arikari tests all of its olive oil to ensure the key chemical levels are not over the threshold set by the IOOC (International Olive Oil Council) for use of the extra virgin olive oil label. 

Chemical analysis has become increasingly sophisticated with the standard tests for free fatty acid and peroxide levels that the IOOC monitor supplemented with tests now available  to show whether an oil was pressed immediately after picking and the quality of the press and storage conditions.

Even after many months of storage, our olive oils are, and have always been, only a fraction of the IOOC-permitted levels (see graph for historic levels at time of harvest).