Olive Oil Chemistry
According to the Turkish Food Codex olive oil notation, FFA value in olive oil must be less than 0,8 grams per 100 grams for olive oil to be considered Extra Virgin grade.
It is always good if this FFA value is close to ‘0’. If the olive is still in the branch at the end of the ripening period, the acidity increases and the fruity taste begins to decrease the amount of minerals and polyphenols it contains.
The peroxide value should be less than 20 or equal to 20. This is an important criterion for a good virgin olive oil. The peroxide value actually tells the story of the oil. A healthy production process and subsequent storage conditions ensure that this value remains low over a longer period of time. The level of peroxide also affects the color and aroma of the oil.