The consistency and quality of olive oil may vary depending on the species of tree, altitude, extraction and harvest processes. Olive oil is made up of oleic acid (up to 83%), linoleic acid (up to 21%) and palmitic acid (up to 20%). Due to its quality, extra virgin olive oil must have no more than 0.8% free acidity. Extra virgin olive oil has more flavorful characteristics over other forms of olive oil. It also comes from virgin oil production only. The superior quality of extra virgin is because it contains no more than 0.8% free acidity. This style of olive oil is the most popular. Lebanese olive oil offers a grassier, more earthy taste.