Olive Oil Grades

 

Extra Virgin Olive Oil is the oil obtained from the fruit of the olive tree (Olea europaea L.) 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.

 

Extra Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams. Extra Virgin olive oil is the most flavorful of all the olive oil grades and is best used for salads and finishing dishes to add flavor.

Virgin Olive Oil is the oil obtained from the fruit of the olive tree (Olea europaea L.) 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 oil has a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams. Virgin olive oils tend to have a very bold flavor that works well with blending into other products or used as an ingredient.

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. Olive oil is milder in taste than extra virgin and virgin olives oils and is best used in cooking and

Olive Pomace Oil is the oil comprising the blend of refined olive pomace oil (solvent extracted) and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams. This oil is the most cost competitive product and mainly used as a frying oil or foodservice applications.

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