Superior EVOO qualities:

1) high (≥76%) oleic acid content (for oxidative stability); olives from different cultivars and regions can vary from 55-83% oleic acid)

2) low peroxide value (<9, and preferably <6 meq/kg)

3) high (≥350 mg/kg) total phenolics, assayed using caffeic acid equivalents, and

4) harvested not more than 12 months ago

This one is a great candidate: http://amphoranueva.com/store/index.php?p=product&id=182 Veronica Foods - highly trusted (and my only) source of EVOO.