PPP (Pyropheophytins)

    • This test was developed to measure the degradation of chlorophyll in olive oil.
    • This degradation of chlorophylls to pyropheophytin was found to take place at a predictable pace, making it possible to gain information about the age of an olive oil.
    • A useful indicator of the presence of deodorized olive oils or soft column refining.

    Industry Standards

      • Della Terra Premium Extra Virgin Olive Oil : ≤ 5
      • International Olive Oil Council : N/A
      • USDA : N/A
      • California Olive Oil Council : N/A
      • Australian Standards : ≤ 17