10 Good Reasons to Choose Our Low Acidity Italian Olive Oil
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Lumìa, our low acidity olive oil, is 100% Italian early-harvest extra virgin olive oil with 0.13% free acidity recorded in its 2025 harvest analysis, about one-sixth of the 0.8% maximum for extra virgin olive oil.
Low acidity olive oil, an extra virgin olive oil whose free acidity sits well below the legal limit for the grade, is what buyers look for when they want a measured number rather than an adjective on the label. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, recorded 0.13% free acidity in its 2025 harvest analysis. Each 500 mL bottle is $55.
Lumìa, 2025 harvest analysis: free acidity 0.13% · peroxide value 3.00 meq O₂/kg · total polyphenols 564 mg/kg at milling. Extra virgin maximum acidity: 0.8%
10 Good Reasons to Choose Our Low Acidity Italian Olive Oil
1. 0.13% Free Acidity, Measured
A harvest analysis, a laboratory test of the oil after milling, recorded Lumìa's free acidity at 0.13% for the Fall 2025 harvest. The figure describes the oil at the time of analysis, not its current composition, and it is stated here as a number, not a promise.
2. What Free Acidity Measures
Free acidity, the proportion of free fatty acids in olive oil expressed as oleic acid, rises when the fats inside the olive begin to break down, which happens when fruit is bruised, diseased or left too long before milling. A low value shows that this breakdown was limited when the oil was made. Our guide to olive oil acidity explains the chemistry in more detail.
3. About One-Sixth of the Extra Virgin Limit
Extra virgin olive oil, the highest grade defined by the International Olive Council, must have free acidity of not more than 0.8 grams per 100 grams, alongside other chemical and sensory criteria. At 0.13%, Lumìa's 2025 analysis is about one-sixth of that maximum.
4. Low Acidity Is Not a Taste
Taste and acidity, two things often confused, are unrelated here: free acidity cannot be tasted, and a low number does not make an oil sour, mild or smooth. Lumìa still has the wild chicory bitterness and peppery finish of an early-harvest oil, attributes the International Olive Council's sensory method treats as positive. Its aroma is walnut husk and red apple; for buyers who choose by that character, see our peppery olive oil and robust olive oil.
5. Why Acidity Must Be Read With the Grade
Refined olive oil, an oil treated to remove flavor and defects, is allowed free acidity of not more than 0.3%, because refining strips out free fatty acids. A low number alone therefore does not prove quality; it matters on an extra virgin oil, which is not refined. The "light" and "extra light" oils often shelved nearby are refined blends, not low-acidity extra virgin oils.
6. Early Harvest, Fall 2025
Early harvest, the picking of olives while still green and firm, favors sound fruit, and acidity generally stays low when healthy olives are milled promptly after picking. Lumìa comes from the Fall 2025 early harvest; see why harvest timing shapes Lumìa.
7. 564 mg/kg of Polyphenols: a Separate Measurement
Total polyphenols, the natural compounds behind much of olive oil's bitterness and pepper, were measured in the same 2025 analysis at 564 mg/kg at milling. Acidity and polyphenols are separate measurements, and one does not predict the other; for more on this figure, see our high polyphenol olive oil.
8. 3.00 meq O₂/kg Peroxide Value
Peroxide value, a measure of the first stage of oxidation in an oil, expressed in milliequivalents of active oxygen per kilogram, was recorded at 3.00 meq O₂/kg in the same 2025 harvest analysis. The limit for extra virgin olive oil under EU Delegated Regulation 2022/2104 is 20 meq O₂/kg. Like acidity, it describes the oil at the time of analysis, and no single laboratory figure is a complete quality certificate.
9. 100% Italian, Cold-Extracted, Selected by a Sicilian Family
Cold extraction, a term reserved under the same EU regulation for oils obtained below 27 °C by percolation or centrifugation, describes how Lumìa is made in Italy. It is 100% Italian extra virgin olive oil, selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily.
10. A Number With a Date
Storage, the conditions between bottling and use, can slowly raise free acidity, especially with heat, light and air. That is why we state when the measurement was taken. Keep the bottle closed, away from the stove and sunlight; our guide to storing olive oil explains why.
Olive Oil Acidity Chart
Free acidity limits by grade, as published by the International Olive Council, expressed as grams of oleic acid per 100 grams of oil:
| Grade | Free acidity limit |
|---|---|
| Extra virgin olive oil | Not more than 0.8% |
| Virgin olive oil | Not more than 2.0% |
| Olive oil (blend of refined and virgin) | Not more than 1.0% |
| Refined olive oil | Not more than 0.3% |
| Lampante virgin olive oil | More than 3.3% (not for consumption as is) |
| Lumìa, 2025 harvest analysis | 0.13% |
How to Use Lumìa
- Salads: dress greens with Lumìa, lemon and salt; see our olive oil for salads.
- Bread: pour a tablespoon into a shallow dish and taste it before adding salt; see our olive oil for bread dipping.
- Cooking: use it for soffritto, sautés and roasting at controlled heat; see our olive oil for cooking.
- Finishing: add a small raw drizzle to soups, pasta or grilled fish just before serving; see our finishing olive oil.
- Truffle finish: our White Truffle Oil and Black Truffle Oil are infused with natural truffle aroma and made only for finishing, after cooking with Lumìa.
Quick Questions About Low Acidity Olive Oil
What is low acidity olive oil?
Low acidity olive oil is an extra virgin olive oil whose free acidity, the share of free fatty acids expressed as oleic acid, is well below the 0.8% limit for the grade. There is no separate official grade called low acidity olive oil. Lumìa's 2025 harvest analysis recorded 0.13%.
What is a good acidity level for olive oil?
For extra virgin olive oil, free acidity must not exceed 0.8%. A lower value shows the oil met the grade with room to spare, but it should be read together with the harvest date, sensory quality and other laboratory results.
Does low acidity olive oil taste less acidic?
No. Free acidity cannot be tasted. A low value does not make an oil sour, mild or smooth; bitterness and pepper come from other natural compounds.
Is olive oil acidity related to acid reflux?
No. Free acidity measures fat breakdown in the oil, not its pH or its effect on digestion. A low acidity figure does not mean an oil is suitable for people with acid reflux or GERD; ask a doctor about your diet.
Does olive oil acidity change over time?
It can rise slowly during storage, especially with heat, light and air. That is why a measurement should state when it was taken; Lumìa's 0.13% comes from its 2025 harvest analysis.
Have another question? Write to info@milantruffle.com.
Buy Lumìa Low Acidity Olive Oil
Lumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. For complete specifications and customer reviews, visit our original Lumìa Extra Virgin Olive Oil product page.