Extra virgin olive oil (EVOO) is the highest grade of olive oil you can buy. It comes from the first milling of fresh olives. The olives are pressed at a maximum temperature of 80.6°F (27°C). No chemicals are used. The oil must also pass strict chemical tests and a sensory panel. Only then can it carry the extra virgin label.
What Makes Olive Oil "Extra Virgin"?
There are three grades of olive oil: ordinary, virgin, and extra virgin. Extra virgin is the best. It has the most flavor, the most health benefits, and the most stability for cooking.
To qualify as extra virgin, an oil must meet all of the following:
- The olives must be freshly harvested from the tree.
- The oil can only come from the first milling.
- It must be made through mechanical means only. No chemicals. No excessive heat.
- Free fatty acid (FFA) must be below 0.8%.
- Peroxide level must be below 20.
- It must pass a sensory test with no defects.
These are the most important standards to know. Let's break each one down.
The Fruit Must Be Picked From the Tree
Olives used for EVOO must come directly from the tree. Fruit that falls to the ground cannot be used. When olives fall, they bruise. They also pick up soil contaminants. Both of these raise the free fatty acid level of the oil. High FFA means the oil fails the extra virgin standard.
Careful harvesting is one of the most important steps in making a great oil. At EXAU, we harvest by hand and with small mechanical tools. We protect the fruit from the moment it leaves the tree.
Milling Time Matters
After harvest, the olives need to be milled quickly. Most producers consider 24 hours acceptable. However, smaller premium producers like EXAU aim to mill within 8 hours. The shorter the window, the better the oil.
Temperature control at the mill is just as important. If the olive paste gets too hot during crushing, the quality drops. The oil may no longer qualify as extra virgin. See our full step-by-step guide to how EVOO is made.
Free Fatty Acid (FFA)
The International Olive Council (IOC) requires extra virgin olive oil to have an FFA below 0.8%. FFA is measured as oleic acid per 100 grams. It is one of the most important quality signals in the industry.
A high FFA usually means something went wrong. The tree may be stressed. The fruit may have been damaged. Or the harvest was delayed too long. The best oils are well under 0.8%. At EXAU, we lab-test every harvest and share the results with our customers.
Peroxide Level
Peroxide level measures how much the oil has oxidized. When olive oil meets air, it starts to degrade. A high peroxide level means the oil will go rancid faster. The IOC sets the maximum for EVOO at 20.
During production and storage, limiting air contact is critical. Once you open a bottle, use it within a few weeks for best quality.
The Organoleptic (Sensory) Test
Lab results are not enough on their own. Every EVOO must also pass a sensory test. A trained panel tastes and evaluates the oil. They check aroma, flavor, and finish.
Common defects include rancidity, mustiness, and fermented or vinegary notes. These usually come from poor fruit storage, mill problems, or unhealthy olives at harvest. Even if an oil passes every chemical test, one sensory defect can disqualify it. Learn how to do an olive oil tasting at home.
Chemical Correction and Blending
Some producers blend real olive oil with cheaper oils, like sunflower oil. Then they chemically correct it to look and taste like extra virgin. This is adulteration. It is heavily regulated and increasingly prosecuted.
Other producers blend oils from different harvest years to stretch their supply. Blending itself is not illegal. But transparency is required. Always look for a harvest date on the label. If there is no harvest date, that is a red flag.
Related: How to Tell if Your Olive Oil is Fake
Which Olive Oil Councils Set the Standards?
Standards for extra virgin olive oil vary by region. Each country or council sets its own rules. The differences are small but they matter a lot to producers.
The IOC (International Olive Council)
The IOC was founded in Madrid, Spain in 1959. Its original members included France, Greece, Italy, Portugal, Spain, and the United Kingdom. Today, the IOC sets the most widely recognized international standards for olive oil.
All IOC standards are free and publicly available in multiple languages. At EXAU, we follow IOC standards. Our oil is produced entirely in Calabria, Italy.
The COOC and NAOOA
In California, the California Olive Oil Council (COOC) requires an FFA below 0.5%. That is stricter than the IOC's 0.8%. The North American Olive Oil Association (NAOOA) has its own standards too. For most consumers, these differences are minor. For producers, they can mean the difference between passing or failing extra virgin status.
FDA Regulation
The FDA does not regulate the differences between olive oil grades. It oversees all imported foods, including olive oil. But it does not define or enforce what counts as extra virgin. So the industry is largely self-regulated. This makes it easy for misinformation to spread. It is one of the reasons we wrote our book.
Extra Virgin Olive Oil vs. Regular Olive Oil
Regular olive oil is a refined product. It goes through heat and chemical processing. This strips away much of the flavor, color, and nutrition. It has a neutral taste. But it also lacks the polyphenols and antioxidants that make EVOO worth using.
Extra virgin olive oil is unrefined. Nothing is added or removed during production. The flavor, aroma, and nutrients stay intact. It is raw and minimally processed. That is why it costs more. And that is why the grade matters.
Related: Regular Olive Oil vs. Extra Virgin, What's the Difference?
Frequently Asked Questions About Extra Virgin Olive Oil
What does extra virgin mean exactly?
Extra virgin is the top grade of olive oil. The oil must come from the first milling of fresh olives. It must be made without heat or chemicals. FFA must be below 0.8%. Peroxide must be below 20. And it must pass a sensory panel with no defects.
Is extra virgin olive oil the same as cold pressed?
Almost. All genuine EVOO is produced below 27°C (80.6°F). That is what "cold pressed" means. But extra virgin also requires passing chemical and sensory tests. Cold pressed alone does not guarantee that. Read more about what first cold pressed really means.
How do I know if an extra virgin olive oil is real?
Look for a harvest date on the label. Look for a named region of origin. Look for a producer who shares lab results. If a bottle only has a "best by" date, that is a warning sign.
Does extra virgin olive oil go bad?
Yes. Consume EVOO within 18 to 24 months of the harvest date. Once opened, use it within a few weeks. Store it away from heat, light, and air. See our full guide to olive oil storage.
Can you cook with extra virgin olive oil?
Yes. The popular myth says EVOO is not safe for cooking. That is not true. EVOO handles everyday cooking temperatures well. Its polyphenols and antioxidants make it more stable than many refined oils. Read the truth about olive oil smoke point.
Why We Produce Extra Virgin Olive Oil
Our family has grown olives in Calabria, Italy since 1927. Giuseppe and Skyler took over the family groves in 2017. Their goal was simple: restore the land and produce the best oil possible.
Every bottle of EXAU is lab-tested. We follow IOC standards. We work only with organically managed farms. We farm regeneratively. We think the best olive oil comes from people who care for the land, not just the yield.
Shop our 100% Calabrian extra virgin olive oil, single origin, harvest-dated, and family farmed since 1927.
We wrote a book called The Olive Oil Enthusiast. Order your copy today.
You may also like:
How Extra Virgin Olive Oil Is Made
What Does First Cold Pressed Mean?
Polyphenol Rich Olive Oil Explained
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