{"id":7001,"date":"2021-01-05T09:37:16","date_gmt":"2021-01-05T09:37:16","guid":{"rendered":"https:\/\/www.treurer.com\/?p=7001"},"modified":"2022-06-12T18:35:49","modified_gmt":"2022-06-12T16:35:49","slug":"acidity-of-olive-oil","status":"publish","type":"post","link":"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/","title":{"rendered":"Does the acidity of olive oil influence the taste?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"7001\" class=\"elementor elementor-7001 elementor-6532\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-34661dd4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"34661dd4\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-397020a8\" data-id=\"397020a8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4ff6359a elementor-widget elementor-widget-text-editor\" data-id=\"4ff6359a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span class=\"TextRun SCXW118628657 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW118628657 BCX0\">The acidity of consumer oils is a confusing term. On the one hand, the\u00a0<\/span><\/span><span class=\"TextRun SCXW118628657 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW118628657 BCX0\">labelling<\/span><\/span><span class=\"TextRun SCXW118628657 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW118628657 BCX0\"> of the oil bottles does not clarify its meaning and, on the other hand, the causes of the acidity of the oil and how it affects virgin and refined olive oils are generally unknown<\/span><\/span>.<\/p><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Contenidos \/ Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#What_you_should_know_about_the_acidity_of_olive_oil\" >What you should know about the acidity of olive oil<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#Where_the_olive_oil_acidity_comes_from\" >Where the olive oil acidity comes from?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#Processes_that_generate_acidity\" >Processes that generate acidity<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#Measurement_of_acidity\" >Measurement of acidity<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#Acidity_in_refined_olive_oil_and_extra_virgin_olive_oil\" >Acidity in refined olive oil and extra virgin olive oil<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#Acidity_and_flavour\" >Acidity and flavour<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/treurer.com\/en\/acidity-of-olive-oil\/#Practical_conclusions\" >Practical conclusions<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"What_you_should_know_about_the_acidity_of_olive_oil\"><\/span><a name=\"_Toc59459448\"><\/a>What you should know about the acidity of olive oil<span class=\"ez-toc-section-end\"><\/span><\/h2><h3><span class=\"ez-toc-section\" id=\"Where_the_olive_oil_acidity_comes_from\"><\/span><a name=\"_Toc59459449\"><\/a>Where the olive oil acidity comes from?<span class=\"ez-toc-section-end\"><\/span><\/h3><p><span data-contrast=\"auto\">The oil is found in the olive in the form of\u00a0<\/span><b><span data-contrast=\"auto\">triglycerides<\/span><\/b><span data-contrast=\"auto\">. This means that three fatty acids are linked to form a molecule known as glycerol, which is the most stable molecule that we can find in oil.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p><p><b><span data-contrast=\"auto\">Acidity occurs when, due to oxidation processes, glycerol molecules break down into the three free fatty acids that compose them.<\/span><\/b><span data-contrast=\"auto\">\u00a0Therefore, we will find intact original molecules (triglycerides) and fatty acids in the same space, which are responsible for the acidity of the oil.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p><p><span data-contrast=\"auto\">In order to obtain a high quality extra virgin olive oil with less quantity of fatty acids\u00a0<\/span><span data-contrast=\"auto\">we need to look after the harvesting process for the olives, as well as the production process in which we get the paste and, then, the oil<\/span>.<\/p><h3><span class=\"ez-toc-section\" id=\"Processes_that_generate_acidity\"><\/span><a name=\"_Toc59459450\"><\/a>Processes that generate acidity<span class=\"ez-toc-section-end\"><\/span><\/h3><ol><li>Processes that generate acidity.<\/li><li><span data-contrast=\"auto\">L<\/span><span data-contrast=\"auto\">oss of the skin that covers the fruit and the prolonged stay of the olive on the tree, which can be affected by hail, or by the action of birds or pests.<\/span><\/li><li><span data-contrast=\"auto\">Prolonged exposure of the olive meat during harvesting by blows, or towing.<\/span><\/li><li><span data-contrast=\"auto\">C<\/span><span data-contrast=\"auto\">rushing of the olive during storage prior to oil extraction.<\/span><\/li><li><span data-contrast=\"auto\">Storing the paste resulting from milling for an excessive time.