Why Is the Acidity of Olive Oil So Important?

1. Acidity Reflects Olive Oil Quality

• The acidity level in olive oil is actually a measure of the free fatty acids present.

• High-quality extra virgin olive oil has a low acidity, usually below 0.8%.

• Low acidity means the olives were fresh and healthy when pressed, and the oil was handled carefully during production.

2. Lower Acidity Means Better Taste

• Olive oil with low acidity tends to have a cleaner, fresher, and more balanced flavor.

• Higher acidity often indicates the olives were overripe, damaged, or improperly stored before pressing, which can lead to off-flavors or rancidity.

3. Acidity Is a Legal Standard for EVOO

• To be classified as extra virgin olive oil, the acidity must be under 0.8%.

• Oils above this level might be classified as virgin or lampante oil, which are lower grades and may have defects.

4. Health Benefits Are Linked to Low Acidity

• Lower acidity oils usually contain more antioxidants and polyphenols—compounds that contribute to olive oil’s health benefits like anti-inflammatory effects and heart health support.

5. Acidity Doesn’t Affect Flavor Directly—but Signals Quality

• Important: acidity is not the same as taste acidity (like lemon juice). It’s a chemical measurement.

• While you can’t taste acidity directly, it signals the oil’s overall quality and freshness.

In Summary:

Low acidity in olive oil means you’re getting a fresher, healthier, and tastier product. That’s why the Andalucian Olive Company’s early harvest oils, which boast very low acidity levels, stand out from many supermarket brands.

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