**“Virgin” describes how the oil is extracted; “extra virgin” identifies the highest quality grade.** Both are made by mechanical means, such as crushing olives and separating the oil by centrifuge, with no solvent extraction or refining. [International Olive Council](https://www.internationaloliveoil.org/olive-world/olive-oil/)

Under International Olive Council standards:

| Grade | Chemical requirements | Flavor requirements |
|---|---|---|
| **Extra virgin** | Free acidity of **0.8% or less**, plus other quality tests | Detectable fruitiness and no sensory defects |
| **Virgin** | Free acidity of **2% or less**, plus other quality tests | Detectable fruitiness; limited sensory defects are allowed |

Free acidity measures free fatty acids in the oil, rather than sourness you can taste. Acidity alone cannot establish the grade: chemical tests and a trained tasting panel both matter. [IOC definitions](https://www.internationaloliveoil.org/olive-world/olive-oil/), [IOC sensory standard](https://www.internationaloliveoil.org/wp-content/uploads/2022/10/COI-T20-Doc.-15-REV-10-2018-Eng.pdf)

**For flavor**, extra virgin oils can range from delicate and fruity to grassy, bitter, and peppery. Bitterness and a peppery throat sensation are recognized positive characteristics. Virgin oil may have noticeable off-flavors; the grade does not simply mean “milder.” [Olive oil tasting guide](https://www.aboutoliveoil.org/tasting-extra-virgin-olive-oil)

**For cooking**, both grades can be used for sautéing, roasting, and frying at controlled temperatures. Extra virgin oil is especially useful in dressings or drizzled over finished food, where its aroma is most apparent. Its smoke point varies by the individual oil; lower free acidity generally means a higher smoke point, so virgin oil has no automatic advantage for high heat. Keep the oil below the point where it smokes. [IOC culinary guidance](https://www.internationaloliveoil.org/olive-world/olive-oil/), [North American Olive Oil Association](https://www.aboutoliveoil.org/olive-oil-smoke-point)