What are the different grades of olive oils?
Extra-Virgin Olive Oil is the top grade of olive oil with an extremely fine taste. It is derived from the first cold pressing of olives without refining. The olives are handpicked, cleaned with pure water and finally cold pressed. The color of the oil can range from pale champagne to green-gold – the deeper the color, the more intense the flavor. Extra-Virgin Olive Oil must have an acidity level no more than one per cent, in accordance to European Legislation. Some extra-virgin oils have acidity levels even lower than this. Olive Pomace Oil is a refined oil, which is removed from the olive pomace that is left behind on the olive press after most of the oil has been squeezed out. It is flavored with extra-virgin olive oil. This oil has an acidity of no more than 1.5 per cent. Pure Olive Oil has a good taste and its acidity level is no more than 1.5 per cent. It is a mixture of refined and virgin or extra-virgin oils.
