THE DIFFERENT GRADES OF OLIVE

OIL
Written by alex
Thursday, ! "ay #$# #%&'!
THE CONSUMER SHOULD KNOW WHAT IS
THE EXACT MEANING
OF EACH OLIVE OIL'S DENOMINATION
AVAILABLE IN THE INDIAN MARKET.

DESIGNATION AND DEFINITION
Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L!" to the e#$lusion of oils obtained usin%
solvents or re&esterifi$ation pro$esses and of any mi#ture 'ith oils of other (inds
It is mar(eted in a$$ordan$e 'ith the follo'in% desi%nations and definitions)
Olive oil" the blessed produ$t e#tra$ted by the olives is no' $lassified into * %rades )
- 4 grades of VIRGIN OLIVE OIL
Virgin olive oils are the oils obtained from the fruit of the olive tree solely
by mechanical or other physical means under conditions particularly
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! It can be "ualified as a natural product
and virgin olive oil can have a designation of origin #hen it meets the
specific characteristics associated #ith a particular region!
- $ grades of RE%INE& OLIVE OIL
'his is obtained by refining virgin olive oils #hich have a high acidity
level and(or organoleptic defects #hich are eliminated after refining!
Note) No solvents are used to e*tract the oil but it is refined with the use
of charcoal and other chemical and physical filters.
- + grades of OLIVE-,O-./E OIL
,omace is the ground flesh and pits that remains after pressing olives 0also
called Olive cake or Sansa1! Olive-pomace oil is the oil obtained by
treating olive-pomace with solvents or other physical treatments to the
e*clusion of oils obtained by re-esterification processes and of any mi*ture
#ith oils of other 2inds!

Note : 'he degree of acidity refers to the proportion of free fatty acids
not to the taste!

3 - E*tra Virgin Olive oil
Virgin olive oil #hich has a free acidity e*pressed as oleic acid of not more than 0.8 grams per 00 grams !0.8"#
and the other characteristics of #hich correspond to those fi*ed for this category! E*tra Virgin olive oil accounts for
less than 345 of oil in many producing countries!
$he %est olive oil ) used on salads added at the table to soups and ste#s and for dipping!

& - 'irgin Olive oil
Virgin olive oil #hich has a free acidity e*pressed as oleic acid of not more than & grams per 00 grams !&.0"# and
the other characteristics of #hich correspond to those fi*ed for this category in this standard!
Virgin oil may still be fine for frying or when flavor is not wanted or needed!

( - Ordinary 'irgin Olive oil
Virgin olive oil #hich has a free acidity e*pressed as oleic acid of not more than (.( grams per 00 grams !(.("#
and the other characteristics of #hich correspond to those fi*ed for this category in this standard!+,
Ordinary virgin oil may still be fine for frying or when flavor is not wanted or needed!

) - *ampante 'irgin Olive oil !not edi%le#
Virgin olive oil not fit for consumption as it is designated lampante virgin olive oil is virgin olive oil #hich has a free
acidity e*pressed as oleic acid of more than (.( grams per 00 grams !(.("# and(or the organoleptic
characteristics and other characteristics of #hich correspond to those fi*ed for this category in this standard!
+t is intended for refining or for technical use. This virgin olive oil not fit for consumption.

, - -efined Olive oil
Refined olive oil is the olive oil o%tained from virgin olive oils %y refining methods #hich do not lead to alterations
in the initial glyceridic structure! It has a free acidity e*pressed as oleic acid of not more than 0.( grams per 00
grams !0.("# and its other characteristics correspond to those fi*ed for this category in this standard!+-

. - /ure Olive oil !refined olive oil mi0ed with virgin olive oil#
Olive oil is the oil consisting of a %lend of refined olive oil and virgin olive oils fit for consumption as they are!
It has a free acidity e*pressed as oleic acid of not more than gram per 00 grams !.0"# and its other
characteristics correspond to those fi*ed for this category in this standard!+.

1 - 2rude Olive-/omace oil
/rude olive-pomace oil is olive-pomace oil #hose characteristics correspond to those fi*ed for this category in this
standard! +t is intended for refining for use for human consumption or it is intended for technical use.

8 - -efined Olive-/omace oil
Refined olive ,omace oil is the oil obtained from crude olive-pomace oil by refining methods #hich do not lead to
alterations in the initial glyceridic structure! It has a free acidity e*pressed as oleic acid of not more than 0.(
grams per 00 grams !0.("#!+-
It is considered as an inferior grade and is used for soap making or industrial purpose.

3 - Olive-/omace oil
,omace Olive oil is the %lend of refined olive-pomace oil and virgin olive oils fit for consumption as they are!
It has a free acidity of not more than gram per 00 grams !.0"# and its other characteristics correspond to those
fi*ed for this category in this standard! In no case shall this blend be called "olive oil". +.


*1 This designation may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted, the
designation of this product shall comply with the legal provisions of the country concerned.
*2 This designation may only be sold direct to the consumer if permitted in the country of retail sale.
*3 The country of retail sale may require a more specific designation.
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