TYPES OF OLIVE OIL

Virgin olive oils
(Regulation (EC) no. 1638/98 OJEC 210 of 28/7/98)
Oils only obtained from the fruit of the olive tree by mechanical processes or other physical processes, in conditions, especially thermal ones, that do not cause alterations in the oil which must not receive any treatment other than washing, decantation, centrifugation and filtering This category does not include oils that have been obtained by using solvents or by a re-esterification process or any other mixture with oils of different characteristics.

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· Extra Virgin Olive Oil
Virgin olive oil whose free acidity, expressed as oleic acid, is not more than 1 gram per 100 grams and whose other characteristics are in accordance with those established for the category.

· Virgin Olive Oil
(in the production and wholesale marketing phase the term "fine" can be used)
Virgin olive oil whose free acidity, expressed as oleic acid, is not more than 2 grams per 100 grams and whose other characteristics are in accordance with those established for the category.

· Ordinary Virgin Olive Oil
Virgin olive oil whose free acidity, expressed as oleic acid, is not more than 3.3 grams per 100 grams and whose other characteristics are in accordance with those established for the category.

· Lampante Virgin Olive Oil
Virgin olive oil whose free acidity, expressed as oleic acid, is more than 3.3 grams per 100 grams and whose other characteristics are in accordance with those established for the category.
 
Regulation (EEC) no. 356/92, OJEC 39 of 15/2/92
· Refined Olive Oil
Olive oil obtained by refining virgin olive oils, whose free acidity, expressed as oleic acid, cannot be more than 0.5 grams per 100 grams and whose other characteristics are in accordance with those established for the category.

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· Olive Oil
Olive oil that consists of a mixture of refined olive oil and virgin olive oils, not including lampante, whose free acidity, expressed as oleic acid, cannot be more than 1.5 grams per 100 grams and whose other characteristics are in accordance with those established for the category.
Of the abovementioned oils, only Extra Virgin Olive Oil, Virgin Olive Oil and Olive Oil are marketed directly to the final consumer. Ordinary Virgin and Lampante Oils are only marketed wholesale.
Sometimes, due to unfavourable climate conditions or deficiencies in the production process, virgin olive oils have a high degree of acidity or a defective flavour, colour or aroma. These oils, called Lampante Virgin Oils, must go through a refining process to correct these defects. This process reduces the degree of acidity and eliminates the defective colour and aroma. This is how Refined Olive Oil is obtained, a product that maintains the chemical structure of olive oil but does not have any aroma or flavour. This product is not marketed, but a certain quantity of Extra Virgin, Virgin or Ordinary Virgin Olive Oil is added to the oil to give it aroma and flavour. This is how the category called "Olive Oil" is obtained.

TYPES OF OLIVE-POMACE OIL
(Regulation (EEC) no. 356/92, OJEC 39 of 15/2/92)

· Crude olive-pomace oil
Oil obtained by treating olive pomace with solvents, not including oils obtained from re-esterification processes and from any mixture of oils with other properties, and whose other characteristics are in accordance with those established for the category.

· Refined olive-pomace oil
Oil obtained by refining crude olive-pomace oil, whose free acidity, expressed as oleic acid, cannot be more than 0.5 grams per 100 grams and whose other characteristics are in accordance with those established for the category.

· Olive-pomace oil
Oil that consists of a mixture of refined olive-pomace oil and virgin olive oils, not including lampante, whose free acidity, expressed as oleic acid, cannot be more than 1.5 grams per 100 grams and whose other characteristics are in accordance with those established for the category.
Olive pomace is the solid residue or paste obtained from the olive oil production process (during pressing or centrifugation). This residue is treated with solvents to extract the oil it contains to obtain Crude Olive-Pomace Oil. As it is not edible, it has to undergo a refining process, which is similar to the lampante virgin olive oil process, to obtain Refined Olive-Pomace Oil. This oil, with no flavour, aroma or colour, is improved with edible virgin olive oils (not including lampante) to obtain the oil called "Olive-Pomace Oil".

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