Classification of oils.
Extra virgin olive oil is the only vegetable oil obtained with pressure alone, without manipulation of organoleptic characteristics and properties, unlike seed oils (soya, peanut, sunflower, etc.). It contains vitamins E, A, K , D which have antioxidant properties and a protective effect on the body's cells. It has an acidity level of less than 1% (1 gram for every 100 g).

Virgin olive oil is obtained with the same processing methods as extra virgin olive oil, it must fall within the chemical and organoleptic parameters required for this category by European legislation: the acidity must be a maximum of 2% and the panel test allows slight defects entities, which can compromise taste and smell.

Olive pomace oil is obtained by extracting the part of oil remaining in the pomace, the residue of the mechanical processing of the olives. The operation involves the use of chemical solvents and the addition of virgin oil. Acidity cannot exceed 1.0%; Organoleptic testing is also not foreseen for this category.

Lampante oil If the oil extracted by pressure or centrifugation does not meet the above-mentioned requirements, it is classified as lampante and can be used for food purposes only after having been subjected to a rectification process.

Rectified olive oil is obtained from lampante oils through rectification processes (deacification, decoloration, deodorization, etc.) which have the aim of reducing the legal values ​​and eliminating those substances that give the oil unpleasant organoleptic properties.