Is a new category of Extra Virgin Olive Oil about to be born?
Apparently yes, as shown by the image we are publishing taken from a post published on Facebook.
The push in this direction comes from none other than Spain, where a project has been developed aimed at enhancing a category of extra virgin oils that meet much stricter parameters than those currently used to determine if an oil is extra virgin.
Ultra Premium, as it has been named, would be the category that is about to join that of Extra Virgin Olive Oil.
The parameters considered are as follows:

• Free acidity 0.30% (currently an EVO oil must remain below 0.80% and a PDO below 0.60%)
• Polyphenols: >250 mg/kg (currently there is no minimum except for PDO; the Umbrian one requires at least 125 mg/kg)
• Peroxides:
• Oleic Acid: min. 65% (the current minimum percentage is 55%)
• K232:
• K270:

If this reform goes through, many products on the shelves would not be able to benefit from the Ultra Premium EVO label and even some PDO oils would struggle.
And our Olio del Pozzo?
Well, it would be classified as Ultra Premium as it is well below the new limits.
Just scan the QR CODE on the label of our bottles and cans to verify that the oil we produce is of absolute quality and stands up to any comparison.