{"id":34980,"date":"2026-10-31T23:11:31","date_gmt":"2026-10-31T23:11:31","guid":{"rendered":"https:\/\/aceiteolivaonline.com\/types-of-olive-oil\/"},"modified":"2026-10-31T23:16:07","modified_gmt":"2026-10-31T23:16:07","slug":"types-of-olive-oil","status":"publish","type":"post","link":"https:\/\/aceiteolivaonline.com\/en\/types-of-olive-oil\/","title":{"rendered":"Types of olive oil: categories, differences and uses"},"content":{"rendered":"<p>Talking about <strong>types of olive oil<\/strong> means talking about very different qualities that share a name on the shelf. An early-harvest extra virgin and a plain \u00abolive oil\u00bb come from the same fruit, yet they have nothing in common: one is the juice of freshly milled olives, with all their aromas; the other is mostly refined oil. In this guide we set out the categories defined by law, show you how to tell them apart on the label and explain what each one is best for in the kitchen.<\/p>\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\">\n<h2>Contents<\/h2>\n<nav>\n<ul>\n<li><a href=\"#categorias\">The categories set by law<\/a><\/li>\n<li><a href=\"#virgen-extra\">Extra virgin: the top category<\/a><\/li>\n<li><a href=\"#virgen\">Virgin<\/a><\/li>\n<li><a href=\"#oliva\">Plain olive oil and pomace oil<\/a><\/li>\n<li><a href=\"#comparativa\">Quick comparison<\/a><\/li>\n<li><a href=\"#mas-alla\">Beyond the category: harvest, variety and origin<\/a><\/li>\n<li><a href=\"#usos\">Which type to use for what<\/a><\/li>\n<li><a href=\"#etiqueta\">How to recognise each type on the label<\/a><\/li>\n<li><a href=\"#preguntas-frecuentes\">FAQ<\/a><\/li>\n<\/ul>\n<\/nav>\n<\/div>\n<div class=\"aoo-keypoints\">\n<p class=\"aoo-callout-title\">In a nutshell<\/p>\n<ul>\n<li>EU law recognises four olive oils fit for consumption: <strong>extra virgin, virgin, olive oil and olive-pomace oil<\/strong>.<\/li>\n<li>Only the <strong>virgin<\/strong> oils are obtained solely by mechanical means, without refining.<\/li>\n<li>Extra virgin is the only one that must be <strong>flawless in the tasting<\/strong>: fruity and with no defect at all.<\/li>\n<\/ul>\n<\/div>\n<h2 id=\"categorias\">The categories set by law<\/h2>\n<p>Delegated Regulation (EU) 2022\/2104 defines the olive oil categories using two tests: laboratory analysis (acidity, peroxides, absorbance and other parameters) and <strong>tasting by an official panel<\/strong>, which checks whether the oil is fruity and whether it has any defects. The result decides the name the bottle may carry.<\/p>\n<div class=\"aoo-stats\">\n<div class=\"aoo-stat\"><strong>\u2264 0.8%<\/strong><span>maximum acidity of extra virgin<\/span><\/div>\n<div class=\"aoo-stat\"><strong>\u2264 2%<\/strong><span>maximum acidity of virgin<\/span><\/div>\n<div class=\"aoo-stat\"><strong>0<\/strong><span>defects allowed in extra virgin<\/span><\/div>\n<div class=\"aoo-stat\"><strong>4<\/strong><span>categories fit for consumption<\/span><\/div>\n<\/div>\n<div class=\"aoo-cards\">\n<div class=\"aoo-card\"><span class=\"aoo-card-tag\">Virgin<\/span><\/p>\n<h3>Extra virgin olive oil<\/h3>\n<p>Olive juice obtained by mechanical means only. Acidity up to 0.8%, fruitiness present and no defect in the tasting.<\/p>\n<\/div>\n<div class=\"aoo-card\"><span class=\"aoo-card-tag\">Virgin<\/span><\/p>\n<h3>Virgin olive oil<\/h3>\n<p>Also unrefined, but with a slight defect in the tasting or acidity up to 2%.<\/p>\n<\/div>\n<div class=\"aoo-card aoo-card--gold\"><span class=\"aoo-card-tag\">Blend<\/span><\/p>\n<h3>Olive oil<\/h3>\n<p>A blend of refined olive oil with some virgin or extra virgin oil. Acidity up to 1%.