Olive oil quality

The term "olive oil" is generally used to indicate any oil coming from the processing of olives. But there are various qualities of olive oil that are different in terms of attributes and characteristics. This is why it’s so important for the sales classification to be clearly indicated on the label.

The classifications and characteristics of olive oil are as follows:

  • Extra virgin olive oils: These oils are obtained by exclusively mechanical processes. They are characterized by a fruity olive flavour and must not show any defects.

 

  • Virgin olive oils: These oils are only obtained by mechanical or other physical processes and have not undergone any treatment other than washing, decanting, centrifuging and filtration.

 

  • Refined olive oils: These are obtained by refining virgin olive oil.

 

  • Olive oils — made of refined olive oils and virgin olive oils: These are obtained by blending refined olive oil with virgin olive oil.

 

  • Raw pomace olive oils: These are obtained by treating olive pomace with solvents or physical processes.

 

  • Refined pomace olive oils: These are obtained by refining raw pomace olive oils.

 

  • Pomace olive oils: These are obtained by blending refined pomace olive oil and virgin olive oil.