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CONSUMER INFORMATION.

In order to make consumers more sensitive about quality and types of oil, our firm defines each of the types existing in market, so that customers can judge correctly:

DENOMINATIONS AND DEFINITIONS OF OLIVE OILS

  • VIRGIN OLIVE OIL:

    Oil obtained from olive fruit just by mechanical means. It is a real olive juice.
    These oils can be classified according to its characteristics:
     

    1. Virgin Extra Olive Oil : Olive oil absolutely impeccable in taste and smell. Organoleptic level equal or over 6,5 and acidity level equal or below  0,8°.
       

    2. Virgin Olive Oil : Olive Oil impeccable in taste and smell, with  organoleptic level equal or over  5,5 and acidity below  2°.
       

    3. Lamping virgin olive oil: Olive oil with faulty taste and/or smell. Organoleptic level below 3,5 or acidity over 3,3°. Not suitable to be eaten without beeing refined.
       

  • REFINED OLIVE OIL:
    Oil obtained from faulty virgin olive oils, by chemical means (neutralization, fading, deodorization) and acidity below 0,5°.
     

  • OLIVE OIL:
    A mixture of refined olive oil and virgin olive oil (except lamping oil) with acidity below 1,5°.
     

  • OLIVE OIL FROM RESIDUES:
    A mixture of refined olive oil obtained from residues (except lamping oil) and acidity below 1,5°. Not suitable to be eaten.