Cosa è l’acidità dell’olio?
It is the percentage of free fatty acids in the oil, or better, the fatty acids that have separated because their bond has broken due to oxidation. These ‘free’ acids compromise the integrity of the olive oil and are, therefore, an indication of low quality.
Extra virgin olive oil, to be such, must have a very low acidity, that means a very low percentage of free fats, in a value between 0 and 0.8.
The acidity value can ONLY be obtained by laboratory analysis and not by tasting.
