What is the concept of olive oil acidity? How does it relate to the smoke point?
The acidity of olive oil is determined by the content of free fatty acids. The rule applies - the lower the content of these acids, the higher the quality of the oil. Quality olive oils should not contain more than 1% free acids, and a value dropping below 0.5% already indicates a high-quality oil. The content of free acids is not directly related to the smoke point; when the smoke point is reached, irreversible changes in the chemical structure of the oil occur, leading to the formation of carcinogenic substances.
Themes: Olive oil
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.