PPA stands for Polyphenols • Potency • Acidity — the three core measurements behind OLIVEDNA.

Unlike most olive oils, every batch is laboratory tested to verify:

• Polyphenol concentration

• Freshness and acidity

• Overall quality and stability

Our PPA system was designed to create a more transparent and measurable standard for high-quality olive oil.

OLIVEDNA uses early-harvest California olives that are picked while still rich in natural polyphenols and cold-pressed shortly after harvest.

Higher polyphenol olive oils typically:

• taste more peppery or robust

• have stronger bitterness

• contain higher levels of naturally occurring antioxidant compounds

Most conventional olive oils focus on maximizing yield. OLIVEDNA prioritizes freshness, potency, and functional quality instead.

Olive oil is highly sensitive to oxidation, heat, light, and time.

Freshly harvested and properly stored olive oil generally contains:

• higher polyphenol levels

• better flavor stability

• lower oxidation

• improved overall quality

OLIVEDNA is sourced from California harvests and bottled in limited batches to help preserve freshness and potency.

That peppery sensation is a natural characteristic of fresh, high-polyphenol extra virgin olive oil.

The throat “kick” often comes from naturally occurring compounds such as oleocanthal, which are commonly associated with early-harvest oils.

In general:

• milder oils tend to have lower polyphenol content

• more robust oils often indicate higher freshness and potency