What are the factors affecting the flavor of olive oil?
Climate, the region where the olive tree grows, keeping the olives waiting until they are pressed after picking, early or late harvesting of the olive, the change in color, smell and taste of the olive every year, the methods used in the squeezing of the olives cause the olive oil to differ in taste. Different regions' oils with different acidity ratios have different flavors. A good natural olive oil should contain the fresh taste, smell and aroma of the olive fruit and be flawless.
There is a misconception among the public about the acidity of olive oil. It is thought that if the acid rate increases, it will be harmful to health. This is a very misconception. As a word, "acid" might bring to mind meanings such as piercing, disintegrating, but olive oil has nothing to do with chemical acid.
Contrary to popular belief, the low acidity of olive oil does not make it a good oil on its own. The essence of olive oil is the flavor. The quality of the olive and the extraction of olive oil in accordance with the character of the olive determine the quality. A good olive oil reveals itself with its smell and taste.
Is Every Low Acid Olive Oil Good Quality?
For example, a 0.3 acid olive oil may be aromatically defective, lose its bitterness and burning values, and lack fruitiness. 0.6 acid olive oil can be very strong and high quality in terms of sensory. In this case, 0.6 acid is better quality than 0.3 acid olive oil. Or a low acid olive oil can be in the riviera instead of extra virgin.
Therefore, when buying your olive oil, do not only decide on the acid value, it can deceive you.