At Bella Vado quality is not a marketing claim

It is something we verify through independent laboratory testing on every production run of oil we produce.

Many avocado oils on the market rely heavily on labeling terms like “pure,” “natural,” or “cold pressed.” But labels alone do not confirm freshness, fruit quality, or how well an oil was produced. That is why we believe consistent third-party testing matters.

Every production run of our Extra Virgin avocado oil is tested for:

• Free Fatty Acids (FFA)
• Peroxide Value (PV)
• Yeast and Mold

These tests help confirm that the oil meets the quality standards expected of true Extra Virgin avocado oil.

Why Third-Party Testing Matters

Testing provides objective verification of oil quality. It helps identify problems that cannot be seen on a label or through appearance alone.

Lower FFA and PV values are typically associated with fresher fruit, careful handling, and proper processing conditions. Elevated results can indicate issues such as damaged fruit, delayed processing, oxidation, or poor storage practices.

By testing every run, we maintain ongoing visibility into the quality and consistency of our oils and not just occasional spot checks.

Free Fatty Acids (FFA)

FFA is one of the clearest indicators of fruit quality and handling.

When avocados become overripe, damaged, or begin to break down before processing, free fatty acid levels rise. This can happen when lower-quality fruit is used or when fruit sits too long before extraction.

Many refined avocado oils begin with fruit that would not qualify for premium Extra Virgin production. Refining is then used to correct flavor, odor, color, and stability issues later in the process.

True Extra Virgin avocado oil starts with better fruit from the beginning.

Last year, our production runs tested between 0.1 and 0.6 FFA, with an average of 0.33. This range reflects consistent control of fruit quality and processing conditions across production batches

Peroxide Value (PV)

PV measures primary oxidation in oil.

Oxidation occurs when oil begins reacting with oxygen, creating compounds that reduce freshness and stability. Higher PV values may indicate poor fruit quality, excessive heat exposure, aging, or improper storage conditions.

Maintaining low PV values is an important part of producing fresh, stable Extra Virgin avocado oil with clean flavor and aroma.

Yeast and Mold Testing

We also test every production run for yeast and mold as part of our food safety and quality program.

This testing helps verify sanitary handling, clean processing conditions, and overall product integrity throughout production and packaging.

Additional Quality Monitoring

In addition to our per-run testing program, we also conduct periodic analytical testing for moisture content as part of our broader quality monitoring efforts.

Moisture levels can influence oil stability and shelf life, making proper control important for maintaining overall product quality.

Quality You Can Verify

We believe transparency should be part of premium avocado oil production.

Testing every run helps us monitor consistency, protect freshness, and maintain the standards expected of authentic Extra Virgin avocado oil from the fruit we select to the oil that reaches your kitchen.