While there is broad agreement internationally about the different olive oil categories, their definitions change based on where the olive oil is produced.
Virgin olive oils are obtained solely by mechanical or other physical means under thermal conditions that do not alter the chemical composition of the oil.
The Codex Alimentarius, IOC, the USDA and Australian authorities define extra virgin olive as having an excellent flavor and odor with the median of defects as zero and the median of fruitiness above zero.
The Codex Alimentarius, IOC and E.U. define virgin olive oil as having a reasonably good flavor and odor with the median of defects between zero and 3.5, with the median of fruitiness attribute above zero.
Refined olive oil blended with virgin olive oils (olive oil, in the U.S.)
The Codex Alimentarius, E.U., IOC, Australian authorities and USDA define this category of olive oil as comprising a blend of refined olive oil with virgin olive oils fit for consumption.
Olive pomace oil is made by extracting the final oil droplets from mechanically processed olives. Chemical solvents are used to extract the oil, which is then evaporated and deodorized.
Olive pomace oil composed of refined olive-pomace oils and virgin olive oils