Olive oil..and categories

1. VIRGIN OLIVE OIL

Oils obtained from the olive fruit solely by mechanical methods or other natural processes under certain conditions which won't cause changes or spoil the oil and which have not undergone any other processes other than washing, decanting, centrifugation and filtration. Excluded are oils with solvents or having chemical or biochemical actions, or by methods of solidification or by the mixture of other kinds of oils.

These oils are classified analytically by the following names:

a) Extra virgin olive oil Olive oil, the content of which free fatty acids (acidity) not exceeding 0,8 g per 00 g (0,8%) and other characteristics of are in accordance with the relevant provisions this category

b) Virgin olive oil Olive oil is the acidity of no more than 2.0% and other characteristics is in accordance with the provisions for this category

c) Lampante The oil whose acidity is greater than 2.0%, the other characteristics are in accordance with those laid down for this category

2. REFINED OLIVE OIL

Refined oil obtained from virgin olive oil which has a free acidity, expressed as oleic acid, not exceeding 0,3 g per 100 g, and whose characteristics are in accordance with those laid down for this category

3. OLIVE OIL COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS

Oil from mixing refined olive oil and virgin olive oil other than lampante, which has a free acidity, expressed as oleic acid, not exceeding 1,0 g per 100 g, the other characteristics are in accordance with those laid down for this category. The following table shows the classification of different types of oils.