GRADES OF OLIVE OIL

The definition of Virgin Olive Oil by both the International Olive Oil Council and the EU regulations states that it is the oil from the fruit from the olive tree, obtained only by mechanic procedures or by other physical procedures in conditions, specially thermal, which do not cause alteration of any kind, and which has not been subjected to any treatment different from washing, decantation, centrifugation or pressure and filtration.

The different grades of olive oil are:

Extra Virgin Olive Oil:

Virgin olive oil with acidity below 0,8 degrees, shoes organoleptic characteristics score over 6,5 points and which is suitable for direct human consumption.

Virgin Olive Oil: :

Virgin Olive oil with acidity below 2 degrees and whose organoleptic characteristics score over 5,5 points, and which is suitable for direct human consumption.

“Lampante” Virgin Olive Oil:

Virgin olive oil which either has acidity over 2 degrees, or has organoleptic characteristics scoring below 3,5 or the analytic oxidation values are over the established limits as a consequence of the fermentation during the process of production. In any of these cases, this oil has to be refined to correct its defects and make it edible.

Refined Olive Oil:

Obtained by refining the “lampante” virgin olive oil. It has a lighter yellow colour, and a mild almond taste. Its acidity shall not be over 0,3 degrees.

Olive Oil:

It is the result of a blend, in several percentages of the extra virgin olive oil or virgin and refined. Its acidity shall not be over 1 degree.

Crude Pomace Olive Oil:

It is obtained from the treatment with solvents of the pomace oil that is obtained from the pressing of olives to get virgin olive oil. It is not suitable for consumption, so it must be refined.

Refined Pomace Olive Oil:

It is the result of refining pomace olive oil. Its acidity shall not go over 0,3 degrees.

Pomace Olive Oil:

It is the result of a blend, in several percentages, of extra virgin olive oil or virgin and refined pomace olive oil. Its acidity shall not go over 1 degree.