Olive Oil Classification

When we speak of our oils’ organoleptic virtues, me make reference to color, aroma, flavor, and even touch characteristics, which can be recognized not only by specialists but by fine cuisine enthusiasts.

However, when classifying olive oils, besides from the score given by tasters, physical-chemical values such as acidity, oxidation degree, bitterness among others are taken into account. These values allow for us to distinguish olive oils from one another.

Oils obtained exclusively by means of mechanical or physical procedures are considered virgin oils. According to previously mentioned features, the following categories are established:

• Extra virgin olive oil
• Virgin olive oil (or fine virgin olive oil)
• Ordinary olive oil
• Lampante virgin olive oil (not fit for human consumption)
• Olive oil

The classification established by the IOOC (International Olive Oil Council) guarantees the difference between these products. The extra virgin olive oil is a product with “cero defects”, that is to say that the average of defects perceived by the tasters is cero. To put it more clearly, no flaw can be detected by the tasters for the oil to obtain the “extra virgin olive oil” designation.