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Standard for Olive Oils

The International Olive Oil Council has set the following standards for Olive Oil and Sensory (Organoleptic) Assessment.

Extra Virgin Olive Oil - Free acidity not more than 0.8%, no sensory defects, median score for fruitiness greater than 0. Organoleptic rating (OR) 6.5 or more.

 

Virgin Olive Oil - Free acidity of not more than 2%, a median score for defects of not more than 2.5, greater than 0 for fruitiness. OR 5.5 or more.

 

Ordinary Virgin olive oil - Free acidity of not more than 3.3%, median defect score between 2.5 and 6, or less than 2.5 if fruitiness is 0. OR 3.5 or more.

 

Lampante Virgin Olive Oil - (not fit for consumption) Free acidity above 3.3% and defect scores above 6. OR less than 3.5.

 

Positive attributes are: Fruity, bitter, pungent.

 

Defects are: fusty, musty-humid, muddy sediment, winey-vinegary, metallic, rancid, heated or burnt, hay-wood, rough, greasy, vegetable water, brine, esparto, earthy, grubby, cucumber.