Olive Oil

According to the EC Reg. 1531/2001 of the Council of 23 July 2001, the classification of oils is as follows:

VIRGIN OLIVE OILS
Obtained by pressing the olives alone.

Oils obtained from the fruit of the olive tree solely by mechanical or other physical processes, under conditions which do not cause alterations of the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration, excluding oils obtained by solvent or with adjuvants with a chemical or biochemical action or with re-esterification processes and any mixture with oils of other nature. These olive oils are subject to the following classification and names:

EXTRA VIRGIN OLIVE OIL
Virgin olive oil whose organoleptic score is equal to or greater than 6.5, whose free acidity expressed as oleic acid is a maximum of 0.8g per 100g and having the other characteristics compliant with those envisaged for this category.

VIRGIN OLIVE OIL
Virgin olive oil whose organoleptic score is equal to or greater than 5.5, whose free acidity expressed as oleic acid is a maximum of 2g per 100g and having the other characteristics compliant with those envisaged for this category. Lampante virgin olive oil, whose free acidity, expressed in oleic acid, is greater than 2g per 100g and having other characteristics compliant with those envisaged for this category. 

REFINED OLIVE OIL
Olive oil obtained from the refining of virgin olive oil with a free acidity content, expressed as oleic acid, not exceeding 0.3g per 100g and having other characteristics compliant with those envisaged for this category.

RAW OLIVE POMA OIL
Oil obtained from olive pomace by treatment with solvents or by physical processes, or oil corresponding to lampante olive oil, and having other characteristics compliant with those envisaged for this category.

OLIVE OIL
Oil obtained by blending virgin olive oil other than lampante oil and refined olive oil, with a free acidity content, expressed as oleic acid, not exceeding 1g per 100g and having other characteristics compliant with those envisaged for this category.

REFINED OLIVE POMA OIL
Oil obtained from the refining of raw olive pomace oil, with a free acidity content, expressed as oleic acid, not exceeding 0.3g per 100g and having the other characteristics compliant with those envisaged for this category.

OLIVE POMACE OIL
Oil obtained by blending refined olive pomace oil and virgin olive oil other than lampante oil, with a free acidity content, expressed as oleic acid, not exceeding 1g per 100g and having other characteristics compliant with those foreseen for this category.