flavour or pleasure. Extra virgin olive oil is food, not a shortcut supplement.
Pesticides and Contaminants
Purity beyond certification. Industry limit: Not required · AG average: No detectable residues. Each harvest undergoes multi-residue testing capable of detecting hundreds of synthetic pesticides and contaminants. Purity should never be claimed. It should be measured.
Independent Verification
Chemical analysis confirms composition, but classification also requires sensory evaluation.
Every harvest undergoes blind tasting by certified sensory panels trained to identify fruitiness, balance, and the complete absence of defects.
Together, laboratory analysis and sensory assessment confirm the oil’s authenticity as true extra virgin.
Obsessively Crafted
Made by the world's foremost olive oil experts, balancing phenolic richness, sensory depth, and health benefits. Every bottle is rigorously tested, nitrogen sealed, and flown fresh for peak integrity.
What the Numbers Reveal
Across every harvest since our inception, the pattern holds. These are not marketing achievements. They are the natural outcome of regeneration over extraction, intention over trends, and expertise practiced with patience. Care comes first. The harvest follows.
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