Classification oil oleo Ontur

Chart of classification of virgin and refined olive oils.

VIRGIN OLIVE OILS are those obtained from the fruit of the olive tree and that are obtained exclusively by mechanical or other physical means, in special thermal conditions that do not alter the oil. These oils have not undergone any other treatments except from washing, decantation, centrifugation and filtration, excluding oils that are obtained with solvents or adjuvants with a chemical or biochemical activity, or those obtained through a re-esterification process and from any other mixture with oils of other kinds.

From a quality point of view, virgin olive oil and its main difference with other vegetable oils is that, in order to obtain virgin olive oil, no solvents can be used and no physical or chemical refining processes can be applied. This means that we could place it on the same level as fruit juice.

Extra virgin olive oil with a free acidity that does not exceed 0.8g per 100g in terms of oleic acid. It does not have any organoleptic defects.

Virgin olive oil with a free acidity that does not exceed 2g per 100g in terms of oleic acid. It may have an organoleptic defect.

Lampante virgin olive oil with an acidity that exceeds 2g per 100g, in terms of oleic acid, and that is not fit for human consumption due to its high acidity.

Refined olive oil. When a low quality oil (lampante) is produced in the mill, it is sent to the refinery where an odourless, tasteless oil is obtained. Its free acidity cannot exceed 3g per 100g, in terms of oleic acid.

Olive oil is a mixture of refined olive oil with other virgin olive oils other than lampante. Its free acidity cannot exceed 1g per 100g, in terms of oleic acid. There is no fixed proportion, although it normally ranges between 80 or 90% of refined oil and the remaining percentage of virgin olive oil.

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