Olive Oil Quality Grades Explained

Olive oil is classified into grades that reflect both quality and production method. These grades have legal definitions in the European Union and are governed by the International Olive Council (IOC). Understanding them is fundamental for anyone buying or trading olive oil.

Extra Virgin Olive Oil (EVOO)

The highest commercial grade. To qualify as EVOO, olive oil must meet three criteria: free acidity below 0.8% (expressed as oleic acid), no organoleptic defects (must pass sensory panel assessment), and produced solely by mechanical means without heat or chemical treatment.

In practice, the best EVOOs have acidity well below 0.3% and rich, complex sensory profiles with fruitiness, bitterness, and pungency — attributes associated with high polyphenol content.

Virgin Olive Oil

The second grade. Virgin olive oil has free acidity between 0.8% and 2.0% and may have minor organoleptic defects. It is still produced mechanically without chemical treatment. Virgin olive oil is used for cooking where EVOO's more delicate flavours would be lost anyway.

Lampante Olive Oil

Below commercial quality. Lampante (from the Italian for "lamp") has acidity above 2.0% and/or significant organoleptic defects. It cannot be sold for direct consumption and must be refined before use. Lampante is the raw material for refined olive oil.

Refined Olive Oil

Lampante oil that has been chemically or physically refined to remove defects, acidity, and off-flavours. Refined olive oil is virtually flavourless and colourless. It is blended with some EVOO or virgin olive oil and sold as "olive oil" (not extra virgin).

Olive Pomace Oil

Extracted from the solid olive paste left after mechanical pressing, using solvents. Lower quality but safe for consumption. Cheaper than EVOO and used primarily in food service and industrial applications.

Why Grades Matter for Prices

EVOO commands a significant premium over lower grades. The price gap between EVOO and refined olive oil is currently €2.00–€3.00/kg, reflecting the supply constraints on high-quality mechanically-extracted oil and growing consumer preference for the highest grade.