Recent News

Free acid­ity is an impor­tant para­me­ter that defines the qual­ity of olive oil and is defined as a per­cent­age. Extra vir­gin olive oil must have an acid­ity of less than .8 per­cent. Free acid­ity is a defect of olive oil that is taste­less and odor­less, thus can not be detected by sen­sory analy­sis.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.