Independent lab results from our December 2025 harvest, side by side with the European Union's extra virgin limits.
Our lab results
| Test | Our result (Dec 2025) | EU extra virgin limit | What it means |
|---|---|---|---|
| Free fatty acids (FFA) | 0.15% | ≤ 0.8% | How fresh and undamaged the olives were when pressed. Lower is better. |
| Total polyphenols | 381 mg/kg | No legal minimum. The EU health claim requires ≥ 250 mg/kg of hydroxytyrosol and its derivatives (Reg. 432/2012). | Natural antioxidant compounds that give bitterness and pepper. Our figure is total polyphenols, a broader measure than the health-claim test. |
| Peroxide value | Full report on request | ≤ 20 meq O2/kg | Early oxidation. Lower is better. |
| UV absorbency (K232, K270) | Full report on request | K232 ≤ 2.50; K270 ≤ 0.22 | Oxidation and aging. |
| Sensory panel | Full report on request | Fruity > 0, defects = 0 | Fruitiness, no defects |
EU limits: Commission Delegated Regulation (EU) 2022/2104, Annex I.
How California defines extra virgin
"Extra virgin" should mean something. In California it does: state standards set limits on chemistry and require a trained tasting panel to find no flavor defects. We have our oil independently lab tested every harvest. Here are the California limits our December 2025 results are measured against.
| Test | California EVOO limit |
|---|---|
| Free fatty acids (FFA) | ≤ 0.5% |
| Peroxide value | ≤ 15 meq O2/kg |
| UV absorbency (K232, K270) | K232 ≤ 2.40; K270 ≤ 0.22 |
| Total polyphenols | No legal minimum |
| Sensory panel | Fruity > 0, defects = 0 |
Source: CDFA Grade and Labeling Standards for Olive Oil (2026–27).
What "polyphenol-rich" means
Polyphenols are natural compounds in olives. They're part of what makes fresh, early-harvest olive oil taste bitter and peppery. Levels vary by variety, ripeness, harvest timing, and how fast the fruit is pressed, and they fade as oil ages. That's why we publish our test results and harvest date instead of just saying "high polyphenol."
How our oil is made
We hand-pick our olives in November and December, keep the fruit temperature-controlled, and have it milled by Nick Sciabica & Sons within 48 hours of picking.
