Olive Oil Classifications

All olive oils are not created equal. Olive oil can vary a lot in terms of properties and qualities according to the type. The different labels found in the market are often confusing for consumers. This guide will help you make the right choice and select the best quality.

 

 

Extra Virgin Olive Oil

Origin :
100% Natural

Extraction Process :
First cold press, which means that the oil was obtained from the first press of olives in a chemical-free process.

Acidity :
< 0.8%

Virgin Olive Oil

Origin :
100% Natural

Extraction Process :
First cold press, which means that the oil was obtained from the first press of olives in a chemical-free process.

Acidity :
< 2%

Refined Olive Oil

Origin :
100% Refined

Extraction Process :
Oil obtained by refining virgin olive oil presenting a defect regarding the taste and/or acidity level. This process requires a chemical treatment.

Acidity :
< 0.3%

Olive Oil or Pure Olive Oil

Origin :
Refined

Extraction Process :
This is a blend of refined and virgin olive oil obtained through a chemical treatment.

Acidity :
< 1.5%

Light Olive Oil

Origin :
Refined

Extraction Process :
The oil is obtained by refining virgin olive oil presenting a defect regarding the taste and/or acidity level. The light designation refers to a flavor and not the caloric content.

Acidity :
< 1.5%

Pomace Oil

Origin :
Refined

Extraction Process :
The oil is obtained from the residue of the first extraction called pomace, which consists in the skin and seeds. The oil remaining is this residue is extracted with the addition of chemical solvents. The oil obtained then needs to be refined to become suitable for consumption. It is usually blended with extra virgin or virgin olive oil.

Acidity :
< 1.5%