The Acidity of Extra Virgin Olive Oil: Superior Quality from the Congedi Mill

Why Is Acidity a Key Indicator of Quality?

The acidity of extra virgin olive oil is a key parameter that indicates its quality: it measures the percentage of free oleic acid, and the lower this value is, the higher the quality of the oil. In our Extra Virgin Olive Oil from the Congedi Mill, acidity is kept at extremely low levels, between 0 and 0.3 percent, well below the 0.8 percent allowed for a true high-quality extra virgin oil. This makes Congedi oil one of the best on the market, thanks to a production process that guarantees maximum purity and freshness.

The Acidity Control Process at the Congedi Mill

Acidity is a parameter that can only be analyzed in the laboratory, as it requires accurate measurement to assess the presence of free fatty acids. At Frantoio Congedi, we carefully monitor every step, from harvesting to processing, to avoid any increase in acidity caused by alterations in the olives. This strict control ensures that the oil maintains extremely low acidity, a symbol of excellence and superior quality.

Extra Virgin Oil Congedi: Acidity at a Minimum for Excellent Quality

In our extra virgin oil, maintaining an acidity between 0 and 0.3 percent means offering a valuable and unique product. This minimum acidity not only respects, but improves the organoleptic qualities of the oil, preserving its pure and natural taste. Frantoio Congedi is proud to offer an extra virgin olive oil that, thanks to this characteristic, stands out in the panorama of high quality oils.

Let’s Dispel a Myth: Acidity Doesn’t Mean “Sour Oil”

It is important to clarify that “acidity” in no way implies that the oil is “sour” in taste. Frantoio Congedi’s extra virgin olive oil, while having a very low acidity, maintains a delicate and pleasant taste without causing heartburn, unlike many other dietary fats. On the contrary, due to the presence of oleic acid, extra virgin oil can have positive and soothing effects on the gastrointestinal system.

Better Understanding the Acidity and Flavor of Oil

There is some confusion among consumers who often associate the acidity of olive oil with the intensity of flavor. However, the free fatty acids that determine acidity have no flavor. This means that the high quality of Congedi’s extra virgin olive oil, with its controlled acidity, does not affect the intensity of flavor, but guarantees an authentic, natural and unadulterated flavor.

Frantoio Congedi’s extra virgin olive oil represents the best in oil production thanks to its strictly controlled acidity, synonymous with excellence and purity. With its unmistakable taste and health benefits, it is a true extra virgin olive oil that expresses all the tradition and quality of our company.