<\/p>\n<\/div>\n<div class=\"aoo-card aoo-card--muted\"><span class=\"aoo-card-tag\">Blend<\/span><\/p>\n<h3>Olive-pomace oil<\/h3>\n<p>Oil extracted from the pomace (the paste left after the first extraction), refined and blended with virgin oil.<\/p>\n<\/div>\n<\/div>\n<div class=\"aoo-callout\">\n<p class=\"aoo-callout-title\">What about lampante oil?<\/p>\n<p>It is virgin oil with clear defects or acidity above 2%. It cannot be sold for direct consumption: it must be refined first, and that refined oil is the base of plain \u00abolive oil\u00bb.<\/p>\n<\/div>\n<h2 id=\"virgen-extra\">Extra virgin: the top category<\/h2>\n<p><strong>Extra virgin olive oil<\/strong> (EVOO) is the only one that has to prove in the tasting that it has no defect whatsoever. That is why it keeps the aromas of fresh olives intact: freshly cut grass, tomato leaf, green apple, artichoke or almond, depending on the variety and the moment of harvest. On the palate come bitterness and pungency, two positive attributes that reveal a lively oil.<\/p>\n<blockquote class=\"aoo-quote\"><p>You don&#8217;t choose an extra virgin by its \u00abdegrees\u00bb: you choose it by how it smells and tastes, by its harvest and by the olive it comes from.<\/p><\/blockquote>\n<p>Within extra virgin there is a world of difference between an early-harvest oil, milled within hours of picking green olives, and a late-harvest one. We cover it in depth in our <a href=\"https:\/\/aceiteolivaonline.com\/en\/new-harvest-olive-oil\/\">new harvest<\/a> guide.<\/p>\n<h2 id=\"virgen\">Virgin<\/h2>\n<p><strong>Virgin olive oil<\/strong> is obtained just like extra virgin, without heat or solvents, but the tasting panel detects a slight defect or the laboratory measures a somewhat higher acidity. It usually comes from riper olives or from batches that do not reach the top category. It is rarely found in Spanish shops, where shoppers go straight for extra virgin.<\/p>\n<h2 id=\"oliva\">Plain olive oil and pomace oil<\/h2>\n<p>A bottle that just says <strong>\u00abolive oil\u00bb<\/strong> contains mostly refined oil, an industrial process that removes defects but also aroma, colour and much of the fruit&#8217;s natural compounds. A share of virgin or extra virgin is added to give it some flavour. The result is a neutral, uniform oil.<\/p>\n<p><strong>Olive-pomace oil<\/strong> is extracted from the pomace with solvents, then refined and blended with virgin oil. It is a different product, used mainly in professional frying, and it can never be sold as \u00abolive oil\u00bb.<\/p>\n<figure class=\"aoo-figure\"><img loading=\"lazy\" width=\"1200\" height=\"800\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/tipos-cocina-1200x800.webp\" class=\"attachment-large size-large\" alt=\"Extra virgin olive oil being poured over roasted vegetables\" loading=\"lazy\" sizes=\"auto, (max-width: 860px) 100vw, 860px\" decoding=\"async\" srcset=\"https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/tipos-cocina-1200x800.webp 1200w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/tipos-cocina-400x267.webp 400w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/tipos-cocina-768x512.webp 768w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/tipos-cocina-700x467.webp 700w, https:\/\/aceiteolivaonline.com\/wp-content\/uploads\/2026\/10\/tipos-cocina.webp 1536w\" \/><figcaption>Extra virgin brings aroma and character both raw and in cooking.