{"id":1006650,"date":"2026-01-04T10:00:00","date_gmt":"2026-01-04T09:00:00","guid":{"rendered":"https:\/\/www.organicfarming-italy.com\/olivenoel-gueteklassen\/"},"modified":"2026-06-02T08:26:43","modified_gmt":"2026-06-02T06:26:43","slug":"olive-oil-grades","status":"publish","type":"post","link":"https:\/\/www.organicfarming-italy.com\/en\/olive-oil-grades\/","title":{"rendered":"Olive oil grades \u2013 how to spot quality and choose the right one"},"content":{"rendered":"\n

The European Commission has issued clear guidelines on how olive oil may be classified and marketed. The different olive oil grades give consumers reliable guidance when buying and make it easier to find the right oil for their needs. <\/p>\n\n

The four olive oil grades at a glance<\/h2>\n\n

1. Extra virgin olive oil (Extra Vergine)<\/h3>\n\n

The highest olive oil grade. The oil is produced directly from fresh olives using only mechanical processes. Taste and aroma are flawless. The free fatty acid content (calculated as oleic acid) may be no more than 0.8 g per 100 g of oil. This grade offers the widest range of flavours\u2014from mild and fruity to robustly bitter to pleasantly peppery. <\/p>\n\n

2. Virgin olive oil<\/h3>\n\n

This oil is also obtained purely mechanically from olives, but has minor sensory defects. The fatty acid content is a maximum of 2.0 g per 100 g of oil. Despite slight deviations, this category still offers noticeable flavour variety. <\/p>\n\n

3. Olive oil (blend of refined and virgin)<\/h3>\n\n

This product consists of refined olive oil blended with a proportion of virgin olive oil. The fatty acid content is a maximum of 1 g per 100 g of oil. The oil tastes very mild and offers hardly any flavour variation. It is produced when pressed olive oil does not meet the requirements for virgin olive oil grades\u2014then it is refined and subsequently blended with aromatic virgin oil. <\/p>\n\n

4. Olive pomace oil<\/h3>\n\n

Olive pomace oil is obtained in a separate production process from the residual oil in the already-pressed olive paste. It contains oil from pomace processing and oil obtained directly from olives. The fatty acid content is a maximum of 1 g per 100 g of oil. This category must be clearly labelled as such on the bottle. <\/p>\n\n

How are olive oil grades determined?<\/h2>\n\n

The determination of olive oil grades is regulated by EU Regulation 2022\/2104 and is binding for all producers, bottlers and distributors. Quality testing is carried out using two different analysis methods. <\/p>\n\n

\"Olive
Determining olive oil grades through chemical and sensory analysis<\/figcaption><\/figure>\n\n

Chemical-physical laboratory analysis<\/h3>\n\n

In an accredited food laboratory, a total of 27 different parameters are examined. These include, among others, the free fatty acid content, peroxide value, halogenated solvents, waxes and alkyl esters. There are binding limit and minimum values for each individual parameter. If even a single value fails to meet the prescribed standard, the oil is classified into a lower olive oil grade. <\/p>\n\n

In Germany, the debate about more meaningful testing methods has led to important improvements. Many retailers\u2014especially large supermarket chains and discounters\u2014now have additional parameters analysed that allow more reliable conclusions about the oil\u2019s actual quality. Thermally treated or over-aged olive oils can sometimes be difficult to detect using the current EU standard method. <\/p>\n\n

Checks of diglycerides and pyropheophytins are considered particularly proven. Diglycerides of at least 50\u201360% and pyropheophytins of a maximum of 7\u201310% (depending on the season) are regarded as acceptable guideline values. Non-EU countries such as Australia and the USA are also showing growing interest in these extended analysis methods. <\/p>\n\n

Sensory testing by expert panels<\/h3>\n\n

For classification into the virgin olive oil grades, sensory testing is decisive. A panel accredited by the respective member state\u2014consisting of 8 to 12 specially trained tasters\u2014assesses the oil for off-flavours as well as positive characteristics such as fruitiness, bitterness and pungency. The intensity is documented precisely. <\/p>\n\n

The official sensory test provides a standardised result: if there is no off-flavour and clear fruitiness is detectable, the oil is classified as \u201cextra virgin\u201d. Many panels only report the classification\u2014without details on positive attributes or the type of defects. <\/p>\n\n

The German Olive Oil Panel goes one step further: it provides information on the intensity of individual attributes such as fruitiness, bitterness and pungency. In addition, an extended test method is used to determine the so-called harmony score\u2014a measure of how balanced and coherent the oil feels overall. <\/p>\n\n

There are undeniably significant quality differences even within the best olive oil grades\u2014especially in taste, aroma, harmony, shelf life and the content of antioxidant secondary plant compounds.<\/p>\n\n

Harmony rating \u2013 quality beyond the grade<\/h2>\n\n

For each analysis, the German Olive Oil Panel also produces a harmony rating using a method it developed. This is used to quantify quality differences within the best olive oil grades with a statistical value\u2014comparable to the points awarded at international competitions. <\/p>\n\n

The assessment takes into account: the ratio of aroma to taste, the variety and intensity of green or ripe notes, the type and strength of bitterness and pungency, the complex overall impression, as well as consistency and persistence of flavour. The method is based on renowned international olive oil competitions such as Ercole Olivario, the Mario Solinas Award, PremioBiol and Leone d’Oro. <\/p>\n\n

Nuances such as additional flavour notes\u2014such as apple, artichoke, bitter almond or blackcurrant\u2014are included in the overall harmony rating, but are partly subject to the individual testers\u2019 perceptions.<\/p>\n\n

Origin information and labelling<\/h2>\n\n

All virgin olive oils must carry an origin designation on the label. Different levels of strictness apply: <\/p>\n\n