🏷️ Virgin olive oil

Virgin olive oil is the second-best grade of olive oil after extra virgin. It is obtained from olives only by mechanical or other physical means, without solvents and without heat that alters the oil. The only treatments allowed are washing, settling, centrifuging and filtering.

Two limits set it apart from extra virgin. Free acidity can reach 2 grams per 100 grams, whereas for extra virgin it is only 0.8. And at a tasting, the panel may find a slight defect in flavour or aroma: the median score of the strongest defect may not exceed 3.5 points, and the oil still has to be at least a little fruity.

Tasters of the International Olive Council look for defects such as fustiness from fermented fruit, a musty, mouldy and damp-earth smell, a winey or vinegary taste, rancidity and the taste of frostbitten olives.

In the EU the label says: "oil obtained directly from olives and solely by mechanical means". The country of origin and advice to keep the oil away from light and heat are also mandatory. The harvest year may be given only if all the oil comes from one season. And acidity alone cannot be printed on the label: other values have to appear next to it, because low acidity on its own does not guarantee quality.