acidity

Peroxide Value

The peroxide is the measure of the degree of oxidation of the oil in the primary stage. The peroxide determines the oxidation of fat in olive oil, allowing conclusions on the time and type of storage (good or bad). In extra virgin olive oil value should be <20.

UV absorption (Κ₂₃₂, Κ₂₇₀, DK)

Organoleptic (sensory) evaluation