What does the acidity level of olive oil reveal?
Olive oil is rich in monounsaturated fatty acids. Acidity is measured in the laboratory each season after pressing the first olives. The result is expressed as a percentage or in grams per 100 grams. Acidity is „the“ telltale sign of the quality of olive oil: the lower the acidity, the better the oil.
However acidity is just one of many (27) values that are prescribed by the EU when analysing and categorising olive oil.
On an international level, olive oil is also classified based on its acidity:
- Extra-virgin olive oil: maximum acidity of 0.8 grams / 100 grams of olive oil. The acidity of the best olive oils is 0.10 to 0.30 grams / 100 grams.
- Virgin olive oil: maximum acidity of 2.0 grams / 100 grams of olive oil. All oils with an acidity from 0.8 to 2.0 grams / 100 grams are classified as „virgin“.
Our olive oil has a constant low acidity of 0.10 to 0.20%!
When overripe, old or rancid olives are used, the acidity increases considerably. This is difficult for the consumer to discern, but can be determined under laboratory conditions.