Olive oil grades explained: extra virgin, virgin and pomace
What the labels actually mean, how acidity and processing change flavour and cooking use, and which grade suits a home kitchen, a café or a hotel kitchen.
Walk down any oil aisle in the UAE and you will see three words again and again: extra virgin, virgin and pomace. They are not marketing terms. Each one describes how the oil was made and what it is good for, and choosing the right one saves money in a busy kitchen and disappointment at home.
How olive oil is graded
Two things decide the grade: how the oil is extracted, and its free acidity. Acidity is a measure of how much the oil has broken down. Lower acidity usually means healthier fruit, careful handling and fresher flavour.
| Grade | How it is made | Acidity (Al Wazir) | Flavour |
|---|---|---|---|
| Extra virgin | Mechanically cold pressed, no heat or chemicals | Under 0.8% | Strong, fruity, peppery |
| Virgin | Mechanically pressed, slightly less strict quality limits | Under 1% | Medium |
| Olive pomace | Extracted from the pulp left after pressing, refined, then blended with virgin oil | Under 1% | Subtle, neutral |
Extra virgin: for flavour you can taste
Extra virgin olive oil is the purest grade. Because it is cold pressed and never refined, it keeps the aroma and natural compounds of the olive. That is why it tastes grassy or peppery, and why it is the oil to use where you will notice it: salads, hummus and moutabal, labneh, a finish over grilled vegetables or fish.
It can be used for everyday cooking too, but its delicate flavours fade with long, high heat. In a professional kitchen, extra virgin is usually kept for cold dishes and finishing.
Virgin: the everyday all-rounder
Virgin olive oil is also mechanically pressed, with a medium flavour that is softer than extra virgin. It works well for sautéing, roasting and marinades, and is a sensible choice for households that want real olive oil for daily cooking at a lower price point.
Olive pomace: for high-heat cooking
After pressing, the olive pulp still holds some oil. Pomace oil is extracted from it, refined and blended with virgin oil. The result is light in taste with a higher smoke point, which makes it a practical choice for deep frying, shallow frying and large-batch cooking where a strong olive flavour is not wanted.
For foodservice buyers: many kitchens stock two grades. Pomace in large tins for the fryer and line cooking, and extra virgin in smaller bottles for cold dishes and finishing. It controls cost without giving up flavour where guests notice it.
Choosing the right pack size
Olive oil keeps best away from light, heat and air. Buy a size you will use within a few weeks of opening, and store it somewhere cool and dark, never next to the stove.
- Homes: 250 ml to 750 ml glass bottles or jars.
- Cafés and small restaurants: 1.5 L to 2.78 L jars, or 2 L tins.
- Hotels and high-volume kitchens: 4 L gallons and tins. Tins also block light completely.
Al Wazir: three grades from Spain
Al Wazir olive oil, distributed in the UAE by Lifco Al Rawabi, is sourced from Spain and comes in all three grades. Extra virgin is available from 250 ml jars to a 2.78 L jar, virgin in 500 ml and 750 ml glass and a 4 L gallon, and pomace in sizes from a 175 ml tin to a 4 L tin.
If you are planning a range for your shelves or a kitchen, our team can recommend the mix of grades and sizes that fits how you sell and cook.
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