What Acidity Really Is
Many people think "acidity" means sourness. In olive oil, however, acidity refers to the level of free fatty acids — a chemical indicator of how much the oil’s triglycerides have broken down. It is measured in the laboratory, not by taste.
The lower the acidity, the sounder and fresher the olives were when processed.
Grades and Limits
- Extra Virgin: free acidity ≤ 0.8%. The highest grade. Mechanical methods only, a flawless sensory profile.
- Virgin: ≤ 2.0%. Also mechanically produced but may have minor sensory defects.
- Refined: faulty crude oil purified by chemical/thermal refining. Neutral in taste and smell; polyphenols are largely lost.
- Olive oil (blend): refined oil plus some virgin oil.
What Raises Acidity?
Free fatty acids rise when olives wait after harvest, get bruised, or undergo fermentation. This is why Europe Olive Oil olives are:
- Hand-picked at full ripeness
- Processed within 24 hours
- Extracted by cold pressing (≤27°C)
Why Low Acidity Matters
Low acidity is not just a number; it is proof of freshness, careful production and high nutritional value. The extra virgin grade contains the most polyphenols and aroma.
Europe Olive Oil: acidity below 0.8%, 100% natural cold extraction. EL40296 certified.