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Chemistry | n. m.
the amount of free fatty acids that are contained in a given olive oil and that is expressed as the percentage by weight of oleic acid. It is used as a quality parameter.


Cold pressing is a chemical-free process that involves only pressure, which produces a natural level of low acidity.

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Additional information

the acidity of a given oil is not related to its sense assessment, because the palate cannot detect the free fatty acids.