(φωτογραφία: caramdir)
Virgin Olive Oils are the oils that are extracted from the fruit of the olive tree exclusively by mechanical processing or other physical means under special conditions that do not cause any degradation in the chemical composition of the oil. Additionally, virgin olive oils are not being submitted to any other processing other than washing, decantation, centrifugation and filtration.
Virgin olive oils are thoroughly and systematically classified under the following labels:
a) Extra virgin olive oil
It is virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams. Moreover, the organoleptic and other distinctive characteristics of this category of olive oil correspond to those defined for this category in the IOC standard.
b) Virgin Olive Oil
It is virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.2 grams per 100 grams and the organoleptic and other distinctive characteristics of this category of olive oil correspond to those defined for this category in the IOC standard.
c) Designated Lampante Virgin Olive Oil
It is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3 grams per 100 grams and/ or its organoleptic and other characteristics correspond to those defined for this category in the IOC standard.
