Olive and oil typology

The olive is a more or less round fruit that can vary in size according to the variety.  It is made up of an exocarp (the skin), which changes colour as the fruit matures, a mesocarp (the flesh), which contains most of the oil, and an endocarp (the stone) that encloses the seed, or endosperm, and the embryo. Olives are categorized according to their size: small olives are used for making oil, and large olives are destined for the table.  There are, however, certain medium sized varieties, known as double purpose olives, that lend themselves well to both purposes, both for oil production and consumption.

• Water 50%
• Fats 20%
• Proteins 2%
• Fibre 6%
• Ash 2%
• Solid Residues 20%

Virgin olive oil

A virgin olive oil is obtained solely from the fruit by mechanical or other physical means in thermic conditions that do not alter the quality of the oil.  It must not be submitted to any kind of treatment other than: washing, milling, preparation of the pulp, separation of solids from liquids, decanting, centrifuging and filtration.  Oils are excluded from this category if they have been obtained by means of solvents, chemical or biochemical agents, re-estrification processes, or if they have been mixed in any way with a different kind of oil. Virgin olive oils are in turn classified as follows:

• Extra Virgin Olive Oil: a virgin olive oil whose free acidity in terms of oleic acid is a maximum of 0.8g per 100g, and whose other characteristics conform with those stipulated for this category, and that has a organleptic rating of 6.5 or above.
• Virgin Olive Oil: a virgin olive oil whose free acidity in terms of oleic acid is a maximum of 2g per 100g, and whose other characteristics conform to those stipulated for this category, and that has a organoleptic rating of 5.5 or above.
• Lampante Olive Oil: a virgin olive oil whose free acidity in terms of oleic acid is more than 2g per 100g, and whose other characteristics conform to those stipulated for this category, and that has a organoleptic rating of less than 3.5.

Refined olive oil

This is an oil that has been obtained by refining virgin olive oils, and whose free acidity in terms of oleic acid should not exceed 0.5g per 100g.

Olive oil - Blend of refined and virgin olive oil

Olive Oil  is a blend of the refined portion of olive oil and virgin olive oil, excluding lampante,  and whose free acid content must not exceed 1g per 100g.  Its other characteristics must conform to those stipulated for this category.

Unrefined olive pomace oil

This oil is obtained by solvent treating the olive pomace.  Oils obtained by re-estrification processes, or by mixing with any other kind of oil, are excluded from this category.

Refined olive pomace oil

This is an oil obtained by refining unrefined pomace oil.  Its free acidity in terms of oleic acid should not exceed 0.5g per 100g.

Olive pomace oil

Olive Pomace Oil is a blend of refined pomace oil and virgin olive oil, excluding lampante oil.  Its free acid content in terms of oleic acid should must not exceed 1g per 100g, and its other characteristics should conform to those stipulated for this category.