OLIVE OIL: Types and details:
The International Olive Oil 1986 reserving the designation of "OLIVE OIL" only the oil from the OLIVE TREE, excluding those obtained by solvents and mixed with other oils. It also applies to olive-pomace oils.
Among the Olive Oils can be distinguished:
Virgin Olive Oil
That oil is obtained solely by mechanical or other physical means under conditions, particularly thermal, which does not lead to deterioration of oil, which has not undergone any treatment other than washing, decantation, centrifugation and filtration. It is a natural product that preserves the taste, aroma and vitamins of the fruit.
Has the personality of the area where applicable. In turn is classified as:
Absolutely perfect taste and acidity (expressed as oleic acid), not exceeding 0.8 º.
Types of Extra Virgin Olive Oil:
Elaborated based on a single variety of olive.
Elaborated on the basis of several olive varieties, in order to always achieve the same standards of taste and aroma.
* Designation of Origin (D.O.P)
Elaborated on the basis of olives from a particular geographical area (where also the oil be produced and bottled) and officially recognized.
Impeccable taste and acidity of no more than 2 º (also called a fine in the stages of production and wholesale trade).
Of good taste and acidity of no more than 3.3 º.
Taste bad or whose acidity is higher than 3.3 º.
Refined Olive Oil
It is obtained by refining virgin olive oils with acidity not exceeding 0.5 degrees, by refining (usually used lampante virgin olive oil).
Mixture of oils other than virgin olive oil and refined lampante with acidity not exceeding 1.5 ° (this is the most consumed in Spain).
Pomace Olive Oil
It is obtained by means of solvents from pomace, a byproduct of the olive, to the exclusion of oils obtained by re-esterification processes and any mixture of oils of other natures.
Refined Pomace oil
It is obtained by refining crude olive-pomace oil with acidity not exceeding 0.5 degrees.
Pomace Olive Oil
A mixture of refined olive pomace oil and virgin olive oil other than lampante, with acidity not exceeding 1.5 º.