Lab Testing
Croatian laboratory analysis
Below is a laboratory analysis performed in Croatia confirming the key chemical markers required for genuine extra virgin olive oil, including low acidity and low peroxide values.
Because the original report is in Croatian, we’ve translated the key values into English below so they’re easier to understand.
How these results compare
For context, the table below compares the legal extra virgin limits, typical supermarket olive oil values, and the results from this Selo sample.
| Metric | Extra virgin legal limit | Typical supermarket olive oil | Selo result |
|---|---|---|---|
| Free fatty acids | ≤ 0.8% | ~0.6–0.8% | 0.25% |
| Peroxide value | ≤ 20 | ~10–15 | 2.34 |
| Delta K | ≤ 0.01 | ~0.01 | ≤ 0.01 |
| K232 | ≤ 2.50 | ~2.2–2.4 | 2.08 |
| K270 | ≤ 0.22 | ~0.20–0.22 | 0.19 |
What this means
The most important markers here are those tied to freshness and oxidation, particularly free fatty acidity and peroxide value. In this report, both were comfortably within extra virgin standards and significantly lower than what is typical in many supermarket oils.
In practical terms, this reflects an oil that was produced and handled properly, with low acidity, low oxidation, and chemical markers consistent with genuine extra virgin olive oil.
Transparency about farm origin, handling, and real product quality matters more than vague marketing claims. This report is one piece of that picture alongside clear sourcing and production information.
Martin ErlićFounder, Selo Olive Oil