There are different olive oil grades:

• extra virgin olive oil
• virgin olive oil
• olive oil
• refined olive oil

What makes them different?

Natural oils

Extra-virgin olive oil (EVOO)

• the highest grade of olive oil
• obtained solely by mechanical or other physical means under set conditions
• contains no more than 0.8% acidity
• high in natural antioxidants and polyphenols
• has a superior taste
• no defect 

Virgin olive oil

• lower-grade than EVOO
• obtained by the same process as EVOO
• acidity levels are less than 1.5%
• has a good taste
• moderately high in natural antioxidants

Refined oils

Olive oil

• a blend of virgin and refined production oil
• no more than 2% acidity
• low in flavour
• no natural antioxidants
• high in trans fats

Refined olive oil

• obtained from virgin olive oils by refining methods
• free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%).
• low in flavour
• no natural antioxidants
• high in trans fats

Cited sources:

- European Commission, Olive oil in the EU, 2020

- EUR-Lex, Access to European law, COMMISSION REGULATION (EEC) No 2568/91, 1991