<\/span><\/li><li><span data-contrast=\"auto\">Finally, incorrect oil maintenance in the tanks, either due to leaks, or\u00a0<\/span><span data-contrast=\"auto\">air<\/span><span data-contrast=\"auto\">\u00a0expos<\/span><span data-contrast=\"auto\">ure that may\u00a0<\/span><span data-contrast=\"auto\">remain in the upper part of the tank.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/li><\/ol><h3><span class=\"ez-toc-section\" id=\"Measurement_of_acidity\"><\/span><a name=\"_Toc59459451\"><\/a>Measurement of acidity<span class=\"ez-toc-section-end\"><\/span><\/h3><p><span data-contrast=\"auto\">When the final acidity of the oil is measured, it<\/span><span data-contrast=\"auto\">\u2019<\/span><span data-contrast=\"auto\">s when we know the value of the free oleic fatty acid<\/span><span data-contrast=\"auto\">s<\/span><span data-contrast=\"auto\">\u00a0(that is, not grouped in triglycerides) with respect to the total weight of the oil.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p><p><b><span data-contrast=\"auto\">Extra virgin olive oil must have an acidity below or equal to 0.8 degrees. In the case of virgin olive oil,\u00a0<\/span><\/b><b><span data-contrast=\"auto\">it<\/span><\/b><b><span data-contrast=\"auto\">\u00a0must be below 2 degrees.<\/span><\/b><span data-contrast=\"auto\">\u00a0If\u00a0<\/span><span data-contrast=\"auto\">the acidity<\/span><span data-contrast=\"auto\">\u00a0exceeds 2 degrees, the oil will be classified as refined oil<\/span>.<\/p><figure id=\"attachment_6534\" aria-describedby=\"caption-attachment-6534\" style=\"width: 1900px\" class=\"wp-caption aligncenter\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-6536\" src=\"https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra.jpg\" alt=\"Acidez del aceite de Oliva Virgen Extra\" width=\"1900\" height=\"1238\" title=\"\" srcset=\"https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra.jpg 1920w, https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra-768x500.jpg 768w, https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra-1536x1001.jpg 1536w, https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra-2048x1334.jpg 2048w, https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra-300x195.jpg 300w, https:\/\/treurer.com\/wp-content\/uploads\/Acidez-Aceite-Oliva-Virgen-Extra-600x391.jpg 600w\" sizes=\"(max-width: 1900px) 100vw, 1900px\" \/><figcaption id=\"caption-attachment-6534\" class=\"wp-caption-text\">Acidity of Extra Virgin Olive Oil<\/figcaption><\/figure><h3><span class=\"ez-toc-section\" id=\"Acidity_in_refined_olive_oil_and_extra_virgin_olive_oil\"><\/span><a name=\"_Toc59459452\"><\/a>Acidity in refined olive oil and extra virgin olive oil<span class=\"ez-toc-section-end\"><\/span><\/h3><p><span data-contrast=\"auto\">A<\/span><span data-contrast=\"auto\">s we said, a<\/span><span data-contrast=\"auto\">cidity is an indication of how the olive has been treated during its life on the tree and\u00a0<\/span><span data-contrast=\"auto\">during\u00a0<\/span><span data-contrast=\"auto\">its collection,\u00a0<\/span><span data-contrast=\"auto\">as well as<\/span><span data-contrast=\"auto\">\u00a0<\/span><span data-contrast=\"auto\">how the oil extraction process has been carried out\u00a0<\/span><span data-contrast=\"auto\">resulting in its<\/span><span data-contrast=\"auto\">\u00a0quality<\/span><span data-contrast=\"auto\">. However,\u00a0<\/span><b><span data-contrast=\"auto\">acidity is only<\/span><\/b><b><span data-contrast=\"auto\">\u00a0<\/span><\/b><b><span data-contrast=\"auto\">a<\/span><\/b><b><span data-contrast=\"auto\">\u00a0factor applicable to extra virgin olive oil<\/span><\/b><span data-contrast=\"auto\">.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p><p><b><span data-contrast=\"auto\">When it comes to<\/span><\/b><b><span data-contrast=\"auto\">\u00a0refined oils, acidity doesn<\/span><\/b><b><span data-contrast=\"auto\">\u2019<\/span><\/b><b><span data-contrast=\"auto\">t correspond to these same\u00a0<\/span><\/b><b><span data-contrast=\"auto\">actions<\/span><\/b><b><span data-contrast=\"auto\">, since it has been distorted by the different chemical processes<\/span><\/b><span data-contrast=\"auto\">\u00a0to which it has been subjected. Refined oil is tasteless and colo<\/span><span data-contrast=\"auto\">u<\/span><span data-contrast=\"auto\">rless, so when mixed with virgin or extra virgin oils, the resulting blend will have low acidity but also poor flavo<\/span><span data-contrast=\"auto\">u<\/span><span data-contrast=\"auto\">r and low quality.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p><p><span data-contrast=\"auto\">Due to this, and to the confusion generated by the legislation, if the oil producer wishes to publish the acidity of his oil, it must be accompanied by other parameters<\/span><span data-contrast=\"auto\">\u00a0such as<\/span><span data-contrast=\"auto\"> wax content, peroxides and ultraviolet absorbances.