Extra virgin olive oil
Description: Superior category olive oil obtained directly from olives and solely by mechanical means.
The oil must not have undergone any treatments other than washing, decanting, centrifugation and filtration. Oils obtained using solvents, chemical and biochemical acting coadjutants, riesterification processes or any processes that include blending with any other type of oil are excluded. The degree of acidity in the oil, expressed in oleic acid, must be no more than 0.8 g per 100 g and it must have all the other characteristics that conform to the criteria of this category. *
* Source: EC Regulation CE 1019/02
Olive oil composed of refined olive oils and virgin olive oils
Description: Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.
The degree of acidity in the oil, expressed in oleic acid, must be no more than 1.0 g per 100 g and it must have all the other characteristics that conform to the criteria of this category. *
* Source: EC Regulation 1019/02
In addition to extra virgin olive oils, the current regulation also considers the following categories:
- virgin olive oil;
- lampante virgin oil.
The law lays down the parameters for the classification of various oils:
- free acidity (in % of oleic acid);
- number of peroxides (in meq. of Oxygen/kg of oil);
- organoleptic evaluation by means of panel testing (EEC Regulation 796/2002).
|Parameters and values
required by EC standards
(EU Regulation 2568/91 and subsequent
amendments) for correct
categorising of different olive
Md -> median of defects Mf -> median of fruity
of olive oil
|N° of peroxides
|virgin olive oil||≤ 2.0||≤ 20||≤ 2.60||≤ 0.25||Md ≤ 2.5
M f> 0
|Lampante virgin oil||> 2.0||Md > 2.5|
Virgin and extra virgin oil are destined for consumption and can
be freely marketed.
Lampante oil can be destined for consumption only after refining.