Label design for premium olive oil

Olive oil is only Extra Virgin if the free fatty “oleic” acid content is below 0,8%/m/m. That’s the international standard, promulgated by the International Olive Council. Mardouw’s lab results return consistently remarkable low values, with the latest (2017) results showing 0.27%/m/m free fatty (oleic) acids, and 5.8 meq/kg peroxide value |