According to the quality, it is divided in several types…
They differ by their content in oleic acid and their organoleptic qualities.
Extra Virgin Olive Oil
It has the lowest level of acidity that should be lower than 0.8%.It has best organoleptic characteristics.This is the highest quality olive oil available and has the best analytical and sensorial qualities. It is obtained directly from the olives using exclusively mechanical processes. Its aroma and flavour exactly reproduces that of the olives it is made from and it preserves all the inherently healthy and nutritional properties of this exceptional natural product.
Virgin Olive Oil
Level of acidity must be between 0,8-2%.This is a second class olive oil and though it is obtained directly from the olives using exclusively mechanical methods too (it is still juice extracted from olives). It has slight deviations in its analytical or sensorial parameters which mean it cannot be classified as “extra” virgin.
According to European legislation (Annex I of EC Regulation 865/2004), in addition to the categories “extra virgin olive oil” and “virgin olive oil”, the following olive oils are also considered suitable for direct consumption and can be found on the market.
Refined Olive Oil
It is no longer natural fruit juice. It is an olive oil which has been processed to reduce its aciditiy level and neutralize its taste.
Olive Oil
This olive oil is made by blending refined olive oil with a variable percentage of virgin or extra virgin olive oil.
Olive-Pomace Oil
Made up of a mixture of refined olive-pomace oil and virgin or extra virgin olive oil.