Classification of the olive oils based on quality

Extra virgin olive oil is a fresh fruit juice, extracted from the olive in a completely natural way using mechanical processes (grinding, beating, centrifugation and decanting). As a result it has the positive attributes of being bitter, peppery and fruity; a flavour that reminds us of different fruits and the plant world, fresh and healthy.

Classification of Olive Oil

Olive oils are subject to different quality analyses which are used for their classification.

A physical-chemical analysis in the laboratory which determines:

  • Acidity index; expressed in free fatty acids.
  • Peroxides and K270 Index; which measures the oxidation of the oil.

An organoleptic analysis by a tasting panel which identifies:

  • Any negative attributes; Fusty-muddy, sour-winey-vinegary, mouldy-damp-earthy, stale, etc.
  • The positive attributes; Bitter, peppery and the median of fruitiness, either fruity from the olive or the aromas of apple, green leaf-grass, ripe fruits, etc.

Extra Virgin Olive Oil

A superior category of virgin olive oil obtained directly from olives using only mechanical procedures, giving a truly unbeatable taste and aroma.

Acidity < 0,8%

Median of defects = 0

Median of fruitiness > 0

Virgin Olive Oil

Obtained exclusively through mechanical procedures, the analytical requirements are less restrictive.

Acidity < 2%

Median of defects < 2

Median of fruitiness > 0

When the acidity is greater than 2% and/or there are notable defects with an intensity greater than 2.5, the oils are not suitable for consumption (Lampante Olive Oil) and must be sent to a refinery, where they are subject to a refining process which eliminates the minor elements, chemically neutralises the acidity and leaves these oils without odour, taste or colour (refined olive oil)

Olive Oil

This is a mix of refined olive oil topped up with a small proportion of virgin olive oil (10%)

Olive-Pomace Oil

This is a mix of Virgin Olive Oil and refined olive-pomace oil, obtained by extracting the oil from the pomace through the use of solvents and then refining it.