The EVOO Quality Test is the first "do-it-yourself" system for the simple and reliable evaluation of peroxides, the index of the quality of oils and food fats.
The test allows to determine, in just 2 minutes, the concentration of peroxides in an oil or fat sample. This is possible through the comparison with a chromatic reference scale and without the use of any instrumentation.
Extra virgin olive oil and olive oil, like all fatty substances, become rancid when exposed to air (oxidation). Oxidation produces peroxides which, through a chain reaction favoured by light and heat, lead to the loss of oil quality. Peroxides are extremely toxic compounds for our body and form free radicals that cause cell destruction, cellular aging and other diseases, including cardiovascular ones. Oxidation is a natural process, but in extra virgin olive oil it is delayed by the presence of a high percentage of oleic acid, polyphenols and Vitamin E. For this reason, it is recommended to use quality oils, rich in natural antioxidants.
THE LOWEST THE CONTENT OF THE PEROXIDES, THE BETTER THE OIL FOR YOUR HEALTH!