Extra Virgin Olive Oil - Extra Virgin Olive Oil is made from perfect olives which are pressed within 24 hours of harvesting. It has a Free Fatty Acid level (FFA), expressed as oleic acid, of not more than 0.8 grams per 100 grams. The oil must then go through an organoleptic test in which the aroma; mouth feel and taste are assessed. To be classified as extra virgin olive oil the oil must only display positive attributes. This is the healthiest of all the oils and displays a fruity olive flavour.

Virgin Olive Oil - Virgin Olive Oil is made the same way as extra virgin olive oil however during processing faults have occurred. It has a FFA level, expressed as oleic acid, of not more than 2 grams per 100 grams.

Olive Oil (Refined) - Refined Olive Oil is the result of many faults during processing. It has a FFA level, expressed as oleic acid, of not more than 0.3 grams per 100 grams. Chemicals, heat and light are used in the refining process. A small amount of virgin olive oil is added to give the oil some flavour and colour.

'Light' or 'lite' olive oil - Oil that has undergone refinement. Both terms relate to the colour and flavour of the oil not the amount of fat.