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

• Della Terra Premium Extra Virgin Olive Oil : ≤ 0.3
  
• International Olive Oil Council : ≤ 0.8
• USDA : ≤ 0.8
• California Olive Oil Council : ≤ 0.5
• Australian Standards : ≤ 0.8