OLIOA

Aristoleo Certification Protocol

Aristoleo Certification is a Free designation offered to High Phenolic EVOO producers who have received an Aristoleo Award which qualified them according to the phenolic profile as per the qNMR analysis and for organoleptic analysis for no defects.

Aristoleo Certified is a prestigious designation awarded to producers of High Phenolic Extra Virgin Olive Oil (HP EVOO) who meet rigorous standards of quality and demonstrate a commitment to preserving the health-promoting properties of this exceptional product.

Established in 2016 as an extension of the annual Aristoleo Awards, this certification program recognizes excellence in HP EVOO production, ensuring consumers have access to olive oil with superior quality and health benefits.

The foundation of the Aristoleo Certified program lies in the scientific recognition of the health benefits associated with specific phenolic compounds found in olive oil. In 2012, the European Food Safety Agency (EFSA) confirmed the positive impact of hydroxytyrosol, tyrosol, and oleuropein complex derivatives on human health. This landmark decision led to the EU labelling regulation 432/2012, which allows health claims related to these “active polar phenols” in olive oil

Certification Criteria

OLIOA ACEITE al VUELO

OLIOA is mono-varietal oil of Picual.

SCA San Juan Villargordo has been producing extra virgin olive oil for almost 70 years.

Our 100% natural early olive oil, until now known as “green oil,” has been classified as one of the best EVOOs in all of Spain, thanks to its quality and organoleptic properties.

That is why this oil deserved a name and a face. Olives harvested in October, at their optimum point of ripeness with a very limited annual production. Without chemical processes, we grind with the integral continuous system without emitting alpechin. In addition, we extract and decant the oil cold to preserve its qualities.

At the beginning of September, we gathered the 20 farmers to establish the working conditions in the field and on the harvesting date.

Following this meeting, we monitor the olive groves fortnightly (maturity index, dry fat yield, fruit size and health, and water status of the fruit and tree). This year, at the end of September, two farmers were unable to participate because their olive trees were not in the correct water status and the fruits were wrinkled.

The harvesting date was on two days: October 18 and 19, 2025. The farmers brought the olives before 12 noon, to avoid the central hours of heat. And the milling was done on the same day (18 and 19, respectively) [The original extraction date was 6 days earlier, but it rained].

The extracted oil was left to settle in a conical clarifier for 24 hours before being transferred to the oil cellar. The oil remained in the cellar (at 18ºC) for 5 days. It was then filtered and bottled.

The room where the oil bottles are stored is kept at 15ºC.

We do not add inert gas to the oil storage tank or the bottle because we do not have the infrastructure ready.
OLIOA is mono-varietal oil of Picual.

Contact:  https://scasanjuanvillargordo.com/es/

OLIOA Phenolic Content Highlights

Oleocanthal = 112 mg per kg

Oleacein = 81 mg per kg

Oleocanthal + Oleacein = 193 mg per kg

Ligstroside Aglycone (monoaldehyde form) = 58 mg per kg

Oleuropein Aglycone (monoaldehyde form) = 85 mg per kg

Ligstroside Aglycone (dialdehyde form) = 251 mg per kg

Oleuropein Aglycone (dialdehyde form) = 168 mg per kg

Free Tyrosol 38 mg per kg

Total Tyrosol Derivatives = 458 mg per kg

Total Hydroxytyrosol Derivatives = 334 mg per kg

Total Phenolic compounds per kg = 792 mg pr kg

Certification Criteria for OLIOA

Olive Grove Management

Employees traditional olive grove management overseen by the OLIOA team of experts

Harvesting Practices

1. Optimizes harvest timing to preserve phenolic content.

2. Utilizes appropriate harvesting techniques to minimize damage to olives.

Milling Process

1. Employs climate-controlled facilities to maintain optimal temperatures.

2. Employs efficient milling processes to minimize the time between harvest and processing.

3. Optimizes olive mill settings to preserve phenolic compounds.

Storage Conditions

1. Maintains optimal storage temperatures (12.5 – 15°C or 54 – 59°F).

2. Uses approved storage containers (e.g., stainless steel) to protect phenolic content.

Bottling & Packaging

1. Selects appropriate bottle types (e.g., dark glass) to minimize light exposure.

2. Uses packaging materials and methods that prevent oxidation and preserve quality.

Quality Control

1. Implements regular testing of phenolic content using approved methods.

2. Maintains traceability measures to track olives from grove to bottle.

Sustainability Practices

1. Demonstrates environmental responsibility in production methods (e.g., water conservation, waste reduction).

Social Responsibility

1. Adheres to fair labor practices, providing safe working conditions, and promoting fair wages.

2. Engages with the local community through educational programs or support initiatives.

Consumer Education

1. Provides transparent labelling that clearly indicates phenolic content and health benefits.

2. Endeavors to educate consumers about the importance of high phenolic content in EVOO.