Analyses from the Olivier Technical Center
TRANSPARENCY REQUIRED!
Each harvest from the estate undergoes comprehensive analyses conducted by the Olive Technical Center in Aix-en-Provence.
These tests ensure that our olive oil far exceeds the criteria of the International Olive Council.
We therefore present to you, in complete transparency, the sensory and technical analyses of our oils.
To better understand these figures, here are some key readings for you:
- Acidity: This indicator qualifies the purity of an olive oil (regulatory limit ≤ 0.8%),
- Peroxide value: This indicator qualifies the freshness of an olive oil (regulatory limit ≤ 20%),
- K232: This indicator qualifies the oxidation of an olive oil (regulatory limit ≤ 2.5),
- K270: This indicator qualifies the stability of an olive oil (regulatory limit ≤ 0.22),
- ΔK: This indicator qualifies the degradation of an olive oil (regulatory limit ≤ 0.01).
Cuvée Elégante
It is interesting to note the power of the Fruity and the balance between bitterness and spiciness, characteristics of very high quality oils.
Cuvée Ardente
It is interesting to note the power of the Fruity and the balance between bitter and spicy, characteristics of very high quality oils.
Cuvée Quintessence
It’s interesting to note the powerful fruitiness and the balance between bitter and spicy notes, characteristics of very high-quality oils.
The “Major Flaw: Chomé” is linked to the fermentation of our olives before pressing, as has always been the custom in Provence, which limits the bitter and spicy notes while enhancing the fruitiness of our oil.
These oils are made exclusively in Provence and are, in a way, my “Proust’s Madeleine”… the Quintessence of olive oils!
Cuvée Charmante
The analyses will be published after the next harvest.
