Total Phenol Count: 1,103 mg/kg (Phenols are organic compounds rich in natural antioxidant and anti-inflammatory properties. The quantity and quality of phenols in olive oil is closely related to the process of olive milling and further processing. A count above 220 is considered high.)

Peroxide Value: 5.5 m Eq/Kg (Indicator of the degree of primary oxidation and therefore likeliness of oil becoming rancid. A low peroxide value indicates good quality and good preservation status. 20 m Eq/Kg is the maximum reference limit.)

Specific Extinction: 1.710 (Indicator of oil oxidation, providing information about its quality and preservation state. 2.5 is the maximum reference limit)

Free Fatty Acid: 0.10% (Indicator of the quality of the olives used to produce an oil. A low FFA value indicates that the olives were picked and processed immediately. 0.8% is the maximum reference limit.)