The IOOC (International Olive Oil Council) has a scientific test for Olive Oil quality. This olive oil analysis measures oxidation during the processing phase and expresses a level of acidity. Extra Virgin Olive Oil is determined by an acid level of less than 1% whereas oil extracted with the Sinolea system provides maximum freshness with oxidation levels as low as 0.06%.
To give you a better understanding, please see our Oxidation Pyramid below.
Olive Oil Production
