There are several grades of olive oil as defined by the International Olive Oil Council (IOOC), the governing body for olive oil producing countries including Australia. At Lakelands Olives we produce only the finest Cold Decanter Pressed Extra Virgin olive oils for your enjoyment and nutrition. We have outlined information on both Extra Virgin olive oils and the secondary grades so you may have a clearer understanding.

Extra Virgin Olive Oil (EVOO) is the highest quality in terms of both flavour and health benefits and can be defined into 3 distinct styles. By tasting various olive oils you can determine the quality and freshness of the olive oil you are purchasing. Also, by considering the 3 styles of Extra Virgin Olive Oil you will be able to get the most of using it in a variety of ways. 

Extra Virgin Olive Oil (EVOO) - Mechanically processed and extracted at minimal temperatures (cold pressed), free fatty acidity of 0.8% or less with a positive fruity aroma and flavour. The oil must be free from faults and not contain any refined oils. The best Extra Virgin olive oils will have a good balance of fruitiness, bitterness and pungency.

FRUITINESS - This refers to the aroma and taste of an olive oil (organoleptic characteristics). The fruitiness should be fresh and positive and have an underlying fruity olive character. Different varieties, blends and styles will also provide other positive characteristics such as being grassy, or like green apple or ripe tomato.

BITTERNESS - This element of olive oil refers to a group of naturally occurring compounds known as polyphenols found in Extra Virgin Olive Oils. Generally, high amounts of polyphenols in olive oil will be present in olive oils that have a high bitterness and pungency (Robust) but some level of bitterness should be available in all styles of EVOO. These polyphenols are also an indicator of antioxidants that are considered vital for good health with many studies now showing that antioxidants will destroy the damaging effects of free radicals and potentially prevent everything from arthritis to heart disease. High levels of polyphenols will also improve the shelf life of an EVOO. Remember that bitterness should be balanced with the fruitiness and pungency of an EVOO and that strong forms of bitterness, such as metallic, will affect the definition of the oil's quality.

PUNGENCY -  Similar to bitterness in so much as it is also derived from polyphenols, however pungency is a more tactile and sensation driven element rather than a taste. It is also an indicator of health benefits with the more pungent oils generally containing higher levels of polyphenols and antioxidants. Pungency can be regarded as astringent or throat catching and defined as being either peppery or similar to chilli in it's heat. Again, this should not overpower the oil but should instead be a balanced element in EVOO.

Extra Virgin Olive Oil Styles - Often it is incorrectly assumed that a peppery, strong EVOO is the best oil. EVOO is the level of quality and it comes in 3 distinct styles. The best EVOO is the one you enjoy and the following guide aims to help you choose the right style for the right use. For example, have you ever made an aioli or mayonnaise with a great tasting EVOO only to find the end result inedible? By simply assessing your EVOO you will eliminate such a disaster and instead use that great tasting but robust EVOO in a delicious marinade.

EVOO Robust - This EVOO is derived from single olive varieties or blends and will feature a high level of fruitiness  balanced with a strong bitterness and pungency and will be free from faults. It is best used in combination with other ingredients for marinating red meats, roasting vegetables with strong or dried herbs like rosemary and oregano, or shallow or pan frying vegetables like zucchini and eggplant.  The robust nature of this oil will stand some heat and still allow the delicious olive flavour to penetrate the ingredients and come through in the final dish.

EVOO Moderate/Medium - This EVOO is derived from single olive varieties or blends and will feature a moderate or medium level of fruitiness with a balance of moderate bitterness and pungency and will be free from faults. This is certainly the most versatile EVOO and can be used daily in the kitchen . The uses are almost endless but include dressing your favourite raw salad ingredients, making marinades for meats and vegetables, splashing over fresh curd cheeses and topping with fresh chopped herbs, mixing with your own fresh ingredients such as citrus zests, fresh herbs, chopped olives or sun dried tomatoes to make a quick and tasty sauce, baking biscotti or cakes,  or simply enjoying with some crusty bread and a glass of your favourite wine.

EVOO Delicate - This EVOO is derived from single olive varieties or blends and will feature only a delicate sometimes floral level of fruitiness with a balanced delicate bitterness and pungency and will be free from faults. This style is best suited to a minimum of fuss and should be paired with the delicate flavours of soft herbs, seafood and raw vegetables with subtle flavours.

Other Grades of Olive Oil - These other grades of olive oil are considered secondary to Extra Virgin Olive Oils either because of rancidity, poor processing practises, chemical adulteration or refining. They do not contain the health benefits of Extra Virgin Olive Oil nor do they possess the same aromas and flavours thus making them poor substitutes for the real EVOO. Next time you go to a large supermarket see how many of these oils are on the shelf. This guide aims to help you with the confusion of labels and names and make the right choice.

Virgin Olive Oil - This oil will have a free fatty acid greater than 0.8% per 100gm but not greater than 2%. It will be regarded to have some minor faults but with some level of positive fruity characteristics. Virgin olive oil must not contain any refined oils but may sometimes be blended with lesser grades of olive oil such ordinary virgin and ordinary olive oil to enhance the flavour of these secondary oil grades.

Ordinary Virgin/Ordinary Olive Oil -  This oil will have a free fatty acid greater than 2% per 100gm with little or no fruit characteristics and several faults. This oil is often sent to be refined, a process that bleaches the oil and strips it of any aroma and taste before blending it with a small amount of EVOO or Virgin Olive Oil. This oil will sometimes be blended with Virgin Olive Oil to improve taste and shelf life and is generally re-labelled as Extra Light or Pure Olive Oil.

Lampante - This oil is inedible by definition (meaning lamp oil) and refers to it's ancient use as a fuel source. It will have a very high free fatty acid, no fruit and many faults. It is also heavily refined in the same way as Ordinary Virgin and Ordinary Olive Oils. The resulting oil is of extremely poor quality.

Pomace Oils - This is an oil extracted from the olive pomace or olive cake after crushing. This process is done via the use of a harsh chemical called hexane that breaks the olive fibres down allowing more oil to be extracted. The resulting oil must be refined before use but does not contain any health benefits or positive olive flavour.

FAULTS -  Faults in olive oil can occur for a number of reasons, poor processing, poor storage, poor hygiene, frost damaged olives and pests & diseases to name just a few. Extra Virgin Olive Oil should never have a negative aroma or taste, for example fetid milk, mouldy hay or stale peanuts. This is an indication of a rancid or faulty oil and should be regarded as a low grade olive oil. Use the Characteristics of EVOO table to see examples of common faults.