Designations and definitions of olive oils
Olive oils are classified into different categories based on the criteria established in the IOC Trade Standard, which are grounded in both physicochemical parameters and organoleptic characteristics.
These classifications are supported by continuously updated analytical methods developed to ensure the quality, purity, and authenticity of olive oils, as well as to detect potential fraud or adulteration, in line with the latest scientific and technical advances.
For detailed information on the most recent version of each standard, method, or guideline, as well as their historical evolution, please consult the relevant documentation by clicking on the following link.
Virgin olive oils
Virgin olive oils are oils obtained from the fruit of the olive tree (Olea europaea L.) solely by mechanical or other physical means, under conditions — particularly thermal conditions — that do not lead to alterations in the oil. They have not undergone any treatment other than washing, decantation, centrifugation and filtration.
Virgin olive oils include several categories depending on their chemical and sensory characteristics.
Extra virgin olive oil
Extra virgin olive oil is a virgin olive oil fit for consumption as it is. It has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and its other characteristics correspond to those fixed for this category in the IOC standard.
Virgin olive oil
Virgin olive oil is also fit for consumption as it is. It has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams, and its other characteristics correspond to those established for this category in the IOC standard.
Lampante virgin olive oil
Lampante virgin olive oil is not fit for consumption as it is. It has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams, and/or organoleptic or other characteristics corresponding to those fixed for this category in the IOC standard.
Lampante virgin olive oil is intended for refining or for technical use.
Refined olive oil
Refined olive oil is obtained from virgin olive oils through refining methods that do not alter the initial glyceridic structure of the oil.
It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams, and its other characteristics correspond to those defined in the IOC standard.
This designation may only be sold directly to the consumer if permitted in the country of retail sale.
Olive oil
Olive oil is 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, and its other characteristics correspond to those fixed for this category in the IOC standard.
The country of retail sale may require a more specific designation.
Olive pomace oils
Olive pomace oil is obtained by treating olive pomace — the solid residue remaining after olive oil extraction — with solvents or other physical treatments. This excludes oils obtained through re-esterification processes or mixtures with oils of other kinds.
The following categories are recognised:
Crude olive pomace oil
Crude olive pomace oil has characteristics corresponding to those defined for this category in the IOC standard.
It is not intended for direct consumption and is used for refining or technical purposes.
Refined olive pomace oil
Refined olive pomace oil is obtained by refining crude olive pomace oil through methods that do not alter the initial glyceridic structure.
It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams, and its other characteristics correspond to those defined in the IOC standard.
This product may only be sold directly to the consumer if permitted in the country of retail sale.
Olive pomace oil
Olive pomace oil is a blend of refined olive pomace oil and virgin olive oils fit for consumption as they are.
It has a free acidity of not more than 1 gram per 100 grams, and its other characteristics correspond to those defined in the IOC standard.
The country of retail sale may require a more specific designation.
Olive oil and gastronomy
Today, the use of olive oil is no longer limited to regions where olive trees are grown. It has become a symbol of quality cooking across the world, widely appreciated for its flavour, versatility and culinary performance.
When vegetable oils are heated during cooking, particularly for frying, they undergo chemical changes. These alterations occur more rapidly in oils with a high content of polyunsaturated fatty acids, such as many seed oils. The initial acidity of the oil also plays an important role: oils containing higher levels of natural antioxidants, such as vitamin E, tend to be more stable.
For example, frying fish — especially oily fish — can increase the polyunsaturated fatty acid content of the oil, which may accelerate its decomposition.
To preserve the quality and properties of olive oil, it should be stored away from excessive heat, air, humidity and, above all, light.
The Mediterranean diet pyramid
To explore these topics further, discover the International Olive Council’s World Olive Day 2024 event, a landmark celebration marking the 30th anniversary of the Mediterranean Diet Pyramid and highlighting the central role of olive products in health, sustainability, and cultural heritage.
The event brought together some of the world’s leading experts in nutrition, public health, and olive oil research. To listen to their insights and follow the discussions, please click on the following link.
The Mediterranean Diet Pyramid illustrates the traditional dietary pattern of Mediterranean populations, particularly those of Crete and southern Italy in the 1960s. It is based on dietary habits observed in these regions and on nutrition research presented in 1993 by Professor Walter Willett at the International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts.
