Source: http://www.amazingoliveoil.com/usda-olive-oil-grade-standard.html
Timestamp: 2019-04-24 22:38:33+00:00

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The new grades and standards are much more in line with the IOOC and are as follows:Olive oils are graded based on the minimum criteria outlined in Table I, as appropriate. The hierarchy for grades of virgin olive oil is extra-virgin olive oil, virgin olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). Lampante virgin olive oil is the lowest level of quality among the virgin olive oils and must be refined before consumption. Olive oil and refined olive oil fall below the virgin olive oil category in terms of hierarchy.
(a) “U.S. Extra Virgin Olive Oil”is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements as outlined in §52.1539 , as appropriate.
(b) “U.S. Virgin Olive Oil”is virgin olive oil which has reasonably good flavor and odor (median of defects between zero and 2.5 and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 2.0 grams per 100 grams, and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Virgin Olive Oil” (this is a limiting rule).
(c) “U.S. Virgin Olive Oil Not Fit For Human Consumption Without Further Processing”sometimes designated as “U.S. Lampante Virgin Olive Oil,” is virgin olive oil which has poor flavor and odor (median of defects between 2.5 and 6.0 or when the median of defects is less than or equal to 2.5 and the median of fruit is zero), a free fatty acid content, expressed as oleic acid, of more than 2.0 grams per 100 grams, and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above "U.S. Virgin Olive Oil Not Fit for Human Consumption Without Further Processing" (this is a limiting rule). It is intended for refining or for purposes other than food use.
(d) “U.S. Olive Oil”is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, has acceptable odor and flavor characteristic of “virgin olive oil,” and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Olive Oil” (this is a limiting rule). The maximum level permitted of total alpha-tocopherol in the final product is 200 mg/kg.
(e) “U.S. Refined Olive Oil”is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure (basic glycerin-fatty acid structure). It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, is flavorless and odorless and meets the additional requirements as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Refined Olive Oil” (this is a limiting rule). The addition of alpha-tocopherol is permitted to restore natural tocopherol lost in the refining process. The maximum level is 200 mg/kg of total alpha-tocopherol in the final product.
(a) “U.S. Olive-pomace Oil”is the oil comprising a blend of refined olive-pomace oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, acceptable flavor and odor slightly characteristic of olive oil, and meets the additional requirements as outlined in §52.1539, as appropriate. Olive pomace oil that falls into this classification shall not be graded above “U.S. Olive-pomace Oil” (this is a limiting rule).
§52.1539, as appropriate. Olive-pomace oil that falls into this classification shall not be graded above “U.S. Refined Olive-pomace Oil” (this is a limiting rule).
(c) “U.S. Crude Olive-pomace Oil”is olive-pomace oil that meets the requirements as outlined in §52.1539, as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Crude Olive-pomace Oil” (this is a limiting rule). It is intended for refining for use for human consumption or for purposes other than food use.
The USDA (United States Department of Agriculture) determined, published, and brought into effect on March 22, 1948 it’s own grade definitions. The criteria for their grades are far less complicated than those of the IOOC. Each grade is expected to be within an acceptable range of color and is rated for it’s level of free acidity, flavor, aroma and the absence of defects. For a more detailed explanation of the scoring for each grade, see the USDA olive oil grade standards.
These old standards are pretty vague and don’t offer the quality assurance that the IOOC standards do. The highest grade (fancy) is allowed a free acidity of almost double that of the IOOC's highest grade which is .08 percent. I love olive oil, and although I am not an expert, these definitions raise some obvious questions. What is “reasonable” or “fairly typical”? In 1992 a group of trade members formed the California Olive Oil Council. They require an even higher quality than the IOOC in order to earn their seal. If you want to buy olive oil that is produced in the US, look for their seal. It assures that you are buying a high quality extra virgin olive oil.
US Grade A (Fancy) Fancy Olive Oil has a free acidity of not more than 1.4 percent. It is free from defects, and scores at least 90 of a possible 100 for flavor and aroma.
US Grade B (Choice) Choice Olive Olive has a free acidity of not more than 2.5 percent. It is reasonably free from defects, has reasonable flavor and aroma and scores at least 80.
US Grade C (Standard) Standard olive oil has a free acidity of not more than 3.0 percent. It is fairly free from defects, has fairly typical flavor and aroma and scores at least 70.
US Grade D (Substandard) Substandard olive oil fails to meet grade C olive oil standards.

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