New knowledge

7 February 2025 1. The colloquial term “acidity” is the scientific FFA (free fatty acids) as fraction of oleic fatty acid. It has nothing to do with the familiar taste “sour”. This quality indicator is measured only by chemical laboratory analysis. Organoleptically and during tasting, it cannot be evaluated. Professional tasters can assume higher levels

“Why Berlin? It seems to have little in common with olive oil, doesn’t it.” is a common first reaction which I get when sharing more about my 2024 academic endeavour to broaden and elevate my olive oil horizons. Indeed, this is not exactly a Mediterranean geography, not at all, yet it is a vibrant meeting