Grades of Olive Oil Olive oil is graded, the distinction being based on the content of free fatty acid: Extra Virgin The highest grade of olive oil. Oil from the first pressing has to have less than 0.8% acidity and be free form any faults. This is usually used in salads or as a substitute for butter or margarine, and is much prized for the individual flavors of various oils. Best enjoyed in the first 6 months after pressing before the flavor fades.  Usually a golden green in color these oils are said to be “cold pressed”. Virgin / Superfine Oil which didn’t quite make it into extra virgin, having an acidity of greater than 0.8%, but less than 1.5%. This is still excellent oil, but less intense in color and flavor than extra virgin and unlikely to be outstanding. Pure / Fine Sometimes also known as “regular” or just “olive oil” this is a good standard of oil for cooking and baking. Acid levels are greater than 1.5% but less than 3%.  Refined, Lite, Light, Extra Light Lower grades of oils extracted using solvents, bleached and often with a small amount of extra virgin added.  These oils are not lighter in calories or cholesterol, just in color. Lampante, Pomace Oil Not really edible, this oil is usually used for the manufacture of candles, soap etc. Further Information Olive oil needs to be stored out of the light and heat and is best if used within six months of bottling. It is best stored in dark bottles.  Tasters of olive oil evaluate the product by organoleptic or sensory assessment, a method developed by the International Olive Oil Council in 1994.  503-864-2200 5510 NE Breyman Orchards Rd., Dayton, OR 97114 info@oregonolivemill.com