Oils up to 0.8% Dizem are considered 'extra virgin olive oil'. Olive oil is produced if the olive was picked and harvested immediately, if it is green, if it has no bruises or wounds, and if it has a low acidity between 0.2 and 0.5. The fresher the olive oil, the fresher it is when it is converted into oil, the lower the acidity. When it is produced, the acidity varies depending on the characteristics of the olive, its freshness, the time between harvesting and pressing. It varies according to the season, pressing temperature, harvest temperature, and storage after harvest.
The value of the index is measured in terms of oleic acid. The lower the amount of acid in the olive oil, the better quality the oil is. If the amount of acid is measured below 1, it is expressed as 'Dizem', not as acid. 1 acid equals 10 strings.
Olive oil storage phase:
The more stale the olives, the higher the acidity. Storage conditions, temperature and location extend the shelf life of the oil. If stored in a glass or stainless steel container at a temperature range of 14-18 degrees, without contact with oxygen, the acidity will remain low.