The Three Key Quality Indicators for EVOO
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1. Polyphenols: 660 mg/kg
A very high concentration of natural antioxidants is responsible for the health benefits of extra virgin olive oil and the characteristic peppery finish of early‑harvest oils. Typical supermarket olive oils contain around 50–150 mg/kg of polyphenols, while high‑quality extra virgin oils often contain 250–400 mg/kg. With 660 mg/kg, Olivia LaBomba sits in the very high polyphenol category.
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2. Free Acidity: 0.19%
Free acidity is a primary indicator of olive quality and proper processing. The international limit for extra virgin olive oil is 0.8%. Olivia LaBomba measures only 0.19%, indicating healthy olives, rapid milling after harvest, and careful extraction.
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3. Oxidative Stability (Rancimat): 29.8 hours
This value measures resistance to oxidation. Typical extra virgin olive oils range from
10–15 hours, while premium Picual oils often exceed 20 hours. With a stability of 29.8
hours, Olivia LaBomba demonstrates exceptional resistance to oxidation and outstanding shelf life.
Additional Quality Indicators
Peroxide Value: 4.0 meq O₂/kg – indicates very fresh oil
Oleic Acid: 78.6% – high concentration of heart‑healthy monounsaturated fats
No detectable pesticide residues
No plasticizers or contaminants detected
What This Means
These results confirm that Olivia LaBomba is 100% authentic extra virgin olive oil, rich in natural antioxidants, exceptionally fresh and stable, and produced according to the highest quality standards.
Click below to read a brief summary of our lab results