The pyramid highlights the importance of balance among the main food groups. Each group provides certain essential nutrients, but none contains all the nutrients required for a healthy diet. Therefore, foods from different groups complement one another, and all are necessary to achieve a balanced and healthy dietary pattern.
The main components of the Mediterranean diet, listed in descending order of recommended quantity and frequency, are the following:
Grains
Grains form the foundation of most meals in Mediterranean countries. Typical staples include bread (wholemeal or refined), pasta, couscous and rice.
Fruit and vegetables
Fresh fruit and vegetables are essential components of the Mediterranean diet. Meals often rely on seasonal produce, prepared in simple ways that preserve flavour and nutritional value. In many Mediterranean countries, fruit is traditionally served as dessert.
Legumes and nuts
A wide variety of legumes and nuts are used regularly in Mediterranean cooking. These include chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts and walnuts.
Olive oil and olives
Olive oil is a central element of the Mediterranean diet. Both olive oil and virgin olive oil are widely used throughout the region.
Olive oil is commonly used for cooking, while virgin olive oil, suitable for all culinary uses, is especially valued when consumed raw, as this allows its aroma, flavour and natural components to be fully appreciated.
In the traditional diet of Crete studied by Professor Ancel Keys, fat intake represented more than 40% of daily caloric intake, composed of approximately 8% saturated fats, 3% polyunsaturated fats and 29% monounsaturated fats, largely derived from olive oil.
Dairy products
Dairy products such as cheese and yoghurt are consumed regularly in moderate quantities. Milk is less prominent in traditional Mediterranean dietary patterns.
Fish
Fish is an important source of high-quality protein and is generally consumed more frequently than eggs or poultry.
Foods to be consumed in moderation
At the top of the Mediterranean Diet Pyramid, representing foods that should be eaten less frequently, are red meat, sweets and pastries.
In addition to dietary choices, the Mediterranean lifestyle also emphasises regular physical activity and adequate hydration as essential elements of good health and weight management.
Wine may be consumed in moderation, usually with meals — typically one to two glasses per day. Its consumption is optional and should always be avoided whenever it may pose a risk to the individual or others.
Cooking with olive oil
Frying is one of the culinary techniques shared across the entire Mediterranean region, spanning Europe, Asia and Africa. It is common to the three major religions historically present in the area — Christianity, Islam and Judaism — and represents one of the oldest methods of cooking food.
Research has shown that frying can be compatible with a healthy diet when performed correctly. Whether fried foods are easily digested or feel heavy depends largely on the type of oil used, the frying temperature and the cooking method.
Olive oil is particularly suitable for frying. When used at appropriate temperatures and without overheating, it undergoes no significant structural changes and retains its nutritional qualities better than many other fats. This is due both to its natural antioxidants and to its high content of oleic acid, a monounsaturated fatty acid that is more stable under heat.
Another important advantage is its high smoke point (around 210°C), which is significantly higher than the ideal frying temperature of about 180°C. By contrast, fats with lower smoke points — such as butter or some seed oils — begin to break down at these temperatures and may produce undesirable or harmful compounds.
When foods are fried in olive oil, a light crust forms on the surface, which helps prevent the oil from penetrating deeply into the food. This improves flavour while also reducing the amount of fat absorbed during cooking. As a result, foods fried in olive oil often contain less fat than those fried in other oils, making it a lighter option.
Olive oil also has excellent culinary efficiency. It can be reused several times if handled properly and, when reheated, it expands slightly, meaning that less oil is required for cooking compared with many other fats.
The digestibility of olive oil does not change significantly even after repeated use for frying.
However, some practical recommendations should be followed:
- Olive oil should not be mixed with other fats or vegetable oils.
- It is generally recommended not to reuse the oil more than four or five times.
- The oil should always be hot before food is added, otherwise the food will absorb excess oil.
- When deep frying, sufficient oil should be used so that the food cooks evenly and the oil does not burn easily.
Recommended frying temperatures
Olive oil is one of the most stable fats when heated, allowing it to withstand high frying temperatures. Its smoke point (around 210°C) is well above the recommended frying temperature (about 180°C), and heating does not significantly affect its digestibility.
Different foods require different frying temperatures:
| Temperature | Type of Food |
|---|---|
| Medium (130–145°C) | Foods with high water content: vegetables, potatoes, fruit |
| Hot (155–170°C) | Foods coated in batter, flour or breadcrumbs that form a crust |
| Very hot (175–190°C) | Small foods that cook quickly: small fish, croquettes |
