Olive oil production can be complex and involve blending of different types.





extracted by mechanical means (pressing)


remains of olives after pressing


not fit for consumption without further processing


processed without alterations in the glyceridic structure


Ranking of olive oil quality from highest to lowest grade:

(1) extra virgin olive oil

(2) virgin olive oil

(3) lampante virgin olive oil

(4) olive oil

(5) refined olive oil

(6) olive-pomace oil

(7) refined olive-pomace oil

(8) crude olive-pomace oil


Sensory defects refer to:

(1) muddy sediment (putrid odor or flavor)

(2) musty (flavor associated with growth of mold)

(3) rancid

(4) winey or vinegary

(5) fusty (flavor associated with growth of Clostridium or Pseudomonas species)


Features of true extra virgin olive oil:

(1) prepared by mechanical means

(2) excellent taste (based on flavor intensity score) and odor

(3) freedom from sensory defects

(4) very low free fatty acid content (free oleic acid, "acidity"), < 0.8%

(5) yellow to green in color

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