Classification of Olive Oil
Olive oils are subject to different quality analyses which are used for their classification.
A physical-chemical analysis in the laboratory which determines:
- Acidity index; expressed in free fatty acids.
- Peroxides and K270 Index; which measures the oxidation of the oil.
An organoleptic analysis by a tasting panel which identifies:
- Any negative attributes; Fusty-muddy, sour-winey-vinegary, mouldy-damp-earthy, stale, etc.
- The positive attributes; Bitter, peppery and the median of fruitiness, either fruity from the olive or the aromas of apple, green leaf-grass, ripe fruits, etc.
Extra Virgin Olive Oil
A superior category of virgin olive oil obtained directly from olives using only mechanical procedures, giving a truly unbeatable taste and aroma.
Acidity < 0,8%
Median of defects = 0
Median of fruitiness > 0
Virgin Olive Oil
Obtained exclusively through mechanical procedures, the analytical requirements are less restrictive.
Acidity < 2%
Median of defects < 2
Median of fruitiness > 0
When the acidity is greater than 2% and/or there are notable defects with an intensity greater than 2.5, the oils are not suitable for consumption (Lampante Olive Oil) and must be sent to a refinery, where they are subject to a refining process which eliminates the minor elements, chemically neutralises the acidity and leaves these oils without odour, taste or colour (refined olive oil)
Olive Oil
This is a mix of refined olive oil topped up with a small proportion of virgin olive oil (10%)
Olive-Pomace Oil
This is a mix of Virgin Olive Oil and refined olive-pomace oil, obtained by extracting the oil from the pomace through the use of solvents and then refining it.
