Olive Oil Data
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Official Regional Quality Seals • 142 Standards

PDO / PGI / COOC LEGAL CEILINGS

Standard supermarket “Extra Virgin” allows up to 0.80% free fatty acidity (IOC limit)—leaving huge room for aging or degraded fruit. Official PDO, PGI, and COOC regional seals enforce 30% to 62% stricter legal chemical ceilings and mandate specific heritage cultivars.

115
PDO Seals
25
PGI Seals
1
COOC Seals
1
STANDARD Seals
Standard Supermarket Rule (IOC Baseline)
Max 0.80% Acidity

Up to 20 meq/kg Peroxide & 0.22 K270 UV oxidation. No minimum polyphenol requirement.

Strictest PDO / COOC Regional Seals
Max 0.30% – 0.50% Acidity

Requires immediate cold milling within hours of harvest, stricter peroxide ceilings (≤12–15 meq/kg), and verified regional groves.

Legally Mandated Regional Cultivars
Zero Anonymous Multi-Country Blending

Every PDO/PGI seal specifies the exact heritage olive varieties permitted in the crush—click any cultivar tag below to view its fatty acid chemistry.

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STANDARDInternational / Multi-Region (INTL)
IOC-STANDARD

Standard IOC Extra Virgin

Legal Max Acidity: 0.80% FFAMatches 0.80% IOC Baseline
0.00% (Fresh Crush)Seal Ceiling: 0.80%Supermarket Limit: 0.80%
Max Peroxide
≤ 20 meq
Max K270 UV
≤ 0.22
Min Polyphenols
Unmandated
Official Traceability SpecificationFind Certified Bottles
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