Peroxide Value

  • The primary measurement for rancidity in oil
  • A very low peroxide value is desirable.
  • Peroxides are formed when oils are exposed to oxygen causing defective flavours and odours.
  • Higher values are indicative of poor quality and/or storage conditions.

Industry Standards

  • Della Terra Premium Extra Virgin Olive Oil : ≤ 9
  • International Olive Oil Council : ≤ 20
  • USDA : ≤ 20
  • California Olive Oil Council : ≤ 20
  • Australian Standards : ≤ 20