1. Olive Oil

1.1 Virgin Olive Oils

Oils obtained from the fruit of the olive tree solely by mechanical or other physical means, under conditions which do not alter the oil and without undergoing any treatment other than washing, decantation, centrifugation or filtration, with the exclusion of oils obtained from the use of solvents or from adjuvants chemical or biochemical action, or by a re-esterification process or any mixture with oils of any kind.

Extra Virgin Olive Oil
Extra Virgin Olive Oil has a maximum free acidity, in terms of oleic acid, of 0.8 per 100 g., the other characteristics of which comply with those laid down for this category.

Virgin Olive Oil
(at a wholesale production and merchandize stage the term “fino” may be used)
Virgin Olive Oil has a maximum free acidity, in terms of oleic acid, of 2 g per 100 g., the other characteristics of which comply with those laid down for this category.

Lampante Virgin Olive Oil
Virgin Olive Oil has a free acidity , in terms of oleic acid, of 2g per 100g., the other characteristics of which comply with those laid down for this category.

1.2 Refined Oilve Oil

Olive Oil obtained by refining virgin olive oil, having a free acidity content expressed as oleic acid, of not more than 0.3 g per 100g., and the other characteristics of which comply with those laid down for this category.

Olive Oil- Composed of refined olive oils and virgin olive oils.

Olive Oil obtained by blending olive oil and virgin olive oils other than Lampante olive oil , having a free acidity content expressed as oleic acid, of not more than 1g per 100 g., and the other characteristics of which comply with those laid down for this category.

Only Extra Virgin Olive Oil, Virgin Olive Oil and Olive Oil are directly fit for human consumption. Lampante Oil is only sold in bulk.

Many times, due to unfavorable climate conditions or deficiencies in the elaboration process, the Virgin Olive oils present a high acidity level or bad taste, color and odor. These oils, called Lampante Virgin Oils, must go through a refining process to improve such defects. Thanks to this process, the acidity level is reduced and bad color and odor are eliminated. In this way, the Refined Olive Oil is obtained, a product which keeps the olive oil chemical structure but without odor or flavor. This product is not sold as such. A certain amount of Extra Virgin or Virgin Olive Oil is added to provide aroma and flavor. Therefore, the oil category called Olive Oil is achieved.

2. Olive-Pomace Oil

(Regulation CEE 356/92. and (CE) 1513/2001)

 Crude Pomace Olive Oil
Oil obtained from olive- pomace by treatment with solvents or by physical means, or oil corresponding to a lampante olive oil with the exception of certain characteristics. Oils obtained by means of re-esterificacion and mixtures with other types of oil are excluded, and the other characteristics of which comply with those laid down for this category.

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 0.3 per 100g., and the other characteristics of which comply with those laid down for this category.

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 1g per100 g ., and the other characteristics of which comply with those laid down for this category.


Olive-pomace is the solid refuse obtained during the olive oil elaboration process  (during  pressing or centrifuge). This refuse is treated with solvents to extract oil, obtaining Crude Pomace oil. As this oil is not suitable for human consumption, it must be refined in the same way as lampante virgin olive oils to obtain Refined Olive-Pomace oil. This oil lacks taste, odor and color and is enriched with edible virgin olive oils (different from the Lampante) obtaining the so called “Olive-Pomace Oil”.