The numbers
We publish the lab results. All of them.
Every batch we bring into the United States gets tested. The sheet goes up on this page. Free acidity, peroxide value, the three ultraviolet readings, the date it was picked, the date it was bottled. Every batch, not just the flattering ones.
We do not run the tests ourselves. SGS, or Tunisia’s national olive oil office, does — depending on the batch and how it ships. Both test against the International Olive Council standard, and the limits in the table below are that standard’s, not ours.
What the numbers mean
Free acidity
How much the oil broke down between tree and press. Lower means fresher fruit, handled faster. The rule for extra virgin is 0.8% or less. We hold ourselves to 0.5% — the rule is a ceiling, not a target, and olives pressed within six hours have no excuse. December's number goes here either way.
Peroxide value
How much air got to the oil. The ceiling for extra virgin is 20. Light and air push it up. Dark glass and speed keep it down. December's number goes here.
K232, K270 and Delta-K
Three ultraviolet readings. K232 rises as oil oxidises. K270 and Delta-K do something more interesting: they go up when refined oil has been blended in. Low numbers are how a lab proves the oil is what the label says. December's numbers go here.
Picked / bottled
Most labels show a best-before date, counted two years from bottling. That tells you nothing about when the olives left the tree. The oil could have sat in a tank for a year first. We print both dates. You do the arithmetic.
Why almost nobody does this
It costs a lab fee and a little nerve. If your oil sat in a tank, the sheet says so. Ours doesn’t sit.
December 2026
The harvest is pressed in December. The sample goes to the lab the same week. The sheet goes up here before the first bottle ships. Until then, this page is a promise. Hold us to it.
The sheet lands in your inbox the day it lands here.
December 2026 pick
| Measure | This batch | Extra virgin rule |
|---|---|---|
| Batch | — | — |
| Picked | December 2026 | — |
| Pressed | Within six hours | — |
| Bottled | — | — |
| Free acidity | — % | ≤ 0.80% |
| Peroxide value | — meq O₂/kg | ≤ 20.0 |
| K232 | — | ≤ 2.50 |
| K270 | — | ≤ 0.22 |
| Delta-K | — | ≤ 0.01 |
| Classification | — | Extra virgin |
Blank until the analysis comes back. We would rather show you an empty sheet than a borrowed one.
Limits are the International Olive Council’s trade standard for extra virgin, not ours. On free acidity ours is stricter: 0.50%, not 0.80%.
Where the oil comes from → the grove, the harvest, the press