Olive oil comes in different grades, each representing a very different product. These grades indicate how the oil was produced, its chemical composition, and its sensory characteristics. Each grade has its own specific purpose and should be used accordingly.
These are the principal olive oil grades from highest to lowest quality:
- Extra virgin olive oil (EVOO): Mechanical cold extraction, no sensory defects, free acidity ≤ 0.8%, rich in antioxidants.
- Virgin olive oil (VOO): Mechanically extracted, minor flavour defects allowed, free acidity ≤ 2.0%, some antioxidants.
- Lampante olive oil: The lowest grade of virgin olive oil. Not for human consumption due to high acidity and severe defects in taste or smell.
- Refined olive oil: Lower-quality oil. Chemically refined to remove defects; free acidity ≤ 0.3%, little flavour and few antioxidants. Commonly used in blends.
- Pure olive oil: A blend of refined and virgin oil; free acidity ≤ 1.0%.
- Olive pomace oil: Extracted with solvents from the leftover olive paste, then refined and blended with virgin oil.
Olive oil categories
All the different types of olive oil can be grouped into three main categories:
Virgin olive oils are produced exclusively through mechanical or physical processes. The olives are crushed, mixed, and separated without the use of chemical solvents or excessive heat, since these would alter the oil. They are unrefined, and so they retain their natural flavour compounds, aroma, and antioxidant content. This category includes extra virgin, virgin, and lower virgin grades.
Refined olive oils are lower-quality virgin oils that contain sensory defects or excessive acidity. They are refined to remove these defects and improve stability. This makes them lighter in colour, milder and more neutral in flavour, with lower levels of polyphenols.
Olive pomace oils are extracted from the residue of skins and pulp left after initial olive oil pressing using solvents and heat. It is then refined and blended with a small amount of virgin olive oil.
Different olive oil grades and what they mean
EVOO
Extra virgin olive oil is the highest grade of olive oil. To qualify as extra virgin, it must be produced solely by mechanical extraction, have a free acidity of no more than 0.8 g per 100 g, have zero sensory defects, and show fruitiness during sensory evaluation. It has the highest concentration of flavour compounds, antioxidants, and polyphenols since it is not refined.
VOO
Virgin olive oil is also produced only through mechanical extraction, but it does not meet the stricter quality requirements for extra virgin classification. Virgin olive oil may have free acidity up to 2.0 g per 100 g, minor sensory defects, and lower fruitiness than EVOO. It is not refined but has less flavour and fewer antioxidants than extra virgin olive oil.
Lampante
Lampante olive oil is the lowest grade in the virgin category. It is called lampante because it was used as lamp fuel before electricity. It can exhibit excessive free acidity and flavour and aroma defects. It is not made for raw consumption.
Refined olive oil
Refined olive oil is produced by treating lower-grade virgin oils (often lampante) to remove defects. They are refined using neutralization, bleaching, and deodorization. These treatments reduce free acidity to no more than 0.3 g per 100 g, while removing off-flavours and aromas. The oil has a neutral taste and pale colour. However, refining also removes most of the natural antioxidants and polyphenols. It is rarely sold to consumers on its own and is often used in blends.
"Pure" or "classic" olive oil
A bottle labelled "olive oil," "pure olive oil," or "classic" is usually a blend of refined and virgin olive oils. It has a mild flavour, is stable, and is less expensive. It is good for cooking, but lacks the flavour intensity and antioxidant content of extra virgin olive oil.
Olive pomace oil
Olive pomace oil is produced from the olive residue left behind after mechanical extraction. Little oil is left, so solvents and heat are used to recover it. The extracted oil is then refined and blended with a small amount of virgin olive oil. The oil has a neutral flavour, high heat stability, and costs little to produce. It cannot be labelled simply as "olive oil" because of its production method.
How is olive oil graded?
Olive oil goes through two kinds of testing:
- Chemical analysis: Tests free acidity, peroxide value, ultraviolet absorbance, and oxidation markers.
- Sensory analysis: The panel of trained tasters analyze aroma and flavour and confirms whether an oil is free of defects (required for extra virgin).
Grade health benefits
The health benefits of olive oil mainly come from monounsaturated fats (mostly oleic acid) and olyphenol antioxidants. Extra virgin olive oil contains the highest concentrations of these because it undergoes minimal processing.
Polyphenol levels can vary significantly depending on olive variety, harvest timing, production methods, and storage conditions, but they are much higher in extra virgin olive oil than in refined oils.
The European Union has authorized a health claim stating that olive oil polyphenols contribute to the protection of blood lipids from oxidative stress when consumed in sufficient quantities.
Because the refining process removes many of the beneficial compounds in olive oil, extra virgin olive oil offers the greatest health benefits.
Which grades can I cook with?
High-quality extra virgin olive oil is suitable for most home-cooking applications. It has a smoke point between 190°C and 210°C (375°F–410°F), which covers most household applications, such as sautéing, roasting, frying, and baking. Its monounsaturated fats help with its cooking stability too. Refined olive oil has a higher smoke point for high-heat cooking.
Different grades for different purposes
The best olive oil depends on how it will be used.
- Extra virgin olive oil when flavour, freshness, and nutritional value are the priorities.
- Virgin olive oil for cost-friendly everyday cooking.
- Pure olive oil for general-purpose cooking with a milder flavour.
- Refined olive oil for high-temperature cooking and frying.
- Olive pomace oil when low cost and large-scale frying are the priority.
For buyers, olive oil grades should be verified through a certificate of analysis and, where possible, sensory evaluation.
