Very low acidity

Acidity is one of the chemical characteristics of olive oil.

It is considered an indication of the quality of the olive oil but is not perceived as a particularly acid taste, but by other notes in the mouth.

Les olives sont triées à la main afin d’éliminer de la récolte celles qui pourraient gâter le goût de l’huile.

The acidity level translates in effect as the degradation state of the fat in olive oil, which consists of triglycerides. Olive oil acidity corresponds to their percentage in the oil.

To produce an olive oil with low acidity, it is therefore necessary to use healthy olives, soon after harvesting.

The Olios olive oil thus has a particularly low acid content, with a measured rate of 0.28% at bottling.