**1.1 The classification is something like a basic division of the total amount of olive oil**

The views of market participants and consumers must be differentiated, with the question of supply and demand and the requirements for quality and price in the foreground. In the various countries, the share of olive oils in the different categories varies greatly. There are countries where on average 80% EVOO and only 20% VOO and OO are consumed. In other countries, it is even only 30% EVOO and 70% virgin olive oil, refined olive oil, and olive pomace oil. The classification is carried out by the legislator within the framework of a marketing regulation. The classification is based on the data of chemical and sensory analysis (**Figure 2**). Although the technology of oil extraction (pressing, malaxation [2], decantation), the climatic conditions, and the possibilities of chemical analysis have changed considerably in the last 30 years, there have been only minor adjustments to the legal regulations in this respect—especially with regard to the chemical control parameters. The classification is granted on the basis of the 1991 regulations in force, if the chemical analysis (officially 27 parameters) meets the requirements and the sensory test in the so-called panel test (PT) have been passed. The PT is performed by a regional, national, EC, or IOC accredited official panel of 8–12 trained olive oil tasters. It is used to verify conformity

**Figure 2.** *IOC/EC-organoleptic criteria for olive oil classification [4].*

with the requirements of Regulation (EC) 2568/91, as amended [1]. Before receiving EC approval, panels must be accredited according to EN ISO 17025 (2018) and require approval by national authorities [3] and subsequently by the European Commission. The methodology and range of requirements for sensory evaluation are also defined by the International Olive Council (IOC) [4].

Based on the panel test, the classification of the olive oil is done without prejudice to possible unauthorized material changes of the oil such as thermal posttreatment (adulteration), which cannot be detected in the panel test [5]. The aim of the panel test is the qualitative detection of negative attributes as well as positive attributes such as fruitiness (plus green-fruity or ripe-fruity), bitterness and pungency, and their quantification. The individual results of the panelists are statistically evaluated in order to obtain a sensory result that is valid and as objective as possible.

According to the currently valid criteria of the Regulation, samples that show a median for the negative attributes of "0" and also show a low fruitiness of only around 1.2 are already classified as "extra virgin." Olive oils with a fruitiness intensity of more than 5 until 7 or 8 receive the same classification. In the case of sensory defects, a distinction is also made according to the intensity of the defects. If the median for a sensory defect is between 2.5 and 3.4 in intensity, the oil still belongs to the VOO category. But if it is a rancid defect, the oil becomes the grade lampante virgin olive oil (LVOO) in a couple of weeks or months. Generally, the consumer cannot tell from the name "virgin" that this oil has a defect such as fusty or rancid. The consumer thinks more of a lower quality than of a real defect or a bad taste without being aware of the risk of spoilage. According to the current food regulations in the EC, such foodstuffs have to be labeled accordingly. In our eyes, this is a weakness of the IOC Method No. T20, No. 14/2021 or Reg. (EEC) 2568/91 in its current version, that all olive oils classified as EVOO (on an annual average more than 1.2 million tons) belong to the highest quality segment in the sense of the regulation. EVOO is not a consumer product such as pasta, milk, or potatoes; it is a food ingredient and can in many ways turn cold, hot, or warm dishes into a delicious (and nutritious) experience or even spoil in case of a sensory error. Due to its unique organoleptic properties, it requires a more objective overall assessment, including differentiation in quality that is more recognizable to the consumer, in addition to its classification.
