The acidity level often mentioned in olive oil is frequently misunderstood. It is not related to the taste of the olive oil, but to the harvesting and processing conditions of the olives.

This value refers to the amount of free oleic acid present in the olive. The healthier, fresher, and more quickly processed the olives are, the lower the acidity level will be.

In general:

• 0.8% and below → Extra Virgin Olive Oil

• Higher acidity levels → may indicate lower quality

A low acidity level indicates:

• That the olives were harvested directly from the branches

• That they were pressed without delay after harvesting

• That the production process is hygienic and carefully controlled.

However, there is an important point to remember: a low acidity level alone does not guarantee perfect quality. Aroma, flavor balance, and freshness are just as important as acidity level.

At Sadık Amca, low acidity is maintained as a natural result of careful harvesting and production practices; it is not a target, but the outcome of doing things the right way.