Olive Oil Categories & Definitions

Whilst the International Olive Council (IOC) has set a number of parameters to measure oil categories, the most significant measure is the level of free fatty acid (FFA) in the oil.

  • Extra Virgin (max 0.8% FFA)
  • Virgin (max 2% FFA)
  • Refined/Pure/Light (obtained by refining olive oils which have a high acidity and/or organoleptic defects).  May have Extra Virgin Olive Oil added to provide colour and flavour.
  • Pomace Oil (obtained from already processed olive flesh by solvent extraction).