What is Extra Virgin Olive Oil?

Extra Virgin Olive Oil (EVOO) is the highest quality grade of olive oil, defined by strict international standards governing how it is produced, tested, and evaluated. It is not simply a marketing term—it is a legally defined classification rooted in chemistry, sensory analysis, and production methods.

At Olive Ovation, this definition is not taken at face value. As Certified Olive Oil Sommeliers, we apply a rigorous, independent evaluation process to every oil we offer—combining formal sensory analysis with in-house testing using lab-grade equipment. This allows us to verify quality beyond producer claims and ensure that each oil meets both international standards and our own elevated criteria.

Not all olive oils are equal. The differences come down to fruit quality, processing methods, and whether refining is involved.

Extra Virgin Olive Oil

• Highest grade
• No defects
• No refining
• Rich in flavor and polyphenols

At Olive Ovation, we only offer EVOO.  We are also one of the few retailers who specialize in High Polyphenol Olive Oils and Agrumato (Co-Milled) Flavored Olive Oil.   

Virgin Olive Oil

• Acidity ≤ 2.0%
• May have minor sensory defects
• Lower quality than EVOO, but still unrefined
• Often fraudulently labelled as Extra Virgin

Non-Virgin Olive Oil (Refined Olive Oil)

• Made from defective or degraded oils
• Chemically refined to remove flaws
• Neutral taste, aroma, and color
• Lacks meaningful polyphenol content
• Often labeled simply as "Olive Oil”
• Often fraudulently labelled as Extra Virgin

Light Olive Oil

• Not lower in calories.  The term “light” refers to taste—not nutritional value.
• Highly refined oil
• Very mild flavor and color
• Designed for neutrality, not quality

Olive Pomace Oil

• Extracted from leftover olive paste (skins, pits, pulp)
• Requires chemical solvents and high heat
• Further refined before consumption
• Lowest tier of edible olive oil

At Olive Ovation, we operate beyond baseline certification. As Certified Olive Oil Sommeliers, we evaluate oils through a multi-step process:

In-House Testing

• Review of producer lab data
• Validation using a lab-grade spectrophotometer
• Independent confirmation of polyphenol content
• IOC-aligned tasting methodology
• Assessment for balance, complexity, and absence of defects

Selection Criteria

We prioritize oils that are:

• Structurally sound and expressive
• High in polyphenols
• True to varietal and origin