What is extra virgin olive oil quality?

What defines extra virgin olive oil quality

Extra virgin olive oil quality is defined by strict chemical and sensory benchmarks. The extra virgin is the highest classification an olive oil can achieve. To earn this designation, an oil must meet all of the following criteria:

Free Acidity: < 0.8% - expressed as grams of oleic acid per 100 g of oil, low acidity signals minimal fat breakdown and careful, timely processing.

Peroxide Value: < 20 meq O₂/kg - a measure of oxidation; lower values indicate a fresher oil with better resistance to rancidity.

Median Fruitiness: > 0 - a positive fruity attribute must be perceptible on a certified sensory panel, confirming genuine olive character.

Median Defect: 0 - no perceptible sensory defects (such as rancid, musty, or fusty notes) are permitted.

These thresholds together, low acidity, low peroxide value, a detectable fruity note, and zero defects form the internationally recognized standard (per the IOC and EU). And is used for verifying genuine extra virgin olive oil quality, distinguishing it from lower grades like virgin or lampante oil.