Types of olive oil produced around the world


There are five classifications of olive oil
1.  Extra Virgin Olive Oil (EVOO)
2.  Virgin Olive Oil
3.  Refined Olive Oil
4.  Olive Pomace Oil
5.  Lampante Oil



 Extra Virgin Olive Oil (EVOO)  BEST

1.   	Produced from the first pressing of fresh olives.
2.   	Extracted with no chemical or boiling or excessive heat
3.   	Fat Free 
4. 	Acidity  less than 0.8%.
5.   	Best olives with no mutations or blacks spots.
6.	Strong olive aroma and taste
4.	Great source of antioxidants

 Virgin Olive Oil (VOO)  BETTER

1.   	Produced from the first pressing of fresh olives.
2. 	Acidity  less than 2.0 %.
3.	Medium olive aroma and taste
4.	Medium source of antioxidants


 Refined Olive Oil (ROO)  GOOD

1.	Remains of EVOO and VOO olive pulp are after the first pressing are further refined by acids, heat, and other chemical agents to extract as much oil as possible from the remains.
2.	Higher fat content
3.	Higher acidic 
4.	Low olive aroma and taste
5.	Low source of antioxidants
6.	Partly mixed with EVOO or VOO to add taste and aroma
7.	Marketed as Pure, 100% pure, or light olive oil.


 Pomace Olive Oil (POO)  FAIR

1.	Byproducts - The pulp remains of EVOO and VOO production, the olive skins, and the olive pits.
2.	Extracted using higher heat and hexane, an extracting solvent agent, 
3.	Further refined similar to ROO oil.
4.	Extremely low in olive aroma or taste
5.	Extremely low in antioxidants
6.	Lowest grade of olive oil


 Lampante Olive Oil (LOO)  SECONDS

1.	Olive oils that are produced resulting in severe defects
2.	Olives used have defects and not consumable from pests, frost, or floor rot
3.	Defective oil produced from bad practices
4.	Forbidden for sale to humans, unless refined.
5.	Highest acidity above 3.3%
6.	Bad unpleasant aroma and taste
7.	Used for fuel in oil lamps.