Importance of Correct Labelling for Extra Virgin Olive Oil (EVOO)

By labelling a product as Extra Virgin Olive Oil, the producer has to comply with the following requirements:

  • The source/origin, manufacturer’s address (traceability)
  • The harvest date and/or expiry date and lot and/or batch number
  • Volumetric content (which is a legal requirement, but not always complied to)
  • A nutritional table with the relevant information is compulsory on the back label
  • The oil has a free acidity level of LESS than 0.8% and a peroxide value LESS than 20, (complying to international standards)
  • A nutritional table with the relevant information is compulsory on the back label
  • That the oil has been cold extracted, which means that no additional heat is used to extract the oil, thus the oil retains all its wonderful natural aromas, flavour, taste and antioxidants
Extra-Virgin-Olive-Oil-Correct

EVOO Grading Requirements

In order for an olive oil to be graded as EVOO, not label related requirements:

  • The oil is completely natural and unadulterated, with no additives, preservatives, colouring or flavouring added.
  • The oil is free of any defects – not rancid, winey, musty, fusty etc.
  • The oil has a measure of fruitiness
  • The oil has harmony & balance
  • The oil has gone through a chemical analysis

Extra Virgin Olive Oil is accepted as being the best quality oil available and as such demands the highest retail price. For a premium price, the consumer should be guaranteed a product of commensurate quality.