Virgin Olive Oil

This is the juice of healthy olives collected at their optimum moment of ripeness. It is obtained using solely mechanical procedures, at a temperature that does not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering.

Of the different types of virgin olive oil, the following categories can be defined according to the oil’s characteristics:

• EXTRA Virgin Olive Oil

This is obtained by means of a meticulous elaboration process, that gives the oil its exceptional organoleptic characteristics of aroma, colour and flavour. Its acidity is not more than 0.8º. It is the best Virgin Oil.

• Virgin Olive Oil

Virgin olive oil has some minor alterations that are almost imperceptible when undergoing organoleptic classification. Its acidity is not more than 2º.

• Lampante Virgin Olive Oil

This virgin olive oil does not have a good taste, and its acidity is more than 2º. It is the worst virgin oil. It is not fit for direct consumption, and is not marketed as such. IT IS ONLY FIT to form part of the composition of combined refined oils.

Olive Oil (Non-virgin)

This oil is a combination oil (it is not a natural product). This means that it consists of refined oil enriched with Virgin Olive Oil to give it flavour and aroma. The proportion of the two oils varies according to characteristics of the oil that is to be obtained. Its acidity should not be more than 1º.

• Refined olive oil

This olive oil is obtained by refining virgin olive oils.

• Olive oil

This oil is a blend of refined olive oil and virgin olive oil that are fit for consumption.

Refining an oil means “making it fine”, i.e., the final product is fine, or purified, and it can then be used for cooking purposes.

There are two processes in oil refining: chemical and physical refining. In both cases the oil is manipulated and the nature of the oil is altered.

Other oils

• Crude olive pomace oil

This is obtained by treating olive pomace with solvents.

• Refined olive pomace oil

This is obtained by refining crude olive pomace oil and its acidity is not more than 0.5º.

• Olive pomace oil

This is obtained by blending refined olive pomace oil and virgin olive oil (not lampante oil), and its acidity is not more than 1.5°.