Types and Grades of Olive Oil

 

Did you know .... that olive oil label must contain the grade of olive oil . If an oil does not include the term “extra virgin” on the label, it is not extra virgin olive oil (EVOO). Furthermore, this label needs to be validated by a Certificate of Analysis.⠀
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🌿​​​​​​​​ Extra Virgin Olive Oil (EVOO)​​​⠀

The highest grade of olive oil, obtained solely from the fruit of the olive tree by mechanical means with no chemical treatments. This results in a high natural antioxidant content. The natural extraction process used to produce EVOO ensures it retains the nutrients and antioxidants from the olive fruit. To be “extra virgin” the oil has to meet certain criteria: a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams as well as other strict chemical parameters, and having an excellent and perceptible fruity flavor and odor. Respectable EVOO producers will publish their lab results for each blend.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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🌿​​​​​​​​ Virgin Olive Oil (VOO)⠀⠀⠀⠀⠀⠀⠀⠀

Has less stringent limits for many of the analytical parameters compared to EVOO, such as a higher free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams, with reasonably good flavor and odor, although some organoleptic defects are present.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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🌿​​​​​​​​ Olive Oil (OO)⠀⠀⠀⠀⠀⠀⠀⠀⠀

A blend of refined olive oil and virgin olive oils and typically only contain 5–15% of EVOO or VOO. It contains fewer antioxidants and therefore does not offer the same health benefits as EVOO. The refining process typically involves the use of high heat and/or chemicals that strip the oil of important nutrients and antioxidants. Its sensory properties correspond to virgin olive oil, but may vary depending on individual regulations in each country. Misleading marketing terms such as Pure Olive Oil or Extra Light Olive Oil are other ways of describing refined olive oil blends.