Virgin Olive Oil
This oil is made from the fruit of the olive by mechanical or physical processes only under conditions that cause no alterations to the oil itself. The olives are not subject to any treatment other than washing, decanting, centrifuging and filtration.
Oils obtained through use of solvents or by mixture with other oils of another type are excluded.
Virgin olive oil comes under the following classifications and denominations:
- Extra virgin olive oil has a free acidity expressed in oleic acid of no more than 0.8 g per 100 g (i.e., 0.8 %) and has the other characteristics (mainly sensory) conforming with those foreseen for this category.
- Virgin olive oil has a free acidity expressed in oleic acid of no more than 2.0 g per 100 g (i.e., 2.0 %) and has the other characteristics conforming with those foreseen for this category.
- Lamp olive oil has a free acidity higher than 2.0 % as well as the other characteristics foreseen for this category.
These are oils made via a chemical process and are not to be recommended! The most common one that you may find on European supermarket shelves (perhaps not in the USA) is sansa olive oil, made from the solid but oily residue derived from the making of virgin olive oils.