The acidity level of extra virgin olive oil: oleic acid
The acidity of extra virgin olive oil indicates the percentage of oleic acid in the oil and is the primary indicator of the quality of olive oil for potential purchase. The higher its value, the lower the quality of the oil. Acidity cannot be detected through taste, and if we want to sample extra virgin oil, it can only be technically verified through laboratory chemical analyses.
It should not be confused with the slight tingling sensation often felt in the throat, which instead indicates low acidity and is a sign of recent production and cold-pressing of the olives.
Commercial classification of pressed olive oils based on acidity
The commercial names of oils are strictly regulated by the European Union; in fact, regulation CE 1513/2011 identifies the following categories of olive oil:You can download the complete regulation on the classification and acidity of oil here: Regulation CE 1513/2011
It’s important for consumers to know that it is optional for the producer and packager of olive oil to indicate the acidity level of the product on the label; however, if this is done, it is mandatory by law to also indicate the peroxide number, wax content, and ultraviolet absorption.
In conclusion, when purchasing a bottle or can of olive oil from the supermarket or directly from the mill, we can reasonably expect that if it is extra virgin oil, the oleic acidity does not exceed 0.8%, while if it is virgin olive oil, it does not exceed 2.0%.
Why buy olive oil with low acidity? Here’s where to find it!
An extra virgin olive oil made from fresh, healthy olives, harvested and pressed within 24 hours at the mill, can only lead to an extra virgin olive oil with very low acidity, which therefore does not exceed 0.3% oleic acid, well below the maximum allowed of 0.8%. Olives harvested at the beginning of the ripening phase (veraison), when they are still green and unripe, are rich in polyphenols and antioxidants such as vitamin E and are a boon for health.
Therefore, extra virgin oil with low acidity truly reflects the high quality of the olives at the source!
Our company produces low-acidity EVO oil from still green olives, the Boschino Oil with a fruity sensory profile. If you are looking for an oil to use raw with these excellent characteristics, discover the Boschino Oil with very low acidity!