A name is not a bottle test.
Extra virgin and virgin are formal categories. Refined olive oil, a refined-and-virgin blend and olive-pomace oil are separate designations. Short marketing descriptions should not replace the complete product name.
Acidity: one criterion, not a verdict.
The IOC trade standard sets free-acidity ceilings of 0.8 g per 100 g for extra virgin and 2.0 g per 100 g for virgin, expressed as oleic acid. Both categories must also meet other chemical and sensory criteria. A printed acidity number alone does not prove that a bottle meets the grade.
Compare extra virgin and virgin in context →
Why can “olive oil” be ambiguous?
Retail naming depends on the country of sale. Check the complete designation and any statement about refined and virgin oils. “Regular” is a convenient shortcut in our cooking tool, not a universal legal category.
Does “light” mean fewer calories?
No. UC Davis explains that it refers to taste or color. Read the actual category on the label before drawing conclusions.
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.