Whats the difference between Virgin, Extra Virgin & Ultra Premium Olive Oil?
Virgin, Extra Virgin, and Ultra Premium olive oils differ in quality, taste, and chemical standards. "Ultra Premium" Olive Oil exceeds world standards for olive oil quality. It is the freshest and finest olive oil in the world today, third party sensory evaluated, first crush and NON-GMO.
Virgin olive oil is made from cold-pressed olives and can have slight defects in flavour or aroma, with a Free Fatty Acid (FFA) level of up to 2.0%.
Extra Virgin olive oil (EVOO) is of higher quality, produced from the first cold press of fresh olives without chemicals or heat. It must have no sensory defects and a free fatty acid (FFA) level of 0.8% or less.
Ultra Premium (UP) olive oil sets the highest standard, going beyond Extra Virgin with even stricter controls. It is made from the best olives, processed quickly to maintain peak freshness, and must have an FFA level below 0.3%, offering superior taste, freshness, and a higher concentration of healthy compounds like polyphenols, making it the finest grade available.
Free Fatty Acid (FFA) levels measure the breakdown of fats in the olive oil. Lower FFA levels mean the oil is fresher, of higher quality, and retains more nutrients. High FFA can indicate that the oil is ageing poorly, affecting its taste, aroma, and nutritional value.
See the chart below for the exact chemical standards for Extra Virgin Olive Oil and Ultra Premium Olive Oil respectively.
Ultra Premium (UP) olive oil is a new category that sets the benchmark for the highest quality olive oils in the world. The UP standard was established to distinguish truly exceptional extra virgin olive oils from those labeled as “gourmet” or “premium,” often seen in mass markets worldwide under various brands and private labels. Unfortunately, many trade associations and government agencies responsible for regulating olive oil quality have fostered low standards, leading to widespread confusion and misinformation. In some cases, EU producers receive government subsidies to store their oils until market conditions improve, sacrificing quality for price. This lack of enforcement has allowed the market to be flooded with inferior and often adulterated oils, pushing genuine high-quality producers out of business.
The focus on where an olive oil is produced often overshadows the more important factors of when, what, and how the oil is made. The UP standard prioritizes chemistry and freshness, which can be objectively measured and certified. The best EVOOs come from high-quality olives and superior production methods, and the UP standard sets strict requirements for both the oil and its production process. Freshness is critical because even the finest oils lose their positive sensory qualities and develop defects as they age. Unfortunately, no official standards exist for the shelf life of EVOO, and current “best buy” dates are often misleading. Newly developed tests, known as the “Fresh Pack” tests, measure the freshness of an EVOO through Diacylglycerol Content (DAGs) and Pyropheophytins (PPP).
The Ultra Premium Standard surpasses all other existing standards for extra virgin olive oil, including European, North American, and Californian grades. To qualify, oils must meet rigorous Production, Storage, Transportation, Testing, Chemistry, and Taste requirements. Rather than emphasizing less critical factors like terroir, the UP program rewards farmers for producing high-quality oil, promoting fair trade and driving demand for superior products. The goal is to increase the value of exceptional olive oils and support producers dedicated to excellence.