PPP (Pyropheophytins)

  • This test was developed to measure the degradation of chlorophyll in olive oil.
  • This degradation of chlorophylls to pyropheophytin was found to take place at a predictable pace, making it possible to gain information about the age of an olive oil.
  • A useful indicator of the presence of deodorized olive oils or soft column refining.

Industry Standards

  • Boone Olive Oil Co. Ultra Premium™ : ≤ 5

  • International Olive Oil Council : N/A
  • USDA : N/A
  • California Olive Oil Council : N/A
  • Australian Standards : ≤ 17