Explore the Science Behind EVGE

Extra virgin olive oil is the fresh juice of a fruit — the olive.
Like all fresh foods, it naturally changes over time. Exposure to oxygen, light, heat, and time gradually reduces an olive oil's fresh aromas, vibrant flavors, and naturally occurring antioxidants. This natural process is called oxidation.
Oxidation does not mean the oil suddenly becomes unsafe to eat. Instead, it slowly loses the freshness and character that define exceptional extra virgin olive oil.
Several laboratory measurements — including Peroxide Value, K232, K270 (or K268), and ΔK — help evaluate freshness, oxidation, and whether an olive oil continues to meet international extra virgin standards.

Free acidity measures the percentage of free fatty acids present in the olive oil. Despite its name, it does not describe how acidic or sour the oil tastes.
Instead, it is one of the most important indicators of the condition of the olives before they were milled. Healthy, carefully handled olives that are harvested at the right time and processed quickly produce olive oils with naturally low acidity.
For generations, free acidity has been considered one of the most important quality measurements in Greece and other olive-producing countries. While consumers today often focus on polyphenols, Greek producers have long looked first at acidity as an indication of fruit quality and careful production.
To qualify as extra virgin olive oil, international standards require a free acidity of no more than 0.8%.
Every EVGE olive oil in our current collection measures between 0.25% and 0.31% — less than half the maximum permitted for extra virgin olive oil, and a reflection of healthy fruit, careful harvesting, and rapid processing shortly after harvest.

Peroxide Value measures the earliest stages of oxidation and is one of the best indicators of freshness.
Freshly produced olive oil should have very low peroxide values. As olive oil naturally ages or is exposed to oxygen, peroxide values gradually increase.
To qualify as extra virgin olive oil, peroxide value must remain below 20 meq O₂/kg.
EVGE's current collection ranges from 5.0 to 11.7 meq O₂/kg, indicating excellent freshness and careful handling throughout harvesting, milling, storage, and bottling.

K232 measures compounds formed during the earliest stages of oxidation.
Together with Peroxide Value, it helps confirm that an olive oil remains fresh and within international extra virgin standards.

K270 (or K268, depending on the laboratory method used) measures compounds associated with later stages of oxidation and natural aging.
This value provides another important indication of how well an olive oil has preserved its freshness over time.

Delta K is measured alongside K232 and K270 to help verify the authenticity of extra virgin olive oil.
Values close to zero and within established limits help confirm that the oil has not been refined or adulterated.
The measurements above help confirm that an olive oil meets the high standards expected of genuine extra virgin olive oil. The next measurements help explain the unique character and naturally occurring antioxidant content of each oil.

Polyphenols are naturally occurring antioxidant compounds found in olives. They contribute to an olive oil's stability, bitterness, aroma, and the pleasant peppery sensation often felt at the back of the throat.
Polyphenol levels vary naturally according to olive variety, harvest timing, fruit maturity, growing conditions, and processing methods.
Higher polyphenol levels often produce a more robust, peppery olive oil, while moderate levels create a smoother, more versatile style for everyday cooking. Neither is inherently better — the best choice depends on how you enjoy using olive oil.
EVGE's current collection ranges from 316 mg/kg to 947 mg/kg, allowing customers to choose according to flavor, purpose, and personal preference.

Hydroxytyrosol and its related compounds are among the most studied naturally occurring antioxidants found in olive oil.
European Regulation 432/2012 permits a health claim when an olive oil provides at least 5 mg of hydroxytyrosol and its derivatives per 20 g of olive oil.
Where this analysis is available, we publish the results.
Our Organic and Olivio 947 currently contain 15.3 mg per 20 g — more than three times the amount required to meet the European health claim.