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Grades Of Olive Oil

Grades Of Olive Oil

Grades Of Olive Oil

Grades Of Olive Oil
When you go to the market, you find different types of olive oils. What does extra virgin olive oil mean? What does US Fancy olive oil mean? There are two main types of gradations that you will find, IOOC standards and US standards.

IOOC Standards
The International Olive Oil Council (IOOC) has released the Trade Standard Applying to Olive Oils and Olive-Pomace Oils. The council has provided descriptions for different types of oils; some of these descriptions are given below:

Virgin Olive Oil: It is prepared by mechanical and physical means. There is no alteration to the oil after processing. Edible virgin oil has a free acidity of not more than 2 grams per 100 grams. No food additives are permitted in this oil.

Extra Virgin Olive Oil: This is a type of edible oil, which has a free acidity content of no more than 0.8 grams per 100 grams. No additives are permitted in this oil.

Ordinary Virgin Olive Oil: This has a free acidity content of no more than 3.3 grams per 100 grams. This oil does not contain any additives.

Lampante Virgin Olive Oil: This oil is not fit for human consumption. It has a free acidity content of more than 3.3 grams per 100 grams. It is used for refining and technical purposes.

Refined Olive Oil: It is the refined form of virgin olive oil. It has a free acidity content of not more than 0.3 grams per 100 grams.

Olive Oil: This is a blend of refined and edible virgin olive oil. It has a fatty acid content of not more than 1 gram per 100 grams.

US Standards
The United States Department of Agriculture  (USDA) released the United States Standards for Grades of it in 1948. These standards are still followed in the US and this has, to some extent, caused problems for consumers in purchasing the right kind of olive oil.

The USDA grades olive oil in the following four categories:

US Grade A or US Fancy
US Grade B or US Choice
US Grade C or US Standard
US Grade D or Substandard

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