Grades of Olive Oil
Reading the labels
There are several grades of olive oil depending on the production methods, pressing and storing and the variety and maturity and condition of the fruit when picked.
- Crete Autumn
1) Extra Virgin 0 – 0.8% acidity
Our quality Cretan extra virgin olive oil is mostly 0 – 0.6% and premium extra virgin ( Knossos Gold, Zero Plus, Viannos PDO and Arhanes PDO) 0 – 0.3% acidity.
This is achieved by “cold pressing” the fruit at the earliest possible time after it is picked, generally within 24 hours.
Our suppliers use state of the art facilities with centrifugal presses capable of pressing several thousand kg of olives per hour and immense stainless steel storage tanks in a strictly controlled laboratory environment for prevention of oxidisation and deterioration of the oil before bottling.
The older method of crushing the fruit and putting the olive paste through a hydraulic press with plastic filters in between layers is still used in NZ and other New World (and some obscure third world countries).
While this method can also produce high quality oil if it is done correctly, it is very laborious and slow, more suitable for boutique size production, not really suitable for large scale production of good quality olive oil.
More labour, more waste… more expensive to produce.
Though extra virgin refers only to the acidity level, it is possible (and sometimes used by unscrupulous producers) to refine and filter older or lower grade oil to achieve low acidity.
This is not practiced in Greece.
2) Pure olive oil or Olive oil
Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil of no more than 1.5% acidity. They are usually older oils that have been refined to lower the acidity levels for consumption.
3) Pomace oil
This (industrial grade) oil is extracted from the last remains of the fruit and stone pulp by using solvents and other chemicals to tease the remaining oil out and putting through the press. The raw product is very high in acidity – up to 15% – so it is heavily filtered to the point where it is virtually devoid of acidity as well as nutrients and taste. At this point the producer will usually blend some lower quality olive oil with it to give it some flavour and texture. While it is very economical for commercial food production and can withstand higher and prolonged usage, it has very little health benefit and does not enhance the taste of food.
This grade is produced mainly for food manufacturers and for export buyers in countries where olive oil is not very well known.
There are also several other sub grades which fall in the PREMIUM range like:
- “AGOURELAIO” pressed from unripe fruit it has a more intense. More of a “designer” oil better appreciated as a dip or dressing. (see Why Greek Olive Oil section)
- ORGANIC or “BIO”(Biological) For the Ecologically minded consumer. This type is naturally produced without the use of chemicals or pesticides and usually has a more natural aroma and taste. Greek organic olive oil production is strictly monitored and certified by DIO the EU approved organisation for inspection and certification of organic products.
- UNFILTERED EXTRA VIRGIN(Niche market, it is the raw unfiltered oil from the first extraction which can be of exceptional taste, but it deteriorates very quickly due to olive flesh particles left in it. Usually only given up to 6 months shelf life).
Any other (so called) grades as with names like “light” or “Extra light” usually mean that the oil is quite old and has been heavily filtered and refined to lower acidity and to make it edible. There is no need to filter and refine fresh virgin olive oil.
These oils are only for the uninitiated who thinks that extra virgin is the smelly rancid oil sometimes found in lower priced store shelves or the gift bottle left in their own pantry for too long.
PDO (Protected Designation of Origin) PGI (Protected Geographical Indication)
These labels are Geographical indications defined by European Union law, which ensure that only genuine products originating in the region named on the label were used for and processed a certain way to give the finished product a unique quality and flavour. The purpose of this is to protect the reputation and quality of these regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour.
To be sure of quality and taste you can afford, buy:
Greek Olive Oil
The origin of taste
- Greek Olive Oil
