OLIVE OIL GRADING

[Home page]

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 alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.

Extra virgin olive oils are oils obtained in this way having an excellent flavour and aroma and a maximum acidity, in terms of oleic acid, of 1 gram per 100 grams. They are the oils with the highest quality from the organoleptic point of view.

Virgin olive oils are those with a good flavour and a maximum acidity in terms of oleic acid of 1-2 grams per 100 grams.

Olive oils which do not have a specially good flavour or aroma or which have a high degree of acidity undergo a refining process. Refined olive oils are not sold as such but are blended with virgin olive oils in varying proportions depending on market requirements. These blends are designated 'Olive oil'.

To summarise, Spain has a high level of production of high-quality oil and offers consumers a wide range of flavours to choose from.