Extra Virgin Olive Oil

Extra Virgin Olive Oil is exclusively obtained from olives, through mechanical process (no chemical processes allowed) and in specific thermal conditions, which do not alter the olive oil in any way. It excludes oils obtained by the use chemical processes, and those blended with oils from other sources.

It can be qualified as a natural product.

Extra Virgin olive oil has a free acidity, expressed as oleic acid, which cannot exceed 0.8 grams per 100 grams (0.8%).

The other characteristics (taste, flavour) must correspond to those fixed for this category.

Extra Virgin olive oil accounts for less than 10% of oil in many producing countries.

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