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Olive Oil Classification

Olive oil has become one of the most regulated commodities in the EU and Brussels has promptly applied some rigid guidelines for its marketing and labeling. Below is an extract from the EU regulation on olive oil.

European Council Regulation n° 1513/2001

VIRGIN OLIVE OILS is Oil 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 Virgin olive oil having a maximum free acidity, in terms of oleic acid, of 0,8 g.
  2. Virgin olive oil Virgin olive oil having a maximum free acidity, in terms of oleic acid, of 2 g.
  3. Lampante olive oil Virgin olive oil having a free acidity, in terms of oleic acid, of more than 2 g.
pdo logo A 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 product.
pgi logo

In the case of the 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 from a good reputation.
tsg logo A TSG (Traditional Speciality Guaranteed) does not refer to the origin but highlights traditional character, either in the composition or means of production.




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