Types of Olive Oil

Most of this information comes from the International Olive Oil Council (IOOC) and more details can be found at www.internationaloliveoil.org.

Olive Oil:
This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.

Extra Virgin Olive Oil:
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%).

Virgin Olive Oil:
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.

Ordinary Virgin Olive Oil:
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams (3.3%) and the other characteristics of which correspond to those fixed for this category in this standard.

Lampante Virgin Olive Oil:
Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams (3.3%) and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.