Lecture 2: Olive oil Standards. Free acidity

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C. Olive oil Quality2. Olive oil categories and
types

• 2. Olive Oil Standards Free acidity

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Different olive oil standards
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Physicochemical Characteristics of Olive Oil

• the free acidity
• the peroxide value 
• the UV absorption spectrum

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Free acidity (part I)

• It is one of the quality parameters that
  determine the quality of the olive oil
• It is defined as the amount of free fatty acids
  in olive oil and is expressed as a percentage ()
  of acid found in oil

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Free acidity (part II)

• The values are used to classify the various types
  of oil extra virgin, virgin and simple olive oil

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Factors affecting free acidity

• humidity
• temperature
• enzymes
• microorganisms

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High free acidity (part I)

• the olives remain for long time in the tree
• the olive fruit fly is infected
• the cells of the fruit of the olive tree have
  been destroyed

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High free acidity (part II)

• the olives are stored in stack for a long time
• the oil comes into contact with the waste water
• the temperature is 35-40 C

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Low free acidity (part I)

• the olive is healthy, without any damages to the
  cells
• the residence time of the olives after harvest
  through transport to the mill, and the residence
  time in the mill is minimized

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Low free acidity (part II)

• Olives should be stored in a cool, well
  ventilated and protected area (avoid moisture and
  other adverse conditions)

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Summary of 2nd Lecture

• Physicochemical characteristics of olive oil
• Free acidity