Olive Oil Acidity
Did you know that olive oil acidity cannot be perceived simply by tasting it? Unfortunately, many consumers believe that tasting can reveal whether an olive oil has a higher or lower acidity level.
In reality, olive oil acidity is a chemical parameter, measurable only in specialised laboratories, that indicates the amount of free fatty acids present in the oil.
The factors that determine acidity are: the condition of the olives before harvesting, the harvesting method (by hand or mechanically), transport to the mill and the amount of time that passes between harvesting and milling.
Acidity values between 0.2% and 0.5% indicate that the olives have been harvested, transported and milled with great care and attention.
In summary, the lower the acidity level, the higher the quality of the olive oil, but this is a value that can only be determined by laboratory analysis.
