Understanding Olive Oil Grades and Labels

Olive oil is known as one of the healthiest oils to consume. Like fine wine, olive oil comes in a wide range of nuanced flavors and aromas, shaped by the many olive cultivars and terroirs it can come from.

In another exciting deep dive into food, we explore how choosing the perfect olive oil for your needs can completely elevate your food experience. Learn how to choose and cook with olive oil to tap into its full potential in this introductory guide.

Edible grades of olive oil

Extra virgin, cold-pressed, refined, light—you might've seen these terms plastered all over olive oil bottles. To cut through the fluff, we need to understand the edible grades of olive oil. The criteria is incredibly strict, considering factors such as:

• Free Acidity: This measures the amount of broken-down fat molecules in an olive oil, caused by bruised or damaged olives or delayed processing. It’s a key indicator of the olives’ freshness and quality at the time they were pressed.
  
• Defects: These are the unpleasant tastes or odors that ruin the flavor of an olive oil. Some common defects are rancid, musty, vinegary, and burnt odors. They’re usually caused by improper storage, leading to chemical degradation such as fermentation and oxidation.
  
• Processing: How olives are processed—particularly whether it’s a manually or chemically done—can greatly affect the quality of oil they produce. Even the number of oil extractions is dictated.
  

Discover the key characteristics that classify each olive oil grade below:

What to look for on an olive oil label

Consider olive oil as you would wine. How was it made? When was it bottled? Where are the olives from? More than a pretty label, the answers to these questions paint a clearer picture of the kind of olive oil to expect in a bottle. Read carefully while perusing labels and look for these details:

• Freshness: Look for a bottle's harvest date. Fresh olives make better olive oil; that's why high-quality oils, especially EVOO, are extracted on the same day the olives are picked. Olive oil itself is at its best within its first two years, after which it gradually loses its complex flavors and health benefits. If you don’t expect to finish your olive oil quickly, it’s smarter to buy a smaller bottle.
• Country of origin: The best olive oils are single origin, with production and bottling also done in the same estate or region. Olives or oils blended from multiple sources are often lower quality. A label might also state that the oil was bottled or packed in one country, but it doesn’t necessarily mean it was produced there; it implies that ingredients were sourced elsewhere, possibly from various places.
• Cultivar: Short for “cultivated variety,” cultivars are types of plants specifically cultivated for their desired traits. The quality and distinct flavor profiles of olive cultivars are reflected in the oil they produce. Explore different cultivars and find the flavors that suit you best. Here are some well-loved olive cultivars for oil:

Picual - A Spanish powerhouse variety with a robust, pungent flavor profile rich in oleic acid.

Arbequina - Another Spanish cultivar popular for its gentle, buttery, fruit-forward flavor with low bitterness.

Frantoio - A classic Tuscan variety with a complex, well-balanced, and herbaceous profile.

Coratina - An Italian cultivar packed with oleocanthal, which yields a bold, peppery oil with fresh artichoke notes.

• Certifications: Labels such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) are strictly granted by the European Union to exceptional products produced, processed, and prepared traditionally in a specific geographical area. See our guide on AOP, DOP, and IGP certified products for a better understanding of this marker of authenticity and quality and how it’s translated across countries.

With the foundations laid down, it’s now easier to understand the details behind an olive oil bottle. Though, there are popular buzzwords on labels that can still lead to confusion. Find out whether they're simply hype or truly informative below:

• Cold-pressed: A historical reference to traditional stone mills that pressed olives for oil, producing better-quality olive oil early in the day before the stone heated from friction during continuous milling. Today, all extra virgin olive oil must be mechanically extracted without high heat, staying strictly below 27°C. So, “cold-pressed” isn’t an extra marker of quality for EVOO. In fact, olive oil can be cold-pressed and still fall short of EVOO standards.
  
• Cold extraction: Like “cold-pressed”, it’s a mechanical extraction method that doesn’t use high heat. However, instead of a hydraulic press, producers use centrifuges. Europe regulates the difference between these terms and their use, but producers in other regions still use “cold-pressed” even when using centrifugal extraction.
  
• First pressed: Another historical reference, often used for extra virgin olive oil. When olives were milled, the first press produced the best quality oil. The residual olive paste would be milled again for more oil but with lower quality. Nowadays, it’s just a marketing term; there’s no more “second press.” By legal definition, EVOO is extracted just once at low temperatures.
  
• Unrefined: This indicates an olive oil was mechanically extracted, untreated by heat or chemicals. Virgin and extra virgin olive oils are automatically considered “unrefined.” It can be a helpful marker, especially with the many vaguely labelled refined olive oils on the market. 
  
• Unfiltered: Raw olive oil that skips the final straining process, leaving tiny bits of olive pulp and moisture inside. While the health benefits remain, unfiltered olive oil looks cloudy and has a stronger, more pungent flavor. The biggest difference is shelf life: leftover pulp and water cause it to spoil much faster. Unopened bottles can last up to a year; opened ones should be consumed within a few months.
  
• Pure, Classic: Usually used on refined olive oil. Since refined olive oil blends refined and virgin olive oils, these terms emphasize that the oil is technically composed of 100% olive oil. However, it doesn't necessarily indicate better quality compared to other refined olive oils.
  
• Light, Extra Light: Terms like these help consumers gauge the flavor intensity of an olive oil. They’re often used on refined olive oils, which are low to neutral in flavor.
  

Cooking with olive oil

Some olive oils are best served at the table, whether as a dip for bread or drizzled over salads and even gelato; others are a great staple by the stove for cooking rich dishes like steak and pasta. Knowing how you’ll use an olive oil goes a long way to fully enjoying its complex flavors. Here's a guide for cooking with olive oil:

Indeed, every olive oil has a place in the kitchen. Extra virgin olive oil possesses the strongest flavor and aroma, followed by virgin olive oil, making them better for recipes that highlight those qualities. They can be used to cook at low to medium heat, but high heat causes their complex flavors to degrade. Ultimately, it's best to save these olive oils for table applications.

Meanwhile, EVOO and virgin olive oil can overpower or clash with other flavors in rich dishes. This is where refined olive oil and olive pomace oil come in, adding a subtler layer of flavor and texture that complements rather than disrupts a recipe’s flavors.

Indeed, every olive oil has its place, from the strong, forward flavor of extra virgin olive oil to the milder oils that harmonize with any dish. It's a gold mine of exquisite flavors and delicious experiences. While tasting is the truest way to judge if an olive oil is right for you, understanding olive oil grades and labels turns a confusing selection into an exciting culinary adventure.