Types of Olive Oil

This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.

It can be qualified as a "natural product", and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region.

Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

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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 (0.8%), and the other characteristics of which correspond to those fixed for this category.

Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Refined Olive oil

Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard.

This is obtained by refining virgin olive oils which have a high acidity level and/or organoleptic defects which are eliminated after refining.