Oil categories

The quality evaluation of virgin olive oil is ranked in accordance with existing regulations based on the following criteria:

                      1. Acidity 
                      2. Peroxide value  
                      3. Ultraviolet absorption 
                      4. Organoleptic evaluation

The evaluation of the first three criteria are objectively analytical laboratory procedures. The evaluation of organoleptic characteristics are subjective by specially selected and trained testers.

Extra or Premium Virgin Olive Oil
 Its acidity is up to 0.8%.
This is superior category olive oil with excellent aroma and taste derived from the cold pressing of healthy olives and only by mechanical methods without any chemical intervention.
It does not contain refined oils.

Virgin Olive Oil
Its acidity is up to 2%.
Pure olive oil with good taste that is produced directly from olives and solely by mechanical methods, without any chemical intervention.
It does not contain refined oils.

Oil lampante
Its acidity is greater than 2%.
Pure olive oil with average taste that is produced directly from olives and solely by mechanical methods, without any chemical intervention.
It does not contain refined oils.

Olive oil composed of refined oils and virgin olive oil.
Maximum acidity: 1%.
Blend of refined and virgin olive oil.
It usually lacks a strong flavor.

Pomace Oil
Maximum acidity: 1%.
Blend of refined pomace oil and probably virgin olive oil.
Suitable for human consumption, but best used only for cooking.

Refined or purified oil
Maximum acidity 0.3%.
Oil derived from refining lower quality olive oil, which originally is unsuitable for consumption.
Suitable for human consumption, but best used only for cooking.