Acidità, perossidi e polifenoli dell'olio: i 3 numeri della qualità

Acidity, peroxides, and polyphenols in extra virgin olive oil: what do they really measure, and what values ​​should you look for? I'll explain in just a few minutes as an olive oil mill worker—these are the three numbers that determine whether an oil is of quality, beyond its flavor. In this video: • Free acidity: what it measures and why it's NOT noticeable on the palate (below 0.8% by law, below 0.3% for the best) • Peroxide value: the index of freshness and oxidation (legal limit: 20) • Polyphenols: the antioxidants that give bitterness and pungency, are beneficial and make oil last longer (250-600 mg/kg) • A note on the "pH of oil": why it actually refers to acidity • Why a reputable producer always declares these numbers 0:00 Taste isn't enough: the 3 numbers of quality 0:30 Free acidity (and why it's not noticeable on the palate) 1:00 Peroxide value: freshness 1:30 Polyphenols: the true value of an oil 1:45 And the "pH of oil"? A quick clarification 2:05 Why our numbers matter 2:20 In summary Full article with table of values: https://www.fratellicarbone.it/acidit... Our extra virgin olive oil, processed and filtered immediately: https://www.fratellicarbone.it Sources: legal limits from EEC Regulation 2568/91; polyphenol claims from EU Regulation 432/2012 (EFSA assessment). I'm Antonio Carbone, olive oil mill operator and founder of Fratelli Carbone (Basilicata). I'll help you understand what you're really putting on the table. #extravirginoil #polyphenols #aciditaolio #fratellicarbone