Olive Oil Grades and Ratings - amazing olive oil Olive Oil Grades and Ratings Blog Olive Oil Grades and Ratings There are officially nine grades, but you'll also see terms like stone ground, cold pressed, first pressed, raw, unfiltered, organic, premium, and estate or estate blend. I gathered the following information at the International Olive Oil Council and Sonoma County UCCE website (University of California Cooperative Extension). The International Olive Oil Council lists the olive oil grades under one of two main categories. They are 1.Olive Oil and 2.Olive-Pomace Oil The oils must meet certain criteria for each category. They cannot be mixed with any other type of oil, must pass a sensory analysis by a certified panel of tasters, and meet the analytical criteria. The standard indicates all the tests used to determine genuineness and purity as well as the legal requirements for the label. Olive oil is defined as oil obtained solely from fruit of the olive tree. Virgin oils are extracted only by mechanical means that do not lead to alterations in the oil. The numerical sensory values for each of the first three grades (extra virgin, virgin, and ordinary virgin) come from olive oil ratings by a qualified taste panel that has been officially recognized by the IOOC.

The majority of the tasters, usually 5 of 8, must agree statistically on the olive oil ratings indicating the same defect, if any is present and similar intensity for fruitiness, bitterness, and pungency. 1. Olive Oil - These olive oil grades are obtained solely from the fruit of the olive tree and do not include oils extracted using solvents, re-esterification processes or any mixture with oils of other kinds (seed or nut oils). Virgin Olive Oils (first three listed below) are obtained solely by mechanical or physical means under thermal conditions that do not lead to alterations in the oil; using only treatments such as washing, decantation, centrifugation, and filtration. A: Extra Virgin Olive Oil - This oil has zero defects and greater than zero positive attributes. The majority of the tasters indicated that it is not defective and has some fruitiness. Extra-virgin oil has a free acidity of less than 0.8 % and conforms to all the standards listed in its category . This is the highest quality olive oil grade. Extra virgin olive oil should have clear flavor characteristics that reflect the fruit from which it was made.

In relation to the olive variety, fruit maturity, growing region, and extraction technique, extra virgin olive oils can be very different from one another. B: Virgin Olive Oil - This is oil with a sensory analysis rating from 0 to less than 2.5, a free acidity of less than 2%, and conforms to all the other standards in its category. These are oils with analytical and sensory indices that reflect slightly lower quality than extra virgin olive oil. C: Ordinary Virgin Olive Oil - Oil with a lower organoleptic (sensory) rating of 2.5 to less than 6.0, a free acidity of less than 3.3%, and conforms to all other standards within its category. It is inferior oil with notable defects and is not permitted to be bottled under European Union (EU) laws, so it is sent for refining. The EU has eliminated this category and other regulating agencies are likely to follow. It will simply be absorbed into the lampante category. D: Lampante Oil - Oil with severe defects (greater than 6.0) or free acidity of greater than 3.3%, and meets with the other standards in its category. It is not fit for human consumption and must be refined.

These olive oil grades come from bad fruit or from improper handling and processing. E: Refined Olive Oil - Oil obtained from virgin oils by refining methods that do not alter the initial glyceride structure. It has a free acidity of less than 0.3 % and must conform to the other standards within its category. The origin of refined olive oil must not come from the solvent extraction of pomace. The refining process usually consists of treating bad virgin oil/lampante with sodium hydroxide to neutralize the free acidity, washing, drying, odor removal, color removal, and filtration. In the process, the oil can be heated to as high as 430oF (220oC) under a vacuum to remove all of the volatile components. Refined olive oil is usually odorless, tasteless, and colorless. It is not fit for human consumption in many countries including the EU. F: Olive Oil - Oils that are a blend of refined and unrefined virgin oils. It must have a free acidity of not more than 1% and conform to the other standards within its category. This grade of oil actually represents the bulk of the oil sold on the world market to the consumer.

Blends are made in proportions to create specific styles and prices. Olive oil grades in the US labeled as “Extra Light” would most likely be a blend dominated by refined olive oil. Other blends with more color and flavor would contain more virgin or extra virgin olive oil. 2.Olive-Pomace Oil - Oil obtained by treating olive pomace with solvents. It does not include oils obtained in the re-esterification processes or any mixture with oils of other kinds (seed or nut oils). A: Crude Olive-Pomace Oil - This is the solvent extracted crude oil product as it comes out of the pomace extractor after distillation to separate and recover most of the solvent. EU law also defines any oil containing 300-350 mg/kg of waxes and aliphatic alcohols above 350 mg/kg to be crude pomace oil. It is not fit for human consumption, but is intended for refining. B: Refined Olive -Pomace Oil- Oil obtained from crude pomace oil by refining methods that do not alter the initial glyceride structure. It has a free acidity of not more than 0.3% and its other characteristics conform to the category standard.

