fact sheet
Grades of olive oil
confused about the different grades of olive oil?
There are three main types of olive oil found on supermarket shelves, they are not necessarily arranged together, and different types of the same brand may have very similar labels. Price, too, may not always be an indicator of quality. So to make the best choice for your health, read the label carefully.
Extra Virgin Olive Oil (EVOO)
Is made from perfect olives crushed as soon as possible after harvest and processed without the use of excessive heat, thus maintaining the important flavour, aroma and health benefit of the olive fruit. Sometimes called “cold or first pressed”, the oil must be free of smell or taste defects with a free fatty acid level less than 0.8% and a peroxide level under 20. EVOO accounts for most of the olive oil produced in Australia. There can be no refined oil present in EVOO. It has the lightest flavour and contains the richest array of antioxidants.
Virgin Olive Oil
Has only the slightest taste and smell defects with a free fatty acid of less than 2%. There can be no refined olive oil in virgin olive oil.
Olive Oil or Pure Olive Oil
Is a blend of virgin and refined virgin olive oil, containing at most 1% free fatty acid. It commonly lacks a strong olive flavour.
Information contained here was taken from the web sites of the International Olive Oil Council, the Australian Olive Association and the Californian Olive Council.
Further information can also be found on the Olives South Australia website www.olivessouthaustralia.com.au
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