Olive oil is a complex mixture consisting of 230 different minor components such as phenolic substances, antioxidants, free fatty acids and 2% triglycerides. Of the fatty acids in this mixture, oleic acid is not completely miscible in triglycerides, some of which remain free.
Here, the degree of acidity in olive oil; The amount of oleic acid, which is free in every 100 grams of olive oil, is expressed as a percentage. The low amount of oleic acid released, ie the low acidity of the oil, is directly one of the quality criteria of the oil.
For example, according to the Turkish Food Codex, an olive oil should be labeled as Extra Virgin, and its acidity must be less than 0.8 (among other things).
