Virgin Olive oil classifications
Virgin olive oil.
EC Commission Regulation No. 1989/2003 of 6 November 2003
In order for virgin olive oil to maintain its quality, it has to meet all the quality criteria and if so, it has to be checked to see whether it meets the purity criteria.
Virgin quality olive oil is considered a secondary quality of virgin olive oil. It is differentiated from extra virgin quality olive oil by the presence of some defect in the organoleptic characteristics and/or in some of the physical-chemical indices that make up the quality criteria.
Virgin quality olive oil is also used to provide aroma and flavour to refined oils.
- Virgin olive oil + Refined olive oil (Lamp quality oil) = Olive oil 1º (one degree)
- Virgin olive oil + Refined pomace olive oil = Pomace olive oil 1º (one degree)
