The 2026 olive harvest is behind us. Our fresh olive oil has since been analysed by an independent laboratory – and the results confirm the high quality of this year's harvest.
We submitted the sample to the Institute for Adriatic Crops and Karst Reclamation in Split on 26 October 2026. The certificate was issued on 2 November 2026. Based on the analysis, the institute classifies our oil as extra virgin olive oil.
Laboratory results · 2026 harvest
| Acidity | 0.18 % |
| Total polyphenols | 757.55 mg/kg |
| Peroxide value | 5.6 mEq O₂/kg |
Sample no. 658/26 · Institute for Adriatic Crops and Karst Reclamation, Split
What the values mean
Acidity: 0.18 %
Acidity indicates the proportion of free fatty acids in the oil. It reflects the condition of the olives and how carefully they were harvested and processed. For extra virgin olive oil, the EU allows a maximum of 0.8 %. At 0.18 %, our oil is well below that limit.
Peroxide value: 5.6 mEq O₂/kg
The peroxide value measures how far oxidation of the oil has progressed. A low value indicates a fresh, well-handled oil. The legal limit is 20.
Total polyphenols: 757.55 mg/kg
Polyphenols are natural components of the olive that pass into the oil during pressing. They shape an olive oil's character: the fruity bitterness and the slight peppery catch in the throat you notice in fresh oil. They also protect the oil itself from oxidation, helping it stay fresh for longer.
How many polyphenols an oil contains depends on the variety, the ripeness of the olives, the time of harvest and the processing. There is no legal limit for this value. Over time, the content naturally declines.
Our harvest
Our olive grove lies in Dalmatia, not far from Zadar. We harvest by hand and have the olives processed while they are fresh. For us, the figures above are not advertising, but confirmation that this work is worth it.
The certificate refers to the sample of our 2026 harvest olive oil submitted on 26 October 2026.
View the original lab analysis