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