Did you know that olive oils have acidity? Read more to know why it matters.
When you think of oils, do you think of it as an acid or alkaline? After all, oils are not water based, so how can it be measured in the pH scale? However, oils are generally considered to be slightly acidic, or a weak acid, measured by the percentage of free fatty acids (FFA) present in the oil, expressed in percentage. It is an important quality parameter in determining the grade and overall quality of olive oils. So lets see what causes the acidity in olive oil, how it is measured, how it affects the taste of the oil, and why it matters.
Acidity in olive oil arises from the breakdown of triglycerides (the primary fat molecules) into free fatty acids. These molecules are most stable when olive oil is fresh and well-handled. They form the bulk of olive oil and are responsible for its rich, smooth texture and nutritional properties. This breakdown can be influenced by several factors. One, during harvesting if the olives are damaged or overripe it releases enzymes that increases the levels of FFA. Two, the delay in the processing time between the harvest and pressing as it allows oxidation and fermentation to happen. And three, poor storage condition exposing the olives to heat, light or oxygen.
The acidity level is measured chemically, but it does not relate to taste or flavor. Instead, it reflects the oil's freshness and how carefully it was processed. Olive oils' acidity ranges between 0.1% to 2% and it is a key indicator of its quality; a lower acidity level signifies higher quality olive oil. Therefore, Extra Virgin Olive Oil must have an acidity level of ≤ 0.8%. Virgin Olive Oils can have an acidity level of up to 2.0%. Lampante Olive Oil, which are non-consumable, it exceeds 2.0% and requires refining before it can be consumed.
So why does the acidity of an olive oil matter?
Low acidity in olive oils is a hallmark of high-quality olive oil, particularly extra virgin. The lower the acidity, the better the quality and purity of the oil. Higher acidity can suggest degradation, which might reduce the oil's nutritional benefits, including antioxidant levels. Lastly, oils with lower acidity tend to have a longer shelf life, as they are less prone to spoilage.
So when looking for authentic olive oil, make sure the acidity is below 0.8% -the lower the better.