Olive Oil Quality

Proven quality

Laboratory testing is an essential step in determining the level of an olive oil’s quality.

Only after laboratory testing is it possible to measure the level of free fatty acid in an oil, as well as it’s Peroxide and acidity values. Then, and only then is it tested by eight independent examiners who judge the sensory character of the olive oil.

All three of our olive oils have to pass strenuous tests at an internationally renowned control institution for food in Hamburg and have been classified with the status of extra virgin olive oil, according to EU-Regulation 2568/91 every year.

The current survey of the 2022 harvest took place in December with the following results :

Our 100% Arbequina olive oil has an acidity of less than 0,1 the Hojiblanca-result is less than 0,1 the Picual –result is also less then 0,1 All products are designated faultless.
Since 2018 with exception of 2019, where we were faced with a total loss of our production at the big flood of San Lorenzo, we participate at the international quality tests for edible oil.

All 3 products we produce have reached highest awards since we participate. In 2018 we achieved 2 gold and one silver – medal. 2020 we reached out for 3 gold medals and 2021 we were rewarded with gold for arbequina, gold for hojiblanca and silver for picual. In 2022 there were 3 x gold awards for our 3 olive oils and currently 2023 gold for Arbequina and Picual and silver (with only one point deduction for Hojiblanca)

Gold is only achievable at 105 from 105 points. Therefor silver is still a valuable achievement for a product fulfilling highest standards.

Upon request we hand out all results in detail.