Virgin Olive Oil...
is the finest quality olive oil you can buy. The oil must
be extracted only by mechanical or other physical means, have excellent
aroma and taste, which are determined by an organoleptic score of
at least 6.5, and have a free fatty acid level (expressed as oleic
acid) of not more than 1%.
Olive Oil... a slightly lower classification than Extra Virgin,
may have a lower organoleptic score, but must be at least 5.5, and
the acidity can be no more than 2%.
Olive Oil... Oils labelled as “Pure Olive Oil” or “Olive Oil”...
Oils labelled as “Pure Olive Oil” or “Olive Oil” are usually a blend
of refined olive oil and one of the above two categories of Virgin
or Extra Light Olive Oil... ‘Light’ usually refers to the oil
being of light colour or taste. ‘Light’ does not refer to a reduction
in calories. Also remember that olive oil has no cholesterol in
it at all.
Oil... is a low grade oil taken from the final waste pulp. It
is normally solvent extracted and is generally used for cooking.
Oil... as the name implies this low grade oil is really only
suitable for burning in lamps with an acidity over 3.3%. It must
be refined further for human consumption.
Assessment... Samples are judged on clean appearance, colour
(from yellow to green), flabour (fruity, sweet, peppery etc), aroma
and taste. A panel of experts is required to assess and grade
on a scale of 1 - 9. E.g. Extra Virgin olive oil is scaled
at 1 but has an organoleptic assessment point of at least 6.5.
Pressing... A natural process of extracting olive oil by applying
mechanical pressure to olive paste at a temperature of less than
35 degrees celcius.
Olive Oil should be consumed within one year of harvest as it does
not get better with age.