Olive Oil Classification
Extra Virgin Olive Oil is the finest
quality olive oil you can buy. The oil must be extracted only
by mechanical or other physical means, have excellent aroma and
taste, which are determined by an organoleptic score of at least
6.5, and have a free fatty acid level (expressed as oleic acid) of
not more than 0.8%. (IOOC trade standard)
Virgin Olive Oil has a slightly lower
classification than Extra Virgin but may have a lower organoleptic
score, but must be at least 5.5 and the acidity can be no more than
Pure Olive Oil... Oils labeled as ‘Pure
Olive Oil’ or ‘Olive Oil’ are usually a blend of refined olive oil
and one of the above two categories of Virgin olive oil.
Light or Extra Light Olive Oil... Light
usually refers to the oil being of light colour or taste.
‘Light’ does not refer to a reduction in calories. Also remember
that olive oil has no cholesterol in it at all.
Pomace Oil is a low grade oil taken from
the final waste pulp. It is normally solvent extracted and is
generally used for cooking.
Lampante Oil... as the name implies this
lower grade oil is really only suitable for burning in lamps with
an acidity over 3.3%. It must be refined further for human
Organoleptic Assessment... Samples are
judged on clean appearance, colour (from yellow to green), flavour
(fruity, sweet, peppery, etc), aroma and taste. A panel of
experts is required to assess and grade on a scale of 1 - 9. E.g.
Extra Virgin Olive Oil is scaled at 1 but has an organoleptic
assessment point of at least 6.5.
Cold-Pressing... A natural process of
extracting olive oil by applying mechanical pressure to olive paste
at a temperature of less than 35 degrees celsius
Smooth Cutting Technology - precision ground, razor sharp teeth
with four cutting angles and gives faster, more efficient cutting
and excellent free flowing discharge of chips. Greatly reduce risk
of infection, and can rip-cut, cross-cut and slant-cut.
Hardening - Teeth of blades are heated and hardened by a
special high frequency heating technique, while the untreated
remainder of the blade still remains its normal flexibility, yet
stay sharp about three times longer than non-hardened teeth.
- Rubber compound elastomer handles either inserted of vulcanised
to ABS plastic or steel are comfortable to hold, reduce vibration
and offer superior grip when hands are wet or cold and when wearing
Plating - produces an exceedingly hard, durable surface.
The blades are resistant to rust and effects of tree resin.
They are finely or mirror polished and wipe clean easily. (Oil your
pruning equipment after cleaning).