What are the grades of olive oil?
Virgin olive oil is rated according to quality. The grades are determined according to the chemical values of the oil and its sensory properties (taste, aroma).
Extra virgin is the highest quality and most flavorful olive oil classification. In chemical terms extra virgin olive oil is described as having a free acidity of not more than 0.8%, and its taste must be free from defects.
Virgin olive oil has a free acidity of not more than 2%. Its taste is slightly blemished.