According to the International Olive Council these are the Official Olive Oil Quality Categories:
Virgin Olive oil
This oil is obtained from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering.
Virgin olive oils can have the following classifications depending on their degree of acidity:
- Extra Virgin olive oil which has a free acidity of not more than 0.8%.
- Virgin olive oil which has a free acidity of not more than 2.0%.
- Lampante virgin olive oil, is virgin olive oil which has a free acidity of more than 2.0% and is intended for refining before consumption.
Refined Olive oil
Olive oil that is obtained from virgin olive oils by refining methods and which has a free acidity of not more than 0.3% and its other characteristics correspond to those fixed for this category in this standard.
Olive oil – consisting of a blend of refined olive oil and virgin olive oils
Olive oil consisting of a blend of refined olive oil and virgin olive oils, except lampante virgin olive oil, has a free acidity of not more than 1.0% its other characteristics correspond to those fixed for this category in this standard.
Crude Olive-Pomace oil
Oil obtained from olive pomace by treatment with solvents or by physical means or oil corresponding to lampante olive oil, except for certain specified characteristics.
Refined Olive-Pomace oil
Oil obtained by refining crude olive-pomace oil, having a free acidity content of not more than 0,3% and the other characteristics of which comply with those laid down for this category.
Olive Pomace oil
Oil obtained by blending refined olive-pomace oil and virgin olive oil other than lampante oil, having a free acidity content of not more than 1% g and the other characteristics of which comply with those laid down for this category.