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Olive oil is tested for Free Fatty Acid (FFA) content to determine the oils quality. The acidity number reflects the quality of the oil, and the olives it was produced from, and can also give an indication of storage and production methods.
Oils which have been produced from poor quality olives or by the excessive use of heat will have higher FFA test results. Higher FFA will also result from oil stored in contact with heat, light and outside air, or simply oil which is too old and is breaking down.
Acidity test results are displayed as a percentage of free fatty acid (FFA) present in the oil, for example Extra Virgin Olive Oil has less than 0.8% FFA.
 Australian EVOO
- Olive Oil Acidity
  Cooking with EVOO
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