Olive Oil Classification

The extra-virgin olive oil is obtained from the fruit of the olive tree solely by mechanical or other physical means. Virgin olive oils are exclusively classified and described as follows:

1. Extra virgin olive oil, having a maximum free acidity, as for oleic acid, of 0,8 grams
2. Virgin olive, olive oil having a maximum free acidity, as for oleic acid, of 2 grams
3. Lampante olive oil, a virgin olive oil having a free acidity, as for oleic acid, of more than 2 grams
4. Dop (PDO - Protected Designation of Origin) refers to agricultural and food products which are produced and prepared in a given geographical area, guaranteeing the traditional speciality of such products.
5. In the case of the Igp (PGI - Protected Geographical Indication) the geographical link must occur in at least one of the stages of production, processing or preparation. As a result, the product can benefit a good reputation.