|
A
– Olive oil:
Oil
obtained solely from the fruit of the olive tree (Olea europaea
L.) Excluding oils obtained using solvents or by means of
re-esterification and any mixture with oils of other kinds.
A
– 1 Virgin olive oil:
Oils
obtained from the fruit of the olive tree solely by mechanical
or other physical means under conditions that do not lead
to alteration in the oil, which have not undergone any
treatment other than washing, decantation, centrifugation
or filtration, to the exclusion of oils obtained using
solvents or using adjuvants having a chemical or biochemical
action, or by re-esterification process and any mixture
with oils of other kinds.
A -1 -1 Virgin olive oil
suitable for consumption:
a)
Extra virgin olive oil: Virgin olive oil having a maximum
free acidity, in terms of oleic acid, of 0,8g per 100g,
the other characteristics of which comply with those
laid down for this category.
b) Virgin olive oil: Virgin olive oil having a maximum
free acidity, in terms of oleic acid, of 2g per 100g,
the other characteristics of which comply with those
laid down for this category.
c) Fluid virgin olive oil: Virgin olive oil having a
maximum free acidity, in terms of oleic acid, of 3.3
g per 100g, the other characteristics of which comply
with those laid down for this category.
A
– 1 – 2 virgin olive oil not suitable for
consumption:
a)
Lampante olive oil: Virgin olive oil having a free acidity,
in terms of oleic acid, of more than 3.3 g per 100 g,
and/or the other characteristics of which comply with
those laid down for this category.
.
A – 2 Refined olive
oil:
Olive
oil obtained by refining virgin olive oil, having a
free acidity content expressed as oleic acid, of not
more than 0,3g per 100g, and the other characteristics
of which comply with those laid down for this category.
A – 3 Olive oil
:
Olive
oil obtained by blending refined olive oil and virgin
olive oil other than lampante oil, having a free acidity
content expressed as oleic acid, of not more than 1
g per 100 g, and the other characteristics of which
comply with those laid down for this category.
B
– 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 laid down for this category.
B
– 1 Crude olive – pomace oil :
Oil obtained after the pressing of the residue of the
pressed olive, and the other characyeristics of wich comply
with those laid down for this category.
B
– 2 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 0,3g per 100g, and the other characteristics
of which comply with those laid down for this category.
.
B – 3 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
1 g per 100 g, and the other characteristics of which
comply with those laid down for this category.
Explanatory
diagram
|
