Degree of acidity / Colour

Oil yielded from the oil press can be classified according to its acidity: it is extra virgin olive oil if its acidity is equal to or lower than 0.8; virgin olive oil if its acidity is equal to or lower than 2, and lampante olive oil if its acidity is higher than 2. Both extra virgin olive oil and virgin olive oil are ideal for direct consumption, while lampante oil needs to be refined before being consumed. Ordinary olive oil is yielded from the blend of virgin and refined oils. There are two processes used to refine lampante oil. One is called chemical refinement and the other is physical refinement. Chemical refinement consists of eliminating the free fatty acids through alkaline neutralisation. Physical refinement eliminates these free fatty acids by vacuum and steam distilling. To make its olive oil, Deoleo only uses physical refinement. We could say that because of its organoleptic and chemical characteristics, extra virgin and virgin olive oils are optimal used directly on the prepared dishes while olive oils (blends of virgin and refined oils) are better for frying.. Since 1 November 2003, the official names of the different kinds of olive oil in the European Union are as follows:

Virgin olive oils: These oils are obtained only from the olive using solely mechanical or other physical means in conditions which do not alter the oil in any way, and using olives that have not undergone any treatment other than washing, decanting, centrifuging and filtering. This excludes oils yielded by the use of solvents, chemical or biochemical adjuvants, or re-esterification methods, as well as those mixed with other kinds of oils. Virgin olive oils are exhaustively classified into the following categories: Extra virgin olive oil: Virgin olive oil which has a free acidity expressed as no more than 0.8 grams of oleic acid per 100 grams and whose other characteristics correspond to those stipulated for this category. Virgin olive oil: : Virgin olive oil which has a free acidity expressed as no more than 2 grams of oleic acid per 100 grams and whose other characteristics correspond to those stipulated for this category. Lampante olive oil: Virgin olive oil which has a free acidity expressed as more than 3.3 grams of oleic acid per 100 grams and whose other characteristics correspond to those stipulated for this category. Refined olive oil: Olive oil obtained by refining virgin olive oils whose free acidity can be no higher than 0.3 grams of oleic acid per 100 grams and whose other characteristics correspond to those stipulated for this category. Olive oil: Oil consisting exclusively of a blend of refined and virgin olive oils. Crude olive-pomace oil: Oil obtained by treating olive pomace with solvents or other physical treatments, or oil that, with the exception of several given characteristics, is categorised as a lampante olive oil. This excludes oils obtained by re-esterification processes or any blend with other kinds of oils. Its characteristics correspond to those stipulated for this category. Refined olive-pomace oil: Oil obtained from crude olive-pomace oil whose free acidity is not higher than 0.3 grams of oleic acid per 100 grams and whose other characteristics correspond to those stipulated for this category. Olive-pomace oil: Oil comprising the blend of refined olive-pomace oil and virgin olive oils other than lampante oil. Its free acidity is no higher than 1 gram of oleic acid per 100 grams and its other characteristics correspond to those stipulated for this category.

Of all the kinds of oil mentioned above, only extra virgin olive oil, virgin olive oil, olive oil and olive-pomace oil are sold directly to end consumers, while the others are only sold in bulk.