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The EU regulation in force since 2001/2002 states as follows:
Native olive oil is obtained from 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, and includes extra virgin olive oil, virgin olive oil and lampante virgin oil. The designation and classification of oil is based on chemical analyses and tasting. Starting from a very long list of possible defects, the International Olive Oil Council (IOOC) has ruled that only three expressions may be used to define the sensorial properties of oil: fruity - bitter - pungent.
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1. Native olive oils
Extra virgin olive oil
To make extra virgin olive oil, the olives picked from the tree must be flawless and at an optimum stage of ripening. They must be processed in a state-of-the-art mill within a few hours to avoid oxidation and fermentation.
- Free acidity, expressed as oleic acid, must not exceed 0.8 grams per 100 grams; peroxides max. 20 meq02/kg.
Virgin olive oil
Virgin olive oil is obtained from olives that are not entirely healthy or fresh, or that are processed in old-fashioned mills.
- Free acidity must not exceed 2.0 grams per 100 grams; peroxides max. 20 meq02/kg.
Lampante virgin olive oil
Lampante virgin oil is obtained from the pressing of rotten olives, gathered from the ground when fermentation has already set in. After being refined, it can be blended with virgin oil and marketed as "virgin oil produced from refined olive oil and virgin olive oil".
- Free acidity exceeds 2.0 grams per 100 grams; no indication is given about peroxides.
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2.Refined olive oil
Olive oil obtained from virgin olive oil by refining methods. Free acidity must not exceed 0.3 grams per 100 grams.
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3.Olive oil
Olive oil obtained from a blend of refined olive oil and virgin olive oil other than lampante oil. Free acidity must not exceed 1 gram per 100 grams.
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4. Crude olive-pomace oil
Oil obtained by treating olive pomace with solvents or other physical treatments.
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5. Refined olive-pomace oil
Oil obtained from crude olive-pomace oil by refining methods. Acidity must not exceed 0.3 grams per 100 grams.
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6. Olive-pomace oil
Oil obtained by mixing refined olive-pomace oil and virgin olive oil other than lampante oil. Free acidity must not exceed 1 gram per 100 grams.
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