ESSENTIAL COMPOSITION AND QUALITY FACTORS
Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and whose
other characteristics correspond to those laid down for this category.
Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and whose other
characteristics correspond to those laid down for this category.
Ordinary virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and whose
other characteristics correspond to those laid down for this category1.
Refined olive oil: olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.
It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down for this category.
Olive oil: oil consisting of a blend of refined olive oil and virgin olive oils suitable for human consumption. It has a free acidity,
expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category2.
Refined olive-pomace oil: oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure.
It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those laid down
for this category.
Olive-pomace oil: oil consisting of a blend of refined olive-pomace oil and virgin olive oils. It has a free acidity, expressed as oleic acid, of not
more than 1 gram per 100 grams and its other characteristics correspond to those laid down for this category.