A countrywide survey elucidated major reasons for high acidity in olive oil

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Geographic and environmental factors had no significant effect on oil acidity. High oil acidity evolved particularly from fungus-infected, fully ripened fruit.

Olive oil quality has become a foremost revenue-determining parameter for olive growers.

While the upper threshold of oil acidity, a major quality standard of extra-virgin olive oil (EVOO), is under pressure of being reduced to below 0.8% of free fatty acids (FFA), excessive oil acidity is a frequent phenomenon, raising considerable economic concerns.

Despite the many assumptions regarding the origins of FFA in olive oil, there is no concrete understanding upon which to base practical solutions.

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