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
DENOMINATIONS AND DEFINITIONS OF OLIVE OILS
VIRGIN OLIVE OIL:
Oil obtained from olive fruit just by mechanical means. It is a real
These oils can be classified according to its characteristics:
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°.
Virgin Olive Oil : Olive
Oil impeccable in taste and smell, with organoleptic level equal or
over 5,5 and acidity below 2°.
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
REFINED OLIVE OIL:
Oil obtained from faulty virgin olive oils, by chemical means (neutralization,
fading, deodorization) and acidity below 0,5°.
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