Category Chinese name international standard name processing technology acidity (per100g)
Extra virgin olive oil
Cold pressed olive oil, the initial pressed oil is less than or equal to 0.8.
Virgin olive oil, not reached.
Exceeding the standard ≤2.0
Ordinary virgin olive oil
Squeeze olive oil, untouched
The above standard is ≤3.3.
Chemical leaching method of refined olive oil ≤0.3.
Olive pomace crude oil
Fruit residue
Refined olive
Chemical leaching method refined olive residue is less than or equal to 0.3.
Squeeze and filter olive fruit residue ≤ 1.0.
Note: The acidity of olive oil is an important index, but each grade has its own biochemical index and sensory characteristics. For example, in terms of sensory characteristics, it is necessary to meet the standards in color, fragrance and taste, which will be explained in detail below.
In addition to the above classification, extra virgin olive oil also includes organic extra virgin olive oil and PDO extra virgin olive oil, which is the highest grade olive oil in the world.