Below we define some of the most common parameters you can find in an analysis of extra virgin olive oil:
Acidity: It measures the amount of free fatty acids in the olive oil. Hence, it is one of the most important indicators of the quality. The lower the value, the higher the oil quality, because it indicates that it has been made in the correct way and with healthy and fresh olives.
Peroxides: They measure the initial state of oxidation of an olive oil. Peroxides arise if the olive is damaged, if the oil is not protected from light and heat or is not kept in suitable containers. As a result, the higher the peroxide index, the lower the antioxidant capacity of an olive oil.
Oleic acid: monounsaturated omega-9 fatty acid.
Biophenols: Better known as Polyphenols. They are phenolic compounds naturally present in the plant kingdom. They present antioxidant activity due to their ability to directly capture free radicals. The amount of polyphenols can vary between different olive oils.
Oleocantal: It is a natural phenolic compound found only in extra virgin olive oil. It is responsible for bitterness and pungency in Extra Virgin Olive Oils.
Vitamin E: Vitamin E is a fat-soluble nutrient present in a lot of foods. In the body, it acts as an antioxidant, helping to protect cells against damage caused by free radicals.