The difference comes down to two numbers and a tasting. Extra virgin olive oil does not exceed 0.8% acidity and can have no sensory defects. Virgin oil tolerates up to 2% acidity and a few minor defects. Both are pure olive juice, obtained solely through mechanical processes, without refining. We explain the rest below, without jargon.
Comparison table: extra virgin or virgin
| Extra virgin | Virgin | |
|---|---|---|
| Maximum acidity | ≤ 0.8% | ≤ 2.0% |
| Defects at tasting (median) | 0 — none tolerated | Up to 3.5 — minor defects tolerated |
| Fruitiness (median) | Mandatory (greater than 0) | Mandatory (greater than 0) |
| Refining | Never | Never |
| Quality category | The highest | Good |
Limits set by Delegated Regulation (EU) 2022/2104, which reserves the terms "virgin" and "extra virgin" for oil obtained directly from olives, through exclusively mechanical processes.
What acidity is (and what it is not)
Acidity is not a taste. It has nothing to do with whether an oil stings or seems harsh. It is a chemical measure: the amount of fatty acids released by the degradation of the fruit. The lower it is, the healthier the olive was and the sooner it was pressed after harvest.
A low acidity is therefore a sign of careful work in the field and at the mill: healthy olives, picked at the right time and crushed the same day. Neglected oil — damaged fruit, waiting before pressing, poor storage — sees its acidity rise and loses the extra virgin category.
The tasting: where everything is decided
Acidity is measured by the laboratory. But the category is also decided before an official panel of 8 to 12 tasters. They rate the defects and the positive attributes, then the median of each is calculated.
To be extra virgin, the median of defects must be zero: not the slightest trace of rancidity, vinegary, or moldy. Virgin oil can have minor defects, as long as their median does not exceed 3.5. Beyond that, it can no longer be sold as is: it is lampante oil, which must be refined.
A point that misleads many people: bitterness and pungency are not defects. They are signs of polyphenols, the antioxidants in the oil. This tingling at the back of the throat, in a good extra virgin oil, is quality, not a defect.
Our oil: 0.10% acidity and zero defects
At Finca el Trueno, we only produce extra virgin oil. For our early harvest 2025/2026, analyzed by Laboratorio Tello (Jaén, ENAC accredited), here are the results:
- Acidity: 0.10%, eight times below the limit of 0.8%;
- Defects (median): 0.0 and fruitiness (median): 6.3, official sensory classification: extra virgin;
- Total polyphenols: 632 mg/kg.
You can consult the official laboratory reports in full.
Frequently asked questions
Is extra virgin oil always better than virgin?
In terms of category, yes: it meets the strictest acidity limits and does not allow any defects at tasting. Virgin oil remains a good oil, but it tolerates small defects that an extra virgin cannot have.
Can acidity be felt in the mouth?
No. Acidity is a chemical measure, not a taste. An oil can have very low acidity and an intense taste, or vice versa. Judging the taste of an oil by its acidity level alone is a common mistake.
And what about "olive oil" plain in the supermarket?
It is neither extra virgin nor virgin. The term "olive oil" alone refers to a blend of refined oil and a portion of virgin oil. It is a separate category, of lower quality.