Measured With Intention
Measured With Intention
The numbers behind purity, longevity, and extraordinary flavour.
For fifteen harvests, our oils have stood far above global standards, proof of what becomes possible when balance, land health, and meticulous care lead the way.
Real extra virgin olive oil is the result of chemistry, craft, and sensory delight working together.
Each number reveals how the tree was nurtured, how the fruit was protected, and how the oil was moved from grove to table with uncompromising attention.
Chemical Integrity
What the world measures, and why it matters.
Acidity: the clarity of the fruit
Industry limit: ≤ 0.8%
AG 15-year average: 0.19 (–76%)
Acidity reveals the true condition of the olive before it becomes oil, the fruit's health, and the cleanliness of the harvest.
Peroxide Value: the oil’s first breath
Industry limit: ≤ 20 meq O₂/kg
AG 15-year average: 5.86 meq O₂/kg (–70%)
Peroxides measure the earliest stage of oxidation. A low value means the oil is at the beginning of its life, a fresher oil with a longer sensory horizon.
UV Absorption (K232 • K270 • ΔK): purity & truth
Industry limit: K232 ≤ 2.50, K270 ≤ 0.22, ΔK ≤ 0.01
AG 15-year average: 1.78, 0.15, 0.001
These values detect even the subtlest signs of oxidation or adulteration. Clean UV readings confirm authenticity and honesty.
Oleic Acid: the monounsaturated shield
Industry limit: Not required, rarely disclosed
AG 15-year average: 75%
Oleic acid determines stability, longevity, and intrinsic nutritional value. Many marketplace oils fall within the 55% - 60% range, in essence losing their identity and resembling refined, high-oleic seed oils.
Phenolic Compounds: structure, vitality, wellness
Industry limit: Not Required
AG 15-year average: 505 mg/kg
Phenols determine longevity, bitterness, pungency, and added health benefits. But phenols cannot be viewed in isolation.
Extra virgin olive oil is food, and not a shortcut supplement. Phenolics matter, but they matter most when health benefits and flavour are in harmony.
Too few: flat, short-lived
Too many: aggressive, unpleasant, no proven benefits
Pesticides & Contaminants: purity beyond organic
Industry limit: Not Required
AG 15-year average: Zero detectable residues
Each harvest undergoes multi-residue testing capable of detecting hundreds of synthetic pesticides and contaminants, far stricter than organic certification.
The direct result of regenerative farming, living soils, and protected ecosystems. Purity shouldn't be claimed; it should be measured.
The Sensory Standard
Where chemistry meets craft.
Chemical tests establish a category. Sensory tests reveal character.
Extra virgin olive oil expresses itself through three pillars, evaluated on a scale from 0 to 10: Fruitiness, Bitterness, and Pungency.
Fruitiness: aroma, freshness, green notes
Industry average: 1–2
AG 15-year average: 5.05
Fruitiness refers to the aroma and freshness of the oil, often with green notes that reflect the ripeness of the olive at harvest.
Bitterness: phenolic structure on the palate
Industry average: 1–2
AG 15-year average: 4.36
Bitterness is a sign of freshness, health, and the presence of phenolic compounds (Oleuropein, Ligstroside).
Pungency: the peppery phenolic lift at the back of the throat
Industry average: 1–2
AG 15-year average: 4.60
Pungency is the peppery sensation felt in the throat. It’s a marker of freshness and a healthy concentration of antioxidants in particular Oleocanthal.
Great oils chase balance, harmony and complexity.
Across every year since our inception, our oils tell the same story: Acidity far below global limits, Peroxides in the low single digits, UV values consistently clean, Phenols in the upper, balanced range, Oleic acid always toward the top of its natural spectrum, Zero detectable pesticides, Sensory scores that express freshness, complexity, and harmony.
These are not marketing achievements. They are the natural result of regeneration over extraction, intention over shortcuts, and craft and expertise over scale.
