What makes extra virgin actually extra virgin?
The 'extra virgin' label is a regulated claim, not a marketing one. This guide unpacks the chemical limits, sensory panel rules, and CoA discipline B2B buyers should expect on every shipment.
The 'extra virgin' label is a regulated claim, not a marketing one. This guide unpacks the chemical limits, sensory panel rules, and CoA discipline B2B buyers should expect on every shipment. The full edition of this guide is being prepared by Aegellia's editorial team; the headings below show the scope of the upcoming release.
Outline of the upcoming edition
The full edition will cover the following topics in depth:
The legal definition of EVOO under IOC and EU 2568/91
Free fatty acidity: the most misunderstood number
Peroxide value and K-values: the oxidation fingerprint
Polyphenols: shelf life and health-claim drivers
Sensory evaluation: the unskippable second pass
CoA reading checklist for corporate buyers
When published, each section will be expanded with measurable criteria for B2B buyers, lot-level data points, and the operational reality of the Aegellia × Nyriana sourcing guarantee.
FULL EDITION IN PREPARATION
The full edition of this guide is being prepared by Aegellia's content team and will publish in the coming weeks. The outline and summary below capture the scope; contact our B2B desk for any specific questions in the meantime.
B2B SOURCING
Source premium olive oil under the Aegellia × Nyriana guarantee
Aegellia is produced and exported under Nyriana's sourcing standards. Request samples, Certificate of Analysis, and volume-based pricing — custom quotation within 24 hours.
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