{"id":77132,"date":"2019-04-01T17:29:38","date_gmt":"2019-04-01T14:29:38","guid":{"rendered":"http:\/\/www.oliveepitome.com\/?p=77132"},"modified":"2026-01-11T20:33:44","modified_gmt":"2026-01-11T17:33:44","slug":"acidity-is-the-most-important-evaluation-criterion-of-an-olive-oil-to-qualify-as-extra-virgin","status":"publish","type":"post","link":"https:\/\/www.oliveepitome.com\/en\/acidity-is-the-most-important-evaluation-criterion-of-an-olive-oil-to-qualify-as-extra-virgin\/","title":{"rendered":"Myth<\/span> – Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin"},"content":{"rendered":"
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Acidity and Extra Virgin Olive Oil: Myth, Fact and What it Really Means<\/h1>\r\n

Myth<\/span> \u2013 Myth – Acidity is the most important evaluation criterion of an olive oil to qualify as extra virgin<\/h2>\r\n

Many people believe that acidity alone determines whether an olive oil deserves the \u201cextra virgin\u201d label. This idea has become widespread, with consumers often checking the acidity level on the bottle as the ultimate sign of quality. The term itself can sound scientific and decisive, leading to the misconception that lower acidity automatically means better olive oil. As a result, many overlook the other vital characteristics that define excellence, focusing solely on this one number as a measure of superiority.<\/p>\r\n\r\n

The Fact<\/span> – Acidity is one of the key indicators for the evaluation and classification of an olive oil.<\/h2>\r\n

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.<\/p>\r\n\r\n

The Truth About Olive Oil Acidity: Why It\u2019s Not the Only Measure of Quality<\/h2>\r\n

When it comes to extra virgin olive oil (EVOO), one of the most common myths is that acidity is the ultimate indicator of quality. Many consumers believe that a lower acidity automatically means a better olive oil but that\u2019s not entirely true.<\/p>\r\n\r\n

What Does \u201cAcidity\u201d in Olive Oil Really Mean?<\/h2>\r\n

In the world of olive oil, acidity doesn\u2019t refer to taste, you can\u2019t actually \u201ctaste\u201d acidity in olive oil.<\/p>\r\n

It\u2019s a chemical measurement that reflects the percentage of free fatty acids in the oil, which indicates how well the olives were handled and processed. A lower acidity (below 0.8%) is required for an olive oil to be classified as extra virgin, according to the International Olive Council (IOC). However, this number alone doesn\u2019t tell the whole story.<\/p>\r\n\r\n

Beyond Acidity: The Role of Organoleptic Evaluation<\/h2>\r\n

To truly qualify as extra virgin, an olive oil must also pass organoleptic testing, a sensory evaluation performed by certified tasting panel.<\/p>\r\n

They assess the olive oil\u2019s aroma and flavor, ensuring that it has no sensory defects and showcases the 3 positive attributes:<\/p>\r\n