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Standard of Identify

A regulation that defines what a food product is, including its ingredients and characteristics. It ensures consumers know exactly what they are buying.

Grade Standard

Rules that specify the quality, purity, and other characteristics a food product must meet to be sold under a particular grade (e.g., "extra virgin").

Olive-pomace oil

An oil extracted from the leftover solid material (pomace) after olive oil has been pressed, typically using solvents. It is distinct from olive oil made directly from the fruit.

Pyropheophytin a (PPP)

A chemical compound whose presence in olive oil indicates degradation or aging, often used as a marker for freshness and quality in extra virgin olive oil.

1,2 diacylglycerols (DAG)

A type of fat molecule found in olive oil; the ratio of 1,2-DAG to 1,3-DAG isomers is an indicator of the freshness and quality of extra virgin olive oil, as it changes with age and heat.

Lampante olive oil

An inferior quality of virgin olive oil with high acidity or sensory defects, which is not suitable for human consumption without being refined. The name comes from its historical use as fuel in lamps.