Olive oil grade comparator
Compare Tunisian olive oil grades at a glance — extra virgin, virgin, organic, refined, pomace — by COI parameters: acidity, polyphenols and uses. Identify the grade that fits your market.
What is this tool for?
This comparator helps importers, distributors and industrial buyers choose the right olive oil category for their application (mass market, HORECA, industry, premium private label). It lines up COI/EU criteria: free acidity, peroxide value, polyphenols, plus typical uses and price positioning. It clears up the common confusion between categories and avoids buying an unsuitable grade. A clear benchmark before requesting a sample or a quote.
How to use it
- Select the grades to compare
- Review COI parameters: acidity, polyphenols, peroxide
- Identify each grade's uses and positioning
- Request a sample with COA for the chosen grade
Key points
- Informed category choice for your market
- COI/EU criteria presented clearly
- Clear distinction between extra virgin, virgin, refined and pomace
- Direct step to a sample or a quote
FAQ
Which acidity separates extra virgin from virgin?
Extra virgin olive oil has free acidity ≤ 0.8%, while virgin allows up to 2%. This threshold, set by the COI and the EU, reflects fruit and process quality.
Are polyphenols a selection criterion?
Yes, for health and premium positioning. The EFSA health claim on blood lipid protection requires at least 250 mg/kg of polyphenols. A high content adds value to an extra virgin.
What is pomace oil used for?
Olive pomace oil, obtained by extraction then refining, targets industrial and catering uses at a controlled cost. It is not a virgin olive oil and its labelling is distinct.
Is organic oil a separate category?
Organic is a certification (Ecocert/USDA depending on market), not a COI category. An oil can be both extra virgin and organic; the comparator flags this combination when available.