In the exciting world of olive oil, acidity is a term that often generates confusion. Contrary to what its name might suggest, acidity is not related to the sour taste we might perceive when tasting it, nor to its pH level.
Differentiating between acidity and taste
A common misconception is that high acidity corresponds to a stronger or more intense flavour. However, the acidity of the oil refers to the amount of free fatty acids present in the oil, mainly oleic acid. This release of fatty acids is the result of the breaking of the bonds between the glycerine molecules and the fatty acids that make up olive oil.
These bonds can be broken due to various factors, such as over-ripening of the olives, unfavourable weather conditions during harvesting, or even deterioration of the oil during extraction or storage. Therefore, the lower the acidity of the oil, the higher its quality.
It is important to remember that the acidity of the oil is not related to its taste. An oil can have high acidity and be mild or very low acidity and be intense, aromatic, bitter and spicy. When choosing an olive oil, it is essential to consider not only its acidity, but also its flavour and nuances.
How do you measure the acidity of olive oil?
The acidity is expressed in terms of the percentage of free oleic acid present in the oil. This percentage is determined by a chemical analysis process in the laboratory in which the amount of sodium hydroxide needed to neutralise the free fatty acids is measured. The lower the percentage of free oleic acid, the lower the acidity of the oil and therefore the higher the quality of the oil.
Measurement of acidity: a quality indicator
Low acidity indicates that the oil has been made from high quality olives and has been properly processed and stored. Extra virgin olive oils have a low acidity which allows them to better preserve their nutritional properties and health benefits.
Although acidity is only one of many factors influencing oil quality, it is a crucial indicator when selecting a superior quality oil.
Acidity can vary according to several factors, such as olive variety, climate, soil, harvesting time and oil processing. Healthy olives at optimum ripeness tend to produce low acidity oils, while damaged or overripe olives tend to increase acidity levels.
Acidity is one of the parameters used for the classification of virgin oils, which are classified according to their acidity:
- Extra virgin olive oil: virgin olive oil whose free acidity expressed as oleic acid is a maximum of 0.8 grams per 100 grams.
- Virgin olive oil: virgin olive oil whose free acidity expressed as oleic acid is a maximum of 2 grams per 100 grams.
- Virgin olive oil: virgin olive oil whose free acidity expressed as oleic acid is a maximum of 2 grams per 100 grams.
Our commitment to quality
At MARE OLEUM, we strive to offer you the best quality. We work with extra virgin olive oils with very low acidity, guaranteeing excellence in every drop. We are proud to share our knowledge about the acidity of oil and to demystify the misconceptions surrounding this precious treasure.
We invite you to explore more about the fascinating world of olive oil with us in a unique experience, where you will learn, enjoy and marvel at the richness and authenticity of this liquid gold.
Book your visit with us and embark on a journey to the heart of extra virgin olive oil.
