What is the pH of olive oil and how is it measured?

The acidity of olive oil is one of the most important indicators of its quality. Acidity measures the percentage of free fatty acids resulting from fat breakdown only, not the type of healthy fatty acids. So, if you are wondering about the acidity level in authentic olive oil and how to measure it, this article provides a comprehensive guide to give you sufficient knowledge to choose the purest and best oil.

What is olive oil acidity?

Olive oil acidity is an analytical measure that expresses the percentage of free fatty acids present in the oil, primarily oleic acid. These acids result from the hydrolysis of triglycerides when the bonds between glycerol and fatty acids break down.

The higher the free acids, the higher the acidity, which indicates that the oil or olives were exposed to degradation factors before or after pressing. This degradation occurs due to pest or disease infestation of the olive fruits before harvesting, delaying pressing after harvest, poor processing during pressing, or even improper storage of the oil after extraction. Consequently, low acidity reflects the soundness of the fruits and the quality of care they received from harvesting until the oil reaches the consumer.

The effect of acidity on the taste and aroma of olive oil

The acidity level plays an indirect role in the sensory properties of olive oil. Low-acidity oil is usually smoother and more balanced in taste, and has the ability to retain its distinctive natural aromatic scent. High acidity, however, is often associated with the deterioration of oil quality and may be accompanied by an unpleasant taste or a less pure aroma.

Low-acidity olive oil is often richer in natural antioxidants and active compounds, making it more beneficial for cardiovascular health, contributing to reducing inflammation, and supporting skin and digestive system health.

What is the acidity level in olive oil?

The acidity level in olive oil is one of the most important indicators used to assess the oil's quality and classification. It is a fundamental international standard for determining whether the oil is extra virgin, virgin, or even other types not suitable for direct consumption. Among common beliefs is that high acidity means stronger, better-tasting oil, but the reality shows that high-quality authentic olive oil is characterized by low acidity, not high. The fat content, such as monounsaturated fatty acids, has no relation to high acidity but rather to the natural composition of the oil and the quality of the fruits.

The acidity percentage varies depending on the type of olive oil and its production method:

Extra virgin olive oil: Acidity does not exceed 0.8%, making it the highest quality and richest in benefits.
Virgin olive oil: Its acidity ranges between 0.8% - 2%, and it is suitable for consumption.
Pure or blended olive oil: Acidity usually ranges between 1% - 1.5% after blending and refining.
Semi-pure oil: Acidity ranges between 1.5% - 3%. For human consumption, its acidity should not exceed 2%.
Oils with acidity higher than 3%: These are low quality and not authorized for direct consumption.

You can check out: Uses of virgin olive oil.

Best acidity level for olive oil

The best acidity level for olive oil is always the lowest. Low acidity reflects a higher quality of oil in terms of fruit integrity, accurate pressing, and proper storage.

Low acidity means that the oil has retained its rich natural composition without being exposed to damage or chemical degradation that leads to an increase in free fatty acids. Extra virgin olive oil is classified as the highest quality when its acidity is less than 0.8%, and the closer this percentage is to zero, the higher its nutritional value. This oil is characterized by a balanced taste, a natural aromatic scent, and a high content of antioxidants.

How to measure olive oil acidity

The acidity level in olive oil is an important analytical indicator used to determine the oil's quality and classification. To find it, there are some important measurement methods, such as:

Certified laboratory method:

This is the internationally recognized method for measuring olive oil acidity through chemical analysis. A precise sample of a specific weight of oil is taken and dissolved in a suitable alcoholic solution. A special color indicator is then added to determine the reaction point. The sample is titrated with a strong solution until the indicator changes color. The amount of alkali used is then calculated, and thus the acidity percentage is derived as a percentage of oleic acid.

Checking the acidity percentage from the label:

The acidity percentage or its maximum limit can be found on the product label, provided that the product is from a reliable source and complies with approved standards.

Rapid analysis devices:

Some portable devices are available that are used in factories or inspection centers to give an approximate estimate of the acidity percentage.

