{"id":14829,"date":"2024-02-29T11:03:07","date_gmt":"2024-02-29T10:03:07","guid":{"rendered":"https:\/\/olioleferre.com\/?p=14829"},"modified":"2024-02-29T11:03:07","modified_gmt":"2024-02-29T10:03:07","slug":"cosa-e-lacidita-dellolio","status":"publish","type":"post","link":"https:\/\/olioleferre.com\/en\/cosa-e-lacidita-dellolio\/","title":{"rendered":"Cosa \u00e8 l\u2019acidit\u00e0 dell\u2019olio?"},"content":{"rendered":"<p>It is the percentage of <strong>free<\/strong> fatty acids in the oil, or better, the fatty \u00a0acids that have separated because their bond has broken due to oxidation. These &#8216;free&#8217; acids compromise the integrity of the olive oil and are, therefore, an indication of low quality.<\/p>\n<p>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.<\/p>\n<p>The acidity value can ONLY be obtained by laboratory analysis and not by tasting.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-14831\" src=\"https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12.png\" alt=\"\" width=\"5906\" height=\"4135\" srcset=\"https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12.png 5906w, https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12-300x210.png 300w, https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12-1024x717.png 1024w, https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12-768x538.png 768w, https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12-1536x1075.png 1536w, https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12-2048x1434.png 2048w, https:\/\/olioleferre.com\/wp-content\/uploads\/2024\/02\/cartelli_Tavola-disegno-1-copia-12-600x420.png 600w\" sizes=\"(max-width: 5906px) 100vw, 5906px\" \/><\/p>","protected":false},"excerpt":{"rendered":"<p>It is the percentage of free fatty acids in the oil, or better, the fatty \u00a0acids that have separated because their bond has broken due to oxidation. These &#8216;free&#8217; 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.<\/p>\n","protected":false},"author":4,"featured_media":14832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,4],"tags":[218,220,82,219,89,83],"class_list":["post-14829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faq","category-news","tag-acidita","tag-acidity","tag-leferre","tag-olio","tag-olioextraverginedioliva","tag-olioleferre"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cosa \u00e8 l\u2019acidit\u00e0 dell\u2019olio? - Olio Le Ferre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/olioleferre.com\/en\/cosa-e-lacidita-dellolio\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cosa \u00e8 l\u2019acidit\u00e0 dell\u2019olio? - Olio Le Ferre\" \/>\n<meta property=\"og:description\" content=\"It is the percentage of free fatty acids in the oil, or better, the fatty \u00a0acids that have separated because their bond has broken due to oxidation. These &#8216;free&#8217; 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. 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