Extra Virgin Olive Oil

Olive oil is the oil consisting of ablend of refined olive oil and virgin olive oils fit for consumption asthey are. It has a free acidity, expressed as oleic acid, of not morethan 1 gram per 100 grams and its other characteristics correspond tothose fixed for this category in this standard.

C. Pure Olive Oil (Riviera Olive Oil) 

They are the olive oils obtained fromvirgin olive oils by refining methods which do not lead to alterationsin the initial glyceridic structure.It has a free acidity, expressed asoleic acid, of not more than 0.3 grams per 100 grams and its othercharacteristics correspond to those fixed for this category in thisstandard.

B. Refined Olive Oil

Ordinary virgin olive oil;Virgin olive oil which has a free acidity, expressed as oleic acid, ofnot more than 3.3 grams per 100 grams and the other characteristics ofwhich correspond to those fixed for this category in this standard

They fit for consumption as they are include;

Virgin olive oils are the oilsobtained from the fruit of the olive tree solely by mechanical or otherphysical means under conditions, particularly thermal conditions, thatdo not lead to alterations in the oil, and which have not undergone anytreatment other than washing, decantation, centrifugation andfiltration.

A. Virgin Olive Oil

It is marketed in accordance with the following designations and definitions;

Olive oil is the oil obtained solelyfrom the fruit of the olive tree (Olea europaea L.), to the exclusionof oils obtained using solvents or re-esterification processes and ofany mixture with oils of other kinds.

Extra Virgin Olive Oil
Oleic acidity rate (gr/100 gr) - max. 0.8%
Virgin Olive Oil
Oleic acidity rate (gr/100 gr) - max. 2%