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Olive Oils > Olive Oil Types > Virgin Olive Oil
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Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.5% to 3.3%. The flavor and aroma of virgin olive oil is of the highest quality. The oil obtained from the first pressing is the only olive oil that can be classified as virgin (or extra virgin, depending on the natural acidity level). |
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Fine Virgin
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Fine virgin grade is a high quality olive oil with a maximum acidity level of 1.5%. It is less expensive than extra virgin grades, which makes it an excellent substitute when budget is a consideration. |
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Virgin
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Virgin olive oil has a maximum acidity of 2% and can be used just like any of the higher grades. It is much more reasonably priced and is versatile in that it can be used generously in cooking and yet it has enough flavor to be used in salads or as a condiment. |
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Semi-fine Virgin
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Semi-fine virgin olive oil has a maximum acidity level of 3.3%. It has good flavor, but it is less tasty than higher grades. It has the same health benefits as any of the higher grades and is best used in cooking. |
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Lampante Virgin
Lampante virgin olive is the lowest grade of virgin olive oil and is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma. Lampante virgin olive oil is usually shipped to refineries for processing in order to remove the defects. (See, "Refined Olive Oil".) | |
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Virgin Olive Oil article - Related Content |
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Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand ... |
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| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very ... |
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Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The ... |
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Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined ... |
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| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
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| The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma. Lampante virgin ... |
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| Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin. Because ... |
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| A type of oil that is less expensive and not quite as flavorful as higher grades, making it very suitable as cooking oil for fried foods. When rated, this oil has a maximum ... |
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| A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower ... |
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| A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil. Decorative or plain in design, an Olive Oil ... |
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