Refining includes the same methods used for “refined olive oil” except that the source of the raw product comes from pomace by means of solvent extraction. It is not fit for human consumption in many countries and under EU laws. C: Olive-Pomace Oil - A blend of refined olive-pomace oil and virgin olive oil that is fit for human consumption. It has a free acidity of not more than 1% and must conform to the other standards within its category. In no case shall this blend be called “olive oil.” How to Pick an Olive Oil | The Olive Oil Source How to Pick an Olive Oil Be the first to learn about our new products, special offers, industry news and more! wholesale If it seems too cheap…. Extra virgin, virgin, light, pomace, filtered, cold pressed, stone milled, organic, …. The list goes on and on. If you are confused about which olive oil to buy, you are not alone. At the Olive Oil Source, we think that there are a few keys to choosing the right olive oil: first is knowing the types of olive oil available, the second is considering what you will use it for.

Learning the different grades of olive oil and their characteristics will help you make sense of what you read on labels. You will find useful information on our Product Grade Definitions page and in our Olictionary . Next decide which type of oil will best suit your intended purpose. Are you buying oil to drizzle on a piece of roasted country bread, to use on your skin, to make soap, or to burn in an oil lamp? Different uses may require different oils. The question is: Which oil for what? Here is an attempt to point you in the right direction. ALL OLIVE OILS ARE NOT CREATED EQUAL After you read the descriptions of the various grades of olive oil , you will still probably be wondering what this means to you as a consumer. Although there are many grades and definitions, we would like to emphasize only a few points that we think are most relevant to you as a consumer. The most important factor is to understand how the oil was obtained from the olive. Virgin olive oil is obtained from the olive only, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It is pure fruit juice, so to speak. It also meets a set of chemical standards.

Refined olive oil is obtained by treating low quality or defective virgin olive oil with the use of charcoal and other chemical and physical filters. An obsolete equivalent is "pure olive oil". Note that no solvents are used in the refining process. Though it may be confusing, you should be aware that the term olive oil , when used alone, refers to a blend of refined olive oil and virgin olive oil. Pomace is the ground flesh and pits left after the extraction process. According to the IOOC , all olive-pomace oils are obtained by treating it with solvents or other physical treatments. Within the olive-pomace oils category, oil specifically labeled as olive-pomace oil is a blend of virgin olive oil and refined pomace oil. WHAT DOES EXTRA VIRGIN MEAN TO YOU AS A CONSUMER? What is the highest grade of olive oil? Extra virgin is the highest grade of olive oil. As with all virgin olive oils, it is made mechanically, without the use of chemicals or excessive heat and meets some chemical and organoleptic standards.

The chemical characteristics of extra virgin olive oil (as with all vegetable oils) give an indication of the care with which it was made and stored: how the fruit was grown, transported and harvested, how it was milled into oil, and how the oil was packaged and bottled. Chemical testing can also help determine if the oil is adulterated. The chemical standards for extra virgin olive oil are the highest of all the grades and, as such, offer a minimum guarantee of quality. In addition to chemical characteristics, extra virgin olive oil also has certain organoleptic characteristics: it does not have taste defects yet is not totally flavorless. This does not guarantee it will taste good to you, however. Having said all that, it is important to recognize that there are huge differences among extra virgin olive oils in terms of their quality, taste, aroma, color, health benefits, shelf life, presentation, and or course their price. Extra virgin olive oils can be anything from very delicate and mellow to quite bitter and pungent. Their anti-oxidant content varies considerably. It is sometimes hard to tell just from the label what you are looking at on the shelf, even if the oil is labeled extra virgin.

You cannot even be certain that the oil is truly extra virgin as, at this point in time, there is no federal standard to guarantee that oil labeled as extra virgin is indeed extra virgin. The USDA is working on new standards. New laws now exist in some states. The California Olive Oil Council certifies oils as extra virgin. Look for the COOC seal and try to buy oil from the most recent harvest. In addition, there are many claims made on labels such as first pressed, cold pressed, stone milled, hand crafted… The list is as long as the imagination of the marketing people. Use our Olictionary to understand which terms are meaningful, obsolete, or totally meaningless. Finally, as we are often asked for a sound bite description of what extra virgin means, we would say that Extra Virgin = High Quality Olive Juice + Good Taste. TO USE AS A CONDIMENT (UNHEATED) A high quality extra virgin olive oil is perfect as a condiment, drizzled over fish, meat, steamed vegetables or baked potatoes, in salad dressings, as a bread dipper, as the base for mayonnaise and uncooked sauces, or rubbed on a piece of bread, to name only a few examples.

Check out some of our recipes for more ideas. As the oil is left unheated, you reap the full benefits of its flavor and aroma, as well as of its health qualities. You won’t use very much so it is well worth the higher price of a gourmet extra virgin olive oil. Think of extra virgin olive oil as you would of wine. Pair it with foods, find the right match. Use a mild to medium strength oil for salad dressings or as a condiment over mild food, such as mozzarella. Switch to a robust olive oil to drizzle over fresh tomatoes or a hearty dish. Use your imagination to create various mixes of flavors you like. More and more stores offer olive oil tasting and sampling. Take advantage of it to decide which oils you like the most. In the end, that is what matters. See our How to Taste Olive Oil section to learn more about tasting. You can buy strong, medium, or mild extra virgin olive oil and other products at our online stores. for wholesale customers Storage Tip: as light and heat are detrimental to the oil, keep your oil in a dark, cool place, away from the stove. Dark glass protects the oil from light, including halogen and fluorescent lights, much better than clear glass.

