What is the free acidity of extra virgin olive oil?
It is the percentage of free fatty acids present in the oil, expressed in grams of oleic acid per 100 grams of product. It forms when olives are damaged, overripe, or processed late: triglycerides begin to break down and release free fatty acids. By law, extra virgin olive oil must remain below 0.8% acidity: beyond this threshold, even if the taste were pleasant, it can no longer be classified as such.
Why does a low value matter?
Low acidity tells the story from before the bottle: healthy olives, harvested at the right time and milled within a few hours, without fermentation or oxidation in the meantime. It should not be confused with bitter or spicy taste, which depends on polyphenols: an oil can be delicate on the palate and still have very low acidity, or vice versa. It is a process data, not a character data.
How low is the acidity of our Itrana oil?
Our oil has a free acidity of 0.4% oleic acid, half the legal limit for extra virgin, measured by independent and signed laboratory analysis. A result consistent with our supply chain: hand-harvested in October and milled within a few hours, to minimize the time in which the olives can deteriorate before cold pressing.
Frequently Asked Questions
Does low acidity mean a less flavorful oil?
No: acidity is not perceived by taste. The flavor depends on the cultivar, ripeness, and polyphenols, not on free acidity.
What is the legal limit for extra virgin?
0.8% oleic acid. Above this threshold, the oil can no longer be called extra virgin.