Olive Oil Types

There are four different types of olive oil:

Virgin Olive Oil

Virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or reesterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a Designation of Origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)

Extra Virgin Olive Oils

The olive oil with an absolutely impeccable taste and aroma; fruity; the acidity, expressed in oleic acid, may not exceed 1%. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Virgin Olive Oils

The result of the second pressing. Perfect flavor and aroma, maximum acidity (oleic acid) of 2g/100g - 2% with maximum peroxide value mequiv 02/kg of 20.

Ordinary or Semi-Fine Virgin Olive Oil

Good flavor and aroma, maximum acidity (oleic acid) of 3.3g/100g - 3.3% or less. Ordinary virgin olive oil maintains the purity of the fruit´s flavor, aroma, and vitamins. Recommended for frying or where flavor is not wanted or needed.

Lampante Virgin Olive Oil

Virgin olive oil with an acidity of more than 3.3% and/or whoseorganoleptic characteristics have defects. Not fit for direct consumption. Always refined; you won’t see oil for sale in this classification.