Analysis & Measurable Standards at BYZANTA
Olive oil is a natural product. Its quality is not created by a label or a promise, but by a series of deliberate decisions — from harvesting the olives to bottling the final oil.
Yet quality is often claimed and rarely explained.
At BYZANTA, we take a different approach. We openly share our analytical values and explain what they mean. Because real quality can be measured, interpreted, and verified.
What “Extra Virgin Olive Oil” Really Means
The term extra virgin olive oil is legally protected. It may only be used if an olive oil is both sensorially flawless and compliant with all chemical requirements under European legislation.
This classification is not based on origin claims or marketing language, but on independent laboratory analyses and professional sensory panel testing.
Freshness as a Foundation: The Peroxide Value
One of the most important indicators of freshness is the peroxide value. It measures the degree to which an olive oil has undergone oxidative processes.
The lower the value, the fresher and more stable the oil.
For extra virgin olive oil, the legal limit is 20 meq O₂/kg.
Our olive oil consistently measures between 7.6 and 8.6 meq O₂/kg — significantly below the maximum threshold.
These results indicate:
- rapid processing after harvest
- gentle extraction
- careful storage conditions
At BYZANTA, freshness is not a promise — it is a measurable state.
Purity & Stability: UV Spectrophotometric Analysis
While the peroxide value reflects freshness, UV spectrophotometric analysis provides insight into oxidation stages and potential adulteration.
This method evaluates standardized K-values:
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K232 indicates early oxidative changes.
Our values range between 2.14 and 2.15, well below the legal maximum, confirming freshness and stability. -
K268 reflects more advanced oxidation processes.
Our values between 0.11 and 0.14 remain clearly within the low range. -
ΔK (Delta K) helps detect refining or blending.
With a value of below 0.01, our oil remains below the detection threshold, confirming it is unrefined and uncompromised.
Olive Quality & Processing Care: Free Fatty Acidity
Free fatty acidity provides insight into the condition of the olives at harvest and the care taken during processing.
The EU limit for extra virgin olive oil is 0.8%.
Our analysis shows a remarkably low value of 0.18%.
This level reflects:
- healthy olives
- immediate processing
- controlled extraction
Low acidity is one of the clearest chemical indicators of high-quality production.
Sensory Evaluation: Quality You Can Taste
Chemical analysis alone is not sufficient to determine quality. Every extra virgin olive oil must also pass a professional sensory panel evaluation.
Trained tasters assess:
- fruitiness
- bitterness
- pungency
- and the presence of any defects
Our sensory profile shows:
- ripe fruitiness
- balanced bitterness and pungency
- a defect median of 0.0
The result is a harmonious olive oil without sensory flaws — versatile and expressive of Mediterranean character.
What These Values Mean Together
Quality is not defined by a single number.
Only when all parameters align — chemical stability, sensory integrity, and structural balance — does a complete picture emerge.
Our results confirm an extra virgin olive oil that is:
- chemically stable
- sensorially flawless
- balanced in structure and expression
True quality reveals itself in the consistency of all measurable standards.
Transparency as Part of the BYZANTA Philosophy
We publish our analytical values deliberately — not to impress, but to build trust.
Because quality convinces when it is understandable.
BYZANTA stands for origin, craftsmanship, and verifiable excellence — from the olive to the bottle.