Walk down any supermarket aisle and you will see several kinds of olive oil. The differences are not just marketing: international standards define each grade by how the oil is produced and by measurable quality criteria.
Key takeaways
- Producers obtain virgin oils only by mechanical means, without chemical treatment.
- Extra virgin olive oil has free acidity of no more than 0.8% and no sensory defects.
- Virgin olive oil allows up to 2.0% acidity and minor defects.
- “Olive oil” on its own usually means a blend of refined and virgin oils.
How standards define each grade
Standards such as those of the International Olive Council (IOC), the European Union and the Turkish Food Codex classify olive oil using chemical tests (for example free acidity and peroxide value) and a sensory assessment by a trained tasting panel.
Extra virgin olive oil
The highest grade. Producers extract it only by mechanical processes; it has free acidity (expressed as oleic acid) of no more than 0.8 g per 100 g, and must show fruitiness with no sensory defects. It is the grade that keeps the most aroma and natural compounds from the olive.
Virgin olive oil
Also obtained mechanically, but with free acidity up to 2.0% and slight sensory defects allowed. It is still a natural oil, with a less pronounced profile.
Refined olive oil and “olive oil”
Refiners can treat oils that do not meet virgin standards to remove defects. Refining also removes most of the aroma. Products labelled simply “olive oil” are typically a blend of refined olive oil and virgin oil, giving a mild taste.
Olive-pomace oil
Extracted from the solid residue (pomace) left after pressing, using solvents, and then refined. Its label must clearly say olive-pomace oil.
How to read the label
- Look for the exact grade name.
- Check the harvest or bottling date and the best-before date.
- Look for origin information and the producer’s details.
- Prefer dark glass or tins, which protect the oil from light.
Frequently asked questions
Does lower acidity mean better taste?
Free acidity is a quality indicator related to the condition of the olives and processing, not a taste you can detect. Lower values generally indicate healthier fruit and careful handling.
What does “cold extracted” mean?
Under EU rules, “cold extraction” or “cold pressed” indicates that the producer obtained the oil below 27 °C, which helps preserve aroma.
Is extra virgin olive oil suitable for cooking?
Yes. Cooks widely use it for sautéing and roasting as well as raw, for dressings and finishing dishes.
Helenida is Helen Ida’s olive oil brand from the North Aegean. Discover Helenida.
