Ambrosia Origins PROFILE

* Ancient Greek Olive Oil * Olive Oil *  

Olive Breeze Pty Ltd, a leading producer, grower, and exporter of Greek olive oil and Kalamata Olives, has advanced technology and deep industry and consumer insights to deliver quality products at very competitive prices with excellent customer service. Our products are grown in Greece (Olive Oil) * (Kalamata Olives) a wide range of big and small customers from Australia, and Dubai (UAE). Our service is to meet your requirements we export our products to Europe, Asia, the UAE, North America, and South America.

                                              Gis Ergon Extra Virgin Olive Oil is 0.1%-0.6% Lower Acidity 

Why lower acidity = better quality in olive oil

1. What “acidity” actually measures

o It’s not about sour taste.

o It’s the percentage of free fatty acids in the oil, especially oleic acid.

o These free fatty acids form when the oil’s triglycerides break down — usually because olives were damaged, bruised, or stored too long before pressing.

2. Why low acidity is a freshness signal

o Fresh, healthy olives processed immediately have intact cell walls, so minimal fatty acids are freed.

o The longer olives sit after harvest, or the more they’re mishandled, the more triglycerides break apart → higher acidity.

3. Impact on taste & health

o Lower acidity oils tend to have fresher, fruitier, more complex Flavors(peppery, grassy, floral notes).

o Higher acidity oils often taste flat or greasy and have fewer antioxidants (like polyphenols).

4. Premium range

o “Extra Virgin” the best competition-grade oils are often 0.1–0.6%.

o Anything near 0.1% is exceptional and rare — usually from perfectly timed harvests and quick pressing.

Quick takeaway:
If you’re shopping, look for Extra Virgin Olive Oil with a stated acidity of 0.1% - 0.6%. This is usually a sign of a careful producer and super-fresh fruit.