Extra Virgin Olive Oils

In countries that adhere to the standards of the International Olive Council (IOC), as well as in Australia, and under the voluntary USDA labeling standards in the United States:

  • Extra-virgin olive oil comes from virgin oil production only, and is of higher quality. It contains no more than 0.8% free acidity (see below), and is judged to have a superior taste, having some fruitiness and no defined sensory defects. 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%).
  • Virgin olive oil comes from virgin oil production only but is of slightly lower quality with free acidity of up to 1.5% and is judged to have a good taste, but may include some sensory defects.