Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard.

Pure olive oil is now simply called olive oil and is a blend of virgin olive oil and refined olive oil. Actually has the same acidity level as virgin olive oil, and for that reason it has good resistance to high temperatures. Acidity is less than 1%. An healthy choice of cooking oil, typically used as the base for salad dressings and in general cooking. It is wonderful with sauteed vegetables.

Refined olive pomace oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category.

Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.

Extra virgin olive oil obtained by cold press of the finest picked olives. This premium production extra virgin olive oil confirms and guarantees highest quality. The premium quality and unique aroma of extra virgin olive oil originates from meticulously selected olives. Virgin olive oil with a free acidity, expressed as oleic acid, of not more than0.8 grams per 100 grams and whose other characteristics correspond to those laid down for this category. You can savor the distinct flavor of extra virgin olive oil in salads and in your favorite recipes.

Virgin olive oil is obtained only from the olive, the fruit of the olive tree,using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic and analytic characteristics. virgin olive oil with a free acidity, expressed as oleic acid, of not morethan 2.0 grams per 100 grams and whose other characteristics correspond to those laid down for this category.