Acidity%
74% below limit
0,21%
0Max 0.8% for Extra Virgin
Measures free fatty acids — an indicator of how healthy and fresh the olives were when they were pressed.
Quality & Lab Analysis
Know exactly what’s in your bottle.
Every batch is independently tested by an authorised laboratory before it reaches you.
Batch 03 — laboratory results.
Lower numbers mean higher quality. Each scale ends at the official limit for extra virgin olive oil.
Peroxide indexmeq O₂/kg
78% below limit
4,5
0Max 20 for Extra Virgin
Measures primary oxidation. A low value means fresh oil that has been well protected from air, heat and light.
K232absorbance
40% below limit
1,49
0Max 2.5 for Extra Virgin
Absorbance in ultraviolet light. It rises with the first signs of oxidation, so a low value means a fresh oil.
K270absorbance
45% below limit
0,12
0Max 0.22 for Extra Virgin
A spectrophotometric check for advanced oxidation. A low value confirms a fresh, unrefined extra virgin oil.
Delta Kabsorbance
100% below limit
0,00
0Max 0.01 for Extra Virgin
The difference between neighbouring absorbances. A value at zero rules out refined oil in the bottle.
Ethyl estersmg/kg
63% below limit
13
0Max 35 for Extra Virgin
Formed when fruit is damaged or starts to ferment. Low levels point to sound olives processed quickly.
What the tasting panel wrote down.
The same report ends with an informative tasting. The bars compare the attributes with each other — the laboratory prints the values without a maximum.
Ripe fruitiness
4,5
Bitterness
3,5
Pungency
4,0
Sweetness
2,0
Green leaf
1,0
Green grass
1,0
Apple
1,0
Almond
1,0
Category in the report: Extra Virgin Olive Oil
Lower numbers mean higher quality.
Our oil sits well below the thresholds for premium Extra Virgin grade on every single measure.
Download the full certificateFrom the tree to the test.
Quality isn’t one number. It’s every step between the grove and your table.
- Grove
Foothills of the Sierra de las Nieves, Málaga — 591 m above sea level.
- Envero
Harvested when olives shift from green to flashes of purple.
- Selection
Every fruit chosen for shape, size, and color. Yields kept small.
- Cold pressed
Obtained directly from olives and solely by mechanical means.
- Dark glass
Protected from light to preserve freshness, flavor, and quality.
- Lab tested
Every batch checked by an authorised laboratory.
Certificate of analysis
See our full report.
Issued by Laboratorios Oleosur S.L., Priego de Córdoba, Spain — a private laboratory authorised by the Junta de Andalucía (No. A-293-AU).
Product information (EU food labeling)
- Legal name
- Extra Virgin Olive Oil
- Category
- Superior category olive oil obtained directly from olives and solely by mechanical means
- Olive variety
- Zorzaleña (rare variety)
- Country of origin
- Spain
- Quantity
- 500 ml
- Producer
- Oleicola Burguena, SLU, Pol. Ind. Los Bujeos s/n, 29420 El Burgo, Malaga, Spain
Nutritional values (per 100 ml)
- Energy
- 3700 kJ / 900 kcal
- Fat
- 100 g, of which saturates 14 g
- Carbohydrate
- 0 g, of which sugars 0 g
- Protein
- 0 g
- Salt
- 0 g