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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:

This is the olive oil obtained from virgin olive oil by refining methods which do not lead to alterations in the initial glyceridic structure. Its free acidity, expressed as oleic acid, may not be more than 0,3g per 100g.