Olive oil acidity is a very important parameter in determining olive oil quality. It has nothing to do with taste but rather refers to the amount of fatty acids it contains.
Acidity, the parameter written at the labels of the bottles, measures the amount of free fatty oleic acid, the most abundant in the olive oils. Acidity is the rate in weight of the free oleic acid over the total amount of olive oil. In the labels it should be written in percent (%), but for some reason that we do not know this rate has always been expressed as degrees (°).
Extra virgin olive oil:
Its acidity level must be less than or equal to 0,8%. Our olive oil is 0.3%!
Virgin olive oil:
Its acidity should be less than or equal to 2º.
All virgin oils with acidity levels over 2º are classified as lampantes
