Acidity in Olive Oil – Why ThessalicaGold with 0.3 stands out

Acidity in olive oil is one of the most basic indicators of quality and purity. It is the chemical measurement of the free fatty acids contained in olive oil. The lower the acidity, the purer, fresher and higher quality the olive oil.

According to international regulations, for an olive oil to be classified as extra virgin, its acidity must be up to 0.8%. However, the best Greek olive oils stand out for even lower prices, which demonstrate the superior care during cultivation and production.

ThessalicaGold significantly outperforms in this regard, as it has an acidity of just 0.3. This extremely low percentage is a result of:

• Cultivated in a natural environment without pesticides.

• Harvested olives at the correct stage of ripeness.

• Transported in crates and not in sacks, so as not to create heat and spoilage.

• Cold pressed within 12 hours of harvest, which maintains freshness and low acidity.

Thanks to its low acidity, ThessalicaGold is characterized by:

• Golden, crystalline color.

• Fruity flavor with balance and intensity.

• Light spicy aftertaste, characteristic of high polyphenol content.

• Superior nutritional value and high stability.

Unlike other olive oils that may be close to the 0.8 limit, ThessalicaGold with an acidity of 0.3 belongs to the finest Greek extra virgin olive oils, offering unique quality, safety and taste experience.