Learning about extra virgin olive oil > Quality > Components and Organoleptic characteristics

Vegetable oils are fundamentally formed of gliceridic compounds (95 – 99.7%), monounsaturated, polyunsaturated and saturated acids, and minor compounds (0.3 – 5%) which play an extremely important role, both from the nutritional and organoleptic point of view and from the analytical side, in differentiating their biological provenance and market classification.

Percentage subdivision of fatty acids:

• • Saturated fatty acids 14.3%

• • Monounsaturated fatty acids 77.0% of which:

  • • oleic acid 75.7%

  • • Polyunsaturated fatty acids 8.7% of which:

    • • linoleic acid 8.1%

    • • Linolenic acid 0.6%

A large number of liposoluble pigments contribute to making up the colour of an olive oil, such as xantophyll, chlorophyll, carotenes and carotenoids.
If chlorophyll prevails we will have green oils, whereas a majority of carotenes and carotenoids will give us yellow oils of greater or lesser intensity. The aromatic nuances which are noticeable through the mouth and nose are determined by many volatile aromatic chemical substances and by polyphenols.
These substances derive from particular compounds present in olives which through hydrolytic processes become partially soluble in oil. In many newly-pressed oils bitterness, piquancy and astringency tend to prevail, typical notes which may be attributed to the abundance of flavonoids and secoiridoids.

Designations and definitions of olive oils and husk oils as determined by EEC Regulations
(here are some examples of oils that can be found on retail sale)

Virgins olive oils:	Oils obtained from the fruit of the olive tree only through mechanical means or other physical processes, in conditions that do not cause alterations to the oil and that have not undergone any treatment other than washing, decanting, centrifugation and filtration, and excluding oils obtained by use of solvents or other substances with chemical or biochemical actions or processes of riesterification and any mixture with oils of a different kind.
These oils are subject to the following classification and designations:
Extra virgin olive oil:	Virgin olive oil with free acidity expressed in oleic acid which cannot exceed 0.8g. per 100g.; other characteristics conform to those of this category.
Virgin olive oil:	Virgin olive oil with free acidity expressed in oleic acid which cannot exceed 2.0g. per 100g.; other characteristics conform to those of this category.
Lamp olive oil:	Virgin olive oil with free acidity expressed in oleic acid which exceeds 2.0g. per 100g.; other characteristics may or may not conform to those of this category.
Refined olive oil:	Olive oil obtained from refinement of virgin olive oils with acidity expressed in oleic acid cannot exceed 0.3g. per 100g.
Olive oil obtained by mixing: raffinati e di oli di oliva vergini:	Olive oil obtained by mixing refined olive oils and virgin olive oils (not lamp olive oil) with free acidity expressed in oleic acid cannot exceed 1.0g per 100g.
Rough olive husk oil:	Oil obtained through treatment with solvent of husk oil, excluding oils obtained through riesterification processes and any other type of oil.
Refined olive husk oil:	Oil obtained through the refinement of rough olive husk oil, with acidity expressed in oleic acid cannot exceed 0.3g. per 100g.
Olive husk oil:	Oil obtained through mixing olive husk oil and virgin olive oils (excluding lamp oil), with acidity expressed in oleic acid cannot exceed 1.0g. per 100g.

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