Beware of clear bottles of olive oil on the top shelf at the store. TO BROWN, STIR FRY, OR FRY WITH If you have read our Heating Olive Oil section, you know that there are two things to consider in choosing an oil for this purpose. The first one is that, among virgin olive oils, extra virgin oil has the highest smoke point (that is, it tolerates high heat), but this point varies even among extra virgin olive oils depending on their acidity. The second consideration is that heating the oil for frying will destroy much of its flavor and aroma, so there is no point in buying an expensive oil. We suggest using extra virgin (no point in buying a Best of Show oil, though) or virgin olive oil for browning or sautéing, and a cheap, flavorless oil with a high smoke point for frying - something like canola, soy or peanut oil. TO ENJOY ITS HEALTH BENEFITS If you are especially interested in the health benefit aspects of olive oil, the best choice is extra virgin olive oil, preferably a very high quality one, as it is likely that its production method left most anti-oxidants and other healthy components intact.

The more recently the oil was made, the better, so make sure to pick one with a harvesting or “Best By” date. We recommend buying an extra virgin olive oil certified by the COOC . One of the greatest benefits of extra virgin olive oil is its antioxidant content. Keep in mind, however, that antioxidants in olive oil are bitter. The higher the antioxidant content, the more bitter the oil will be. This may be in direct contradiction with either your personal taste or an optimum food pairing: if you drizzle a very bitter extra virgin olive oil on mozzarella, for instance, or use it to make mayonnaise, the olive oil bitterness may completely overpower the cheese or the food you are eating with the mayonnaise. On the other hand, a garlic and olive oil pasta dish can work very well with a bitter oil. You can buy many different kinds of extra virgin olive oil at our online stores. TO USE ON YOUR SKIN Olive oil has been used for thousand of years as a beauty product for both skin and hair. If you use it as a moisturizer, we recommend a high quality extra virgin olive oil, as you will use very little. Pure and light olive may have been chemically processed.

Some people pour some olive oil in their bath water: a good choice for this is a virgin or refined olive oil. TO MAKE SOAP Most people use pomace or refined oil to make olive oil soap because of their lower price and better saponification properties. If you use a virgin olive oil, make certain that the oil is relatively fresh, otherwise, your soap may develop DOS, aka the Dreaded Orange Spots. The orange spots show up on the soap bars a few weeks after they are produced if the oil is too old, even if it looks normal and does not smell or appear rancid. IF IT SEEMS TOO CHEAP… It is important to understand that many things can be done in the process of making olive oil to decrease production costs and increase yield. Most of these result in lowering the quality of the product. You will see a wide difference in the price per ounce of extra virgin olive oils on the shelf. While there seems to be no upper limit to what some producers charge for their oil, it is definitely the case that extra virgin olive oil is not cheap to produce.

We think that a very rough rule of thumb is that, if the oil is less than $14.00 for a 750ml bottle (like a bottle of wine), the chances are high that the oil is not extra virgin. Types of Olive Oil - Ultimate Guide to Olive Oil | HowStuffWorks Ultimate Guide to Olive Oil Prev Next ©2007 Publications International, Ltd. Olive oil comes in several different grades. Distinctions are based on the acid content, but higher grades tend to have more flavor. Rich, beautiful, and fragrant, olive oil is much like wine -- taste is a matter of personal preference. The many variables that go into the production of olive oil yield dramatic differences in color, aroma, and flavor. And several names are used to differentiate all of these versions, which you'll learn about here. The following factors impact the taste of olive oil: Up Next Location and soil conditions where the olives were grown Environmental factors and weather during the growing season Olive ripeness Length of time between the harvest and pressing Pressing technique Packaging and storage methods Olive oils are graded by production method, acidity content, and flavor.

The International Olive Oil Council (IOOC) sets quality standards that most olive-oil-producing countries use, but the United States does not legally recognize these benchmarks. Instead, the U.S. Department of Agriculture uses a different system that was set up before the IOOC existed. However, American olive growers and oil importers are encouraging the USDA to adopt standards similar to those of the IOOC. Where in the World? When buying olive oil, you'll see varieties from all over the globe. Most of the world's supply is produced from olives grown in Spain, Italy, and Greece, but other areas, including France and California, are in on the fun, too. Here's what you need to know about olive oil and geography: Spanish olive oil is typically golden yellow with a fruity, nutty flavor. Spain produces about 45 percent of the world's olive supply. Italian olive oil is often dark green and has an herbal aroma and a grassy flavor. Italy grows about 20 percent of the world's olives. Greek olive oil packs a strong flavor and aroma and tends to be green. Greece produces about 13 percent of the world's olive supply.

