Tag Archives: acidity

A question of acidity?

During the Salone del Gusto in Turin last week I attended the Slow Food Master in Olive Oil course. One interesting point that was raised was the importance (or lack of) low volatile acidity in extra virgin olive oil. For an olive oil to be considered extra virgin one of the main requirements is that it must have less than 0.8% (0.8 grams per 100 grams) of free acidity. But can the consumer really taste the acidity in the oil?

According to our instructor, the average consumer does not perceive much difference in the acidity of olive oil. We were told that the reason for the introduction of this legislation was to encourage better harvesting and processing practices. For example, olives should not be beaten out of trees, fruit should not be harvested from the ground, milling equipment should be kept clean and olives should be processed shortly after picking in order assure low acidity and better overall quality.

It is interesting to note the emphasis placed on low acidity by producers and distributors, while this is rarely part of the information presented on the bottle. Amelia Oil consistently has less than 0.3% acidity but what makes it exceptional oil is our guarantee of freshness, the farming and harvesting practices used, as well as the hygiene of the mill.

Tomorrow I am off down to Amelia to see how the harvest is going. I will also be tasting the olio nuovo and posting my notes here.

Tried, tested and true


A colleague of mine at UniSG has a friend who works at the Stazione Sperimentale Oli e Grassi (Experimental Lab for Oils and Fats) in Milan. We decided to send a sample of 2008 Amelia Oil off to Milan to see the exact chemical makeup of this year’s oil. The results came back and our oil has passed the test with flying colours.

For an olive oil to be considered extra virgin, it must have less than 0.8% acidity. We are proud to announce that Amelia Oil only has 0.2% (well below the average) this year. Our oil was also tasted by two expert olive oil sommeliers who declared it to have notes of fresh fruit and almonds with no defects (such as rancidity, mold, metallic taste, etc).

With science standing behind us, we can soundly say that Amelia Oil is truly extra virgin olive oil of very high quality.

If you would like to see the actual test results, click here