What is the highest grade of olive oil?
Olive oil the degree to which the oil is oxidized by free radicals, leading to "oxidative" rancidity. Phenolic acids present in olive oil also add acidic sensory properties to aroma and flavor. The grades of oil extracted from the olive fruit can be classified as: In countries that adhere to the standards of the International Olive Council, as well as in Australia, and under the voluntary United States Department of Agriculture labeling standards in the United States: Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. It contains
Olive oil acidity Olive oil acidity Free acidity is an important parameter that defines the quality of olive oil and is defined as a percentage as grams of free fatty acids (expressed as oleic acid, the main fatty acid present in olive oil) in 100 grams of oil. As defined by the European Commission regulation No. 2568/91 and subsequent amendments, the highest quality olive oil (Extra-Virgin olive oil) must feature a free acidity lower than 0.8%. Virgin olive oil is characterized by acidity between 0.8% and 2%, while lampante olive oil (a low quality oil that is not edible) features a free acidity