French olive oil is typically pale in color and has a milder flavor than other varieties. Californian olive oil is light in color and flavor, with a bit of a fruity taste. Olives from different countries are often blended together to produce an oil variety. Or, olives from diverse areas of one country may be combined. These bulk-blended oils are the most economical but are still high quality. On the other hand, some producers only use olives that are grown in a specific area of a country. These regional oils are usually known for their unique flavors. Estate olive oils are the cream of the crop. Estate oils are produced using olives from a single olive farm. These olives are usually handpicked, then pressed and bottled right at the estate. Expect to get the best flavor out of these varieties, but also expect to pay more. Making the Grades There are three basic grades of edible olive oil, and several types within each grade.

Extra virgin includes "premium extra virgin" and "extra virgin"; virgin comprises "fine virgin," "virgin," and "semifine virgin"; and olive oil includes what used to be called "pure olive oil" and "refined oil." All types of extra-virgin and virgin oils are made from the first pressing of the olives, which removes about 90 percent of the olives' juice. Chemicals and high heat are not allowed in the production of extra-virgin or virgin oils -- no further processing or refining occurs after the pressing process. Neither extra-virgin nor virgin oils are allowed to contain any refined olive oil. Virgin olive oils At the head of the olive oil class sit the extra-virgins, followed closely by the virgins. The difference between two oils and where they rank in the following hierarchy may be just half a percentage point of acidity. However, that is all it takes to distinguish between a very good oil and a great oil. "Premium extra-virgin olive oil" is nature's finest, thanks to its extremely low acidity (possibly as low as 0.225 percent). It is best suited for using uncooked in dishes where you can appreciate its exquisite aroma and flavor.

Try it in salads, as a dip for bread, or as a condiment. "Extra-virgin olive oil" has a fruity taste and may be pale yellow to bright green in color. In general, the deeper the color, the more flavor it yields. IOOC regulations say extra-virgin olive oil must have a superior flavor and contain no more than 0.8 percent acidity, but other regulators set the acidity cut-off point at 1 percent. As with the premium version, it is best to use extra-virgin olive oil uncooked in order to appreciate its flavor. "Fine virgin olive oil" must have a "good" taste (as judged by IOOC standards) and an acidity level of no more than 1.5 percent. Fine virgin olive oil is less expensive than extra-virgin oil but is close in quality and is good uncooked. "Virgin olive oil" must have a "good" taste, and its acidity must be 2 percent or less. Like other virgin oils, it cannot contain any refined oil. Virgin olive oil is good for cooking, but it also has enough flavor to be enjoyed uncooked.

"Semifine virgin olive oil" must have an acidity no higher than 3.3 percent. It is good for cooking but doesn't have enough flavor to be enjoyed uncooked. Lower-quality oils Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title "virgin." When virgin oils are not fit for human consumption (because of poor flavor, an acidity level greater than 3.3 percent, or an unpleasant aroma), they are sent to a processing plant where they become "refined olive oils." There they undergo processing with agents that might include heat, chemicals, and/or filtration. These refined olive oils become clear, odorless, and flavorless and have an acidity level of 0.3 percent or less, which gives them a long shelf life (refined olive oils' only real advantage). They are typically blended with virgin oils, used in cooking, or used for foods that are labeled "packed in olive oil." The current "olive oil" category used to be called "pure olive oil." Today, oils in this classification are a blend of refined olive oil and a virgin olive oil.

The virgin oil lends a little aroma and flavor to the final product, which can have an acidity level of no more than 1.5 percent. In most cases, oils in this category contain about 85 percent refined oil and 15 percent virgin or extra-virgin oil. Oils of the "olive oil" grade withstand heat well. "Olive pomace oil" is made from the olive paste that is left in the centrifuge after the olives are pressed and the oil-water mixture is extracted. Olive pomace oil can be treated with heat and chemicals to extract additional oil (about 10 percent of the original amount of oil in the olives). Its acidity cannot exceed 1.5 percent. Virgin oil may be added to pomace oil for color and flavor. Olive pomace oil is edible, but it may not carry the name "olive oil." This oil is most often used commercially and is rarely seen on the grocer's shelf. Other oils Sometimes, cooks don't need the full flavor of olive oil, or they need a little extra taste added. Oil producers have responded to these needs by creating lite olive oil and flavored oils.

"Lite olive oil" is also called "light" or "mild" oil. These oils have undergone an extremely fine filtration process (without the use of heat or chemicals) to remove most of the natural color, aroma, and flavor. This makes them suitable for cooking or baking in recipes in which a fruity olive flavor isn't needed. The terms "lite," "light," and "mild" can be used along with "extra virgin olive oil," "virgin olive oil," and "olive oil." In this case, "lite" or "light" do not refer to fat content. These oils contain the same amount of fat and calories as any other olive oil (about 13 grams of fat and 120 calories per tablespoon). The classifications instead refer to the oil's lighter color and flavor. Do you want oil with more flavor rather than less? Some manufacturers make high-quality flavored olive oils by adding sweet or savory ingredients, such as spices, herbs, vegetables, or citrus peel, to extra-virgin oils during the pressing process. Lower-quality flavored oils have these ingredients added after pressing. Commercially prepared flavored oils are usually safe to keep and use for a long period of time, but homemade ones are not.

