Olive oil tips
Olive Oil Acidity: What the Number on the Label Really Says
Contents
When you buy olive oil, there's a small number on the label that most people overlook: acidity. 0.2%, 0.5%, 0.8%. This number has nothing to do with the "pungent" taste or the acid you feel in your throat. It measures the amount of free fatty acids in the oil and shows how well the fruit has been treated from tree to bottle.
What is the acidity of olive oil
Acidity is expressed as a percentage of free oleic acid. The lower it is, the less the oil molecule has been damaged during harvesting, transportation and processing. Damaged olives, collected from the ground or left for several days in bags, begin the fermentation process. The result appears immediately in the analysis.
The international standard divides the oil into clear categories:
- Extra virgin: acidity up to 0.8%
- Virgin: up to 2%
- Lampant (unfit for unrefined consumption): over 2%
Shkrela olive oil stays well below the legal limit, at levels below 0.5%, because the olives are processed within 24 hours of harvest.
Why 0.8% is not enough as a guarantee
Many manufacturers advertise the oil as "extra virgin" because they passed the test with the minimum grade. An oil with 0.79% acidity and an oil with 0.3% carry the same label, but do not have the same nutritional value. Polyphenols, the antioxidants that give the oil its heart and digestive value, decrease as acidity increases.
So when comparing two bottles at different prices, look for the number. If the manufacturer doesn't publish it at all, that tells you something.
What lowers acidity
- Harvesting by hand, without letting the fruit fall to the ground
- Short time between harvesting and pressing
- Cold pressing, below 27°C
- Store in stainless steel container, away from light and oxygen
For our full process, read why cold pressing yields the best quality oil.
Does the acidity change after you open the bottle?
Yes. Oxygen, light and heat increase acidity over time. An oil you buy at 0.3% can reach significantly higher values after six months in a plastic bottle next to the stove. Store in a dark glass bottle, in a cool cupboard, and close the cap each time you use it. More details can be found in our guide to storing olive oil.
Frequently asked questions
What should be the acidity of a good olive oil?
Below 0.8% to be called extra virgin, but premium quality oil is between 0.2% and 0.5%.
Do I taste acidity?
No. Free fatty acids are tasteless. What you feel in your throat is the spiciness from the polyphenols, a positive sign.
Does Shkrela show the acidity of each party?
Yes. Each batch of production undergoes laboratory analysis and the results are made available to customers and distributors.
View our products or write to us to obtain the certificate of analysis of the current batch.
