The single word on the label tells the story of the oil.

Olive oil grades are based on how the oil is extracted and its chemical values. The difference isn't just about the price tag: these grades also determine where each oil should be used in the kitchen.

Virgin oils: mechanical processing only

Virgin olive oils are obtained by processing olives using only mechanical methods — crushing, malaxation and separation. No chemical process that alters the oil's natural structure is applied, and the temperature is kept under control.

• Extra virgin olive oil: the grade found flawless in sensory assessment and with the lowest free acidity. This is where a fruity aroma and a balance of bitterness and pungency are sought.
• Virgin olive oil: also produced mechanically; its acidity and sensory criteria are a notch broader than extra virgin.

These two grades are the production output that is directly fit for consumption.

Refined and riviera: the logic of blending

Oils not found fit for direct consumption, whether sensorially or chemically, undergo a refining process. Refined olive oil is neutral in smell and colour.

The product known on the market as riviera is a blend of refined olive oil and virgin olive oil. Its aroma intensity is lower than that of virgin oils; however, thanks to its neutral character, it is preferred in some cooking applications.

Pomace oil, on the other hand, is a separate product: it is obtained from olive pomace (prina) and falls under a different category in olive oil classification.

What does acidity tell us — and what doesn't it?

Free fatty acidity indicates deterioration during the oil's production and harvest process. Low acidity is a good sign, but it is not a guarantee of flavour on its own. Oil quality is assessed alongside acidity through peroxide value, sensory analysis and storage conditions.

This is where consumers are most often mistaken: a label showing only low acidity doesn't mean that oil is fresh and well stored. More detail can be found in our article on the factors that determine olive oil quality.

Which oil should be used where?

• Salads, meze, finishing touches: extra virgin. Its aroma is best appreciated without exposure to heat.
• Dishes cooked in olive oil: extra virgin or virgin.
• High-heat cooking: riviera-type products may be preferred due to their neutral character.

General rule: don't waste an aromatic oil on heat, and don't expect character from a neutral oil in a salad.