UNDERSTANDING THE SIGNIFICANCE OF ULTRA-LOW ACIDITY IN EXTRA VIRGIN OLIVE OIL QUALITY
When it comes to extra virgin olive oil, the acidity level is one of the most important indicators of quality. While regulations allow up to 0.8 percent free fatty acid content for an oil to be classified as extra virgin, premium olive oils with an acidity level as low as 0.2 percent are exceptionally rare and therefore sought after by connoisseurs and health enthusiasts alike. However, what makes this ultra-low acidity so important, and why is it so difficult to achieve?
What Does Olive Oil Acidity Mean?
The acidity percentage in olive oils refers to their free fatty acids (FFAs) levels, which serve as a chemical marker of an olive oil’s quality. Lower acidity typically indicates fresher, less processed oil. Olive oils with acidity levels near 0.2 percent come from olives that were harvested at peak ripeness and processed with great care.
Why an Acidity Level of 0.2 Percent Is So Rare
Reaching an acidity level of just 0.2 percent requires an ideal combination of factors throughout the entire production process. Olives must be harvested early, often while still green, to ensure maximum freshness and minimal degradation. They need to be processed quickly, typically within a few hours of picking, using cold pressing under strict temperature controls to preserve the oil’s chemical integrity. Such conditions are often found in ideal growing regions like Lakonia, Greece, where native cultivars such as Athinoelia thrive. Additionally, every step during milling and bottling must be handled with extreme care to prevent oxidation or contamination. Because any delay, damage, or exposure to heat and air can increase acidity, oils with a 0.2 percent rating represent some of the purest and most carefully produced batches.
Choosing Premium Olive Oil: What to Look For
When selecting premium extra virgin olive oil with low acidity, it is important to look for clear labeling of acidity levels. Olive oils from single-origin or estate-grown producers, especially those in regions like Lakonia, tend to proudly show their percentage rating. Packaging in dark glass bottles helps protect the olive oil from light, preserving its freshness. Supporting small-scale producers dedicated to traditional cultivation and processing helps maintain this exceptional purity of premium olive oil.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This internationally recognized olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use it for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.
