Olive oil tips
Olive Oil Acidity: What the Number on the Label Really Tells You
Contents
When you buy olive oil, there is a small number on the label that most people overlook: the acidity. 0.2%, 0.5%, 0.8%. This number has nothing to do with a “sour” taste or the bite you feel in your throat. It measures the amount of free fatty acids in the oil and shows how well the fruit was handled from the tree to the bottle.
What is olive oil acidity?
Acidity is expressed as a percentage of free oleic acid. The lower it is, the less the oil molecules were damaged during harvesting, transport and processing. Bruised olives, olives picked up from the ground or left for a few days in sacks start to ferment. The result shows up immediately in the analysis.
The international standard divides olive oil into clear categories:
- Extra virgin: acidity up to 0.8%
- Virgin: up to 2%
- Lampante (unfit for consumption without refining): above 2%
Shkrela olive oil stays well below the legal limit, at levels under 0.5%, because the olives are processed within 24 hours of the harvest.
Why 0.8% is not enough of a guarantee
Many producers advertise their oil as “extra virgin” because it passed the test with the minimum grade. An oil with 0.79% acidity and one with 0.3% carry the same label, but they do not have the same nutritional value. Polyphenols, the antioxidants that make olive oil good for the heart and digestion, decrease as acidity rises.
So when you compare two bottles at different prices, look for the number. If the producer does not publish it at all, that tells you something.
What keeps acidity low
- Picking by hand, without letting the fruit fall to the ground
- A short time between picking and pressing
- Cold pressing, below 27°C
- Storage in stainless-steel tanks, away from light and oxygen
For our complete process, read why cold pressing gives the best oil.
Does acidity change after you open the bottle?
Yes. Oxygen, light and heat raise the acidity over time. An oil bought at 0.3% can reach noticeably higher values after six months in a plastic bottle next to the hob. Keep it in a dark glass bottle in a cool cupboard, and close the cap every time you use it. You will find more details in our guide to storing olive oil.
Frequently asked questions
What should the acidity of a good olive oil be?
Below 0.8% to be called extra virgin, but premium oil sits between 0.2% and 0.5%.
Can I taste the acidity?
No. Free fatty acids have no taste. What you feel in your throat is the pungency of the polyphenols – a positive sign.
Does Shkrela publish the acidity of every batch?
Yes. Every production batch is analysed in a laboratory and the results are available to customers and distributors.
See our products or write to us to receive the analysis certificate for the current batch.
