Free fatty acids (FFAs) in olive oil are natural components formed during the breakdown of olives from the tree to the press. High-quality olive oil has low FFA levels, indicating freshness and proper processing.
Each batch of olive oil will have a different amount of “free fatty acid” (FFA). By law, all California EVOO must be below 0.5% (international limit is 0.8%). We internally have a limit of 0.4%, so all of our EVOOs are below that, but if you want to know the specific FFA of your bottle, we'd be happy to provide the FFA for that lot!