International Olive Council[edit]

In countries that adhere to the standards of the International Olive Council,[65] 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.[64][66] It contains no more than 0.8% free acidity, and is judged to have a superior
taste, having some fruitiness and no defined sensory defects. [67] Extra virgin olive oil accounts for less than 10% of
oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy:
65%, Spain 50%).[67]
Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste,
but may include some sensory defects.
Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters,
methods which do not alter the glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than
0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this
standard. It is obtained by refining virgin oils to eliminate high acidity or organoleptic defects. Oils labeled as Pure
olive oil or Olive oil are primarily refined olive oil, with a small addition of virgin for taste.
Olive pomace oil is refined pomace olive oil, often blended with some virgin oil. It is fit for consumption, but may
not be described simply as olive oil. It has a more neutral flavor than pure or virgin olive oil, making it
unfashionable among connoisseurs; however, it has the same fat composition as regular olive oil, giving it the
same health benefits. It also has a high smoke point, and thus is widely used in restaurants as well as home
cooking in some countries.
United States[edit]
As the United States is not a member, the IOC retail grades have no legal meaning there, but on October 25,
2010, the United States Department of Agriculture (USDA) established Standards for Grades of Olive Oil and
Olive-Pomace Oil, which closely parallel the IOC standards: [68][69]

 U.S. Extra Virgin Olive Oil for oil with excellent flavor and odor and free fatty acid content of not
more than 0.8 g per 100 g (0.8%);
 U.S. Virgin Olive Oil for oil with reasonably good flavor and odor and free fatty acid content of not
more than 2 g per 100 g (2%);