The acidity of virgin olive oil, extra virgin olive oil and intermediate virgin olive oil is natural acidity, while the acidity of refined olive oil is artificially interfered acidity. The quality of olive oil, from the perspective of natural acidity, is of course that the lower the acidity, the better.

Those cheap olive oils are all squeezed by purchasing a large number of late-maturing olive fruits from foreign manufacturers or corroded olive fruits that have fallen to the ground, and the acidity of these squeezed olive oils is usually already very high, so they reduce the acidity to meet the standard of extra virgin olive oil through artificial deacidification, which

However, because of the huge price gap between extra virgin olive oil and refined olive oil, some black-hearted businessmen blend artificially deacidified or high-temperature distilled refined olive oil into extra virgin olive oil, pretending to be extra virgin olive oil to make huge profits. For these adulterated olive oil, acidity is meaningless, especially in the domestic market, about 90% of extra virgin olive oil is not really extra virgin. Therefore, when purchasing olive oil, it is necessary to carefully choose those brands with good reputation abroad, which have the European PDO\PGI or organic certification, especially those brands that have won awards in international olive oil competitions are usually olive oil brands that are not fake.