Myth - Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin.
Fact – Acidity is one of the key indicators for the evaluation and classification of an olive oil. As we all know, olive oil is the only food that is categorized following two separate methods, chemical analysis which includes acidity and organoleptic evaluation (smell, taste). Low or zero acidity is not always a factor of a superior quality olive oil.
Myth – The presence of a bitter and/or spicy taste in olive oil is a defect
Wednesday 27 March 2019
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Myth – The bright green color is a sign of superior quality olive oil
Sunday 31 March 2019
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