THE OFFICIAL CLASSIFICATION OF THE QUALITY OF OLIVE OIL

Olive oil is not just a staple in Mediterranean cuisine; it is also renowned for its numerous health benefits. However, not all olive oils are equally beneficial. The official classification of olive oil is based on various factors, including chemical analysis and nutritional facts. In this article, we will explore the different classifications and shed light on where our olive oil stands in terms of quality.

1. Extra Virgin Olive Oil:

Extra virgin olive oil is the highest quality and most desirable classification. It is extracted from olives using mechanical means, without any chemical processes or additives. To be classified as extra virgin, the oil must meet specific chemical and sensory criteria.

Chemical Analysis:

One of the key factors in determining the quality of olive oil is its acidity level. Extra virgin olive oil must have an acidity level of less than 0.8%. Acidity refers to the percentage of free fatty acids present in the oil. Other standards fix the maximum free fatty acid for EVOO at 0.5%. Premium quality EVOOs will usually have free acidity well under 0.3%. Free fatty acid is only one of the many quality and authenticity parameters olive oil chemistry must meet.

our olive oil boasts an impressive acidity level of 0.15%, which places it among the finest options in the market!

Nutritional Facts:

Extra virgin olive oil is rich in monounsaturated fats, which are considered heart-healthy. It is also a good source of antioxidants, including vitamin E and phenolic compounds. These antioxidants help protect the body against oxidative stress and inflammation.

2. Virgin Olive Oil:

Virgin olive oil is also extracted from olives using mechanical means, but it may have slightly higher acidity levels and less pronounced flavor profiles compared to extra virgin olive oil. It is still of good quality and suitable for various culinary purposes. Most mass production olive oils fall within this categoty. To be considered virgin olive oil, this olive oil must have a free acidity percentage of less than 2%. The other chemical parameters for quality are set at a less restrictive level than for extra virgin grade.

3. Regular Olive Oil:

Regular olive oil, often labeled as "pure olive oil" or simply "olive oil," is a blend of refined olive oil and virgin olive oil. Refined olive oil undergoes a process of refining, which removes impurities and reduces acidity. The percentage of the virgin olive oil in this category is usually between 15%-25%. As the refined portion is treated with heat and chemicals, it is a more neutral tasting oil, so the virgin olive oil is added to enhance the flavor and aroma.

4. Light Olive Oil or Extra Lights Olive Oil

Light olive oil, sometimes labeled as extra light olive oil, is another common oil found in the supermarkets. This name is a little misleading – light olive oil is not a diet version of olive oil. Instead, it’s light in flavor. Light and extra light olive oils are composed of 5%-10% virgin olive oil blended with refined oil. The portion of the oil that is refined is treated with heat and chemicals to remove any flavor defects. That means it has a very neutral flavor. The lower percentage of virgin olive oil makes this the least "olive-y" of the olive oils.

5.Olive-Pomace Oil:

Olive-pomace oil is extracted from the leftover olive pulp and pits after the initial pressing. It undergoes a refining process and is often blended with virgin olive oil to improve its quality. It is generally less expensive and has a milder flavor compared to other classifications.

It is important to note that the quality and health benefits of olive oil can vary depending on the region, cultivation practices, and extraction methods. Our olive oil, sourced from high-quality olives and produced using traditional methods, ensures the exceptional taste and nutritional value associated with extra virgin olive oil. By choosing our olive oil, you can enjoy the authentic taste and health benefits of a premium extra virgin olive oil.

Note: Acidity levels usually go up the longer the olive oil remains in storage, due to long fermentation. So a good advice would be for you to buy olive oils closer to their harvesting period, which is usually between November and February, depending on the olive tree variation of each producer. In our case, the harvesting period for our Koroneiki olives is usually late November to start of December since we prefer to harvest relatively early. The earlier you collect the olives, the less quantity of olive oil is produced, however the quality of the olive oil is the highest in this period.