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Olive Oils: The
Official Journal of the European Communities regulates the definition of
Olive Oils and Olive-Pomace Oils (article 35) descriptions and definitions
of olive oils and olive-pomace oils as follows:
Oils
obtained from the fruit of the olive tree solely by mechanical or other
physical means under conditions that do not lead to alteration in the oil,
which have not undergone any treatment other than washing, decantation,
centrifugation or filtration, to the exclusion of oils obtained using
solvents or using adjuvants having a chemical or biochemical action, or by
re-esterification process and any mixture with oils of other kinds.
Olive oil
obtained by refining virgin olive oil, having a free acidity content
expressed as oleic acid, of not more than 0,3 g per 100 g, and the other
characteristics of which comply with those laid down for this category
Olive oil
obtained by blending refined olive oil and virgin olive oil other than
lampante oil, having a free acidity content expressed as oleic acid, of
not more than 1 g per 100 g, and the other characteristics of which comply
with those laid down for this category.
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, excluding oil obtained by means of re-esterification and
mixtures with other types of oils, and the other characteristics of which
comply with those laid down for this category.
Oil
obtained by refining crude olive-pomace oil, having a free acidity content
expressed as oleic acid, of not more than 0,3 g per 100 g, and the other
characteristics of which comply with those laid down for this category.
Oil
obtained by blending refined olive-pomace oil and virgin olive oil other
than lampante oil, having a free acidity content expressed as oleic acid,
of not more than 1 g per 100 g, and the other characteristics of which
comply with those laid down for this category. |
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