Indicates the percentage expressed in oleic acid in an oil and is a quality indicator. As the value increases, the quality of the product decreases. It can also increase due to negligence in the production process: use of overripe or unhealthy olives, excessively long time intervals between harvesting and processing olives, poor care or hygiene in processing.
The acidity is not found in the taste of the oil but can only be defined by laboratory analysis. Extra virgin olive oil must have a maximum acidity, expressed as oleic acid, of 0.8%.
Bitter and spicy
The bitter and spicy taste that is felt in the tasting of extra virgin olive oil is determined by particular polyphenols (hydroxytyrosol) whose presence, beyond certain values, characterizes a high quality natural product as required by EC Regulation 432 / 12.
The conservation of an extra virgin olive oil is very important to keep intact its properties: color, taste and aroma. Extra virgin olive oil fears three insidious enemies: smells, light and heat; therefore it is a good idea to keep it in a cool and dry environment with not excessive temperature variations, protected from direct light and air.
It is good to consume it within 18 months after bottling, since after this period the fragrance and taste they fade and appear more and more evident defects up to make it unusable. The best containers are those made of stainless steel. Also the dark glass containers are excellent. The preservation material must not be transparent to light.