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