If you create your own homemade flavored oils, make only small amounts that you can use within several days, and always store them in the refrigerator to prevent the growth of potentially harmful bacteria. The oil itself does not support bacterial growth, but the moisture and nutrients in fresh herbs, garlic, dried tomatoes, or citrus peels do. Color Considerations Green olive oils come from unripe olives and impart a slightly bitter, pungent flavor. Emerald-tinged oils have fruity, grassy, and peppery flavors that dominate the foods in which you use them. These oils are great with neutral-flavored foods that allow their bold flavors to shine. You can pair green olive oils with strongly flavored foods as long as they complement the oils' pungent tastes. Olive oils that glimmer with a golden color are made from ripe olives. Olives turn from green to bluish-purple to black as they ripen. Oils made from ripe olives have a milder, smoother, somewhat buttery taste without bitterness. These oils are perfect for foods with subtle flavors because the gentle taste of a ripe olive oil won't overshadow mildly flavored foods. Organic Olive Oil All plants have natural enemies, and olive trees are no different.

Olives are susceptible to a pest known as the olive fly, which lives inside the olive and makes a feast of the fruit. Fungus is another adversary of olives, although olive flies are a bigger threat. Growers use pesticides, fungicides, and herbicides to protect their crops when necessary. If you'd like to avoid these chemicals, buy organic olive oil. In the United States there are strict guidelines governing the use of the term "organic" on labels. If the label says "USDA Certified Organic," the producer has proven to the U.S. Department of Agriculture that the oil is made with olives that were grown without chemicals, among other requirements. The regulations apply whether the olives are grown and bottled in the United States or imported from other countries. When you pick the type you like, it can last for months properly stored. On the next page you'll learn how to prevent a breakdown of the nutrients in olive oil.

To learn more about the topics covered in this article, check out the following links: Grades of Spanish Olive Oil Grades of Spanish Olive Oil Grades of Spanish Olive Oil From Extra Virgin to Olive Oil and Everything in Between FernandoAH / Getty Images Share By Lisa & Tony Sierra Olive oil is an integral part of Spanish cooking and has been since the Phoenicians and Greeks introduced the olive tree to the Iberian Peninsula in ancient times . The Romans continued to cultivate olives and improved the oil production technologies. Olive oil from the Peninsula was considered of very high quality and was in demand in Rome, as well as other parts of the Empire. The Moors then improved further on the cultivation of olives and the oil production. The Spanish word for oil is aceite which originates from the Arabic word al-zait, meaning “olive juice”. There are different varieties of olives and olive oil, as well as differing grades or quality of olive oil. The European Community, which Spain is a member of, now regulates the grading of olive oil, protecting the consumer from buying an inferior grade of oil for an inflated price! The acidity level of the oil refers to the amount or percentage of oleic acid. How does the acidity come about?

continue reading below our video Why the Vitamix is Way Cooler Than You Even Thought If the olives fall from the tree and burst open on the ground, it can occur through the process of oxidation. It can also take place if the olives are stored too long before pressing. The lower the percentage of acid, the better the oil and more fruity the taste. The following are the typical grades of Spanish olive oil you will see in your supermarket: Virgin Olive Oils There are four types of virgin olive oil – Extra Virgin, Virgin, Ordinary Virgin and Lampante Virgin. The EU laws that regulate olive oil grades state that olives should be harvested and processed naturally, without using any sort of processes, especially thermal processes, which alter the oil. Processes that are permitted are: washing, decanting, centrifuging and filtering. Olive oils labeled Virgin cannot include oils obtained by using solvents and do not permit mixing it with oils that have different characteristics. We recommend that you purchase either Extra Virgin or Virgin Olive Oil and not any type that is refined or blended. Ordinary Virgin and Lampante are names that you probably will NOT see on your supermarket shelves, but they may be used in blended oils.

For more information on what to look for on Spanish olive oil labels, read Tips on Buying Spanish Olive Oil . Extra Virgin Olive Oil - The acidity of Extra Virgin olive oil can be no more than 1%, or 1 gram acid per 100 grams oil. The IOOC (International Olive Oil Council states that Extra Virgin Olive Oil must not contain more than .8% acidity.) Virgin Olive Oil - Virgin olive oil can have an acidity of no more than 2%. Ordinary Virgin Olive Oil – Ordinary Virgin olive oil can have an acidity of no more than 3.3%. Only sold in Spain to wholesalers. Lampante Virgin Olive Oil – Like Ordinary Virgin olive oil, Lampante Virgin Olive Oil can have an acidity of no more than 3.3%. This type of oil is only sold in Spain to wholesalers. It is made from olive oil that for one reason or another either has a high acidity level or an undesirable flavor or aroma. Therefore, to correct the problem with the oil, it is put through a refining process. Refined Olive Oil Refined Olive Oil is made by refining Lampante oils. Once it is refined, it has no aroma or flavor and it is not marketed in Spain.

