What’s the acidity of the olive oil?

The acidity of the olive oil is one of the most important indicators when it comes to evaluate olive quality and, at the same time, it’s one of those who create more confusion among consumers.

And when we speak about acidity, we tend to think about one of the basic tastes detected by our taste buds (sweet, bitter, salty, sour…), concluding that the greater the acidity of an olive oil is, the more intese the taste will be. But the acidity we are talking about has nothing to do with sour taste.

We think it’s very important for this concept to get understood, so let’s get a little technical and let’s clarify some doubts.

The acidity measures the quantity of the free fatty acids in the oil. But, what does free mean? Inside the olives, the fatty acids are naturally generated in groups of three and are attached by a glycerin molecule. This set is called tryglicerid, and is the fundamental molecule of the oil. When it oxydizes, this joint is broken, releasing fatty acids and increasing the acidity index.

The oxydation occurs when it comes in contact with oxygen, which would be provoked by a skin break, either in the harvesting process, the transport or even due to hail, insects bites, fallings or diseases.

That’s why we can associate a low acidity index to with a healthy, fresh and quality olive which have been treated carefully through all the process. The lowest the acidity degree is, the better the oil will be.

The lampante olive oil is the worst quality olive oil. The lampante oils are too acid and have a very unpleasant taste and smell that prevents its consumption. Its U.S. equivalent is the Virgin Olive Oil Not Fit For Human Consumption Without Further Processing.