When it comes to the extraction of oil, you get the Virgin Olive Oil that, depending on the state of the olives that gave origin and especially the time that has elapsed between harvest and extraction, will have distinct qualities that divide them in their commercial types, those who we can find for sale.

In Figure 1 and Table I you can see the main types of Olive Oil, the respective quality characteristics and the purpose for which they are intended.



Type Acidity
(% oleic acid)
Index
Peroxide
(meq O2/kg)
Absorbency
(K 270 nm)
Analysis
Sensory
Application
  Extra Virgin
Olive Oil
<= 0.8 <= 20 <= 0.22 frut Med.> 0
Med def. = 0
direct sale to the consumer
Virgin Olive Oil
<= 2.0 <= 20 <= 0.25 frut Med.> 0
Med def <= 3.5
direct sale to the consumer
Lampante Olive Oil
> 2.0 - - frut Med. = 0
Med def.> 3.5
Industry refining, soap manufacture, pharmacy, cosmetics
Refined
Olive Oil
<= 0.3 <= 5 <= 1.10 - To allot with virgin olive oil, not lampante
Oil
composed of refined olive oil and virgin olive oil
<= 1.0 <= 15 <= 0.90 - Refined olive oil enriched with virgin olive oil. Sold to the consumer.
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