Home tests:

These are approximate and not accurate methods, but there are some indicators that may give a general idea of the oil's quality, such as:

Taste: Low-acidity oil is smooth and balanced, while high-acidity oil is unpleasant.
Aroma: A fresh, herbaceous aroma indicates good oil, while unpleasant odors may indicate deterioration of oil quality.

What are the factors affecting the acidity level in authentic olive oil?

The acidity level in olive oil is affected by several factors, such as:

Ripeness of olive fruits

The ripeness level of olives is one of the most important factors affecting acidity. The more overripe the fruits, the higher the likelihood of fat breakdown within them, leading to an increase in free fatty acids. Olives harvested at an appropriate stage of ripeness yield oil with lower acidity and higher quality.

Condition of olive fruits

Before pressing, the condition of the fruits is an important factor in determining the quality of the olive oil. Damaged olives, those infested with insects, or those exposed to bruising and fermentation before pressing will have rapid fat breakdown, which directly reflects an increase in the acidity level of the extracted oil.

Storage duration before pressing

The longer the period between harvesting and pressing the olives, the greater the chances of fermentation occurring within the fruits, especially if they are not stored under suitable conditions. Fermentation leads to an increase in free fatty acids and thus higher acidity.

Pressing method

The pressing method also plays an important role in controlling the acidity level. Cold pressing preserves the natural composition of the oil and reduces the breakdown of fatty acids. Pressing at high temperatures, however, leads to increased chemical reactions that raise acidity and negatively affect quality.

Storage conditions after pressing

After the oil is pressed, the acidity level in olive oil can change if it is not stored properly. Exposure of the oil to light, heat, or air for long periods accelerates the oxidation process, leading to oil deterioration and increased acidity over time.

Learn about: The best way to store olive oil.

Cleanliness of tools

If unclean equipment or tools are used during pressing or storage, it leads to undesirable reactions in the oil, thereby increasing acidity and reducing quality. Therefore, it is essential to maintain impeccable cleanliness at all stages of production to preserve high-quality olive oil.

Key tips for buying authentic olive oil

Make sure to buy olive oil from reliable sources known for high-quality standards.
Ensure that certified certificates are present.
Read the label carefully and confirm that the oil is classified as extra virgin olive oil.
Pay attention to the production date, as fresh olive oil is better in terms of taste and nutritional value.
Choose suitable containers, such as dark glass or metal containers, to protect the oil from light.
Do not rely on the color of the oil as an indicator of quality, as it can naturally vary in some cases.
You can try some of the home tests mentioned earlier as an initial indicator to determine if the acidity level in olive oil is good or not.

Also discover: How to tell original olive oil from fake.

Get the best olive oils from Noor Organic Food

In the Noor Organic Food store, you will find the best types of natural oils and ghee, carefully crafted to give you the best quality for your money:

Extra Virgin Olive Oil

Extra Virgin Olive Oil, which boasts the best olive oil acidity level of less than 0.3%, reflecting its quality and purity. This is thanks to the manual harvesting of olives from Lebanese farms, followed by cold pressing and bottling within 6 hours. The oil is then immediately transferred to high-quality tanks to deliver an exceptional product in terms of taste, health benefits, and quality. It is free from preservatives and artificial flavors. It comes in a large 2-liter container to meet your daily needs. Get it now at a competitive price and ensure its sustainability for two full years after opening, provided it is stored correctly.

Most frequently asked questions about olive oil acidity

How do I know the acidity level in olive oil?

It is determined through several methods, most notably the basic quality standard analysis, which provides a set of data that determines whether the product can be sold as virgin or extra virgin.

What does acidity in olive oil mean?

Acidity measures the amount of free oleic fatty acid, which is the most abundant in olive oil.

What is the best acidity level in olive oil?

It should not exceed 0.8%, and it is best to be close to 0.3% or less, as the lower the acidity, the higher the quality and purity.

It is worth noting that the acidity level in olive oil is not just a number, but rather reflects an integrated process that begins with harvesting the fruits and ends with serving them to customers. The lower the acidity, the purer and higher quality the oil.