According to Global Standards and Classification, the Following Types of Olive Oils Are Recognized:

Extra Virgin Olive Oil (EVOO):
Extra virgin olive oil is the highest quality olive oil, often referred to as the "purest" form. Olives must be processed within 24 hours of harvest, and the oil is essentially a 100% dehydrated olive juice with no additives or preservatives. Its production relies solely on physical processes, such as cold pressing of olive pulp, without the use of heat or chemicals.

The term "extra virgin" is reserved for oils with excellent chemical and sensory characteristics. It must have no defects in flavor or aroma, and its acidity level cannot exceed 0.8%. Any damage to the olives during harvesting or transportation disqualifies the oil from being classified as EVOO. Health-conscious consumers are encouraged to prioritize EVOO for its purity and quality.

Virgin Olive Oil:
Virgin olive oil has an acidity level between 0.8% and 3.3%. Like EVOO, it is also produced through physical processes, making it 100% olive juice. However, this category of oil may have slight flavor defects or off-notes due to issues such as poor weather during olive ripening, inadequate care of the trees, improper transportation, or poor milling and storage conditions. Virgin olive oil cannot be classified as extra virgin because of these quality flaws. It is generally less expensive than EVOO but of lower quality.

Ordinary Olive Oil:
This type of oil has a significantly higher acidity level (above 3.3%) and noticeable defects in taste and aroma. It is considered lower in quality compared to virgin and extra virgin oils.

Lampante Olive Oil:
Lampante olive oil is the lowest grade of olive oil, with acidity levels exceeding 6.5% and very poor taste and smell. While it visually resembles olive oil, it is unsuitable for consumption in its raw form. Its poor quality is often due to multiple errors in olive cultivation, processing, and storage.

Because of its unpleasant characteristics, lampante oil is typically repurposed. It may be used for technical purposes (e.g., lighting lamps in the past) or undergo chemical refining to make it edible. Refining removes most of its flavor and aroma, producing oils labeled as "refined," "pure," or "extra light." These oils are lower in quality and lack the distinct characteristics of virgin or extra virgin olive oils.

If an oil cannot be classified as extra virgin olive oil, it means that certain defects are present. These defects not only affect the taste but can also harm our health.