Test Certificate

Our Commitment to Quality Analysis: We take immense pride in the rigorous testing our oils undergo. Each batch is analyzed using the International Olive Council’s (IOC) official method: COI/T.20/Doc. No. 29/Rev.2. These tests are conducted by the Royal Scientific Society, an independent, non-governmental, and not-for-profit multidisciplinary science institution established by Royal Charter.

The IOC method is globally recognized for its precision in determining the concentration of major phenolic compounds (simple phenols, phenolic acids, secoiridoids, flavones, and lignans), as well as fatty acid composition, acidity (as oleic acid), peroxide value, and UV absorption parameters (K232, K270, and ΔK). This meticulous process ensures the highest standards of quality and authenticity.

Polyphenol - 1,462.13 mg/kg

Understanding Polyphenol Content Measurements
Polyphenol content is typically measured in milligrams per kilogram (mg/kg) of oil. Here's a general guide:

- Low: <100 mg/kg > Medium: 100-250 mg/kg > High: >250 mg/kg > Very high: >500 mg/kg > High potency: >1000 mg/kg > SP360: 1462 mg/kg

Acidity - 0.17%

One key chemical compound that helps our team of samplers determine quality oil? Free fatty acids. Simply stated, a low level of free fatty acids is an indicator of better olive oil. So, an acidity level of 0.8 percent is average, 0.5 percent is good and 0.3 percent is considered the highest quality. SP360 by ONSURI is an outstanding 0.17%.

Low acidity in olive oil is better because it shows the olives were fresh and healthy, leading to higher quality oil with a better taste and more nutrients. Key benefits include:

Quality: Lower acidity indicates top-quality oil.
Less Oxidation: Preserves flavor and nutrients.
Fresh Olives: Made from minimally damaged olives.
Better Taste: Offers a smoother, more pleasant flavor.

Peroxide - 9.1 meq O2/kg

The peroxide value measures the freshness and quality of extra virgin olive oil (EVOO). A low peroxide value means the oil has been carefully produced and stored, resulting in higher quality, better taste, and longer shelf life.

Key points about peroxide levels:

Quality: Low levels indicate fresh, high-quality oil.
Oxidation: Slower oxidation means better stability.
Storage: Proper storage (dark tins, glass, temperature control) prevents spoilage.
Taste: Reduces the chance of rancid or musty flavors.
Standard: The maximum peroxide value for EVOO is 20; high-quality oils are typically below 12.

SP360 by ONSURI's EVOO has an excellent peroxide value of 9.1, reflecting its freshness and quality.

K232 nm - 2.48

UV spectrometry . Here the K232 and K270 factors come into play, together with the Delta-K. It measures the absorbance of the oil at different wavelengths and determines the quality of an oil and its conservation status.

A higher value of K232 implies greater oxidation of the oil, so its quality will be worse.

It should not exceed 2.50 for K232.

K270 nm - 0.16

A higher value of K270 implies greater oxidation of the oil, so its quality will be worse.

It should not exceed 0.22 for K270.

Delta K - Less than 0.01

Delta K:

The difference between the K232 and K270 values.A smaller Delta K value indicates that the oil is fresher and less oxidized, while a larger value indicates a greater degree of oxidation.

Delta K is used to detect if refined oil has been mixed with virgin olive oil.Extra virgin olive oil (EVOO) must have a Delta K value of less than or equal to 0.01.