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Grades of Olive Oil
Around ten percent of the olive oil produced in the world is top quality virgin olive oil. The rest has to be send to the refineries to remove impurities which affect the flavour and aroma. Originally the only way to judge olive oil was by tasting it. Tasting still remains important but today chemical test have been developed to test the acidity levels and other parameters of olive oil. The lower the acidity the better the oil. Olive oil will vary in quality from year to year. All of the following have influence on the quality; soil, climate, variety, cultivation, health of the fruit, degree of ripeness, method of harvesting, extraction method and geographical location.
This is the top grade olive oil. It is virgin, unprocessed and has acidity lower than 0.8 percent. The oil must also have perfect aroma, flavour and colour. Perfect for raw consumption in salads, fish and dipping bread.
This type is still unprocessed but the acid level is between 0,8 percent. Still good for raw consumption.
This is another category that has acid content between 2 to 3.3 percent. Off tasting and off smelling, intended for refining rather than consumption.
Oil with acid levels higher than 3.3 have to be refined by chemicals and heating processes for removing impurities such as bad colour, taste or aroma. The end product after refining has no colour, taste and aroma. Particles and acidity are eliminated. This type of oil is not sold directly to the end users.
This is a blend of refined and virgin olive oil. The whole purpose of blending is to put back some aroma, colour and taste lost during the refining process. The oil should not have acidity more than 1.5 percent. Good as a cooking oil.
This is refined oil which is extracted from the olive pomace that is left in the hydraulic press or centrifuge after the majority of the oil has been squeezed out. Like ordinary olive oil, it is flavoured by virgin olive oil. The oil should have acidity levels lower than 1.5 % and should under no circumstances be labelled "Olive Oil".
