Olive oil grades

Olive oil grades are not a marketing choice; they are set by measured values and sensory assessment. What a given oil may legally be called is decided by the lab result and the tasting panel together.

Extra virgin olive oil

The top grade, obtained from the olive by mechanical means only, without heat. Free acidity is 0.8% at most, and the sensory panel must find no defect at all — the fruitiness score must be above zero. Suitable for direct consumption.

Virgin olive oil

Also mechanically extracted, but free acidity may reach 2.0% and slight sensory defects are permitted. It may be sold for the table; its flavour is weaker than extra virgin.

Lampante olive oil

Oil with acidity above 2.0% or a pronounced defect. It cannot be consumed as is and goes for refining. The name comes from its historical use in lamps.

Refined and "olive oil"

Refining lampante oil chemically and physically produces refined olive oil: acidity drops to 0.3%, but aroma and polyphenols are largely lost. Blending some virgin oil back in gives the product commonly sold as plain "olive oil", with acidity of at most 1.0%.

Pomace oil

Extracted with solvents from the pomace left after pressing. It is not olive oil but a separate product, and must be labelled "olive pomace oil".

At a glance

• Extra virgin: acidity ≤ 0.8% · no defects · consumed directly
• Virgin: acidity ≤ 2.0% · slight defects allowed · consumed directly
• Lampante: acidity > 2.0% · not consumable · goes for refining
• Olive oil (blend): refined + virgin · acidity ≤ 1.0%
• Pomace oil: solvent-extracted from pomace · separate product

Each grade in detail

This page is the map. The measured limits, sensory profile and kitchen role of each grade are set out on its own page:

• Extra virgin olive oil — limits, aroma profile, use
• Virgin olive oil — where it parts company with extra virgin
• Lampante olive oil — why it cannot be consumed as is
• Refined and Riviera olive oil — what refining removes and what it leaves
• Olive pomace oil — what it is, how it is made, where it is used

For the production decisions behind the grade, see early harvest, ripe harvest and cold extraction.

If you want to know which grade your own oil falls into, bring a sample — we measure it free of charge in our laboratory.