Olive Oil Definitions

There are many governing bodies which attempt to define olive oil.  The European Communities  has a different definition than the International Olive Oil Council (IOOC).  Most countries use the IOOC standards.  The U.S. is one of the few major markets which has not adopted the IOOC definitions. Instead the USDA has a 1948 classification which uses terms such as "fancy" and "choice".  Olive oil importers have effectively blocked passage of more meaningful labeling. Working with certified IOOC tasting panels, the California Olive Oil Council has attempted to rectify this by issuing a seal to oils which exceed IOOC Extra Virgin olive oil quality standards.  Look for the COOC seal to find oils which are up to global standards.

California Appellations
USDA definitions

Definitions in blue below courtesy IOOC http://www.internationaloliveoil.org/downloads/NORMAEN1.pdf  

This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of
which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard. Ordinary oil may still be fine for frying or where flavor is not wanted or needed.

Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams (1.0%).  The cheap refined oil is mixed with a flavorful virgin oil

Crude olive-pomace oil is olive -pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive -pomace oil 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 oleic acid, of not more than 0.3 grams per 100 grams

"Cold pressed" is an anachronistic and unregulated label description for olive oil. Fifty years ago when most oil was made in vertical presses, the paste was pressed to make olive oil (first press - see below) and then mixed with hot water or steam and pressed again to remove more oil.  This "second pressing" was not as good; the heat had evaporated some of the delicate flavors. 

Today the paste is almost always warmed to room temperature during the malaxation process before being centrifuged using horizontal decanters (Olives are harvested in the winter when it is cold).  According to IOOC regulations this is still considered "cold pressed".  Heating the paste excessively increases yield but degrades flavor.  Producers would lose money by attempting to extract a little more oil by overheating and degrading the flavor of the oil to the point where it would not qualify as more profitable extra virgin.

After the oil is pressed out of the paste, the dry pomace (pits and flesh) is sometimes sold to refineries where steam and solvents are used to remove any residual oil. This oil is called olive pomace oil.

Why do you still see "cold pressed" on labels?  Grandma always said to look for this term when shopping for olive oil because it meant something when she was a child.  It will probably be years before this popular myth fades away.

First press is no longer an official definition for olive oil.  A century ago, oil was pressed in screw or hydraulic presses.  The paste was subjected to increasingly high pressures with subsequent degradation in the flavor of the oil.  Today the vast majority of oil is made in continuous centrifugal presses.  There is no second pressing.

In the U.S., flavorless and often low quality (refined) oil is sold as "lite" or "light" oil for a premium price. The "light" designation refers to flavor, not caloric content, as all olive oil has the same amount of calories.  There is no official definition of lite or light

Pure Olive Oil

See Refined above

Oil labeled "California Olive Oil" must be made solely from olives grown in California

Oil labeled with one of the approved American Viticultural Areas under federal law (ex: Sonoma Valley), to be made of oil 75% of which is derived from olives grown in that area.

Oil labeled "Estate Grown" must be made of oil 95% of which is derived from that particular estate