Variety traits

Olive Fruit Acidity

Olea europaea L.

The free acidity index in olives reflects the content of free fatty acids generated when fruit tissue is damaged. It serves as a key indicator of crop quality and the effectiveness of agrotechnical measures for pest control and logistics management.

In the reference 32 varieties crop Olive, where this is mentioned in the description.

Free acidity in olives is defined as the percentage of free fatty acids expressed as oleic acid. Titrimetric analysis is used for its measurement, as standard pH measurement methods are not suitable for the non-aqueous medium of oil. Acidity values are strictly regulated by international standards: the Extra Virgin category assumes an index of no more than 0.8%, Virgin from 0.8% to 2.0%, and values above 2.0% correspond to the Lampante category.

Increased acidity is triggered by the initiation of lipolysis processes when the integrity of the fruit is compromised. The primary causes of a rise in this indicator are mechanical damage during harvesting and transportation, as well as infestation by pests, particularly the olive fruit fly. Long storage periods of the harvested crop before pressing also promote fermentation, which negatively affects product quality, making this indicator a tool for monitoring agronomic efficiency.

General information about the subject — on the page Fruit acidity.

Sources8

Varieties of Olive mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.