When buying olive oil, we often see labels like “0.3 acidity” or “0.8 acidity” on the bottle.
These values are among the most important indicators that directly affect the product’s quality. Yet most of the time, we don’t fully understand what these numbers actually mean—or why they matter.
In reality, the acidity level of olive oil reveals both the meticulousness of the production process and the freshness of the olives.
What Is Acidity Level?
In olive oil, acidity is chemically expressed as the percentage of free oleic acid. This rate shows how much the fruit has deteriorated between harvest and pressing.
If olives are left waiting after harvest or exposed to high heat, their cell structure breaks down and free fatty acids increase. As a result, the acidity level rises.
In the simplest terms:
- Low acidity = fresh and properly processed olives
- High acidity = olives that have been stored too long, damaged, or exposed to heat
Which Values Are Considered High Quality?
According to International Olive Council (IOC) standards:
- Below 0.8%: Classified as “extra virgin”
- 0.3–0.5% range: Top-tier segment; signifies preserved aromatic balance and high quality
- 0.8–2.0% range: Classified as “virgin”; generally more neutral and lower in aroma
At NizOlive, the target is always around 0.3% acidity. This is not just a laboratory value—it is a quality standard protected by the brand’s production discipline.
How Does Acidity Affect Taste?
Many people fall into the misconception that “acidic oil tastes bitter.” In fact, bitterness is related to polyphenol content; it should not be confused with acidity.
A low-acidity oil generally leaves a more balanced, clean, and refreshing mouthfeel.
In higher-acidity oils, oxidation can cause a “greasy,” “heavy,” or “metallic” taste.
For this reason, low-acidity olive oil is more valuable both for health benefits and aromatic integrity.
Why Does Acidity Rise?
- Leaving olives for extended periods after harvest
- Storage or transportation in direct sunlight
- Pressing at high temperatures
- Insufficient hygiene conditions in storage tanks
Even one of these factors can disrupt the olive’s chemical structure.
In the NizOlive production chain, the fundamental reasons for keeping acidity so low are: processing olives within 4 hours of harvest, using cold-press methods, and storing them in closed systems.
Conclusion
The acidity level in olive oil is not merely a chemical value—it reflects the producer’s effort, discipline, and respect for nature.
A NizOlive olive oil with 0.3% acidity is the clearest proof of how meticulously the entire journey from field to table has been managed.
That is why a small number on the label is actually a major indicator of quality.
