Grades of Olive Oil

Extra virgin olive oil - has a maximum free fatty acid content of .8% (oleic acid) and must have perfect aroma, flavour and colour. Considered the most superior and healthiest. Best used on salads, sprinkled over hot dishes to enhance flavour. Also use in soups, stews, or on pasta or vegetables, where the oil is added after cooking.

Virgin - has a maximum acid content of 2% and must also have a perfect aroma, flavour and colour. Used in salads and dressings.

Olive oil - has a maximum acid content of 1%. It is a blend of refined and virgin oil (to impart flavour), and is often called "pure" or "light". Best used for baking, frying or deep frying.

Olive pomace oil - should have a maximum acid content of 1%. A refined oil extracted from the olive pomace remaining in the press after most of the oil has been squeezed out. It is usually a blend of refined olive pomace oil and virgin olive oil, but it should never be labelled "olive oil".

Virgin olive oil is extracted from olives by mechanical means or other physical means including heat, provided that the processing methods do not lead to altering the oil.

Facts About Olive Oil

Around 90% of the olive fruit is made into olive oil, the remainder is eaten as olives.

It takes about five years for an olive tree to bear its first fruit, and 15 years for it to reach its full bearing capacity.

Used in ancient times as an ointment and as a food and light source (in lamps).

Spain is the world's leading olive oil producer (by volume) followed by Italy, then Greece.

Australia

More than 95% of the olive oil consumed in Australia is imported from the Mediterranean countries.

Over the past decade, Australia's olive imports have increased by more than 300%.

Australians now consume more olive oil per person than any other country outside the Mediterranean.