What’s Really in Your Bottle? The Science Behind the Excellence of Our Extra Virgin Olive Oil
- Conte Leopardi
- Nov 26
- 5 min read
How many times, standing in front of a supermarket shelf or scrolling through an online store, have you asked yourself: "Why does this oil cost 5 euros and this other one costs 20?". We all read "Extra Virgin Olive Oil" on the label, but is it really all the same?
The short answer is: absolutely not. The long answer is hidden in pieces of paper that producers rarely show to the public: chemical and sensory laboratory analyses.
At Conte Leopardi, we believe that quality is not just a tagline, but a measurable fact. For this reason, today we are doing something unusual: we are opening our archives to show you the official AMAP (Marche Agriculture Fisheries Agency) results of our latest harvest.
In this article, we will guide you step-by-step in reading this data, explaining why an acidity of 0.16% is a miracle of nature and why that "tingling" sensation you feel in your throat is the best gift you can give to your health.
1. The Identity Card of Quality: Deciphering the Numbers
Looking at a chemical test report can seem intimidating, full of acronyms like K232 or Delta K. But if you love good food and health, these numbers are your best allies.
We have just received the results for our Extra Virgin Olive Oil (Sample taken on October 28th, at the peak of processing freshness), and the results are thrilling. Let's analyze them together based on the certificate provided.
Acidity: The King Parameter (0.16%)
Free acidity is the main indicator of the health of the olives at the time of milling. By law, an oil must have an acidity below 0.8% to be defined as "Extra Virgin".
Our result: 0.16%.
What does this mean for you? It means our olives were perfect, healthy, and processed immediately after harvesting. Such a low value (five times lower than the legal limit!) indicates that the fruit suffered no trauma, did not ferment, and was not attacked by pests. In the mouth, this translates into a sensation of absolute cleanliness and freshness. It's the difference between fresh fruit juice and one packaged months ago.
Peroxides: The Promise of Longevity
Peroxides indicate the oxidation status of the oil, meaning how "old" it is or how much it has been exposed to air. The maximum limit is 20.
Our result: 6.5 meq O2/Kg.
Such a low value (6.5) is an indication of careful processing, done at controlled temperatures (the famous "cold pressing") and sheltered from oxygen. This means that our oil will not age prematurely and will maintain its organoleptic characteristics for a long time in your pantry.
2. Polyphenols: Why "Bitter" Means "Health"
If there is one number in these analyses that we are particularly proud of, it is the one regarding Total Polyphenols.
Laboratory data: 402 mg/kg
Polyphenols are powerful natural antioxidants. They are responsible for the anti-inflammatory and anti-aging properties of extra virgin olive oil.
The myth of "Sweet"
Many consumers look for a "sweet" oil, thinking it is synonymous with goodness. In reality, a very high-quality oil must have bitter and pungent notes. That value of 402 mg/kg is exceptional. It means our oil is a true "nutraceutical," a functional food.
The bitterness you feel on your tongue? Those are the polyphenols.
The pungency (peppery kick) you feel in your throat? That is oleocanthal, a substance with effects similar to ibuprofen (a natural anti-inflammatory).
Expert tip: If you taste an oil and it is flat, greasy, and completely sweet, be wary. It is likely poor in antioxidants. Always look for character!
3. Sensory Analysis: What Does Excellence Taste Like?
Beyond chemistry, there is taste. Oil must evoke emotion. The "Panel Test" is the official organoleptic examination where professional tasters evaluate the oil blindly.
Let's look at the "spider graph" that emerged from our analyses:
The profile of our oil is defined as:
"Medium green fruity. Medium bitter. Medium pungent. Balanced."
Here is how to translate these descriptors into your dining experience:
Fruity (4.3): The aromas of healthy olives are clearly perceived. The analysis detects scents of artichoke (2.8) and almond (2.0), with herbaceous notes. It is the scent of the Marche countryside in autumn.
Bitter (4.8) and Pungent (4.4): Notice how these two values are almost identical? This is what experts call Balance. The oil has character, it makes itself known, but no single note overpowers the other unpleasantly.
Defects (0): The median of defects is zero. It seems obvious, but for many commercial oils, it is not. This guarantees there are no hints of "fusty," "musty," or "rancid."
Final Panel Score: 7.4
In a world where passing is 6, a 7.4 in an official test is a score that fills us with pride and certifies a superior-range product.
4. How to Pair Our Oil at the Table
Now that we know we have a "Medium green fruity and balanced" oil in our hands, with hints of artichoke and almond, how do we use it in the kitchen?
Avoid wasting it on deep-frying (even though it would handle the temperatures perfectly well). This is a "finishing oil," a condiment that must be the protagonist.
Here are some ideal pairings to enhance its notes:
On Bruschetta: The timeless classic. The warm bread enhances the volatile aromas of the oil (artichoke and cut grass).
Legume and Grain Soups: The pungent and bitter notes of the oil (thanks to the polyphenols at 402 mg/kg) perfectly contrast the sweetness of chickpeas, beans, or farro, typical of the Marche tradition.
Grilled Red Meat: The oil's structure stands up to the strong flavors of meat (like a sliced steak), cleansing the palate thanks to its bitter component.
Pinzimonio (Raw Veggies): Raw vegetables like fennel or celery find their ideal companion in the almond scent.
5. Transparency: Our Promise
Publishing these analyses is not a legal obligation towards the final consumer; it is an ethical choice. When you buy from Conte Leopardi, you are not just buying a brand; you are buying a whole year's work, the effort of the harvest, and the meticulousness of the milling.
These pieces of paper that we have shown you today are the guarantee that what you bring to your children's table is healthy, pure, and rich in nutrients.
In Summary: Why Choose This Oil?
✅ Very low acidity (0.16%) = Maximum freshness and digestibility.
✅ High Polyphenols (402 mg/kg) = Powerful natural antioxidant.
✅ Balanced = Perfect mix of bitter, pungent, and fruity.
✅ Zero Defects = Certified Extra Virgin Quality.
Are you ready to taste the difference?
Don't just trust the words (or the numbers). Oil must be experienced. The new harvest is available and is at the moment of its maximum aromatic expression.
Do you have questions about how to read the analyses or how best to store your oil? Write them in the comments below! We will be happy to answer you as if we were together in the winery.
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