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.
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