Guaranteed  Quality

How can you ensure that you have a good quality extra virgin olive oil?
There is only one way!!! Chemical and sensory analysis.
It is the only way and the base requirement of large commercial quantities to be approved and allowed for transport to markets.
Why?
Because only with chemical and sensory analysis there can be objective assurance and certification.
Based on this reason, for every LOT number that we offer to our customers, we post the corresponding analysis at our website.
We do this so the consumer can feel safe and sure about the quality of our product as is not easy for a consumer to get analysis reports to any product purchased.
What can someone see at the analysis results?
2 important factors:

A) Acidity: 0.10 is the best grade.  The closer to this number the better.
0.80 is the borderline. Anything over this number, the product falls in a different quality category.

B) Median of Defect:0 = extra virgin olive oil class
1 = different quality category class