According to the Quality classification in force: “virgin olive oil” is:
The oil, which results solely from mechanical methods or other natural processes, under conditions that do not cause alterations to the oil, and which has not been incurred any other treatment than washing, decantation, centrifugation and filtration.
The oils that are obtained, by using solvents or using adjuvants having a chemical or biochemical action, or by re-esterification process or blend with other oils are excluded. Therefore, the “virgin olive oil” is an oil-natural juice, which contains intact all the basic ingredients that are contained in the olive fruits (such as vitamins, minerals, trace elements, etc.) and thus it is the one that has all the beneficial health properties.
The ‘virgin olive oils’ are classified and categorized in detail under the following names, depending on their content of free fatty acids (acidity) and some special characteristics for each category:
-Extra Virgin Olive Oil (acidity ≤ 0,8%)
-Virgin Olive Oil (acidity ≤ 2,0%)
-Lampante Olive oil (acidity> 2.0%) (is ΝΟΤ suitable for consumption and it is intended for refining or industrial use).
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