Olive oil acidity

Olive oil contains small amounts of free fatty acids (meaning not attached to other fatty acids in the form of a triglyceride). Free acidity is an important parameter that defines the quality of olive oil. It is usually expressed as a percentage of oleic acid (the main fatty acid present in olive oil) in the oil. As defined by the European Commission regulation No. 2568/91 and subsequent amendments,^[1] the highest quality olive oil (extra-virgin olive oil) must feature a free acidity lower than 0.8%. Virgin olive oil is characterized by acidity between 0.8% and 2%, while lampante olive oil (a low quality oil that is not edible) features a free acidity higher than 2%.^[2] The increase of free acidity in olive oil is due to free fatty acids that are released from triglycerides.

^ "Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis".
^ Grossi, Marco; Di Lecce, Giuseppe; Gallina Toschi, Tullia; Riccò, Bruno (2014). "Fast and accurate determination of olive oil acidity by electrochemical impedance spectroscopy" (PDF). IEEE Sensors Journal. 14 (9): 2947–2954. doi:10.1109/JSEN.2014.2321323. S2CID 10659764.

[1] "Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis".

[2] Grossi, Marco; Di Lecce, Giuseppe; Gallina Toschi, Tullia; Riccò, Bruno (2014). "Fast and accurate determination of olive oil acidity by electrochemical impedance spectroscopy" (PDF). IEEE Sensors Journal. 14 (9): 2947–2954. doi:10.1109/JSEN.2014.2321323. S2CID 10659764.

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