Olive Oil Acidity.
The acidity level of an olive oil is a direct indicator of the quality of the product. The acidity is the result of an enzymatic breakdown of the cell of the fruit and the parameters established by the International Olive Oil Council are set between 0.1% and 0.8% of acidity for an oil to be determined as an Extra Virgin Olive Oil (EVOO).The percentage represents the amount of fatty acids per 100 grams of oil.
Acidity levels are determined mostly by the harvest and the processing care and techniques. There are different factors that will determine the level of acidity for an EVOO such as: the amount of time between harvesting the olives and processing them, careless harvesting and extraction methods which would damage the fruit and cause oxidation, lack of cleanliness of the processing equipment, and even fruit fly infestation.
Premium Extra Virgin Olive Oils are the ones with an acidity between 0.1 and 0.2 % .Most likely you will not find these at a regular store. There are very few oils with such a low acidity, 0.1% represents the best you can get.
The majority of the brands sold at an average store (the so called commercial brands) will have an acidity between 0.4 and 0.7%. These oils will never show the acidity level on their labels because that is the last thing the brand would want to indicate.
- The lower the acidity, the higher the quality. Look for a low acidity oil, if you are looking for high quality avoid buying commercial brands.
- The origin of the product has nothing to do with the quality, but we will leave this matter for another time.
- Remember to always read the label !
Click the link here to shop for low acidity extra virgin olive oil
Buon Appetito !