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Below are the laboratory analysis reports for the Las Valdesas olive oils from the 2025/2026 harvest.
All of them meet the requirements to be classified as EXTRA VIRGIN OLIVE OILS.
| Parameter | Arbequina 2025/26 |
Picual 2025/26 |
Hojiblanca 2025/26 |
Manzanilla 2025/26 |
Frantoio 2025/26 |
Organic 2025/26 |
|---|---|---|---|---|---|---|
| Free Acidity (%) | 0,16 | 0,11 | 0,14 | 0,43 | 0,32 | 0,13 |
| Peroxides Value (meqO₂/kg) | 8,1 | 9,6 | 8,1 | 8,1 | 14,2 | 5,1 |
| K 270 | 0,09 | 0,10 | 0,11 | 0,11 | 0,14 | 0,14 |
| K 232 | 1,82 | 1,48 | 1,70 | 1,58 | 1,93 | 1,55 |
| Delta K | <0,01 | <0,01 | <0,01 | <0,01 | <0,01 | <0,01 |
| Tasting (1 taster) | Extra Virgin | Extra Virgin | Extra Virgin | Extra Virgin | Extra Virgin | Extra Virgin |
| Polyphenols (mg/kg) | 290,5 | 238,5 | 318,4 | 424,8 | 513,5 | 359 |
Particularly noteworthy are the high polyphenol levels found in most of the varieties. With the exception of the Picual variety, all of them exceed the minimum level required to carry the following authorised EU health claim on the label:
"Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress."
Below is a brief explanation of the meaning of each analytical parameter:
Free Acidity. This is a general indicator of the quality of extra virgin olive oil. It reflects the condition of the olives at the time of milling, as well as the care taken during production and storage. (Learn more about the acidity of virgin olive oils). To be classified as extra virgin olive oil, free acidity must not exceed 0.8%.
K270. This parameter indicates the level of secondary oxidation by measuring compounds such as aldehydes, ketones and conjugated trienes. High K270 values are generally associated with rancid defects. To qualify as extra virgin olive oil, the K270 value must not exceed 0.22.
K232. This parameter measures primary oxidation and provides an indication of the oil's initial state of oxidation. To qualify as extra virgin olive oil, the K232 value must not exceed 2.50.
Delta K. This parameter helps detect the presence of refined olive oil mixed with virgin olive oil. For extra virgin olive oil, the Delta K value must be no higher than 0.01.
Polyphenols. Polyphenols are naturally occurring compounds in olive oil with recognised antioxidant and anti-inflammatory properties. According to EU legislation, a daily intake of 20 g of olive oil containing at least 250 mg/kg of polyphenols allows the authorised health claim that "olive oil polyphenols contribute to the protection of blood lipids from oxidative stress". (Learn more about olive oil polyphenols).
Our olive groves are managed in accordance with the principles of Integrated Production, with the aim of minimising the use of plant protection products and fertilisers. The analytical results confirm that all our olive oils are free from detectable pesticide residues.