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Olive Oil Categories
From the fruit of the olive tree (Olea europea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. It is
marketed according to the designations (names) and definitions listed below:

Virgin Olive Oil
Virgin olive oil is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under
conditions, particularly thermal conditions, that do not lead to oil alternation, and which have not undergone any
Treatment other than washing, decantation, centrifugation and filtration.
They are graded according to their organoleptic and chemical characteristics into the following categories:

Olive-Pomace Oil
This is the oil obtained by treating olive pomace with
solvents or other physical treatments, to the exclusion
of oil obtained by re-esterification processes and of any
mixture with oils of other kinds. Olive-pomace oil is a
blend of refined olive-pomace oil and virgin olive oils fit
for consumption as they are; in no case can it be called
olive oil. It has free acidity, expressed as oleic acid,
and may not be more than 1g per 100g.