Trade Standard : EU Designations and definitions

1Virgin Olive Oils
Oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not lead to alteration in the oil, which have not undergone any treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents or using adjuvants having a chemical or biochemical action, or by reesterification process and any mixture with oils of other kinds.
Virgin olive oils are exclusively classified and described as follows:

Extra Virgin Olive Oil: Virgin olive oil having a maximum free acidity, in terms of oleic acid, of 0,8 g per 100 g, the other characteristics of which comply with those laid down for this category.

Virgin Olive Oil: Virgin olive oil having a maximum free acidity, in terms of oleic acid, of 2 g per 100 g, the other characteristics of which comply with those laid down for this category.

Lampante Olive Oil: Virgin olive oil having a free acidity, in terms of oleic acid, of more than 2 g per 100 g, and/or the other characteristics of which comply with those laid down for this category.

 

2Refined Olive Oil
Olive oil obtained by refining virgin olive oil, having a free acidity content expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down for this category.



3Olive Oil - Composed of Refined Olive Oils and Virgin Olive Oils
Olive oil obtained by blending refined olive oil and virgin olive oil other than lampante oil, having a free acidity content expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down for this category.



4Crude Olive - Pomace Oil
Oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics, excluding oil obtained by means of re-esterification and mixtures with other types of oils, and the other characteristics of which comply with those laid down for this category.



5Refined Olive - Pomace Oil
Oil obtained by refining crude olive-pomace oil, having a free acidity content expressed as oleic acid, of not more than 0,3 g per 100 g, and the other characteristics of which comply with those laid down for this category.



6Olive - Pomace Oil
Oil obtained by blending refined olive-pomace oil and virgin olive oil other than lampante oil, having a free acidity content expressed as oleic acid, of not more than 1 g per 100 g, and the other characteristics of which comply with those laid down for this category."

More FAQs

How to Choose an Olive Oil?

Taste!

  • Light and delicate dishes such as fish or soups may be better served by a milder, less fruity olive oil.
  • Full-flavored, more robust dishes made with red meat and tomato-based sauces, as well as hearty stews, even steamed vegetables and salads, may be better with fruitier, more flavorful olive oil.
  • As olive oils are different in origin, color, texture and taste, it is impossible to select only one oil.


Furthermore, oils should be chosen according to the ingredients and flavors of a specific dish.

In the end, let your own taste preference be your guide!