1- Natural olive oil,
2- Refined olive oil,
3- Pure olive oil.

Please find the description of olive oil by categories and types as given in National Food Codex.

1- Natural olive oil:

It is an oil which is produced from the fruits of the olive tree at a temperature which shall not cause any chages in their natural properties by the application of various mechanical or physical processes and whch may be consumed as foodstuff in a natural state. Virgin olive oil is divided into three types by the percentage of free fatty acids and the sensual, physical and chemical properties:

a) Natural virgin olive oil: It is the oil whose free fatty acidity is not more than 0,8 g per 100 g in oleic acid.

b) Natural primary olive oil: It is the oil whose free fatty acidity is more than 1,0 g but less than 2,0 g per 100 g in oleic acid.

c) Natural secondary olive oil: It is the oil whose free fatty acidity is more than 2,0 g but less than 3,3 g per 100 g in oleic acid.

2- Refined olive oil:

It is the oil which is obtained by refining the crude olive oil which may not be consumed as foodstuff in its natural state by such methods which shall not cause any changes in its natural triglyceride composition and which does not contain any refinement residues and whose free fatty acidity is not more than 0,3 g per 100 g in oleic acid.

3- Pure olive oil:

It is the oil which is made from a mixture of natural olive oil and refined olive oil and whose properties vary between the natural olive oil and refined olive oil and whose free fatty acidity is not more than 1,5 g per 100 g in oleic acid.