Transparency, in numbers. Here's what our certificate of analysis measures — and why each figure matters.
Free Fatty Acid (FFA)
Free fatty acid is one of the best indicators of olive oil quality. The lower the number, the healthier the olives were at harvest and the more carefully they were processed. Extra virgin olive oil must sit below 0.8% — our results are well below that, reflecting premium quality.
Peroxide Value
This measures the freshness of the oil and whether oxidation has begun. Lower values mean a fresher, more stable oil. Our low peroxide values show the oil was processed quickly after harvest and retains excellent freshness. To understand the range: anything under 5 is exceptional.
UV Quality Tests
These internationally recognised tests help confirm the oil is genuine extra virgin olive oil and has not been refined, overheated or deteriorated. Our results meet the EVOO purity standards.
Polyphenols
Polyphenols are naturally occurring antioxidants found in olives. They give fresh extra virgin olive oil its peppery finish and help protect the oil from oxidation. There's no set Australian standard for a "high polyphenol" oil, but in Europe — where the Mediterranean diet is king and olive oil roots run deep — anything above 250 ppm is considered high.
Our independent results confirm that Olive Gold is a premium-quality extra virgin olive oil.
Careful growing, early harvesting, and processing our olives within hours all help preserve their freshness, vibrant flavour and naturally occurring antioxidants — resulting in an oil we're proud to share, from our family farm to your table.
Independent laboratory report · Batch AU 26-0442 · Harvest 2026
Please note: polyphenol levels naturally vary from season to season and between batches, as they're influenced by olive variety, weather conditions and harvest timing. Each year's laboratory results are published here for transparency.
