Olive Oil Grades

Olive oil is the oil obtained solely from the fruit of the olive tree, excluding oils obtained using solvents, or re-esterification processes and any mixture with other kinds of oils.

The following are the permitted designations for labelling the different grades of ediblenatural olive oils, refined olive oils and olive-pomace oils as defined in Clause 6 of this Standard:

  1. Extra Virgin Olive Oil. Natural olive oil that has a free acidity, expressed as free oleic acid, of not more than 0.8 grams per 100 grams, a median of defects equal to 0, and the other characteristics of which correspond to those fixed for this grade in under Australian Standards.
  2. Virgin Olive Oil. Natural olive oil that has a free acidity, expressed as free oleic acid of not more than 2.0 grams per 100 grams, a medium defects equal or less than 2.5 and the other characteristics of which correspond to those fixed for this grade under Australian Standards.
  3. Lampante olive oil. Is natural oil that is not fit for human consumption without further processing. This oil has a free acidity, expressed as free oleic acid of more than 2.0 grams per 100 grams and /or median of defects higher than 2.5 and other characteristics of which correspond to those fixed for this grade in the Australian Standard. It is only intended to be used for refining and technical use.

REFINED OLIVE OIL
Refined olive oils are the olive oils obtained from natural oils by refining methods which do not lead to alterations in the initial glyceridic structure. Refined olive oils are fit for human consumption without further processing include.

  1. Refined Olive Oil. This is the olive oil obtained from natural oils by refining methods including deodorisation which do not lead to alterations in the initial glyceridic structure. Refined olive oils have a free acidity, expressed as free oleic acid of not more than 0.3 grams per 100 grams and their other characteristics correspond to those fixed for this grade in the Standard.
  2. Olive Oil—Composed of Refined and Virgin [or Extra Virgin] Olive Oils. This oil consisting of a blend of refined olive oil and natural olive oils and are fit for human consumption. It has a free acidity, expressed as free oleic acid of not more than 1.0 grams per 100 grams, a median of defects equal or less that 2.5 and its other characteristics correspond to those fixed for this grade in the Australian Standards.

OLIVE POMACE OILS
Olive-pomace oils are the oils obtained by treating olive pomace waste with solvents or other physical treatments, excluding oils obtained by re-esterification processes and any mixture with oils of other kinds with the exception of olive oils. Olive-pomace grades comprise:

  1. Crude olive-pomace oil: This is the olive – pomace oil whose characteristics correspond to those fixed for this grade in the Standard. It’s intended for refining for use for human consumption or for technical use.
  2. Refined Olive-pomace oil. This 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 free oleic acid of not more than 0.3 grams per 100 grams and its other characteristics corresponding to those fixed for this grade under the Australian Standards.
  3. Olive-Pomace Oil – composed of refined olive pomace oils and Virgin (or Extra Virgin) olive oils. This is the oil consisting of a blend of refined olive-pomace oil and natural olive oils fit for human consumption. It has a free acidity, expressed as free oleic acid, of not more than 1.0 grams per 100 grams, a median of defects equal of less than 2.5, and its other characteristics correspond to those fixed for this grade in the Standard.