Olive Oil This type of oil is made by mixing refined olive oils with virgin olive oils, except Lampante. The acidity of the oil can be no more than 1.5%. Once a Lampante Olive Oil is refined and mixed with a small amount of extra virgin or virgin olive oil to give it flavor, it is called simply “Olive Oil.” Storing the Olive Oil… After you purchase olive oil, store it in a cool, dry, dark place. Do not store your olive oil near the stove or oven or it will turn rancid very quickly. Light has a very damaging to olive oil as well, so it is best to keep it in a cabinet, not on the counter. It should be used within a year of being produced because it starts to lose flavor and nutritional value. Product Grade Definitions | The Olive Oil Source The Olive Oil Source Be the first to learn about our new products, special offers, industry news and more! wholesale Sources While the issue of grade mislabeling continues to plague the olive oil industry worldwide, actions taken in 2010 by the USDA finally raised the bar for domestic product to worldwide standards.

Responding to pressure from within and outside the industry, the USDA published updated criteria for the country’s own classification system with the United States Standards for Grades of Olive Oil and Olive-Pomace Oil . Internationally, most countries use the International Olive Oil Council (IOOC) standards. The IOOC has a United Nations charter to develop criteria for olive oil quality and purity standards. Producers in countries like Germany and Australia are pushing for even more stringent standards that are reflective of unique attributes resulting from terroir and climate, including test parameters for quality and freshness, measured by pyropheophytin (PPP) and diacylglycerols (DAGs). Producers in the Northern European trade have incorporated these testing parameters into their measurements since 2006, but these are not considered widespread requirements for grade definition. In May 2012, the USDA followed up the publication of their new standards with a detailed voluntary program of compliance, a Grading Manual for Olive Oil and Olive-Pomace Oil . The manual defines the standardized process for inspection, testing and authentication and provides a path for authentication and USDA certification through voluntary laboratory testing. The industry has not yet embraced the program, due to its costly and cumbersome process.

While the worldwide market recognizes the importance of modern-day standardization for grade definitions of olive oil, arriving at a comprehensive, international standard may become more confusing in the near future, before it becomes clearer. It is important to point out that the USDA standards are only voluntary and non-compliance bears no legal weight. In North America, the Canadian Food Inspection Agency (CFIA) is the only country to have taken any pro-active legal action against the distribution of fraudulently labeled olive oil. With the passage of California State Senate Bill SB634 in 2008, olive oil labeling requirements are now much stronger for products sold in California. The same has happened in Connecticut, New York, and Oregon. Legislators in Massachusetts, New Jersey and Maryland are actively working on similar laws. Many more states are expected to follow. Product Descriptions Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds and shall meet the minimum requirements of Table I , found in §52.1539 of these grade standards.

Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, including 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 and shall meet the minimum requirements of Table I , found in §52.1539 of these grade standards. No additives of any kind are permitted. Olive-pomace oil is the oil obtained by treating olive pomace (the product remaining after the mechanical extraction of olive oil) with solvents or other physical treatments, to the exclusion of oils obtained by synthetic processes and mixture with oils of other kinds and shall meet the minimum requirements of Table I , found in §52.1539 of these grade standards. Alpha-tocopherol is permitted to restore natural tocopherol lost in the refining process for refined olive pomace and olive-pomace oil. Maximum level: 200 mg/kg of total alpha-tocopherol is permitted in the final product. Grades of Olive Oil 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 §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. Grades of Olive-Pomace Oil Olive-pomace oils are graded based on the minimum criteria outlined in Table I , as appropriate. The hierarchy for grades from highest to lowest is olive-pomace oil, refined olive-pomace oil, and crude olive-pomace oil. Crude olive-pomace oil is the lowest level of quality among the olive- pomace oils and must be refined before consumption. Olive-pomace oils shall not be labeled as “olive oil.” (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). (b) “U.S. Refined Olive-pomace Oil” is the oil obtained from crude olive-pomace oil by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, acceptable flavor and odor, 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. 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.

TABLE I 1/ The criteria in (a), (b), and (c) is not required to be concurrent; one is sufficient (for Lampante oil only). 2/ Or when the median of the defect attribute is less than or equal to 2.5 and the median of the fruity attribute is equal to 0. Table I continued 3/ Limit raised to ≤ 0.3 for olive-pomace oils. 4/ Linolenic acid values between 1.0 and 1.5 percent would be subject to further testing listed in Table II. 5/ Fatty acid with 18 Carbon atoms (C) and one trans isomer (T) 6/ Commercial partners in the country of retail sale may require compliance. Table I continued 7/ Limit raiserd to ≤ 0.2 for olive-pomace oils. 8/ Campesterol values between 4.0 and 4.5 would be subject to further testing listed in Table II.

