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Oilalà Extra Virgin Olive Oil Analysis

In this section, you will find the analysis of our extra virgin olive oils. All tests on our extra virgin oils have been carried out by certified laboratories.

At Oilalà, we strongly believe in the exceptional quality of our olive oil. We have always worked tirelessly to improve day by day and offer our customers not just a product, but a sensory experience.

From the harvesting of green olives, carried out at the optimal moment to ensure a high content of polyphenols, to the cold pressing within 4 hours of harvesting, every step is designed to preserve the flavor and beneficial properties of the oil.

This passion and continuous search for perfection allowed us to be elected in 2020 as the “best Italian extra virgin olive oil in the international ranking “WREVOO”“.

In 2023, EVOOLEUM included our Organic Extra Virgin Coratina Oil in the “TOP 10 Healthy”, among the 10 healthiest oils in the world, exactly in fourth place.

Also in 2023, we were elected by WREVOO as the second-best Italian extra virgin olive oil in the world, scoring 803 points, just 10 points from the first position.

See all awards >

It is important for us to have a bond of trust and transparency with our customers.

That’s why we decided to publicly display the analysis of our extra virgin oils (including acidity analysis)!

As can be seen from the analyses, all our oils are 100% extra virgin olive oil, without mixtures of various types of oils with low levels of acidity and peroxides.

All analyses refer to the olive oil campaign 2023/2024

There is much talk of fraud and adulteration in the world of olive oil; in fact, extra virgin olive oil is the most counterfeited Italian agri-food product.

In particular, label fraud involves the origin of the olives, passing foreign oil off as Italian oil, or blending oils of different origins (seed, pomace, etc.) and labeling it as extra virgin olive oil.

When you buy Oilalà’s extra virgin olive oil, you can be assured of relying on a company that is always attentive to valuing the precious raw material it works with and ensuring the highest levels of taste and quality!

Olive oil campaign 2023/2024 analysis

Coratina Extra Virgin Olive Oil Analysis

Organic Coratina Extra Virgin Olive Oil Analysis

Organic Peranzana Extra Virgin Olive Oil Analysis

Roggianella Extra Virgin Olive Oil Analysis

Moraiolo Extra Virgin Olive Oil Analysis

Frantoio Extra Virgin Olive Oil Analysis

Intosso Extra Virgin Olive Oil Analysis

What can be concluded from the analysis of our extra virgin olive oil?

GUARANTEE ON THE CLASSIFICATION OF OLIVE OIL AS EXTRA VIRGIN

All our olive oils are classified as Extra Virgin Olive Oil (and not olive oil, pomace oil, etc …). There are no oil blends of any kind: we proudly guarantee the quality of our olive oil. Only the olive oil obtained from the pressing of the olives harvested from our olive groves, enters our bottles.

ABOVE AVERAGE POLYPHENOLS

The polyphenols in olive oil contribute to the protection of blood lipids from oxidative stress. The beneficial effect is obtained with the daily intake of 20 g of olive oil.

Our Monovariety Coratina, Organic Coratina and Peranzana boast a special quality that not all olive oils on the market have.Their polyphenol content is three times and twice the average of competing olive oils, respectively!

Polyphenols, natural antioxidants, are a real booster for our body: powerful anti-inflammatories, which help prevent a long list of diseases, especially cardiovascular ones due to the high presence of vegetable fatty acids, also delay the aging of cells.

These same polyphenols, so beneficial to humans, are also useful for the olive oil itself, in fact, they contribute to its natural preservation without chemical preservatives, saving it from oxidation and ensuring a longer life without altering its organoleptic profile.

The more polyphenols the olive oil contains, the higher its quality, the more spicy and good is its aftertaste.

ACIDITY LEVELS BELOW THE EXPECTED MAXIMUM LIMIT

Our EVO oil has a free acidity that never exceeds 0.25% (we are talking about grams of oleic acid per 100 grams of olive oil) well below the legal limit of 0.8%.

The Panel test, that is the examination thanks to which the organoleptic characteristics of the olive oil are established, is free from defects and has fruity, bitter and spicy notes that vary according to the territory of origin of the olives and the climate, which greatly affects the plant health and fruit growth and ripening.

LOW LEVEL OF PEROXIDES

The peroxides are also very low, well below 20, which is the legal limit for being defined as extra virgin oil.

Peroxides in extra virgin olive oil are crucial indicators of the freshness and quality of the oil. These compounds form when the oil begins to oxidize, a process that can be accelerated by exposure to light, heat, or air. A low peroxide value is a sign of carefully produced oil and stored under optimal conditions, thus ensuring the preservation of its organoleptic and health properties.