The best olive oils are labeled "extra virgin" olive oil. Sensory analysis screens flavour, scent, colour and other specific features an extra virgin olive oil preferably possesses, as follows:
- olive flavor and scent,
- scent of freshly cut grass or leaves, tomato, almond, artichoke, apple or kiwi.
Furthermore, extra virgin olive oil must conform to high standards regarding chemical compound and must not contain more than 0.8% of free fatty acid.