Virgin Olive Oil

Extra Virgin Olive Oil: Virgin olive oil with an absolutely impeccable taste and aroma; fruity; the acidity,
expressed in oleic acid, may not exceed 1%.

Olive Oil
This is a mixture of refined olive oil and virgin olive oil. Its acidity may not exceed 1.5%.
Refined Olive Oil
This is obtained by refining virgin olive oils which have a high acidity level and/or organoleptic defects which are
eliminated after refining. Their oleic acid acidity may not exceed 0.3%

Olive-Pomace Oil
This is another oil derived from the olive that keeps its initial chemical structure. It is made of the oil extracted
from olive pomace using solvents, which is then refined and blended with virgin olive oil. In no case may the degree
of acidity exceed 1.5%.

Virgin Olive Oil:Virgin olive oil with an impeccable taste and aroma; fruity; the acidity expressed in oleic acid may
not exceed 2%

Ordinary Virgin Olive Oil:Virgin olive oil with a good taste and acceptable aroma, whose acidity does not exceed 3.3%

.

Lampante Virgin Olive Oil:Virgin olive oil with an acidity of more than 3.3% and/or whose organoleptic
characteristics have defects. Not fit for direct consumption. Always refined.

Extra Virgin Olive Oil: Virgin olive oil with an absolutely impeccable taste and aroma; fruity; the acidity,
expressed in oleic acid, may not exceed 1%.

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