Olive Oil Acidity Explained: Why 0.2% Is Different From 0.8%
To qualify as extra virgin olive oil (EVOO), an olive oil must meet strict quality criteria, including limits on free acidity. An EVOO with 0.2% acidity and one closer to the permitted limit can therefore both be classified as extra virgin, but the numbers can still tell us something useful about the condition of the olives and how the oil was produced.
What does acidity mean in olive oil?
Olive oil acidity is a laboratory measurement of free fatty acids. It doesn't describe how acidic, sour or sharp an olive oil tastes.
Instead, free acidity can be influenced by factors such as the condition of the olives, harvesting, storage before milling and processing. Damage to the fruit or delays between harvesting and extraction can contribute to higher free acidity.
Is lower-acidity olive oil better?
A low acidity level in extra virgin olive oil can be an indicator of sound fruit and careful handling, particularly when olives are processed promptly after harvesting.
However, acidity should not be considered in isolation. It is one measure of olive oil quality alongside factors such as sensory characteristics, production methods, freshness and other chemical parameters.
Early-harvest oils such as ou High Phenolic Greek EVOO rare produced with careful handling and rapid processing High Phenolic Greek EVOO.
Our Estate Selection Greek Extra Virgin Olive Oil is similarly produced from carefully handled olives to create a clean, vibrant EVOO for everyday use Estate Selection Greek Extra Virgin Olive Oil
0.2% vs 0.8% olive oil acidity
The difference between 0.2% and 0.8% acidity isn't something you directly taste as acidity. Instead, the measurement provides information about the level of free fatty acids present in the oil.
A very low figure can support the wider picture of a carefully produced EVOO, but it shouldn't be used as the sole measure of quality. Harvest timing, freshness, storage, sensory characteristics and, where relevant, polyphenol levels can provide additional information when assessing an olive oil.
For shoppers comparing bottles of extra virgin olive oil, understanding acidity is therefore useful, particularly when the producer provides laboratory information rather than relying only on general terms such as “premium” or “high quality.”
