FFA (Free Fatty Acid)

  • A low FFA is desirable.
  • Free fatty acid speaks to the condition of the fruit at the time of crush.
  • Higher FFA values are indicative of poor quality fruit such as damaged, overripe, insect infestation, high temperatures during extraction or too much time between harvest and crush.

Industry Standards

  • Boone Olive Oil Ultra Premium™ : ≤ 0.3

  • International Olive Oil Council : ≤ 0.8
  • USDA : ≤ 0.8
  • California Olive Oil Council : ≤ 0.5
  • Australian Standards : ≤ 0.8