On an olive oil label, acidity refers to free fatty acids, expressed as oleic acid. It is established by analysis, not by tasting.
The extra virgin category has a maximum free acidity of 0.8 g per 100 g under EU rules, alongside other chemical and sensory criteria. A lower number alone does not tell you whether an oil will taste green, mild, bitter or peppery.
To understand flavor, look beyond one figure. Taste the oil, consider its freshness and learn how it was made.
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