The acid value of the virgin Olive Oil with lower acid value is an indicator to measure the degree of rancidity of vegetable oil. The higher the acid value, the easier the oxidative deterioration of vegetable oil. However, refining can significantly reduce the acid value, so the acid value of refined olive oil is lower than that of virgin olive oil, but this does not mean that the quality of refined olive oil is better. It’s like fresh fruit spoils easily, but canned fruit can be kept for a long, long time, but you can’t think canned fruit is better than fresh fruit. Therefore, it cannot simply be considered that the smaller the acid value, the better. The correct way is to compare the acid value under the same processing conditions, and the one with the smaller acid value is better. That is, the ratio of virgin olive oil to virgin olive oil, and the ratio of refined olive oil to refined olive oil. Even with extra virgin olive oil, a product with an acid value of 0.8 is better than a product with an acid value of 1.2. According to the national standard for olive oil (GB23347-2009), the acid value of extra virgin olive oil is ≤ 1.6; the acid value of intermediate virgin olive oil is ≤ 4.0; the acid value of refined olive oil (or pomace oil) is ≤ 0.6; mixed olives The acid value of the oil (or pomace oil) is ≤2.0. Although the national standard for olive oil (GB23347-2009) does not require olive oil products to indicate the acid value on the label, many olive oil products from regular enterprises will consciously indicate the acid value for consumers’ reference when choosing. According to the EU olive oil standard (EC1989/2003), the acid value of extra virgin olive oil should be ≤0.8. The acid value of freshly squeezed olive oil is mostly 0.6, and its acid value continues to increase with the change of conditions such as the prolongation of storage time, the increase of temperature, and the increase of contact with air. Acid value is usually a mandatory standard, and some manufacturers blend extra virgin olive oil with refined olive oil in order to lower the acid value of their products.