Lab Reports

At Quartz Hill, we produce high polyphenol extra virgin olive oil in Australia, with an uncompromising focus on purity, freshness, and measurable quality. Our independently verified lab reports confirm what our customers taste — a genuine, high-quality, antioxidant-rich olive oil made to the highest extra virgin standards.

Every bottle of Quartz Hill high-polyphenol extra virgin olive oil carries a batch number. Every batch number links to an independent lab report of the finished oil. Nothing is blended, topped up or mixed after that final test — so the result on the report is the oil in your bottle.

black glass bottle of EVOO with lemon next to a daily olive oil shot containing australia's highest polyphenol oil.

QX: 793mg/kg

QX is the highest-polyphenol Australian extra virgin olive oil we have found with a published, batch-linked lab report of 793mg/kg polyphenols.

The lab reports below match Batch: QX1
As a summary:
Total polyphenols (HPLC): 793.3mg/kg
Oleacein: 166.7mg/kg
Oleocanthal: 47.4mg/kg
Free fatty acids: 0.26% (Australian Standard ≤ 0.8%)
Peroxide value: 2.0 meq O₂/kg (≤ 20)
Oxidative stability: 58.7 hours at 110°C
Freshness markers: pyropheophytin A below 0.2% and 1,2-diacylglycerides 97.6%, indicating very fresh, unrefined oil
Sensory analysis: zero defects; bitterness 5.0, fruitiness 4.5, pungency 3.8 (scale of 0–10)
Estimated shelf life: 24 months

SHOP QX

QX LAB REPORT: 793mg/kg

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Q600 high-polyphenol olive oil 647mg/kg in shot glass, daily drinking olive oil shot ritual Macedon Ranges Australia

Q600: 647mg/kg

Q600 high-polyphenol extra virgin olive oil was awarded Platinum, with a score of 93, at the 2026 Australian International Olive Oil Awards, and Gold at the New York International Olive Oil Competition (NYIOOC), one of the world’s most rigorous olive oil competitions. It is a blend of Manzanillo and Leccino from Goldie Grove in the Macedon Ranges, and the analysis below is of the final blended oil.

The lab reports below match Batch: Q600-2
As a summary:
Total polyphenols (HPLC): 647.8mg/kg
Oleacein: 185.4mg/kg
Oleocanthal: 59.8mg/kg
Oxidative stability: 79.7 hours at 110°C
Free fatty acids: 0.24% (Australian Standard ≤ 0.8%)
Peroxide value: 3.7 meq O₂/kg (≤ 20)
Freshness markers: pyropheophytin A below 0.2% and 1,2-diacylglycerides 91.7%
Sensory analysis: zero defects; fruitiness 5.0, bitterness 5.0, pungency 3.8 (scale of 0–10)
Estimated shelf life: 24 months

SHOP Q600

Q600 LAB REPORT: 647mg/kg

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GILT 250ml high-polyphenol cold pressed extra virgin olive oil - award winning Australian International Olive Oil Awards 2026, 676mg/kg, Macedon Ranges Victoria

GILT: 676mg/kg

GILT high-polyphenol extra virgin olive oil was awarded Gold at the 2026 New York International Olive Oil Competition (NYIOOC), and measured 676.6mg/kg total polyphenols by HPLC in independent laboratory analysis. It is a blend of Nevadillo, Frantoio and Correggiola, and the analysis below is of the final blended oil.

The lab reports below match Batch: GT01
As a summary:
Total polyphenols (HPLC): 676.6mg/kg
Oxidative stability: 60.8 hours at 110°C
Free fatty acids: 0.19% (Australian Standard ≤ 0.8%), the lowest across the range
Peroxide value: 3.9 meq O₂/kg (≤ 20)
Freshness markers: pyropheophytin A 0.3% and 1,2-diacylglycerides 97.2%
Sensory analysis: zero defects; fruitiness 5.0, bitterness 3.5, pungency 3.5 (scale of 0–10)
Estimated shelf life: 24 months

SHOP GILT

GILT LAB REPORT: 676mg/kg

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250ml black glass bottle of olive oil

ESTATE: 449mg/kg

Estate Oil is a kitchen staple for chefs who prioritise both flavour and polyphenol content, measured at 449mg/kg total polyphenols in independent laboratory analysis. It is a blend of Leccino, Frantoio, Picual and Manzanillo

The lab reports below match Batch: EO01
As a summary:
Total polyphenols (NIR): 449mg/kg
Free fatty acids: 0.29% (Australian Standard ≤ 0.8%)
Peroxide value: 9.9 meq O₂/kg (≤ 20)
UV absorption: K232 1.460, K268 0.098, ΔK 0.000, the cleanest UV results across the range
Sensory analysis: zero defects; fruitiness 4.8, bitterness 3.3, pungency 3.5 (scale of 0–10)

SHOP ESTATE

ESTATE LAB REPORT: 449mg/kg

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Industry Benchmarks

Quality Indicator vs Premium Benchmark

Polyphenols >300 mg/kg = High
Free Fatty Acidity <0.3% = Excellent
Peroxide Value <6 = Excellent
K232 <2.0 = Excellent
K268 <0.15 = Excellent

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Lab Reports

 

Parameter Australian Standard
 What this means
Polyphenols ppm
 No minimum (most oils contain 100-300ppm)

Natural antioxidants. Higher=more health benefits, more peppery taste, longer shelf life.
Free Fatty Acids (FFA) % as oleic acid <0.8%

Lower is better. It shows careful harvest & milling. Low FFA= fresher, healthier oil with longer shelf life.

Peroxide Value (meq O₂/kg)

<20

Indicates how much oxidation has started. Low value = very fresh oil, resistant to rancidity.
UV Absorption K232 <2.5 Measures early oxidation. Lower = fresher oil with stability quality.
UV Absorption K268 <0.22 Measures late-stage oxidation. Low value = no degradation, clean flavour.
AK (Difference) <0.01 Confirms purity and authenticity. Zero = oil is genuine, not refined or adulterated.

 

Our results are driven by a deliberate growing and harvesting philosophy: estate-grown trees rooted in ancient volcanic soils, combined with early harvest timing. Whilst later harvesting increases oil volume, it significantly reduces antioxidant content. Early harvesting captures olives when polyphenols are at their natural peak, producing a more robust, peppery oil with superior stability.

What Are Polyphenols? Polyphenols are naturally occurring antioxidant compounds found in extra virgin olive oil. Oils that are polyphenol-rich are associated with supporting cellular health, cardiovascular health, athletic recovery, and cognitive function amongst many other benefits. Quartz Hill Oils are sought by people looking for high polyphenol olive oil for daily consumption.

 

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