Olive oil is classified into several grades based on production methods, quality, and chemical composition. The main grades are:
1. **Extra Virgin Olive Oil (EVOO)** - The highest quality, made from the first cold pressing of olives, without any chemical treatment. It has superior taste, no more than 0.8% acidity, and high levels of beneficial
antioxidants and monounsaturated fats.
2. **Virgin Olive Oil** - Also made from the first pressing of olives, without chemical processing. It has a slightly higher acidity level than EVOO, up to 2%, and a good but slightly lower taste quality.
3. **Refined Olive Oil** - Made by refining virgin olive oil using methods that do not alter the initial glyceridic structure. It has a neutral taste and lower nutrient content. Often labeled just "Olive Oil" or "Pure Olive Oil," it's typically a blend of refined and virgin olive oil.
4. **Olive Pomace Oil** - The lowest quality, produced from the residue left after the first pressing of olives. It undergoes chemical processing and is mainly used for high-heat cooking.
Choosing the right grade depends on your intended use; Extra Virgin for dressings and low-temperature cooking, Virgin for slightly higher heat dishes, and Refined or Pomace for high-temperature cooking.