| The commercial denominations of oil are strictly codified by the EU directive
136/6623/CEE. European Commission Rules CE 2568/91 and CE 1989/03 identify
the following olive oil types:
1) Obtained from the cold-pressed result of the first mechanical
olive pressing
- Extra virgin olive oil: contains no more than 0.8%
acidity
- Virgin olive oil: an acidity up to 2%
2) Lampante oil and its by-products
- Lampante* virgin olive
oil: obtained by a mechanical pressing, is characterized by a high acidity
level or high organoleptic defects (strong tastes).
- Refined olive oil*: produced
in the result of chemical treatment of the lampante oil in order to neutralize
the acid content; does not have the typical olive oil aroma and is completely
tasteless.
Olive oil: is a blend of virgin oil and refined oil, containing no more
than 1% acidity (generally with a small percentage of virgin oil)
3) Pomace oil and its by-products
- Crude olive-pomace oil*:
extracted from the pomace using chemical solvents
- Refined olive-pomace oil*:
the oil obtained from crude olive-pomace oil by refining methods Olive-pomace
oil: is a blend of refined pomace olive oil and possibly some virgin oil.
* Not in direct sale
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