Extra virgin olive oil
Olive oil is divided into several quality grades under EU regulations. The three most common in retail are extra virgin olive oil, virgin olive oil and olive oil (a blend of refined and virgin olive oil).
Classification of olive oil
Olive oil is divided into several quality grades under EU regulations. The three most common in retail are extra virgin olive oil, virgin olive oil and olive oil (a blend of refined and virgin olive oil).
Extra virgin olive oil is the highest grade. For an oil to receive that classification it must meet specific requirements for both chemical composition and sensory quality.
Chemical requirements
The most important chemical requirement is that the oil's free fatty acid content (acidity) must not exceed 0.8%. The lower the acidity, the better the olives and the oil have been handled.
In addition, there are threshold values for peroxide value (a measure of oxidation), UV absorbance and wax content, among others. Taken together, these values give a picture of the oil's freshness and authenticity.
Sensory requirements
Beyond the chemical values, an extra virgin olive oil must pass a sensory panel assessment. This means trained tasters evaluate the oil and confirm it has fruitiness and is free from defects such as rancidity, mustiness or wine and vinegar notes.
It is the sensory assessment that distinguishes extra virgin olive oil from virgin olive oil. An oil with low acidity but sensory defects cannot be classified as extra virgin.
What this means in practice
The classification extra virgin olive oil indicates that the oil meets a baseline level of quality. It doesn't say much about how high the quality actually is, however. Within the extra virgin category you'll find everything from relatively mild, neutral oils to very intense oils with high polyphenol content.
If you want to know more about what separates a good extra virgin olive oil from an outstanding one, you need to look at parameters such as polyphenol content, fatty acid profile and sensory character — things that the classification itself doesn't reveal.
Common misconceptions
"Extra virgin means the oil is the best." It's true that it's the highest grade, but quality varies enormously within the category.
"0.8% acidity is good." That's the maximum limit. A genuinely good extra virgin olive oil often sits at 0.2–0.3% or lower.
"All extra virgin oils taste the same." The flavour profile varies considerably depending on olive variety, harvest timing, pressing method and origin.