Grades of Olive Oil

Grades of Olive Oil

Taiwan Study Adds Little to Differentiation Measures, IOC Says

As Taiwan's FDA targets esters in their efforts to aid in differentiation, the International Olive Council said a recent study contributes little to the cause.

Spanish Bottlers Advised to Demand Taste Tests

Spanish bottling companies have been advised to request taste panel results along with the chemical analyses to ensure their products comply with standards.

When Does Olive Oil Lose Its Virginity?

Unlike wine, olive oil does not improve with time. And while many might wonder how long an extra virgin olive oil will stay extra virgin, there are too many moving parts for a simple answer.

U.S. Lab Gets IOC Nod for Olive Oil Chemistry Testing

The International Olive Council has accredited Eurofins CAL for the chemical analysis of olive oil, the first independent U.S. lab to achieve the designation.
Special Report

Increased Attention on Olive Oil Volatile Compounds

Increased attention is being paid to the study of volatile compounds in virgin olive oil and their interactions with the sensory profile.

Researchers Use Optical Spectroscopy to Classify Olive Oils

Using optical spectroscopy, the new method can identify extra virgin, virgin and lampante.
Olive Oil Times Special

Council Seeks Input on Olive Oil Definitions and Test Methods

Under a new system designed to boost transparency, the IOC has begun circulating proposals on new or revised methods of analysis, parameters or limits.

Olive Oil Quality Seals? Take Your Pick

Quality seal programs certify the quality of the olive oils displaying their stickers so consumers can buy with confidence.