Olive oil also contains free fatty acids (oleic acid). Premium quality and flavorful olive oils should be low in oleic acid. As the number of oleic acid increases, bitterness occurs in olive oil. For this reason, low acid oil production is targeted. Olive oil carries an average of 75% oleic acid glycerides. For this reason, although there are other fatty acids in its structure, acidity determination is made in terms of oleic acid.
