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From field to table > Types of oil

Types of oil

Types of oil

Virgin olive oil:

Oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions that do not alter the oil, and having undergone no treatment other than washing, decantation, centrifugation or filtration, to the exclusion of oils obtained using solvents, or adjuvant chemical or biochemical action, or re-esterification processes and of any mixture with oils of other kinds.


These oils will be the subject of a comprehensive classification and the following designations:

a) Extra virgin olive oil:
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8° per 100 grams, and the other characteristics of which correspond to those fixed for this category.

b) Virgin olive oil:
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2° per 100 g. and/or the other characteristics of which correspond to those fixed for this category.

c) Lampante olive oil:
Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2° per 100 grams and/or the other characteristics of which comply with those fixed for this category.

Refined Olive oil:

Olive oil obtained by refining virgin olive oil, having a free acidity content expressed as oleic acid, of not more than 0,3º per 100 g, and the other characteristics of which comply with those fixed for this category.

Olive oil:

Contains only refined olive oils and virgin olive oils.

Olive oil consisting of a blend of refined olive oil and virgin olive oil other than lampante oil, having a free acidity, expressed as oleic acid, that may not exceed 1° per 100 g. and whose other characteristics correspond to those fixed for this category.

Crude olive-pomace oil:

Oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics, excluding oil obtained by means of re-esterification and mixtures with other types of oils, and the other characteristics of which comply with those fixed for this category.

Refined olive-pomace oil:

Oil obtained by refining crude olive-pomace oil, having a free acidity content expressed as oleic acid, of not more than 0,3º per 100 g, and the other characteristics of which comply with those fixed for this category.

Olive-pomace oil:

Oil obtained by blending refined olive-pomace oil and virgin olive oil other than lampante oil, having a free acidity content expressed as oleic acid, of not more than 1º per 100 g, and the other characteristics of which comply with those fixed for this category.

(Regulation (EC) No 1513/2001)


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