Oil Classifications


Extra Virgin Olive Oil... is the finest quality olive oil you can buy.  The oil must be extracted only by mechanical or other physical means, have excellent aroma and taste, which are determined by an organoleptic score of at least 6.5, and have a free fatty acid level (expressed as oleic acid) of not more than 1%.

Virgin Olive Oil... a slightly lower classification than Extra Virgin, may have a lower organoleptic score, but must be at least 5.5, and the acidity can be no more than 2%.

Pure Olive Oil... Oils labelled as “Pure Olive Oil” or “Olive Oil”... Oils labelled as “Pure Olive Oil” or “Olive Oil” are usually a blend of refined olive oil and one of the above two categories of Virgin olive oil.

Light or Extra Light Olive Oil... ‘Light’ usually refers to the oil being of light colour or taste. ‘Light’ does not refer to a reduction in calories. Also remember that olive oil has no cholesterol in it at all.

Pomace Oil... is a low grade oil taken from the final waste pulp. It is normally solvent extracted and is generally used for cooking.

Lampante Oil... as the name implies this low grade oil is really only suitable for burning in lamps with an acidity over 3.3%. It must be refined further for human consumption.


Organoleptic Assessment... Samples are judged on clean appearance, colour (from yellow to green), flabour (fruity, sweet, peppery etc), aroma and taste.  A panel of experts is required to assess and grade on a scale of 1 - 9.  E.g. Extra Virgin olive oil is scaled at 1 but has an organoleptic assessment point of at least 6.5.

Cold Pressing... A natural process of extracting olive oil by applying mechanical pressure to olive paste at a temperature of less than 35 degrees celcius.

N.B. Olive Oil should be consumed within one year of harvest as it does not get better with age.