To maintain international standards for olive oil, the International Olive Oil Council (IOOC) has established the following classifications. These classifications or grades are also useful in helping consumers distinguish the major differences in flavors, colors and aromas of olive oil available on the market today.
EXTRA VIRGIN OLIVE OIL
Derived from the cold pressing of olives without any refining, Extra Virgin Olive Oil has a distinctive aroma and taste and intense fruity flavor. It’s also low in acidity (less than 0.8 percent).
VIRGIN OLIVE OIL
Virgin Olive Oil is also derived solely from the pressing of olives and requires no refining. With a mild taste and odor and a fruity flavor that varies in intensity, it has an acidity level of less than 2 percent.
OLIVE OIL
Usually described as “pure” or “100 percent pure,” Olive Oil is a blend of refined olive oil and extra virgin or virgin olive oil. Because the refined oil is neutral, it must be blended with extra virgin or virgin olive oil to enhance its flavor. Olive oil has an acidity level of less than 1 percent.
OLIVE-POMACE OIL
Olive-Pomace Oil is a blend of refined olive pomace oil and virgin olive oil. Pomace is the crushed olive material that remains after pressing. Oil is extracted with the use of solvents. After refining, the oil is blended with virgin olive oil to produce olive-pomace oil.
