PPA STANDARD
NOT ASSUMED.
MEASURED.
PPA
TMPOLYPHENOLS
* Up to 1200+ mg/kg of Polyphenols
* High Oleocanthal and AntioxidantsPURITY
* Robust
* Active CompoundsACIDITY
* ≤ 0.1%
* Ultra-Low FFA for Maximum FreshnessLAB TESTED. TRANSPARENT. VERIFIED.
Every batch is independently laboratory tested for polyphenol concentration, potency, acidity, pesticide residues, heavy metals, and chemical contaminants — ensuring exceptional purity, freshness, and quality.Frequently Asked Questions
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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.
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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.
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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.
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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