There are many governing bodies which attempt to define olive oil.  The European Communities  has a different definition than the International Olive Oil Council (IOOC).  Most countries use the IOOC standards.  The U.S. is one of the few major markets which has not adopted the IOOC definitions. Instead the USDA has a 1948 classification which uses terms such as "fancy" and "choice". 

Olive oil importers have effectively blocked passage of more meaningful labeling. Working with certified IOOC tasting panels, the California Olive Oil Council has attempted to rectify this by issuing a seal to oils which exceed IOOC Extra Virgin olive oil quality standards.  Look for the COOC seal to find oils which surpass global standards.

California Appellations
USDA definitions

Definitions in blue below courtesy IOOC http://www.internationaloliveoil.org/downloads/NORMAEN1.pdf  

This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard. Ordinary oil may still be fine for frying or where flavor is not wanted or needed.

Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams (1.0%).  The cheap refined oil is mixed with a flavorful virgin oil

Crude olive-pomace oil is olive -pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive -pomace oil is the oil obtained from crude olive -pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams

"Cold pressed" is an anachronistic and largely unregulated label description for olive oil. Fifty years ago when most oil was made in vertical presses, the paste was pressed to make olive oil (first press - see below) and then mixed with hot water or steam and pressed again to remove more oil.  This "second pressing" was not as good; the heat had evaporated some of the delicate flavors. 

Today the paste is almost always warmed to room temperature during the malaxation process before being centrifuged using horizontal decanters (Olives are harvested in the winter when it is cold).  According to IOOC regulations this is still considered "cold pressed".  Heating the paste excessively increases yield but degrades flavor.  Producers would lose money by attempting to extract a little more oil by overheating and degrading the flavor of the oil to the point where it would not qualify as more profitable extra virgin.

Regulation 1019 of 2002  determines the use of the term "Cold Pressed" in the EU.  During Malaxation and Extraction the olive paste must be kept under 27ºC (80ºF).

After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil. This oil is called olive pomace oil.

First press is no longer an official definition for olive oil.  A century ago, oil was pressed in screw or hydraulic presses.  The paste was subjected to increasingly high pressures with subsequent degradation in the flavor of the oil.  Today the vast majority of oil is made in continuous centrifugal presses.  There is no second pressing.

In the U.S., flavorless and often low quality (refined) oil is sold as "lite" or "light" oil for a premium price. The "light" designation refers to flavor, not caloric content, as all olive oil has the same amount of calories.  There is no official definition of lite or light

Pure Olive Oil

See Refined above

Blended Olive Oil

Most supermarket brands of olive oil are blended from oil from many different varieties, regions, and even countries.  Because olive oil tastes differently year to year from the same grove due to weather, to create an oil that tastes the same blenders must take oil from many sources and come up with a recipe to create the same taste.

Blending some oil high in polyphenols with one which does not will increase its shelf life.

Sometimes olive oil is blended with canola or other vegetable oils. This should be stated on the label.  Illegal blending of cheaper hazelnut oil can be profitable for the unscrupulous and can be difficult to detect.

Unfiltered Olive Oil

Unfiltered oil contains small particles of olive flesh. Olive Oil aficionados claim this adds additional flavor. Unfortunately it causes a sediment to form at the bottom of the bottle which can become rancid, negatively impacting flavor and shelf life. Unfiltered oil should be carefully stored and used within 3-6 months of bottling.

Early Harvest Olive Oil

Fall Harvest Olive Oil

Olives reach their full size in the fall but may not fully ripen from green to black until late winter. Green olives have slightly less oil, more bitterness and can be higher in polyphenols. The oil tends to be more expensive because it takes more olives to make a bottle of oil. 

Many people like the peppery and bitter quality of early harvest oil. Flavor notes of grass, green, green leaf,  pungent, astringent are used to describe early harvest fall oils.

Because of the higher polyphenols and antioxidants, early harvest oils often have a longer shelf life and are blended with late harvest oils to improve their shelf life.

Late Harvest Olive Oil

Winter Harvest Olive Oil

The fruit is picked black and ripe.  The fruit may have a little more oil but it is risky because waiting longer into the winter increases the risk the fruit will be damaged by frost. 

Late harvest or "Winter" fruit is more ripe so like other ripe fruit it has a light, mellow taste with little bitterness and more floral flavors. Flavor notes of peach, melon, perfumy, apple, banana, buttery, fruity, rotund, soave and sweet are often used.

Flavored Olive Oil

Technically, olive oil which has had herbs or fruits infused in them cannot be called olive oil. See the definition for olive oil above.   According to IOOC regulations it must be called "fruit juice".  In reality, few producers comply with this and you will see labels such as "lemon infused olive oil" or "Basil Olive Oil".  Because of their immense popularity, the California Olive Oil Council is trying to come up with a meaningful labeling standard for flavored oils.

Hand Picked

This somehow implies that hand picking produces a better olive oil than fruit harvested with a shaker, rakes or row type harvester.  Mechanical harvesting can bruise the fruit, increasing acidity, but mechanically harvested fruit can also get to the press quicker, which lowers acidity.  Olives harvested with a hand-held pneumatic rake are usually considered "hand picked". 

Oil labeled "California Olive Oil" must be made solely from olives grown in California

Sonoma Valley, Napa Valley, etc, Oil labeled with one of the approved American Viticultural Areas under federal law (ex: Sonoma Valley), to be made of oil 75% of which is derived from olives grown in that area.

Oil labeled "Estate Grown" must be made of oil 95% of which is derived from that particular estate

Copyright ©April 06, 2008  [ ]. All rights reserved.
Voice:805-688-1014
Fax: 805-686-2887  Santa Ynez, CA 93460
www.oliveoilsource.com