ABOUT
OIL

 

On sale there are a lot of oil kinds. It's important to know that we obtain virgin oils by fruits of the tree, whereas the others are obtained by seeds. Generally we can get 15-25 kg olive oil in 100 kg olives, 30-40 of olive husks and 30.45 of residue . Extra virgin olive oil is extracted mechanically, not chemically, so it is immediately edible and it keeps its nutritious value. Oil is classified according to its acidity and flavour characteristics. Here are, the denominations about olive and husk oils in accordance with CEE regulation:

1) Virgin olive oils : oils which are obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particulary thermal conditions, that do not lead to deterioration of the oil, and which have undergone no treatment other than washing, decantation, centrifugation, centrifugation and filtration, excluding oils obtained by means of solvents or re-esterification and mixtures of olive oil with other oils.

Their classification and description are as follows:

  • extra virgin olive oil: superior category olive oil obtained directly from olives and solely by mechanical means, with an acid content, expressed as oleic acid, of not more than 0,8 g per 100 g;
  • virgin olive oil: olive oil obtained directly from olives and solely by mechanical means, with an acid content, expressed as oleic acid, of not more than 2 g per 100 g;
  • lampante virgin olive oil: virgin olive oil with an off-flavour or with an acid content expressed as oleic acid, of more than 2 per 100 g.

2) Refined olive oil: olive oil obtained by refining virgin olive oils, with an acid content, expressed as oleic acid, of not more than 0,5 g per 100 g.

3) Olive oil - composed of refined olive oils and virgin olive oils, oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives, with an acid content, expressed as oleic acid, of not more than 1,5 g per 100 g.

4) Crude olive-pomace oil: oil obtained by treating olive residue with solvents, but excluding oils obtained by re-esterification and mixtures of crude olive-pomace oil and other oils.

5) Refined olive-pomace oil: oil obtained by refining crude olive-pomace oil with an acid content, expressed as oleic acid, of not more than 0,5 g per 100 g.

6) Olive-pomace oil : oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives, or oil comprising exclusively oils obtained by processing olive pomace oil and oils obtained directly from olises, with an acid content expressed as oleic acid, of not more than 1,5 g per 100 g.

 

If you want to know more:
www.oliveoil.org