Designation

Virgin olive oils ore the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Virgin olive oils fit for consumption as they are include:

EXTRA VIRGIN OLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category.

VIRGIN OLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid. of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

ORDINARY VIRGINOLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid. of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

VIRGIN OLIVE OIL NOT FIT FOR CONSUMPTION AS IT IS

Designated lampante virgin olive oil, this is a virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

OLIVE-POMACE OIL

Oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds.

THE OIL COOKING WITH IT HEALTH BENEFITS