Based on EC Reg. 2568/91; EC Reg. 1638/98 has suspended and deferred to the future the adoption of improved analytical methods concerning organoleptic rating. With the coming into force of the EC Reg. 1513/01, starting from 1/11/2002, the maximum level of free acidity of extra-virgin olive oil has been reduced (0.8 gram per 100 grams), while the level for virgin oil remains the same (maximum 2 percent), the ordinary category is deleted and oils with over 2 percent of acidity fall under the category of lampante oils. The level of acidity of both olive oil and olive-pomace oil has been reduced to 1 gram per 100 grams.
· VIRGIN OLIVE OIL
Olive oil obtained from the fruit of the olive tree, solely by mechanical or other physical means under condition, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration, to the exclusion of oils obtained by solvent or re-esterification processes and any mixture with oils of other kinds.
Extra virgin olive oil
Virgin olive oil that has an organoleptic rating of 6,5 or more and a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams, with due regard for the other criteria laid down in this standard.
Virgin olive oil
Virgin olive oil that has an organoleptic rating of 5,5 or more and a free acidity, expressed as oleic acid of not more than 2 grams per 100 grams with due regard for the other criteria laid down in this standard.
Ordinary virgin olive oil
Virgin olive oil that has an organoleptic rating of 3,3 or more and a free acidity, expressed as oleic acid of not more than 3,3 grams per 100 grams, with due regard for the other criteria laid down in this standard.
Lampante virgin olive oil
Virgin olive oil that has an organoleptic rating of less than 3,3 and/or a free acidity, expressed as oleic acid, of more than 3,3 grams per 100 grams, with due regard for the other criteria laid down in this standard.
· REFINED OLIVE OIL olive oil obtained from virgin olive oil by refining methods which do not lead to alterations in the initial glyceridic structure.
· OLIVE OIL
Oil consisting of a blend of refined olive oil and virgin olive oil fit for consumption as it is.
· OLIVE-POMACE OIL
Oil obtained by treating olive pomace with solvents, excluding oils obtained by reesterification processes and any mixture with other kinds of oils. It is marketed in accordance with the following designations and definitions.
Crude olive-pomace oil
Olive-pomace oil intended for refining for human consumption, or technical purposes
Refined olive-pomace oil
Oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure.
Olive-pomace oil
Oil comprising the blend of refined olive-pomace oil and virgin olive fit for consumption as it is. In no case shall this blend be called “olive oil”.
