Chemical analysis in olive oil testing involves evaluating several components that determine the quality of the oil. Key indicators include polyphenols (antioxidants that contribute to the oil's flavor and health benefits), acidity levels (which can indicate oil freshness and quality), and other chemical markers that measure the presence of undesirable substances or spoilage. By testing these elements, it can be determined whether the olive oil is "premium," meaning it has high quality, low acidity, and beneficial antioxidants.

Although all our farms use organic farming methods, we always ensure the oil is squeaky clean before transit to the US. Detecting pesticides ensures that the olive oil is free from harmful chemicals, maintaining both safety and quality.

Microplastics testing is used to detect tiny plastic particles that may have contaminated olive oil, often through packaging or environmental exposure. These tests ensure that the olive oil does not contain any microplastics, which can be harmful to health and indicate poor production practices or contamination from surrounding environments.

Food safety testing focuses on ensuring that olive oil is free from harmful bacteria, pathogens, or other contaminants that could pose a risk to consumers. This testing verifies that the oil is safe for consumption and complies with regulatory standards for food products, which is crucial for protecting public health and preventing foodborne illness.