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Olive oil grades

OLIVE OIL GRADES EXPLAINED - MX2 GLOBAL

As per the widely accepted guidelines outlined by the International Olive Council (IOC), olive oil grades are defined as:

Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Virgin olive oils fit for consumption include:

Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard.

Note from MX2 GLOBAL: Extra Virgin Olive Oil must have a perfect taste and aroma accredited by a trained tasting panel recognized by the International Olive Council and can be further divided into three sub-categories:

  1. Monovarietal: obtained from one variety of olive
  2. Coupage: a blend of different varieties
  3. Denomination of Origin (D.O.): generated from olives cultivated, processed and bottled in a specific region in compliance with its unique processing and quality specifications

Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.

Ordinary virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.This designation may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted, the designation of this product shall comply with the legal provisions of the country concerned.

  • Virgin olive oil (not fit for consumption as-is) also designated ‘lampante’ is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.
  • Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in this standard. (This designation may only be sold direct to the consumer if permitted in the country of retail sale).
  • Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard. (The country of retail sale may require a more specific designation.)

Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

  • Olive-pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard. (The country of retail sale may require a more specific designation.) In no case shall this blend be called olive oil.)
  • Crude olive-pomace oil oil is olive pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.
  • Refined olive-pomace oil is the oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in this standard. (This product may only be sold direct to the consumer if permitted in the country of retail sale.)

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