Olive Oil Levels

    As consumers it is easy to get lost in the various definitions and quality of olive oil. Our oil is an Extra Virgin Olive Oil and we do not want to settle for less. Below you can read more about the different classifications.

    • EXTRA VIRGIN

      Highest quality and most natural form of olive oil.
      Extracted through cold pressing (mechanical means, no heat or chemicals).
      Acidity ≤ 0.8% (free fatty acids).
      Rich in flavor, aroma, and antioxidants.

    • VIRGIN

      Also mechanically extracted but slightly lower quality than EVOO.
      Acidity ≤ 2% (higher than EVOO).
      May have minor flavor defects but still suitable for direct consumption.

    • REFINED

      Chemically treated to remove impurities from low-quality virgin oils.
      Very light in flavor and color, lacks many health benefits of EVOO.
      Acidity is usually reduced to ≤ 0.3% after refining.
      Often sold as "Pure Olive Oil" or "Light Olive Oil" when blended with some virgin oil

    • POMACE

      Made from the leftover olive pulp after pressing.

      Extracted using solvents and heat, then refined and blended with virgin olive oil.

      Lowest grade of olive oil for human consumption.

      Used in cooking but lacks the taste and health benefits of higher grades.

    • LAMPANTE

      Poor-quality oil with defects (from overripe, damaged, or improperly stored olives).
      Acidity > 2% and not fit for direct consumption.
      Must be refined before being used in food products.
    Happy Olive Oil farmer
    Early morning at Masseria Carrassa