Olive oil obtained from the olive fruit solely by mechanical methods or other natural processes and under conditions which do not cause any alteration in its natural composition. The virgin olive oil has undergone no treatment other than washing, transfusion, centrifugation and filtration. It is therefore the "natural juice" of the olive that has all the beneficial health benefits.
Depending on the acidity and their other qualitative characteristics, these olive oils are classified in the following types:
Extra virgin olive oil:
the best quality olive oil with an unmistakable taste and odor whose free fatty acids content, expressed in oleic acid, does not exceed 0,8 g per 100 g of olive oil (acidity: 0 - 0,8%), such as Extra Virgin Anthid olive oil.
Refined Olive Oil:
It is olive oil derived from virgin olive oil (lampante), which has undergone various physicochemical processes. Refined (refined) olive oil has a very low acidity (maximum 0.3%) and a light pale yellow color. Of course it does not have the characteristic aroma and taste of virgin olive oil as well as many of the ingredients that make virgin so important to human health.
Virgin olive oil:
virgin olive oil with a good taste and odor whose free fatty acids content, expressed as oleic acid, does not exceed 2 g per 100 g of olive oil (acidity: 0,8 - 2%).
Olive Oil (OLIVE OIL):
It is olive oil derived from a blend of virgin olive oil, suitable for consumption, and refined olive oil, with a maximum acidity of 1%.
Labante olive oil:
virgin olive oil unsuitable for consumption with bad taste and odor and acidity greater than 2%. For refining or industrial use only.
