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Olive Oil Acidity. Importance and measurement
You've probably heard about the acidity level in olive oil. Acidity is considered the main quality indicator of olive oil. Specifically, it measures the amount of free fatty acids present in the oil. If you want to learn more about this important parameter, keep reading!
What is olive oil acidity and what does it tell us?
Acidity in olive oil refers to the content of free fatty acids, mainly oleic acid, which are released when the olives deteriorate or are damaged during production. It is measured as a percentage and is not related to the flavor or smell of the oil; rather, it is a chemical parameter that indicates the quality of the production process.
Acidity tells us several things, including the quality of the olivesa low acidity suggests that the olives used were in good condition and were processed quickly after harvest, ensuring higher quality oil.
It also indicates how the production process went a low acidity is the result of an optimal production and storage process.
Additionally, the acidity level determines the categories of olive oil for an oil to be considered extra virgin, its acidity must be 0.8% or lower.
How is this acidity measured?
Olive oil acidity is measured through a chemical analysis that determines the percentage of free fatty acids present in the oil. To do this, a sample of oil is taken and analyzed in a laboratory using a specific process.
As an oil mill, we are responsible for collecting oil samples from all the farmers who trust us to process their olives, in order to determine what category of oil we are obtaining from each client.
Acidity percentage by type of oil
Extra Virgin Olive Oil (EVOO):
- Acidity: Equal to or less than 0.8%.
- Quality: This is the highest quality oil. It is extracted from olives at their optimal ripeness and produced solely by mechanical means, without refining or additives.
Virgin Olive Oil:
- Acidity: Equal to or less than 2%.
- Quality: It is of good quality, though lower than extra virgin. It is also obtained solely by mechanical means but may have slight defects in taste or aroma.
Lampante Virgin Olive Oil:
- Acidity: Greater than 2%.
- Quality: This oil is the result of using fallen olives damaged by weather or disease, and it has poor organoleptic qualities and acidity exceeding 2%. Therefore, it is not suitable for human consumption and is not marketed as is.
Refined Olive Oil:
- Quality: This is obtained when Lampante Virgin Olive Oil undergoes a refining process using very intense chemical and physical methods to eliminate all unwanted components of acidity, smell, and taste. The final product is an olive oil with virtually no flavor, odor, or color.
Olive Oil:
- Acidity: Less than 1.5%.
- Quality: This oil is sold under the "mild" or "intense" versions but is actually a blend of refined olive oils mixed with virgin olive oils to enhance its organoleptic characteristics.
Olive Pomace Oil:
- Acidity: Must have an acidity level below 1%.
- Quality: This oil is obtained from olive pomace, a byproduct of olive oil production consisting of pulp, skin, stone, and oil remnants. The pomace is processed in factories called "orujeras," where a crude oil, called pomace oil, is extracted. This oil is not suitable for consumption and requires refining. Refined Olive Pomace Oil is devoid of flavor, smell, and color. It is blended with small percentages of virgin olive oils, giving it a stronger flavor and aroma, and is marketed as Olive Pomace Oil.
What is the best acidity level for olive oil?
The best acidity level for olive oil is the lowest, particularly for Extra Virgin Olive Oil (EVOO), which is 0.8% or less. As mentioned earlier, a low acidity level is an indicator of high quality, freshness, and good handling of the olives during the production process.