The new descriptions and definitions of olive oils, according the new EEC regulations, are:

VIRGIN OLIVE OILS: These are olive oils that are produced by the olive-crop, exclusively through the use of mechanical techniques or other natural processes and under certain conditions that do not provoke deterioration to the oil’s natural composition. The only processes that the virgin olive oil sustains are: washing, racking, centrifuging and filtering. It is, therefore, the “natural juice” of the olive tree which holds all the beneficial properties for the health. The olives oils, according to their acidity level and the other qualitative features, are classified as follows:

Extra virgin olive oil: the best quality of olive oil with superior taste and flavour whose content in free fatty acids, if we express that in oleic acid, does not exceed 0,8 g per 100 g of olive oil (acidity level: 0 – 0.8%), like the Extra Virgin Olive Oil “CORINTHIA Land”.

Virgin Olive Oil: virgin olive oil with a nice taste and flavour whose content in free fatty acids, if we express it in oleic acid, does not exceed 2 g per 100 g of olive oil (acidity level: 0.8 – 2%).

Lampante olive oil: virgin olive oil which is not suitable as food with a bad taste and flavour and its acidity exceeds 2%. It is appropriate for fining and industrial use.

PURE REFINED OLIVE OIL: It is a type of olive oil that comes from virgin olive oil (lampante), which has gone under several physicochemical processes. The pure refined (fined) olive oil has very low acidity (maximum 0.3%) and a clear, light yellow colour. Of course, it neither has the taste nor the flavour of the virgin olive oil. Also, it lacks a lot of the ingredients that make virgin olive oil so important for people’s health.

OLIVE OIL: This is the oil that comes from the blending of virgin olive oil (appropriate for consuming) and pure refined olive oil of 1% maximum acidity.