Extra virgin olive oil is 100 percent olive juice. It cannot have any defects in its smell or flavor (measured on a scale of 1–10) and its acidity must be lower than 0.8 percent, meaning that the quality of the fruit was quite high. Virgin olive oil has a bit more leeway, and some defects are allowed. On the 10 point scale, the defects can’t go above 3.5 percent, and the acidity can’t be more than 2 percent.