Facts Based on Verified Scientific Evidence

Chrisopigi EVOO prides itself on conducting regular, in-depth, exhaustive examinations of their extra virgin olive oil's chemical makeup and composition. We ensure this olive oil exceeds all certification and industry standards set forth by the International Olive Council, European Union Law, and European Food Safety Association.

Polyphenols: 896mg/kg

Also known as antioxidants. Levels 250+ mg/kg is considered to be high in antioxidants. Polyphenol levels fluctuate for each harvest.

Low Acidity (FFA): 0.1% - 0.3%

Olive oil is considered extra virgin when its acidity level is below .8%.

Peroxide Level: 8

Maximum peroxide level for extra virgin olive oil is 20 or below. Above 20 is considered rancid. An elevated level of peroxide indicates an oil beginning to go rancid due to damage and cannot be considered as extra virgin olive oil.

K268: 0.150

Higher absorption wavelengths indicates a greater degree of oxidation and lower quality olive oil. Above .22 is not considered extra virgin olive oil. The lower the number, the more superior in quality.

K232: 1.640

Oxidation process is analyzed to determine the quality and freshness of olive oil. Improper processing will oxidize product resulting in poor quality. Extra virgin olive oil ranges between 1.5 - 2.5. Zero value is not possible.

Hydroxytyrosol: 16 mg

Also known as antioxidants, hydroxytyrosol helps protect blood lipids from oxidative stress. European Union regulation requires olive oil to contain at least 5 mg of hydroxytyrosol including its derivatives (e.g. oleuropein complex and tyrosol) per 20gr in order to bear the European Union Health Claim (Commission Reg.432/2012).

DK Value: -0.003

DK value determines the purity of olive oil which detects blended oil. Extra virgin olive requires a minimum of less than 0.01.

High Smoke Point: 215°C/419°F

Pure extra virgin olive oil is proven to be the most stable oil when heated which makes it excellent for deep frying due to its low fatty acid content. Research shows that the olive oil’s structure remains unaltered on high heat with several uses.