The categories of olive oil

Names and specifications of olive oils

1. Virgin olive oils

Oils derived solely from the olive fruit using mechanical or other physical means under conditions, and particularly thermal conditions, that do not lead to the deterioration of the oil, and which have not undergone any treatment other than washing, decantation, centrifugation or filtration, but excluding oils obtained by means of solvents or of re-esterification and mixtures of other oils.

These oils are classified and described as follows and have the following names:

a) Extra virgin olive oil

Virgin olive oil with an organoleptic grading of not less than 6.5, a free acid content expressed as oleic acid of not more than 1 g per 100 g and the other characteristics which comply with those laid down for this category.

b) Virgin olive oil

Virgin olive oil with an organoleptic grading of not less than 5.5, a free acid content expressed as oleic acid of not more than 2 g per 100 g and the other characteristics which comply with those laid down for this category.

(the expression "fine" may be used at the production and wholesale stage.

c) LAMPANTE olive oil

Virgin olive oil with a free acid content expressed as oleic acid greater than 2 g per 100 g and the other characteristics which comply with those laid down for this category.

2. Refined olive oil

Olive oil obtained by refining virgin olive oil, with a free acid content expressed as oleic acid of not more than 0.3 g per 100 g and the other characteristics which comply with those laid down for this category.

3. A mixture of olive oil and refined and virgin olive oils

Olive oil obtained by mixing refined olive oil with virgin olive oil, excluding substandard olive oil, with a free acid content expressed as oleic acid of not more than 1.0 g per 100 g and the other characteristics which comply with those laid down for this category.

The classification of different types of olive oil is presented in the table below.

	Extra Virgin Olive Oil	Virgin Olive Oil	LAMPANTE Olive Oil	Refined Olive Oil	Olive oil
Acidity(wt/wt % )	=< 0.8	=< 2.0	> 2.0	=< 0.3	=< 1.0