grades of olive oil
VIRGIN OLIVE OILS
Virgin olive oils are 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.
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Extra virgin olive oil
Extra 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 in this standard.
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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 in this standard
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Olive oil/ Pure olive oil
Pure Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, has acceptable odor and flavor characteristic of “virgin olive oil”.
OLIVE POMACE OILS
Olive-pomace oils are the oils obtained by treating olive pomace waste with solvents or other physical treatments, excluding oils obtained by re-esterification processes and any mixture with oils of other kinds with the exception of olive oils
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Olive-pomace Oil
Olive-Pomace Oil – composed of refined olive pomace oils and Virgin (or Extra Virgin) olive oils. This is the oil consisting of a blend of refined olive-pomace oil and natural olive oils fit for human consumption. It has a free acidity, expressed as free oleic acid, of not more than 1.0 grams per 100 grams, a median of defects equal of less than 2.5, and its other characteristics correspond to those fixed for this grade in the Standard.
