Description
Olive Oil
Categories:
From the fruit of the olive tree (Olea europea L.), to the
exclusion of oils obtained using solvents or resterification
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:
Olive-Pomace Oil
This is the oil obtained by treating olive pomace with solvents or
other physical treatments, to the exclusion of oil obtained by
re-esterification processes and of any mixture with oils of other
kinds. Olive-pomace oil is a blend of refined olive-pomace oil and
virgin olive oils fit for consumption as they are; in no case can
it be called olive oil. It has free acidity, expressed as oleic
acid, and may not be more than 1g per 100g.
