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Olive Oil

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Grades of Olive Oil

Olive oil is graded, the distinction being based on the content of free fatty acid:

Extra Virgin

The highest grade of olive oil. Oil from the first pressing has to have less than 0.8% acidity and be free form any faults. This is usually used in salads or as a substitute for butter or margarine, and in much prized for the individual flavours of various oils. Best enjoyed in the first 6 months after pressing before the flavour fades.
Usually a golden green in colour these oils are said to be “cold pressed”.

Virgin / Superfine

Oil which didn’t quite make it into extra virgin, having an acidity of greater than 0.8%, but less than 1.5%. This is still excellent oil, but less intense in colour and flavour than extra virgin and unlikely to be outstanding.

Pure / Fine

Sometimes also known as “regular” or just “olive oil” this is a good standard of oil for cooking and baking. Acid levels are greater than 1.5% but less than 3%.

Refined, Lite, Light, Extra Light

Lower grades of oils extracted using solvents, bleached and often with a small amount of extra virgin added.
These oils are not lighter in calories or cholesterol, just in colour.

Lampante, Pomace Oil

Not really edible, this oil is usually used for the manufacture of candles, soap etc. Traditionally used as lamp oil, it is recovered from the waste material by chemical solvents.

Further Information

• Olive oil needs to be stored out of the light and heat and is best if used within six months of bottling. It is best stored in dark bottles.
• Tasters of olive oil evaluate the product by organoleptic or sensory assessment, a method developed by the International Olive Oil Council in 1994.
• Around 250,000 trees covering 20 varieties are already planted throughout all parts of the Hunter Valley

Due to the misleading nature of the terms "Pure" and "Lite" - Pure Olive Oil has been purified or refined and has been stripped of all healthy components in the process, Lite is not lighter in calories, just in colour - the Australian Olive Association are pushing for these names to be phased out.