The physicochemical analysis carried out on the sample of organic extra virgin olive oil of the Arbequina variety from Priorat, harvest October 2025 , shows an analytical profile of very high quality and excellent state of preservation , especially highlighting several parameters that demonstrate freshness, purity and good handling of the raw material throughout the entire production process.

Key Summary

1. Excellent state of freshness

The oil degradation indicators show very low values:

• Acidity: 0.12%
  
• Peroxide value: 5.3 meq O₂/kg
  
• K270: 0.10
  

These values ​​are typical of very fresh oils obtained from healthy olives , milled quickly after harvesting. They reflect a very careful production process and a product with minimal chemical degradation.

2. Absence of oxidation and high initial stability

The ultraviolet absorbance parameters (K232, K270, and ΔK) show very low values, indicating that the oil does not exhibit significant primary or secondary oxidation . This behavior is typical of freshly produced and properly stored oils.

3. Lipid profile consistent with quality Arbequina olives

The fatty acid composition presents a profile perfectly compatible with the Arbequina variety, highlighting:

• Oleic acid: 68.97%
  
• Linoleic acid: 10.14%
  

This profile provides a balance between stability and organoleptic smoothness, characteristic of oils of this variety.

4. Authenticity and purity of the oil

The markers of authenticity and purity (sterols, waxes, ECN42, stigmasta-3,5-diene) are within ranges fully compatible with extra virgin olive oil, with no indication of mixing, refining or adulteration.

Particularly noteworthy:

• Beta-sitosterol: 94.2%
  
• Total sterols: 1,239 mg/kg
  
• Stigmasta-3,5-diene: 0.02 mg/kg
  

These results confirm the integrity and purity of the product .

5. High content of bioactive compounds

The oil has a significant concentration of phenolic compounds:

• Total polyphenols: 292 mg/kg
  
• Oleacein: 87 mg/kg
  
• Oleocanthal: 44 mg/kg
  

These compounds are associated with:

• antioxidant properties
  
• oil stability
  
• potential health benefits.
  

The content is at a medium-high level , very suitable for an Arbequina variety oil.

6. High vitamin E content

The oil contains:

• Vitamin E: 26.58 mg/100 g
  
• Total tocopherols: 268 mg/kg
  

This level contributes both to the oxidative stability of the oil and to its nutritional value.

7. Good oxidative stability

The Rancimat test shows a stability of 10 hours at 120°C , which represents good resistance to oxidation , especially considering that the Arbequina variety usually has lower stability than other varieties richer in oleic acid.

Overall oil rating

Considering together:

• freshness parameters
  
• purity and authenticity
  
• profile of phenolic compounds
  
• antioxidant content
  
• oxidative stability
  

The analytical results reflect a well-made, fresh, stable oil with a very balanced chemical profile , clearly placing it within the standards of a premium extra virgin olive oil of the Arbequina variety .