<\/figcaption><\/figure>\n<h2 id=\"comparativa\">Quick comparison<\/h2>\n<div class=\"aoo-table-wrap\">\n<table>\n<thead>\n<tr>\n<th>Type<\/th>\n<th>How it is made<\/th>\n<th>Maximum acidity<\/th>\n<th>Tasting<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Extra virgin<\/strong><\/td>\n<td>Mechanical means only<\/td>\n<td>0.8%<\/td>\n<td>Fruity, no defects<\/td>\n<\/tr>\n<tr>\n<td><strong>Virgin<\/strong><\/td>\n<td>Mechanical means only<\/td>\n<td>2%<\/td>\n<td>Fruity, slight defects<\/td>\n<\/tr>\n<tr>\n<td><strong>Olive oil<\/strong><\/td>\n<td>Refined + virgin<\/td>\n<td>1%<\/td>\n<td>Fruitiness not required<\/td>\n<\/tr>\n<tr>\n<td><strong>Olive-pomace oil<\/strong><\/td>\n<td>Refined pomace + virgin<\/td>\n<td>1%<\/td>\n<td>Fruitiness not required<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<h2 id=\"mas-alla\">Beyond the category: harvest, variety and origin<\/h2>\n<p>Once you have chosen extra virgin, the oil&#8217;s character depends on three decisions by the producer:<\/p>\n<div class=\"aoo-compare\">\n<div>\n<h3>Early harvest<\/h3>\n<ul>\n<li>Olives picked green, at the start of the season.<\/li>\n<li>Intense fruitiness, marked bitterness and pungency.<\/li>\n<li>Less oil per kilo of olives.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h3>Late harvest<\/h3>\n<ul>\n<li>Riper olives, picked at the end of the season.<\/li>\n<li>Milder oil with ripe notes.<\/li>\n<li>Higher yield, less aromatic intensity.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<ul class=\"aoo-tags\">\n<li>Single variety<\/li>\n<li>Blend<\/li>\n<li>PDO<\/li>\n<li>Organic<\/li>\n<li>Unfiltered<\/li>\n<\/ul>\n<p>The <strong>variety<\/strong> sets the profile: Picual is intense and green; Arbequina, sweet and almondy; Hojiblanca, balanced. To meet them all, read our guide to <a href=\"https:\/\/aceiteolivaonline.com\/en\/olive-oil-varieties\/\">olive oil varieties<\/a>. The <strong>origin<\/strong>, sometimes protected by a Designation of Origin, guarantees the area and the production method.<\/p>\n<h2 id=\"usos\">Which type to use for what<\/h2>\n<ol class=\"aoo-steps\">\n<li><strong>Raw<\/strong>Salads, toast, cold soups or grilled fish: this is where an early-harvest extra virgin shines, the more aromatic the better.<\/li>\n<li><strong>Everyday cooking<\/strong>Stews, sofrito and roasts love a balanced extra virgin; a blend or a Hojiblanca is a safe bet.<\/li>\n<li><strong>Frying<\/strong>Extra virgin is very stable under heat and can be reused if filtered. For frying in quantity, a large tin or jug of extra virgin is the tastiest choice.<\/li>\n<\/ol>\n<h2 id=\"etiqueta\">How to recognise each type on the label<\/h2>\n<p>The sales name is compulsory and always appears on the front label: \u00abextra virgin olive oil\u00bb, \u00abvirgin olive oil\u00bb, \u00abolive oil \u2013 composed of refined olive oils and virgin olive oils\u00bb or \u00abolive-pomace oil\u00bb. Be wary of claims such as \u00abmild\u00bb or \u00abintense\u00bb without a category and look at the <strong>harvest season<\/strong> and the <strong>best-before date<\/strong>: an extra virgin from the latest harvest will always be more aromatic.<\/p>\n<h2 id=\"seleccion\">Our extra virgin selection<\/h2>\n<div class=\"aoo-picks\">\n<a class=\"aoo-pick\" href=\"https:\/\/aceiteolivaonline.com\/en\/product\/elogio-premium-picual-500ml\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/plugins\/aoo-react-storefront\/dist\/images\/product-framing\/65029377f7ef503e-480.webp\" alt=\"Elogio Premium Picual, 500 ml bottle\" width=\"480\" height=\"480\" loading=\"lazy\"><strong>Elogio Premium Picual, 500 ml bottle<\/strong><span>Mountain early harvest, intense and green.