Definition · Quality & analyses

Free acidity

Free fatty acid content expressed as a percentage of oleic acid. An indicator of fruit degradation. It must remain ≤0.80% for an extra virgin olive oil.

Related terms

COACertificate of Analysis: an IOC-approved laboratory report detailing, per batch, acidity, peroxide, K232/K270, ΔK and sometimes polyphenols. A key document for selling and importing without dispute.

Useful resources

Certifications & quality Olive oil grades
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