THE GRADE COMPARISON
Extra virgin or virgin:
what changes?
Both are virgin oils produced by physical extraction. Extra virgin meets the stricter category criteria; acidity is only one part of the difference.
| Criterion | Extra virgin | Virgin |
|---|---|---|
| Production | Physical extraction | Physical extraction |
| Free acidity ceiling | 0.8 g per 100 g | 2.0 g per 100 g |
| Sensory assessment | No median sensory defect; fruitiness present | Limited median sensory defects; fruitiness present |
| Other criteria | Must meet the full category standard | Must meet the full category standard |
Free acidity is expressed as oleic acid. These are standard criteria, not results from your bottle.
How to use that difference
Read the category before choosing for flavor and method. Neither grade supplies an exact smoke point. Your recipe, heat management and oil condition still matter.
What a printed number cannot establish
A low acidity claim does not replace the other chemical and sensory checks required by the standard. The label decoder interprets wording; it does not authenticate products or confirm storage history.
Sources & scope
- IOC trade standard, Rev.22 (2026) — Sections 2, 4 and 10: categories, quality criteria and naming.
- UC Davis: Olive Oil Myths and Facts — Cooking, smoke points, light labels and table olives. General information, not a bottle test.
Editorial review: 13 October 2026. Published guidance does not independently test your bottle.