Olive oil is traded in categories defined by the International Olive Council (COI/T.15/NC No 3) and, in the EU, by Regulation (EU) 2022/2104. The category depends on how the oil was obtained, on laboratory limits and, for virgin oils, on a sensory panel test.
Main categories and limits
| Category | Free acidity (% oleic acid) | Peroxide value (meq O₂/kg) | Sensory |
|---|---|---|---|
| Extra virgin olive oil | ≤ 0.8 | ≤ 20 | Fruity, no defects |
| Virgin olive oil | ≤ 2.0 | ≤ 20 | Fruity, slight defects allowed |
| Lampante olive oil | above the virgin limits | – | Not fit for consumption before refining |
| Refined olive oil | ≤ 0.3 | ≤ 5 | – |
| Olive oil (refined and virgin) | ≤ 1.0 | ≤ 15 | – |
| Crude olive pomace oil | – | – | For refining |
| Refined olive pomace oil | ≤ 0.3 | ≤ 5 | – |
| Olive pomace oil | ≤ 1.0 | ≤ 15 | – |
The IOC standard also has an "ordinary virgin" category that the EU does not use. The standards set many more limits (UV absorbance K232 and K270, waxes, fatty acid and sterol composition, alkyl esters); always check the current text of the standard that applies in the destination market.
What to put in a specification
- Category and, for virgin oils, the harvest year.
- Maximum free acidity and peroxide value, and if relevant K232, K270 and polyphenols.
- Packaging: flexitank, IBC, drums or retail bottles and tins.
- A recent analysis from an accredited laboratory, and a sensory panel report for extra virgin.
- Certificates such as organic, PDO/PGI or BRCGS where your customers require them.