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.
- 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