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Fatty Acids and Free Fatty Acids Explained What is the acidity value of olive oil and why is it important? Well, there is in fact two terms that need some explanation: “fatty acid” content and the level of “free fatty acid” (FFA). Read the full post at www.olivefactory.ie.
What makes an Olive Oil Extra Virgin? There are three requirements that an Olive Oil has to meet in order to be classified as “Extra Virgin”: 1) The production process must take place at a temperature of 30℃ or less - described as “cold-pressed”. 2) The oil can't have a free acidity level of more than 0.8 gm per 100 gm; 3) It must be produced entirely by mechanical means without the use of any solvents. Extra Virgin Olive Oil distinctive flavours: fruity, bitter and pungent.