There is not just one type of olive oil. In fact, there are four main types: olive oil, blended refined olive oil, pomace olive oil, and inedible olive oil. And to make it a bit more complicated, each type can be subdivided even further. Don’t worry—we’ll explain it all. Spoiler alert: extra virgin olive oil clearly stands head and shoulders above the rest!
Acidity and Defects
Did you know the five major regulatory authorities for olive oil are the Codex Alimentarius, International Olive Council (IOC), the European Union, the USDA, and Australian authorities? They define four types of olive oil based on acidity and a score on 12 potential defects an olive oil can have. Let’s break it down.
Type 1 – Olive Oil
This first type refers to olive oil from the first pressing, using mechanical extraction that does not alter the oil’s chemical composition. The olives must only be washed, centrifuged, and filtered—no other treatment is allowed.
Category 1: Extra Virgin Olive Oil
Let’s start with the cream of the crop—extra virgin olive oil, which is exactly what Gkazas Olive Oil offers. It comes from first cold pressing using mechanical methods. This ensures most nutrients are retained and the acidity does not exceed 0.8%. The median score on the 12 olive oil defects must be 0, and the median fruitiness must be above 0. This results in a rich flavor and preserves all the natural vitamins and minerals. Perfect for cold uses like salads—but, as we already know, also great for cooking and frying. In short: the elite olive oil!
By the way: There’s also a super-type of olive oil: organic extra virgin olive oil—the absolute king of olive oils. To be called organic olive oil, certain conditions must be met. No chemical fertilizers or pesticides are allowed, and the origin of the olives must be traceable. This extra quality guarantee results in higher polyphenol and antioxidant content. That’s why organic olive oil is better—and organic extra virgin olive oil is the very best there is!
Category 2: Virgin Olive Oil
We’re stepping down a rung from the top tier. Virgin olive oil is simply the “non-extra” version, mainly due to its slightly higher acidity. This can be up to 2%, with a median defect score between 0 and 3.5, and median fruitiness above zero. The goal is to keep taste, color, and aroma as authentic as possible, though this isn’t always achieved. This (often cloudier) oil cannot compete with extra virgin in flavor, aroma, nutrition, or quality.
Category 3: Regular Olive Oil
Still within the first type, this is the lowest quality. It has a defect score between 3.5 and 6, with fruitiness still above zero. This olive oil has a more neutral flavor, and due to its defects, might not even taste pleasant to some.
Type 2 – Blended Refined Olive Oil
Now we move to the second type: refined olive oil mixed with virgin olive oil. On paper, this is a low-quality product. Refining means impurities are removed through chemical and physical processes, which also strips flavor and aroma. The refined oil is blended with first-pressed olive oils to restore some taste and make it edible.
Type 3 – Pomace Olive Oil
This type of oil is obtained from olives that have already been mechanically processed and/or from olive pulp. This can be done naturally, resulting in a better product than the chemical method:
Category 1: Naturally Extracted Pomace Olive Oil
This method heats the leftover high-quality pulp to 60°C. About 8% of the pulp yields raw pomace olive oil, which must then be refined before it is edible. To improve taste, it may be blended with virgin or refined olive oil.
Category 2: Chemically Extracted Pomace Olive Oil
The lowest edible grade is chemically produced pomace olive oil using solvents like hexane. This often uses less fresh, lower quality pulp. The resulting raw pomace oil must be refined and blended with virgin and/or refined olive oil. It loses much of its flavor and nutritional value, and its healthiness is questionable due to the chemicals used.
Type 4 – Olive Oil Not Fit for Human Consumption
There are four types of olive oil not meant for consumption. Their production methods result in poor flavor and little to no nutritional value. Here’s a brief overview.
Category 1: Lampante Olive Oil
This oil is of such poor quality it’s inedible. It has over 3.3% acidity, a defect median above 6, and zero fruitiness. Painfully, this oil is often refined and blended into other products.
Category 2: Refined Olive Oil
We’ve seen this before: chemically processed to remove impurities, but this also removes nutrients and flavor. Though tasteless, it’s sometimes used in canned products like sardines.
Category 3: Naturally Extracted Raw Pomace Oil
Lower still is raw pomace oil produced naturally at 60°C. It comes from already processed olives or pulp. On its own, this oil has a harsh and unpleasant flavor.
Category 4: Chemically Extracted Pomace Oil with Hexane
The very bottom tier: raw pomace oil extracted with chemicals like hexane. It tastes bad and is considered unhealthy due to the solvent used.
Which Olive Oil to Use?
Now you know the different types of olive oil. But which one should you actually use? At Gkazas Olive Oil, we use our organic extra virgin olive oil for everything. It’s perfect in cold dishes like dressings, sauces, or as a dip for bread. The full flavor and health benefits of organic olive oil shine best this way. Plus, extra virgin can be heated up to 207°C, so it’s also great for frying and cooking. Just pour it straight from the can or bottle. The antioxidants also help your body absorb other nutrients better. Bonus!
If you’re on a budget or need to heat above 207°C, you can opt for (blended) olive oils—they’re cheaper and still contain some flavor and nutrients. These can be heated to slightly higher temperatures (around 225°C).
In Conclusion…
So, now you know all about the different types of olive oil. But there are also different types of oils in general. Want to know more? Check out our comparisons of olive oil vs canola oil, olive oil vs sunflower oil, and olive oil vs coconut oil. Now you can truly make the best oil choice! You’re welcome. 🙂
