Types of Olive Oil

According to the quality, it is divided in several types…

They differ by their content in oleic acid and their organoleptic qualities.


Extra Virgin Olive Oil


It has the lowest level of acidity that should be lower than 0.8%.It has best organoleptic characteristics.This is the highest quality olive oil available and has the best analytical and sensorial qualities. It is obtained directly from the olives using exclusively mechanical processes. Its aroma and flavour exactly reproduces that of the olives it is made from and it preserves all the inherently healthy and nutritional properties of this exceptional natural product.


Virgin Olive Oil


Level of acidity must be between 0,8-2%.This is a second class olive oil and though it is obtained directly from the olives using exclusively mechanical methods too (it is still juice extracted from olives). It has slight deviations in its analytical or sensorial parameters which mean it cannot be classified as “extra” virgin.


According to European legislation (Annex I of EC Regulation 865/2004), in addition to the categories “extra virgin olive oil” and “virgin olive oil”, the following olive oils are also considered suitable for direct consumption and can be found on the market.


Refined Olive Oil


It is no longer natural fruit juice. It is an olive oil which has been processed to reduce its aciditiy level and neutralize its taste.


Olive Oil


This olive oil is made by blending refined olive oil with a variable percentage of virgin or extra virgin olive oil.


Olive-Pomace Oil


Made up of a mixture of refined olive-pomace oil and virgin or extra virgin olive oil.

Olive and Olive Oil Promotion Committee of Turkey

Phone: +90 - 232 - 488 60 00 Fax : +90 - 232 - 488 61 00

Atatürk Cad. No: 382 Alsancak 35220 Izmir / Turkey