- The primary measurement for rancidity in oil
- A very low peroxide value is desirable.
- Peroxides are formed when oils are exposed to oxygen causing defective flavours and odours.
- Higher values are indicative of poor quality and/or storage conditions.
Boone Olive Oil Co. Ultra Premium™ : ≤ 9
- International Olive Oil Council : ≤ 20
- USDA : ≤ 20
- California Olive Oil Council : ≤ 20
- Australian Standards : ≤ 20