Tag: Quality indicators

According to the Olive Oil Times, the peppery, pungent sensation you feel in your throat when tasting olive oil is a positive attribute, not a defect. So, is it normal for olive oil to be spicy? The simple answer is yes, and this spiciness is a reliable indicator of fresh, high-quality extra virgin olive oil (EVOO) that is rich in beneficial antioxidants known as polyphenols. This guide will help you understand the chemical compounds responsible for this desirable characteristic.

Olive oil acidity is a critical quality indicator, not related to its taste. The lower the acidity level, the higher the overall quality, nutritional value, and health benefits of the oil. Understanding which olive oil has the lowest acidity is essential for making informed choices in the kitchen and at the grocery store.

The term "acidity" in olive oil does not refer to its pH level, as it is a non-aqueous substance that cannot be measured on the pH scale. Understanding this is the key to unraveling the truth behind the question, *Is olive oil acidic?* and selecting the highest quality product.