Extra virgin (EVOO)
Free acidity ≤ 0.8 g/100 g, peroxide ≤ 20 meq O₂/kg, K270 ≤ 0.22, no sensory defects, median of fruity attribute > 0. Cold-pressed, mechanical extraction only.
Product education
EVOO, virgin and refined olive oil: the grades wholesale buyers must know
Half of all buyer disputes on olive oil come down to grade confusion. This one-pager gives your procurement team the exact analytical thresholds and sensory rules the EU and IOC use.
Virgin
Free acidity ≤ 2.0, mild sensory defects allowed. Sold at retail in some countries but rarely commands premium.
Refined olive oil
Chemically or physically refined from lampante oil. Neutral, no defects, but also no polyphenols or sensory character. Almost never sold as-is on shelf.
'Olive oil' (composed)
A blend of refined olive oil with a small percentage of virgin or extra virgin added back for flavour. Legal, but not what a customer expects when they buy 'olive oil' assuming EVOO.
Olive pomace oil
Extracted with solvents from pomace residue, then refined. Cheapest grade, industrial use only.
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