The acidity of olive oil
To obtain the so-called “liquid gold” it is necessary a careful process of making and oil conservation. And it is that, olive oil is a pleasure for the palate so much of gourmets Or lovers of cooking like any other type of diner.
The acidity of olive oil is a key factor in determining its quality.
But do you know what this oil parameter consists of? In this article we tell you more about The acidity of olive oil and its importance when indicating the quality of the different types of oils.
What is acidity in olive oil?
The acidity of olive oil is used to Measure the amount of free oleic acid that there is in a specific oil, with respect to the total of triglycerides.
For its part, a triglyceride is nothing more than 3 Fatty acids, united by a molecule called glycerol. Triglycerides, along with vitamins and antioxidants (all of them Allies to lower cholesterol), are the main components of olive oil.
It should be noted that The purest oil is the one found inside the olive or olive. As we already know, the oleic acid molecules are united, but said union is not very strong, so any oxidizing or aggressive change can break them; thus leaving fatty acids free.
How is the acidity of olive oil measured?
To measure the acidity index of the oil, it is required to A scientific laboratory. From a specific test, the level of acidity of the olive oil and, therefore, its quality can be checked.
But what is the best acidity of olive oil?
Do you know what the acidity of olive oil should be? The optimal acidity of olive oil is low. Here is the explanation:
If the acidity is high, we know that it is because the oleic acids are free, so the olive will have undergone some type of external change. In the collection, in the transport, in the storage or in its treatment, it has presented some alteration in its oxidation.
In this way, The less acidic the oil, the better what better.
Does acidity affect the taste of the oil?
The answer is no. Although the acidity of olive oil interferes with the quality of the oil itself (since “little acidity” is synonymous with “a healthy and fresh olive”), It does not affect its flavor or its texture.
And we cannot forget that fatty acids have no flavor, so they will not modify the taste of the oil.
Types of olive oils and their acidity
Do you already know what the degree of acidity of extra virgin olive oil or EVOO is? And the acidity index of mild olive oil? These are the parameters that you should keep in mind when purchasing your oil:
Acidity of virgin olive oil
To begin with, the degree of acidity of virgin olive oil is one that goes from 0.8 to 2% acidity. Indeed, the one that we can find in the supermarket as “intense” or “soft”. It should be noted, in turn, that the oil From 2 degrees of acidity is the so-called lampante. Its direct consumption is not authorized.
Acidity of extra virgin olive oil
For his part, EVOO or extra virgin olive oil is one that has, among other parameters, a maximum acidity of 0.8%. Indeed, this is one of the main Differences between virgin olive oil and EVOO.
As we have said before, the lower the acidity of olive oil, the better. Therefore, in Beloleum We take full care of the entire elaboration process to offer you a premium quality extra virgin olive oil. Discover our EVOO to give away, where we have -among other products- of our Pack of 3 varieties.
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