Qualitative Classification Of Olive Oil

The evaluation of the quality of Virgin olive oil and the assortment of the qualitative categories, in accordance with the legislation in force, is based on the fol-lowing criteria:

  • Free acidity
  • Peroxide value
  • Absorption in the UV
  • Organoleptic evaluation

The evaluation of the first three criteria results from analytical laboratory methods while the organoleptic characteristics are assessed subjectively by specially selected and trained tasters (Diners).

Based on the above criteria, the community and national legislation have set the following qualities:

  • Extra virgin olive oil
    It contains no more than 0.8% acidity. It is superior category olive oil, produced directly from olives and solely by mechanical methods. It has perfect aroma and taste.
  • Virgin olive oil
    It has acidity up to 2%. Virgin olive oil comes directly from olives and it is extracted with mechanical means. It is judged to have a good taste.
  • Olive oil composed of refined and virgin olive oils
    Its free acidity does not exceed 1%. It is a blend of refined and virgin production oil and usually it lacks strong flavour.
  • Olive-Pomace Oil
    It has a free acidity of not more than 1%. Olive pomace oil is refined pomace olive oil often blended with some virgin oil. It is fit for consumption, but it should be best used only for cooking.
  • Refined olive oil
    It has a free acidity of not more than 0.3%. This is obtained by refining virgin olive oils with a high acidity level and/or organoleptic defects that are eliminated after refining. It is suitable for consumption but it should be best used only for cooking.
  • Lampante Olive Oil