Olive fruit is one of the most beneficial natural crops because of its essential advantages for human health.
However, how can we evaluate the quality of the olive oil?
One of the most important factors that can help us recognize a "good" olive oil is the acidity level or free fatty acidity per 100 grams. Extra Virgin Olive Oil is the most premium and qualitative type of olive oil. Amongst other types, its acidity level should be less than 0.8%, according to the international standards for olive oil.
"The lower the acidity level is, the more premium the olive oil will be"
Some of the key factors that affect the quality of the olive oil are:
- Time between harvesting and extraction
- Condition of the olive fruit (if the fruit has been bruised or damaged during harvesting the produced olive oil will be of low quality/high acidity)
- Fungal diseases
- Weather conditions
- Extraction and storing methods.
Extra Virgin Olive Oil produced from healthy and not bruised olives, extracted by a cold press process under all the proper conditions, normally has pretty low acidity under 0.5%.
So keep that in mind in order to enjoy all the benefits that only Extra Virgin Olive Oil can offer in your health!