Advice

The acidity of olive oil

It should be borne in mind when speaking of olive oils that the degree of acidity does not refer to an acid flavour, nor does it apply to greater or lesser intensity of flavour. It is simply a laboratory coefficient that measures the proportion of free fatty acids contained in a given sample. This parameter is measured in degrees and, within normal limits, does not bear any relation to the sensorial characteristics of the sample in question. It is a stage that serves only to classify the oils.

Due to a deep-rooted but false belief, the Spanish often suppose that mild flavours apply to low acidity and that more fruity, stronger flavours indicate a larger proportion of fatty acids; a big mistake, as shown by many extra virgin oils of great quality and intense flavour, whose acidity is lower than 0.2º or 0.3º, or even less.

The fact that an oil’s acidity is low does not mean it is mild or insipid. Acidity is a parameter that will probably be removed from labels in the future. Why do oil-producing companies insist on providing this disconcerting information? There is a simple explanation. There is a direct relation between the biological condition of the olives and the fatty acid content of the oil they produce.

Low acidity means that the oil comes from healthy fruit and has been processed in optimum conditions. This is obviously something worth boasting about.