European Law has defined olive oils on the basis of analytical-sensory parameters, describing the methodology for evaluating those parameters, and has classified them as follows.

virgin olive oils

They are obtained from pressing only olives that have undergone no other treatments except for washing, decanting, centrifugation and filtering. Therefore, oils obtained using solvents, chemical or biochemical additives and/or blends made with oils of other origin do not belong to this category.

Virgin olive oils are divided into the following categories:

• - extra virgin olive oil has no sensory defects; its acidity is 0.8% maximum and it complies with the parameters established for this category (table 1);
• - virgin olive oil has minor sensory defects; its acidity ranges between 0.8 and 2% and it complies with the parameters established for this category (table 1);
• - lampante virgin olive oil is not suited for consumption; its acidity is higher than 2% and it complies with the other parameters established for this category (table 1).

refined olive oil

Oil obtained by correcting analytical and sensory defects of lampante oil. Its acidity content must not exceed 0.3% (table 1).

olive oil

Obtained by blending refined olive oil with virgin or extra virgin olive oil; its acidity must not exceed 1% (table 1).

unrefined pomace oil

Oil obtained by extraction using solvents, sometimes by means of physical processes, from the residues leftover after processing olives for virgin oils. Its characteristics are specified in table 1.

refined pomace oil

Refined pomace oil can be obtained by correcting unrefined pomace oil; its acidity content must not exceed 0.3% and its characteristics are specified in table 1.

pomace oil

Oil obtained by blending refined pomace oil with virgin or extra virgin olive oil; its acidity must not exceed 1% and its characteristics are specified in table 1.

Table 1 - Olive oil classification according to the main analytical-sensory parameters.