Designations and definitions of olive oils
Virgin olive oils are the oils obtained from the fruit of the olive tree (Olea europaea L.) Solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.
Virgin olive oils fit for consumption as they are include:
Extra virgin Olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard.
Virgin Olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard.
Pomace Olive oil: is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions.
Available in the following Sizes:
– 175 ml Plastic
– 1 lt Plastic
– 250 ml Glass
– 175 ml Tin
– 2 lt tin
Please ask about other sizes.
