Test report chemical and organoleptic analysis of Visagi Extra Virgin Olive Oil
We are happy to share the analysis results for batch 2VI of the 2022/2023 harvest year.
The certifying body is Innovhub – Experimental Station for Oils and Fats Industries of the Milan Chamber of Commerce.
We want to avoid boring you with overly technical comments; however, two parameters deserve a closer look: acidity and biophenols or polyphenols, i.e., those responsible for the beneficial and antioxidant effects on the cardiovascular system.
To qualify as an extra virgin olive oil (E.V.O.), the acidity must not exceed 0.8%; to obtain a D.O.P. certification, the acidity must not exceed 0.4%, that of Visagi oil is 0.17%: a one-of-a-kind result!
Also deserving of attention is the result for biophenols or polyphenols: 616 mg/kg. To offer you a term of comparison, a good extra virgin oil, on average, has 200-250 mg/kg.
Basically, a tablespoon of Visagi a day keeps the doctor away!
These are the key parameters that should be certified to be able to boast about belonging to the category “extra virgin olive oil.” Not those currently on the labels that allow the presence on the shelves of products that misuse the title and should be sold as simple virgin olive oil.
The entire test report can be downloaded in the products page