Every year, our olive oil is laboratory-tested to ensure an uncompromising level of quality. Analyses consistently show exceptionally low acidity (<0.2%), a low peroxide index — indicating excellent resistance to oxidation — and a remarkable concentration of polyphenols, natural antioxidants known for their benefits to cardiovascular and cellular health. These rare results reflect the freshness of the olives, the precision of the extraction, and the care taken at every stage of production. This oil is not only outstanding in taste — it is a living, stable product with proven nutritional value.