Table II Confirmatory tests for products with linolenic acid values between 1.0 and 1.5 percent, and/or campesterol values between 4.0 and 4.5 percent 9/ When the oil has a wax content between 300mg/kg and 350 mg/kg it is considered lampante virgin olive oil if the total aliphatic alcohol content is less than or equal to 350 mg/kg or the erythrodiol + uvaol content is less than or equal to 3.5 percent. 10/ When the oil has a wax content between 300 mg/kg and 350 mg/kg itis considered crude olive-pomace oil if the total aliphatic alcohol content is less than or greater than 350mg/kg or the erythrodiol +uvaol content is less than or greater than 3.5 percent. Table III Optional requirements.

The Best Extra-Virgin Olive Oil - Consumer Reports Magazine How to Find the Best Extra-Virgin Olive Oil Our taste tests show that some oils don’t make the grade Consumer Reports magazine: September 2012 Many “extra-virgin” olive oils, including some big names, don’t taste good enough to merit that description. By definition, extra-virgin olive oil is supposed to be flawless, but only the top nine of the 23 products our experts tried were free of flaws. More than half tasted fermented or stale. Two even tasted a bit like . . . let’s just say a barnyard. That problem can occur if oil is stored in vats containing sediment that has begun to ferment. The good news is that two products were excellent; one of those is a CR Best Buy. You may not be able to easily spot a dud. Most people don’t sip olive oil straight from a glass, as our experts did, and foods can mask imperfections. In addition, many consumers assume that olive oil should be a liquid version of the fruit they put in a salad or martini. Wrong.

Superior oils are fresh and fragrant, with complex flavors of ripe and unripe fruit, grass, herbs, nuts, or butter, for starters. If you’re used to a particular product, you might not realize what you’re missing until you do your own side-by-side comparison. It’s like learning to appreciate and enjoy fine wine. Look to the West Our Ratings show that you don’t need to buy oil with an Italian heritage to experience the best. California, which produces about 3 percent of the olive oil consumed in the U.S., is the source of the only two products judged Excellent, one of which costs far less than the other: 35 cents per ounce compared with $1.73. Three of the six Very Good oils also have a California pedigree. Only two are from olives grown in Italy. The other rated products contain olives from a mix of nations, such as Argentina, Greece, Italy, Morocco, Spain, Tunisia, and Turkey. What’s extra-virgin, anyway? In Europe, the International Olive Council, chartered by the United Nations, establishes standards and works to ensure that products labeled extra-virgin, the highest grade of oil, live up to their billing; the countries do the policing.

According to the IOC, extra-virgin olive oil must meet strict chemical and organoleptic (taste and smell) standards, including low levels of acidity and ultraviolet-light absorption. (High levels suggest poor processing or deterioration.) It has been extracted from mashed fruit by mechanical means, not through the use of heat or chemicals, which can reduce flavor. It should have at least some fruitiness and be free of defects in flavor and aroma. Editor's Note: A version of this article appeared in the September 2012 issue of Consumer Reports magazine with the headline "Extra-Virgin Olive Oil." Sign In or Subscribe to see full article and/or Ratings. E-mail Newsletters OliveOilLovers.com: Shop Extra Virgin Olive Oils Online About Us Why Olive Oil Lovers? Here at Olive Oil Lovers we aim to do-away with the confusion by not only offering a comprehensive selection of some of the best oils in the world, but to also provide you with the critical information necessary to help find the right oil for you. We’re not just an online store, but a platform where the olive oil novice and connoisseur alike can expand their knowledge and their palate.

We understand that no two palates are alike and our ever-expanding line of olive oil is specially chosen to offer something for everyone. Whether it be a grassy, peppery Koroneiki from Crete; a softer, fruity Arbequina from Andalusia; or a powerfully pungent Moraiolo from Tuscany, we have the perfect olive oil just for you. Why Buy Olive Oil Online? It is a proven fact that exposure to strong overhead fluorescent lights, such as those found in supermarkets across the country, an olive oil packed in a clear glass bottle will be irreparably destroyed in as little as eight hours, having lost its color, flavors and aromas - a tragic fate for even the highest quality olive oil. Although it offers better protection, even oil packed in a dark glass bottle can be completely destroyed in less than a week. For this reason alone, purchasing olive oil in a supermarket with its 24 hour light exposure is a less than desirable prospect.

At Olive Oil Lovers we have a deep knowledge and understanding of the numerous practices required in producing the highest quality olive oil beginning with the care of the trees, to the harvesting and pressing of the olives, down to the critical factors required in properly storing an olive oil. You can feel confident in knowing that when you buy an olive oil online from us, the moment our oil reaches your doorstep, not one step in the quality process has been overlooked. Learn more about buying olive oil . What is the Best Olive Oil? Generally speaking, the highest quality olive oils are extra virgin which make for our entire portfolio of oils. With that said, the best olive oil is the one you like the best. Which is why we offer a variety of premium, extra virgin olive oils from top producers around the world. We hand-pick all of our oils to make sure that we only feature the best Greek , Italian , Spanish , Californian , French , South African and Chilean extra virgin olive oils. No matter which one you choose, your satisfaction is guaranteed.