<\/span><em>22,90\u00a0\u20ac<\/em><\/a><a class=\"aoo-pick\" href=\"https:\/\/aceiteolivaonline.com\/en\/product\/canena-first-day-picual-6x500ml\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/plugins\/aoo-react-storefront\/dist\/images\/product-framing\/439e6811ad4e76db-480.webp\" alt=\"Castillo de Canena First Day Picual, case of 6 \u00d7 500 ml\" width=\"480\" height=\"480\" loading=\"lazy\"><strong>Castillo de Canena First Day Picual, case of 6 \u00d7 500 ml<\/strong><span>The first day of harvest at a great Ja\u00e9n estate.<\/span><em>142,90\u00a0\u20ac<\/em><\/a><a class=\"aoo-pick\" href=\"https:\/\/aceiteolivaonline.com\/en\/product\/casa-del-agua-de-oro-bailen-6x2l\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/aceiteolivaonline.com\/wp-content\/plugins\/aoo-react-storefront\/dist\/images\/product-framing\/d98f0d6a6485985a-480.webp\" alt=\"Casa del Agua de Oro Bail\u00e9n Picual, case of 6 \u00d7 2 L\" width=\"480\" height=\"480\" loading=\"lazy\"><strong>Casa del Agua de Oro Bail\u00e9n Picual, case of 6 \u00d7 2 L<\/strong><span>Picual for everyday cooking, in 2 L bottles.<\/span><em>104,90\u00a0\u20ac<\/em><\/a>\n<\/div>\n<div class=\"aoo-cta\">\n<p><strong>Compare extra virgin by variety, origin and price per litre.<\/strong> Over 200 oils from Spanish mills, with harvest and size at a glance.<\/p>\n<p><a class=\"aoo-cta-button\" href=\"https:\/\/aceiteolivaonline.com\/en\/shop\/\">Visit the shop<\/a><\/div>\n<h2 id=\"preguntas-frecuentes\">FAQ about the types of olive oil<\/h2>\n<div class=\"aoo-faq\">\n<h3>What is the best type of olive oil?<\/h3>\n<p>Extra virgin olive oil is the top category: it is the only unrefined oil with no defect in the tasting, and it keeps all the aromas of the fruit.<\/p>\n<h3>What is the difference between virgin and extra virgin olive oil?<\/h3>\n<p>Both are obtained by mechanical means only. Extra virgin has acidity up to 0.8% and no defect in the tasting; virgin allows acidity up to 2% and a slight defect.<\/p>\n<h3>Is plain \u00abolive oil\u00bb bad?<\/h3>\n<p>It is not bad, but it is a different product: it is made mostly of refined oil, without the aroma or character of extra virgin.<\/p>\n<h3>Can you fry with extra virgin olive oil?<\/h3>\n<p>Yes. It is very stable at home frying temperatures and adds flavour. If you filter it after use, you can reuse it a few times.<\/p>\n<h3>What kind of oil is pomace oil?<\/h3>\n<p>It is oil extracted from olive pomace, refined and blended with virgin oil. It has its own category and cannot be called olive oil.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Extra virgin, virgin, olive oil and pomace oil: the categories set by law, how to tell them apart on the label and what each one is for.<\/p>\n","protected":false},"author":1,"featured_media":34972,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2394],"tags":[],"class_list":["post-34980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-olive-oil-buying-guides"],"acf":[],"_links":{"self":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/34980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/comments?post=34980"}],"version-history":[{"count":2,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/34980\/revisions"}],"predecessor-version":[{"id":37108,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/posts\/34980\/revisions\/37108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media\/34972"}],"wp:attachment":[{"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/media?parent=34980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/categories?post=34980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aceiteolivaonline.com\/en\/wp-json\/wp\/v2\/tags?post=34980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}