In our first story we talked about the massive olive variety in Italy, which has more than 500 different cultivars and almost endless combinations. We also mentioned that not all olive oils are extra virgin, which is the highest possible level of quality that every farmer wishes to reach.
Acidity and peroxides are the values indicating us when an oil can be considered an official extra virgin, but they can be analysed only in a proper laboratory with the correct equipment to identify these chemical values. Acidity is the parameter quantifying the quantity of fatty acid present in the oil, the lower it is the higher quality is the product.
According to the European Community and most international standards the acidity can’t go beyond 0,8% in an oil, otherwise it won’t be considered extra virgin anymore. Most high quality olive oils go much lower, ours has an acidity percentage of only 0,2%. Peroxides are indicators for the oxidation of a product, synonim of degradation and aging. The allowed value has its limits at 20%. Our oil only has 6%.
What is the cause for excessive values of peroxides and Acidity?
Acidity can be kept low with good agricultural practices and a correct processing in the oil mill, but for the peroxides the secret is in the harvest, stick around for the next story to know the key to a good harvesting!