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3aa38b9b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3aa38b9b\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3fd9edc8\" data-id=\"3fd9edc8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-5accf386 elementor-cta--layout-image-right elementor-cta--mobile-layout-image-above elementor-cta--skin-classic elementor-animated-content elementor-bg-transform elementor-bg-transform-zoom-in elementor-widget elementor-widget-call-to-action\" data-id=\"5accf386\" data-element_type=\"widget\" data-widget_type=\"call-to-action.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<a class=\"elementor-cta\" href=\"https:\/\/treurer.com\/en\/shop\">\n\t\t\t\t\t<div class=\"elementor-cta__bg-wrapper\">\n\t\t\t\t<div class=\"elementor-cta__bg elementor-bg\" style=\"background-image: url(https:\/\/treurer.com\/wp-content\/uploads\/Esqueixada-bacalao-dieta-mediterranea-scaled.jpeg);\" role=\"img\" aria-label=\"Esqueixada de Bacalao\"><\/div>\n\t\t\t\t<div class=\"elementor-cta__bg-overlay\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-cta__content\">\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-cta__title elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\tDELIGHT.\t\t\t\t\t<\/span>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__description elementor-cta__content-item elementor-content-item\">\n\t\t\t\t\t\t<p>The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-cta__button-wrapper elementor-cta__content-item elementor-content-item \">\n\t\t\t\t\t<span class=\"elementor-cta__button elementor-button elementor-size-\">\n\t\t\t\t\t\tENJOY IT\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-12d48be elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"12d48be\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-ad58272\" data-id=\"ad58272\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-710fa59 elementor-widget elementor-widget-text-editor\" data-id=\"710fa59\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2><span class=\"ez-toc-section\" id=\"Acidity_and_flavour\"><\/span>Acidity and flavour<span class=\"ez-toc-section-end\"><\/span><\/h2><p><span class=\"TextRun SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">Acidity is often confused with\u00a0<\/span><\/span><span class=\"TextRun SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">the oil<\/span><\/span><span class=\"TextRun SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">\u00a0<\/span><\/span><span class=\"TextRun SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">bitterness or sweetness.\u00a0<\/span><\/span><strong><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">When we talk about this acidity, we\u00a0<\/span><\/span><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">don\u2019t mean it\u2019s an<\/span><\/span><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">\u00a0organoleptic\u00a0<\/span><\/span><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">feature of the oil<\/span><\/span><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">\u00a0(which is detectable by the senses), but\u00a0<\/span><\/span><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">it\u2019s a quality\u00a0<\/span><\/span><span class=\"TextRun MacChromeBold SCXW85819757 BCX0\" lang=\"EN-GB\" xml:lang=\"EN-GB\" data-contrast=\"auto\"><span class=\"NormalTextRun SCXW85819757 BCX0\">evaluated in laboratories<\/span><\/span>.<\/strong><\/p><h2><span class=\"ez-toc-section\" id=\"Practical_conclusions\"><\/span><a name=\"_Toc59459454\"><\/a>Practical conclusions<span class=\"ez-toc-section-end\"><\/span><\/h2><p><strong>The acidity of the oil doesn\u2019t have to do with its flavour, but with its quality and with the treatment given to the raw material and the oil during its production.\u00a0<\/strong><\/p><p><span data-contrast=\"auto\">Acidity is also an indicator of how many beneficial qualities are left in the oil, since these also degrade by oxidation. So, the lower the acidity is, the lower the oxidation and the higher the oil benefits.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p><p><a href=\"https:\/\/treurer.com\/en\/shop\/\"><span data-contrast=\"none\">Make sure you buy\u00a0<\/span><span data-contrast=\"none\">extra virgin olive oil<\/span><\/a><span data-contrast=\"auto\">, which is the only one that guarantees that the acidity has not been modified by chemical processes.<\/span><span data-ccp-props=\"{&quot;201341983&quot;:0,&quot;335559739&quot;:120,&quot;335559740&quot;:240}\">\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dad8935 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dad8935\" 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