Classification and Regulation of Extra Virgin Olive Oil
Extra virgin olive oil is a fundamental and typical element of the Mediterranean diet, but this term generically defines all oils derived from the processing of olives; in reality, it encompasses a range of products differing in quality and characteristics. Following the issuance of Reg. CEE 2568/91, pertaining to the characteristics of olive oils and pomace oils as well as related methods, olive oil is classified with reference to its chemical-physical and organoleptic characteristics (panel test). With subsequent Reg. CEE 356/92, the denominations and definitions of olive oils and pomace oils were established, in effect until October 31, 2003.
THE NEW CLASSIFICATION & REGULATION OF OLIVE OIL
With Reg. CE 1531/2001 of the Council dated July 23, 2001, the descriptions and definitions of olive oils and pomace oils were established, effective from November 1, 2003. They are as follows:
VIRGIN OLIVE OILS
Obtained solely from the pressing of olives. Oils obtained from the fruit of the olive tree exclusively through mechanical processes or other physical methods, under conditions that do not cause alterations of the oil, and that have not undergone any treatment apart from washing, decanting, centrifugation, and filtration, excluding oils obtained through solvents or with chemical or biochemical aids or with re-esterification processes and any blends with oils of other nature. These olive oils are subject to the following classification and denominations:
Extra Virgin Olive Oil, whose free acidity, expressed as oleic acid, is a maximum of 0.8 g per 100 g and possessing other characteristics compliant with those required for this category;
Virgin Olive Oil, whose free acidity, expressed as oleic acid, is a maximum of 2 g per 100 g and possessing other characteristics compliant with those required for this category;
Lampante Olive Oil, whose free acidity, expressed as oleic acid, is more than 2 g per 100 g and possessing other characteristics compliant with those required for this category.
REFINED OLIVE OIL
Olive oil obtained from the refining of virgin olive oil with a free acidity level, expressed as oleic acid, not exceeding 0.3 g per 100 g and possessing other characteristics compliant with those required for this category;
CRUDE POMACE OLIVE OIL
Oil obtained from pomace by means of solvent treatment or physical processes, or oil corresponding to lampante olive oil, and possessing other characteristics compliant with those required for this category;
OLIVE OIL
Oil obtained by blending virgin olive oil other than lampante oil and refined olive oil, with a free acidity level, expressed as oleic acid, not exceeding 1 g per 100 g and possessing other characteristics compliant with those required for this category;
REFINED POMACE OLIVE OIL
Oil obtained from the refining of crude pomace olive oil, with a free acidity level, expressed as oleic acid, not exceeding 0.3 g per 100 g and possessing other characteristics compliant with those required for this category;
POMACE OLIVE OIL
Oil obtained from the blending of refined pomace olive oil and virgin olive oil other than lampante, with a free acidity level, expressed as oleic acid, not exceeding 1 g per 100 g and possessing other characteristics compliant with those required for this category.
The values prescribed by the regulation, Reg. CEE 2568/91, for the classification of the commercial category of an olive oil are indicated in Annex I of the regulation. Here the chemical-organoleptic characteristics of olive oils are indicated.
Here are some tips on why to consume extra virgin olive oil and why to purchase the oil directly from the mill!
Why you should buy the olive oil from an oil mill?
Discover our tips on why you should use only extra virgin olive oil and buy the oil directly from the mill!