When we talk about Extra Virgin Olive Oil (EVOO), it's common to hear terms like "cold extraction," "Picual," or "polyphenols." However, there's a numerical fact that often causes confusion and is, in reality, the best indicator of whether what you have in your hands is true liquid gold: the acidity level.
There is a widespread myth that we must dispel immediately: the acidity of oil is not noticeable in the taste. Unlike a lemon or vinegar, an oil with "high" acidity is not more acidic to the palate. Acidity is a chemical parameter, not a sensory one. So, why is it so important for it to be as low as possible?
What exactly is acidity?
To put it simply, acidity measures the amount of free fatty acids in the oil. These acids are released when the olive suffers some damage or the production process is not impeccable.
Imagine the olive is a small safe that protects the oil. If the safe breaks (due to pests, knocks, or if the olive is picked from the ground already fermented), the oil is exposed and begins to deteriorate. Therefore, low acidity is the diploma that certifies that the oil comes from healthy olives, harvested directly from the tree and processed quickly and carefully.
Reasons to always choose low acidity
If you are looking for quality, the golden rule is clear: the lower the acidity, the better the oil. Here's why:
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It's synonymous with freshness: Low acidity (for example, between 0.1° and 0.3°) indicates that the fruit was in perfect condition and was milled almost immediately after harvesting.
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Greater stability and shelf life: Oils with low acidity are more resistant to oxidation. This means they will last much longer in your kitchen without becoming rancid, maintaining their properties intact.
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Boosts health benefits: Low-acidity oils typically come with a higher concentration of natural antioxidants and vitamins (such as vitamin E). Having not undergone degradation processes, they retain all the healthy arsenal that protects our heart.
The legal standard vs. excellence
The regulations are strict: for an oil to be labeled "Extra Virgin," its acidity cannot exceed 0.8°. If it exceeds that figure, it drops in category to "Virgin" or, even worse, to oils that require refining.
However, producers who strive for excellence are not content with that 0.8°. The best early harvest EVOOs often exhibit astonishingly low acidities, frequently below 0.2°. This is where the true gastronomic and health difference lies.
Conclusion: Look at the label, but trust in quality
The next time you go to buy oil, remember that acidity is the indicator of the health of the olive. Consuming oils with a low acidity level is not an expert's whim; it's the guarantee that you are bringing a living, pure product to your table, capable of transforming your dishes.
Look for bottles that protect the content from light (dark glass or tin) and, if the producer boasts a very low acidity on their label, it's a clear sign that they have put all their effort into offering you the best.
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