Type and characteristics of Olive Oils

There are four commercial categories of olive oil, which must always be indicated on the labels or the bottles.

• Extra Virgin Olive Oil: comes from virgin olive oil production only and is from higher quality. It is obtained directly from olives by mechanical processes only. Its taste must be impeccable, unsurpassed, and its acidity, expressed as oleic acid, must not exceed 0.8 gram per 100 grams.Organoleptic score (taste, smell, color, etc.), must be equal to or greater than 6.5. Extra Virgin Olive Oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 65%, Spain 50%).

• Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that 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 (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This is obtained by refining virgin olive oils with a high acidity level or organoleptic defects that are eliminated after refining. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. Oils labeled as Pure olive oil or Olive oil are primarily refined olive oil, with a small addition of virgin-production to give taste.Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.

• Virgin Olive Oil: comes from virgin olive oil production only, but is of slightly lower quality and the defects of the oil are ''invisible'' and ''imperceptible'' to the average consumer. Its acidity should not exceed 1.5 grams per 100 grams and the organoleptic score must be equal to or greater than 5.5 with some sensory defects.

• Oilve Oil: It is the mix of refined olive oils with virgin olive oils (defects are removed through chemical processes, but it lost most of its virtues). Its acidity should not exceed 1.5 grams per 100 grams .

• Refined olive oil: is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. Its acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%). This is obtained by refining virgin olive oils with a high acidity level or organoleptic defects that are eliminated after refining. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters. Oils labeled as Pure olive oil or Olive oil are primarily refined olive oil, with a small addition of virgin-production to give taste.

• Olive Pomace Oil: is the mix of refined pomace oil (pomace: skin, pulp, olive pits), often blended with some virgin olive oil. Its acidity should not exceed 1.5 grams per 100 grams. It is fit for consumption, but may not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home cooking in some countries.

Acidity

One of the most confusing terms is oil acidity. Most consumers think that acidity is linked to taste which is not the case, since acidity is a laboratory coefficient, measuring the proportion of free fatty acids contained in the sample. Oil Acidity is used for the classification of the oil, and to establish that their olives have been treated properly. Therefore acidity has nothing to do with taste.