Virgin Olive Oils

At the head of the olive oil class sit the extra-virgins, followed closely by the virgins. The difference between two oils and where they rank in the following hierarchy may be just half a percentage point of acidity. However, that is all it takes to distinguish between a very good oil and a great oil.

"Premium extra-virgin olive oil" is nature's finest, thanks to its extremely low acidity (possibly as low as 0.225 percent). It is best suited for using uncooked in dishes where you can appreciate its exquisite aroma and flavor. Try it in salads, as a dip for bread, or as a condiment.

"Extra-virgin olive oil" has a fruity taste and may be pale yellow to bright green in color. In general, the deeper the color, the more flavor it yields. IOOC regulations say extra-virgin olive oil must have a superior flavor and contain no more than 0.8 percent acidity, but other regulators set the acidity cut-off point at 1 percent. As with the premium version, it is best to use extra-virgin olive oil uncooked in order to appreciate its flavor.

"Fine virgin olive oil" must have a "good" taste (as judged by IOOC standards) and an acidity level of no more than 1.5 percent. Fine virgin olive oil is less expensive than extra-virgin oil but is close in quality and is good uncooked.

"Virgin olive oil" must have a "good" taste, and its acidity must be 2 percent or less. Like other virgin oils, it cannot contain any refined oil. Virgin olive oil is good for cooking, but it also has enough flavor to be enjoyed uncooked.

"Semifine virgin olive oil" must have an acidity no higher than 3.3 percent. It is good for cooking but doesn't have enough flavor to be enjoyed uncooked.