terrocca's Profile

Hi,

I just stumbled upon this page. Having grown up consuming olive oil in every meal, and having a mother for an olive oil expert (literally), I want to add just one thing.

One of the things that helps identify a good quality olive oil, is its acidity. In general, the lower the acidity, the better it is. In some countries, only olive oil with acidity less than one (indicating very low acidity, it is in a sense inverse to pH) can be labeled "extra virgin". However, you cannot find any info on the olive oil bottles in the United States, even if the oil is imported from Europe.

So, I cannot be sure, even if it says "extra virgin " on the label, that it is really what it claims to be. I suspect most are blended with high acidity oil.