Description
Olive Oil Categories
From the fruit of the olive tree (Olea europea L.), to the
exclusion of oils obtained using solvents or re-esterification
processes and of any mixture with oils of other kinds. It is
marketed according to the designations (names) and definitions
listed below:
Virgin Olive Oil.
Virgin olive oil is the oil obtained from the fruit of the olive
tree solely by mechanical or other physical means under
conditions, particularly thermal conditions, that do not lead to
oil alternation, and which have not undergone any
Treatment other than washing, decantation, centrifugation and
filtration.
They are graded according to their organoleptic and chemical
characteristics into the following categories:
Ordinary virgin olive oil: virgin olive oil with free acidity,
expressed as oleic acid, of no more than 3,3g per 100g and the
organoleptic characteristics specified for this category in the IOC
trade standard.
