Decoding the Labels: A Scientific Guide to Olive Oil Grades (EVOO, Virgin, Pure, Pomace, and Light)

Walking down the oil aisle can feel like navigating a chemistry lab. You are faced with a spectrum of terms: Extra Virgin, Virgin, Pure, Light, Refined, Pomace. To the untrained eye, they all look like gold liquid in a bottle, but scientifically, they are entirely different substances.

At OLYFO, we believe that transparency is the highest form of quality. To truly appreciate what you are pouring over your food, you need to understand the biochemistry of the bottle. This isn’t just about taste; it is about extraction methods, free fatty acid (FFA) levels, and the preservation of bioactive compounds like polyphenols.

Here is the definitive, science-backed breakdown of every olive oil grade on the market.

1. The Gold Standard: Extra Virgin Olive Oil (EVOO)

The Definition: EVOO is the highest quality classification for olive oil. It is, quite literally, fresh fruit juice.
The Science:

• Extraction: It must be obtained solely by mechanical means (crushing and centrifuging) at temperatures below 27°C (80°F). No chemicals or heat are ever used.
• Chemistry: The International Olive Council (IOC) mandates a Free Fatty Acidity (FFA) of less than 0.8%. Low acidity indicates the fruit was healthy and processed immediately after harvest.
• Bioactivity: This is the only grade rich in polyphenols (like oleocanthal and hydroxytyrosol) and tocopherols (Vitamin E). These antioxidants are responsible for the oil’s stability and its anti-inflammatory health benefits.
• Sensory Profile: It must have zero sensory defects and possess positive attributes of fruitiness, bitterness, and pungency.

2. The Runner-Up: Virgin Olive Oil (VOO)

The Definition: Virgin Olive Oil is also a natural, unrefined product, but it falls slightly short of the perfection required for EVOO.
The Science:

• Extraction: Like EVOO, it is extracted mechanically without chemicals.
• Chemistry: The acidity limit is higher, allowing up to 2.0%.
• Sensory Profile: It may contain slight sensory defects (barely perceptible to a non-expert) or lack the intense complexity of EVOO. It is still a healthy choice but lacks the elite chemical profile of Extra Virgin.

3. Refined Olive Oil

The Definition: When virgin oil is defective (high acidity or bad flavor—known as “Lampante”), it is sent to a refinery to make it edible.
The Science:

• Process: The oil undergoes chemical and physical treatments: neutralization (to remove acidity), bleaching (to remove color), and deodorization (to remove bad odors).
• The Trade-off: This process successfully cleans the oil, but it also strips away almost all the natural polyphenols, vitamins, and distinct flavors.
• Result: A colorless, odorless, and tasteless fat. It has a higher smoke point because the volatile compounds have been removed, but it offers zero antioxidant benefits.

4. Pure Olive Oil (or just “Olive Oil”)

The Definition: This is a marketing term for a blend. It is the most common “cooking oil” found in supermarkets.
The Science:

• Composition: It is a mix of roughly 85-90% Refined Olive Oil (for volume and neutrality) and 10-15% Virgin or EVOO (added back in to provide a hint of color and flavor).
• Acidity: Usually standardized around 1.0%.
• Use Case: It is chemically stable for high-heat frying but nutritionally inferior to EVOO.

5. Light and “Extra Light” Olive Oil

The Definition: The most misunderstood term in the industry. “Light” refers to flavor and color, not calories.
The Science:

• Myth Buster: All olive oil grades contain the exact same amount of fat (14g per tablespoon) and calories (120 per tablespoon).
• Reality: This is simply Refined Olive Oil (see #3) that may have an even lower percentage of virgin oil added than “Pure” oil. It is essentially a transparent, neutral fat designed for consumers who dislike the taste of olives.

6. Olive Pomace Oil

The Definition: The lowest grade of oil derived from the olive tree. It is not made from the fruit juice, but from the solid waste.
The Science:

• Extraction: After the olives are pressed for EVOO, a dry residue called “pomace” (skins, pits, and pulp) remains. This residue still holds a tiny amount of oil. To extract it, producers must use chemical solvents (usually Hexane) and high heat.
• Chemistry: The resulting oil is crude and inedible until it is refined. Like “Pure” oil, the final product is a blend of Refined Pomace Oil and a small amount of Virgin oil.  
• Health Note: Because of the high-heat processing, pomace oil can sometimes contain higher levels of PAHs (Polycyclic Aromatic Hydrocarbons) if not regulated strictly. It is safe to eat but is considered an industrial-grade fat, often used in deep frying or soap making

Summary Comparison Table

Grade	Extraction Method	Acidity (Free Fatty Acid)	Polyphenol Content
Extra Virgin (EVOO)	Mechanical (Cold Press)	< 0.8%	High
Virgin (VOO)	Mechanical	< 2.0%	Moderate
Pure / Olive Oil	Blend (Refined + Virgin)	< 1.0%	Low
Light Olive Oil	Refined	N/A	None
Pomace Oil	Chemical Solvent (Hexane)	N/A	Very Low

Why OLYFO Chooses EVOO

Science proves that the method of extraction dictates the medicine in the bottle. When you choose “Light” or “Pure” oils, you are getting a lipid (fat) source, but you are missing the bioactive compounds that make olive oil a superfood. At OLYFO, we deal exclusively in the top tier. Our focus is on low acidity, high polyphenols, and mechanical cold-pressing. Because when it comes to your health, we believe nature doesn’t need to be refined.