The International Olive Oil Council has set the following standards for Olive Oil and Sensory (Organoleptic) Assessment.

Extra Virgin Olive Oil - Free acidity not more than 1%, no sensory defects, median score for fruitiness greater than 0. Organoleptic rating (OR) 6.5 or more.

Virgin Olive Oil - Free acidity of not more than 2%, a median score for defects of not more than 2.5, greater than 0 for fruitiness. OR 5.5 or more.

Ordinary Virgin olive oil - Free acidity of not more than 3.3%, median defect score between 2.5 and 6, or less than 2.5 if fruitiness is 0. OR 3.5 or more.

Lampante Virgin Olive Oil - (not fit for consumption) Free acidity above 3.3% and defect scores above 6. OR less than 3.5.

Positive attributes are: Fruity, bitter, pungent.

Defects are: fusty, musty-humid, muddy sediment, winey-vinegary, metallic, rancid, heated or burnt, haywood, rough, greasy, vegetable water, brine, esparto, earthy, grubby, cucumber.