In this article we will try to explain, briefly, what are the distinctive parameters of an extra virgin olive oil and specifically how our DOP UMBRIA oil fits into this context.

1. TOTAL ACIDITY (expressed as % of oleic acid): for an oil to be defined as EXTRA VIRGIN it must have an acidity percentage not exceeding 0.80%; the DOP UMBRIA - COLLI MARTANI regulations reduce this limit to 0.65%. Our OLIO DEL POZZO has an ACIDITY of 0.12% and therefore is at a level of absolute excellence;
2. PEROXIDES (expressed in meq O2/Kg): the value indicates the quality and good preservation over time; the maximum limit is set at 20 but a quality evo oil should never exceed 10/12 meq. Our OLIO DEL POZZO shows a peroxide number of 6.5 meq confirming a high standard of quality with excellent preservation capacity over time;
3. POLYPHENOLS (mg/kg): these are the antioxidant substances found in extra virgin olive oil that give it its bitter and spicy notes and have various therapeutic functions to counteract the action of free radicals; the minimum limit set by the DOP UMBRIA - COLLI MARTANI regulations is 125 mg/kg but a product of excellence must have at least a level of 250 mg/kg; well, as shown in the analysis sheet, our OLIO DEL POZZO has a POLYPHENOLS level of 280mg/kg.

The chemical analysis sheet also reports other parameters (K232 - K268 - DELTA K) that highlight the intrinsic quality of the olives, that is, whether they are healthy or have been damaged by external pathogenic agents (such as the olive fly) or whether the malaxation (which is the mixing of the paste in the tank before proceeding to separate the water from the oil) took place under optimal conditions (cold), avoiding direct contact with oxygen and respecting precise timing and humidity levels:

1. K232: the maximum allowed value is 2.5; the value for OLIO DEL POZZO is well below this limit at 1.730;
2. K268 (or 270): the maximum allowed value is 0.22; again, the value for our oil is well below at 0.118;
3. DELTA K: this value is of absolute and primary importance because it denotes the state of secondary oxidation of the oil following fraudulent rectification treatments; the maximum limit is set at 0.01 (expressed in AU/(g/100ml)) while our OLIO DEL POZZO is well below with a value of 0.005.