Lab Report
Le Maniot publishes the chemical signature of every harvest. Below are the three measurements that define extra virgin olive oil quality, drawn from independent laboratory analysis of the 2026 harvest.
< 0.3%
Free Acidity
Extra virgin standard requires below 0.8%. Lower means fresher.
250+ mg/kg
Polyphenols
EU health claim threshold is 250 mg/kg hydroxytyrosol. Le Maniot tests at nearly three times.
Documented
Peroxide Value
Within extra virgin specification. Indicates oxidation level at bottling.
Methodology: HPLC analysis for polyphenols. ISO standards for free acidity and peroxide value. Conducted by an accredited third-party laboratory. Methodology meets EU Regulation 432/2012 criteria for the polyphenol health claim.
The full PDF certificate of analysis is available upon request.
Email info@lemaniot.com with your request.