Acidity is one of the most important parameters for defining the quality of extra virgin olive oil. But what does it really mean, and why should you care?
An oil with an acidity below 0.8% is a sign of freshness and excellent quality. But what exactly does acidity indicate? It measures the level of free fatty acids present in the oil, which increases when the olives are damaged or poorly processed. A low value means the olives were harvested at the right degree of ripeness and processed quickly, ensuring a fresh product rich in beneficial properties.
Oils with low acidity not only offer a healthier, more balanced taste but also preserve essential nutrients, such as antioxidants and vitamins, which contribute to heart health and overall well-being.
With Colavita, you can be confident that you’re bringing extra virgin olive oil to your table with an acidity level that reflects proper fruit handling, from harvest to processing. Our attention to detail ensures a healthy and genuine product.
Don’t stop at taste: discover everything there is to know about extra virgin olive oil with our series At the Olive Oil School.