Extra Virgin Olive Oil is the only one sold in our Aceite de Jaén store due to its incomparable quality compared to other olive oils.
Although there is increasing information available about the differences between the various olive oils, some confusion still exists regarding their denomination and characteristics. Here we offer a small guide to make their differentiation easier, as there are multiple varieties and qualities of olive oil, and sometimes it is not clear how to identify them by their commercial name or the qualities indicated on the label.
According to current regulations, there are four commercial categories recognized by European Union legislation: the aforementioned Extra Virgin Olive Oil, Virgin Olive Oil, Olive Oil, and Olive Pomace Oil.
Extra Virgin Olive Oil is the highest quality oil, maintaining all its organoleptic qualities and health properties. It is pure olive juice with no added additives or preservatives and must have an acidity of less than 0.8 percent. It is obtained from fully healthy olives harvested at their optimal ripeness, maintaining the fruit's aroma and taste characteristics, and is obtained through mechanical procedures, without using any chemical solvents, making it the only vegetable oil that can be consumed directly as obtained from pressing the fruit.
Next in quality is Virgin Olive Oil, which, although also pure olive juice without additives or preservatives, may show sensory or physicochemical defects that prevent it from being classified as Extra. Therefore, Virgin Olive Oil is obtained in the same way as Extra Virgin, and its initial analysis may be similar, but an organoleptic analysis performed by an expert tasting panel may certify that the oil has defects in flavor or aroma and therefore does not meet the necessary requirements and must be sold as Virgin Olive Oil.
Following that is Olive Oil, which can be the most confusing for consumers due to commercial categories labeled as “mild” or “intense” (previously 0.4 and 1 degree). This is merely a blend of virgin olive oils with refined oils obtained from defective oils through chemical or thermal processes, which leads to the loss of most of the organic compounds and natural antioxidants of EVOO. It is therefore important to pay attention to the label to be aware that what is being sold is refined olive oil. Its maximum acidity is 1.5 percent.
Finally, Olive Pomace Oil is the lowest quality oil accepted for human consumption and results from blending refined pomace oil with Virgin Olive Oil. Since one of its bases is pomace, it cannot be considered pure olive oil.
Outside these four categories accepted for consumption is Lampante Olive Oil, a term that comes from “lamp,” as in ancient Rome it was used for lighting.
This oil is obtained from the lowest quality olives, usually the last fruits of the harvest, collected from the ground, often already fermenting, producing oil with acidity above two percent and multiple defects that make it unsuitable for human consumption. It is sent from the mills to industrial refineries for the production of other by-products. From this perspective, it should not appear in this article, except to note that its fraudulent use as virgin or even extra virgin oil has been detected in supermarkets and hypermarkets, which should alert health authorities to prevent this fraud.
Clarifying concepts
The designation “Virgin” can only be applied to an oil extracted exclusively from olives and using processes that do not alter its composition or properties. Any oil that has undergone chemical or thermal refining to modify its color, aroma, or taste cannot carry this designation.
On the other hand, the “Extra Virgin” label can only be applied to oils extracted exclusively from olives without alteration during processing and that also have no sensory defects or excess acidity. This means it contains only the highest quality olive juice, with a higher level of oleic acid and other components such as tocopherols, carotenoids, sterols, squalene, chlorophyll, and phenolic compounds, resulting in an oil with excellent organoleptic properties valuable for health, whose antioxidant benefits can reduce the risk of cardiovascular events by up to 30 percent.
European regulations guarantee quality and transparency in the marketing of different types of olive oil based on their extraction process, acidity, and other parameters measured through physicochemical analyses conducted in duly authorized laboratories. In the case of Extra Virgin Olive Oil, these must also be evaluated for organoleptic parameters—aromas and flavors—by a tasting panel of expert technicians following rigorous cataloging criteria.
