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Classification of Olive Oils
Below is a brief description of the different classes of Olive Oils, according to the provisions of the EU Regulation EEC 1513/01.

Olive Oils may be divided into:

VIRGIN OLIVE OIL
REFINED OLIVE OIL
OLIVE OIL - Composed of refined olive oil and virgin olive oil
OLIVE POMACE OIL
VIRGIN OLIVE OIL
This oil is obtained from the olives, the fruit of the olive tree, using exclusively mechanical and physical processes such as washing, decanting, centrifuging and filtration and in conditions that are such as to ensure that the oil cannot be changed in any way.

This excludes oils obtained using solvents or re-esterification processes as well as those mixed with oils from other sources.

Virgin oils can be defined as natural products and must meet specific organoleptic and chemical requirements:

Extra Virgin Olive OilExtra Virgin Olive Oil
Virgin olive oil whose free acidity content, expressed as oleic acid, is no more than 0.8 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category.

Virgin Olive Oil
Virgin olive oil whose free acidity content, expressed as oleic acid, is no more than 2 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category.

Lampante Olive Oil
Virgin olive oil whose free acidity content, expressed as oleic acid, is more than 2 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category. Oil not fit for human consumption as is. It can be used in refinement or for technical purposes.

REFINED OLIVE OIL
Olive oil obtained by refining virgin olive oil whose free acidity content expressed as oleic acid, is no more than 0.3 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category.
This oil is obtained by refining virgin olive oil with a high acidity level or with organoleptic defects which are eliminated during the refining process through chemical and physical procedures.

OLIVE OIL – Composed of refined olive oil and virgin olive oil
Oil obtained from a blend of refined olive oils and virgin olive oils, other than lampante, fit for human consumption whose free acidity content, expressed as oleic acid, is no more than 1 gram per 100 grams of oil and whose other characteristics correspond to those fixed for this category.
OLIVE POMACE OIL
Pomace is what remains of the olives (flesh, skins and stone) after the oil has been extracted.

Refined Olive Pomace Oil
Oil obtained by refining crude olive pomace oil whose free acidity content, expressed as oleic acid, is no more than 0.3 grams per 100 grams of oil and whose other characteristics correspond to those fixed for this category.

Olive Pomace Oil
Oil obtained from a blend of refined olive pomace oil and virgin olive oil, different from the lampante, fit for human consumption whose free acidity content, expressed as oleic acid, is no more than 1 gram per 100 grams of oil and whose other characteristics correspond to those fixed for this category.
   
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