Uncovering the Truth Behind Olive Oil Acidity:
The Key to Quality and Freshness

Olive oil is a staple in many cuisines around the world and is appreciated for its rich flavor, versatility and health benefits. The acidity level of olive oil is a crucial factor that can affect the quality and taste of the oil, making it an important aspect to consider when shopping for olive oil.
The acidity of olive oil is defined as the amount of free fatty acids (FFA) in the oil. The acidity level is measured in percent and is determined by chemical analysis. The international standard for extra virgin olive oil is an acidity level of less than 0.8%. Free fatty acids are naturally present in the olive fruit and can also be formed during the oil extraction process and during storage. High levels of FFA can cause a rancid, sour taste and a cloudy appearance in the oil, making it important to choose an oil with a low acidity level of the best quality and taste.
The acidity level can also be an indicator of the quality of the olives used to make the oil, as well as the freshness of the oil. Olives that are overripe or damaged will have a higher acidity level, as will oil that has been stored for a long time. It's recommended to choose oil that has been made from fresh, high-quality olives, and to store the oil properly to prevent an increase in the acidity level.
In addition to the olives and storage conditions, the production process also plays a role in the acidity level of olive oil. Traditional methods of extraction, such as cold pressing, produce oil with a lower acidity level compared to other methods like centrifugation, which can produce oil with a higher acidity level. It's important to choose oil that has been produced using methods that preserve the natural flavors and health benefits of the oil.
Wait, we are not yet so deeply immersed in the world of olive oil...
When shopping for olive oil, it's important to look for oil that has a low acidity level, as this is a good indication of a high-quality product. It's also recommended to store the oil properly, by keeping it in a cool, dark place, away from heat and light, to prevent the acidity level from rising. Additionally, we recommend that you consume the oil within 3-4 months of opening the bottle, as the acidity level increases over time with exposure to oxygen.
In conclusion, the acidity level is an important aspect to consider when choosing high-quality olive oil. Remember that olive oil is a natural product, and the acidity level can vary depending on the olives used, the terroir, and the production process. By choosing an oil with a low acidity level and storing it properly, you can enjoy the rich flavor and health benefits of olive oil in every dish.
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Also when acidity is analyzed in the lab, some other indicators such as Peroxide, K232, K270, and Dk are detected.


Is a measure of the oxidation level of the oil. The higher the peroxide value, the more the oil has been exposed to air and light, which can cause it to deteriorate and become rancid.
K232 and K270
Are measures of the oil's ultraviolet light absorbance at specific wavelengths. These measures indicate the level of carotenoids and chlorophyll in the oil, which can be affected by factors such as the ripeness of the olives, the type of soil and climate, and the processing method used to produce the oil.
Delta K (Δk)
Is a measure of the oil's stability, which can be impacted by the peroxide value, the K232 and K270 values, and other factors such as the temperature at which the oil is stored.
Overall, these measures are used to determine the quality of olive oil and to help ensure that consumers are getting a high-quality product.
We value your time, so here's a quick overview of what acidity is
Acidity in olive oil refers to the amount of free fatty acids (FFA) present.
Measured as a percentage, the standard for extra virgin is under 0.8%.
High levels of FFA cause rancid, sour taste and cloudy appearance.
Indicator of olive quality and oil freshness.
Low acidity is a sign of high-quality product.
Proper storage is important to maintain low acidity.
Consume within 3-4 months of opening to prevent increased acidity.
Peroxide, К232, К270 and Δk are measures of the oxidative stability of oil, indicating the level of rancidity and freshness of the oil.