6 Tips to Choosing the Perfect Olive Oil | The Huffington Post 6 Tips to Choosing the Perfect Olive Oil 09/05/2013 10:47 am ET | Updated Nov 05, 2013 Zester Daily Zester Daily: The culture of food and drink. By Elaine Corn Have you ever wondered what exactly you're getting when you purchase a bottle of olive oil? Extra virgin? Pure? "Pure," explains Dan Flynn of the University of California Davis Olive Center, "which is such a great word from a marketing standpoint, indicates to a lot of consumers that they're buying the very best olive oil. But in fact, it's a lower grade." Extra virgin is the highest grade for olive oil. Flynn, the olive center's executive director, and his associate Selina Wang, its research director, recently released a study called " Consumer Attitudes on Olive Oil ." It revealed problems with consumers' notions of this product that would make lovers of great olive oil, or those knowledgeable about it, cringe. Related: The Greek olive oil you should buy right now Only one in four of us understands olive oil grades, the report found.

Eighty percent cited flavor as an important factor in buying olive oil, yet earlier studies have shown that a majority of imported oils have off flavors or are already rancid. Rancidity negatively affects the human body by forming free radicals and depleting certain B vitamins. If you're using olive oil for your health, ingesting a rancid one will not bear the valuable antioxidants, omega-3 fatty acids and viable polyphenols. Consumers also did not think that the terminology olive oil professionals used to convey positive attributes, such as "grassy," "peppery" and "fruity," made the product sound tasty. They were also confused by the term "refined." "It doesn't mean elegant or high class," Flynn said. Typical of labeling that intends to mislead, refined means just the opposite. Refined olive oil has been processed with solvents to mask off odors and flavors. This do-over is done because the oil might have started out with olives of questionable quality, or it's a blend of low-grade oils gushing around the Mediterranean from Turkey, Greece or Spain, or it's been cut with other oils, such as hazelnut or safflower.

In these cases, that's all got to be covered up. Wang designed the consumer study. She is originally from Taiwan, where olive oil is not so familiar. "It probably took me several months to figure out all the terminology and nomenclature," she said. "It's very confusing." The conclusion is there is much work to be done to better communicate what's in the bottle instead of focusing on devising language that masks unscrupulous practices. Related: The beauty of slow-made olive oil So how do you read an olive oil label to make sure it's the best extra virgin you can afford? There are six things to do. With advice from Orietta Gianjorio, a UC Davis Olive Oil Taste Panel member who grew up in Rome and is familiar with these terms we've inherited from Europe, here are some clues about how to read a label. In general, look for the term extra virgin. But don't take it for granted. Turn the bottle over. Where is the oil from? Just because it was packed or produced in Italy doesn't mean the oil's Italian. Oils come from all over the Mediterranean -- Tunisia, Spain, Greece and Turkey -- to Italy just to be packaged. That's a lot of traveling.

To impress you, the label may even brag that the oil has come from many countries. But now that you're becoming an expert, you'll know that the longer the time between harvest and processing, the better the chance the oil has of degrading. Look for the harvest date. Remember that olive oil is the opposite of wine. It is not meant to age. Think of it as fresh fruit juice. Olive oil is good for about two years if stored in optimum conditions, which means in a dark, room-temperature cupboard. "If the back of the label doesn't have the harvest date, you may consider putting that bottle back on the shelf," Gianjorio advised. Look for seals of approval. Many California olive oils are sent, for a fee, to the California Olive Oil Council's panel of trained tasters. If the oil passes, the producer is given permission to place the COOC seal on the label. Most often, this is placed on the back of the bottle. However, many fine California oils from small producers are never sent to the COOC because of costs. Usually, these bottles show a harvest date. Smell it and taste it.

Because you can't very well take a swig at the store, Gianjorio said that as soon as you get the olive oil home, smell it and taste it. Ideally you won't encounter the off odors, which Gianjorio described as wax, bad salami, old peanut butter, baby diaper, manure or sweaty socks. Take it back. "This is America. You take everything back," Gianjorio said. Tell the store manager that the oil is rancid and return it. If the manager is unable to lead you to a better product, find a shop that specializes in fine olive oil, or look for good olive oil online. Favor domestic oil. First, this is not an us vs. them: There are high-quality producers all over the world. Olive oils made in the U.S. consistently score higher in quality than imports. California furnishes 97 percent of the olive oil produced in the U.S. If there's a shorthand way of looking for quality, reach for olive oil from the Golden State. Zester Daily contributor Elaine Corn is a James Beard Award-winning cookbook author and food editor. Top photo: Olive oils line shelves at Corti Brothers in Sacramento, Calif.

Credit: Elaine Corn More from Zester Daily: Supermarket Extra-Virgin Olive Oil | America's Test Kitchen Supermarket Extra-Virgin Olive Oil From Perfecting Pasta Sauces Description Often dull or even rancid-tasting, supermarket olive oils never seem to live up to their extra-virgin designation. Have new industry standards improved the options? More Like This From Our Sponsors Recommended All products reviewed by America's Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Question: What is the highest grade of olive oil?
Answer: Extra Virgin