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Virgin olive oil is an important ingredient of the Mediterranean diet highly appreciated for its beneficial health effects due to the presence of mono-unsaturated fatty acids and antioxidant properties. The olive oil quality is defined by many parameters, among which acidity and peroxide index and according to international regulations, these two determinations are carried out in laboratory environment, by means of manual titration. This kind of method, however, cannot be used on oil production sites, where, instead, it would be desirable to know the main characteristics of the oil for proper product classification. In this paper, a new technique to measure olive oil acidity by electrical conductance is presented that allows for fast, cost-effective, and on-site measurements. Such a technique has been validated with a set of 55 olive oil samples. Two different oil emulsions have been used and compared for the measurements …