Olive Oil Acidity Explained: What the Number on the Label Means
Updated: 7 hours ago
Acidity is one of the most important quality measures for olive oil, and one of the least understood. It isn't something you can taste, but it tells you a lot about how the olives were treated.
What is olive oil acidity?
Acidity measures the amount of free fatty acids in the oil, expressed as a percentage of oleic acid. Free fatty acids form when olives are damaged, start to ferment or wait too long before milling. The lower the acidity, the healthier the fruit and the faster it was processed.
The legal limits
Extra virgin olive oil: no more than 0.8%
Virgin olive oil: no more than 2.0%
Oils above that can't be sold to consumers without refining
Acidity is only one test. Extra virgin oil must also pass other laboratory checks and a professional tasting panel.
Can you taste acidity?
No. Despite the name, acidity has nothing to do with a sour or sharp taste. Bitterness and pepperiness come from polyphenols, not acidity.
Why don't all bottles show acidity?
Printing the acidity isn't compulsory, so many brands leave it off. A stated figure, especially a low one, is a sign of a producer with nothing to hide.
Our oils
Our Early Harvest and Master Miller both have an acidity of 0.2%, a quarter of the legal limit for extra virgin olive oil. It's printed on every bottle.
Frequently asked questions
What acidity should extra virgin olive oil have?
No more than 0.8% by law. The best oils are far lower, often 0.3% or below.
Does low acidity mean more polyphenols?
Not directly. Both are signs of good fruit and careful production, but they are measured separately.
Is low acidity olive oil better?
Low acidity shows the olives were healthy and milled quickly, which is a strong sign of quality.
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