GRADING OLIVE OIL
A wide range of tests are carried out to determine Levels of:
polyhydric phenol, tocopherol, tryglicerides as well as oleic acid.
Oleic acid has an especially important role in the identification of
olive oil. In fact, for an olive oil to be classified as extra
virgin, EU regulation stipulates that the oleic acid level must not
exceed 0.8%. A panel of experts evaluates a sample of each oil in
terms of aroma, flavour, colour and texture, the sample is assigned
a score for each aspect and finally an overall score. For an oil to
be classified as extra virgin this score must be equal to or greater
than 6,5 out of 9.
EXTRA VIRGIN OLIVE OIL
This is the top grade of olive oil. It is virgin or unprocessed
olive oil which must have an acidity level of no more than 0.8%. The
extra virgin olive oil must also have perfect aroma, flavour and
VIRGIN OLIVE OIL
This is a virgin olive oil which has an acidity level of no more
than two per cent, still with a perfect aroma, flavour and colour.
This is blend of refined and virgin olive oil. It must have an
acidity level of no more than one and a half per cent. Refined olive
oil has no taste or smell and virgin oil is added to provide flavour.
The olive oils vary in the amount of virgin olive oil that is added
to them and so in the concentration of their flavours.
OLIVE OIL LIGHT FLAVOUR
This Olive Oil is obtained from the blending of refined Olive Oil
with at least 5% of Extra Virgin Olive Oil. This is for people who
prefer a neutral light flavour Olive Oil with a taste similar to
that of other vegetable oils.
OLIVE POMACE OIL
This refined oil which is extracted from the pomace left in the
press or centrifugal after the majority of the olive oil has been
squeezed out. The olive pomace oil should have an acidity of no more
than one and a half per cent. Like regular olive oil it is flavoured
with extra virgin olive oil. Under no circumstances should it be
labeled "olive oil".