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Classification of olive oils
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Extra virgin olive oil is all the oil obtained from pressing the olives in the olive press. Based on the outcome of the evaluations of two criteria, ACIDITY and the PANEL TEST, it is classified as:

EXTRA VIRGIN OLIVE OIL

Extra virgin olive oil with an ACIDITY below 0.8 and a score of 6.5* or better on the PANEL TEST.

*The current law however makes exception for a lower PANEL score by one point; therefore, to be defined Extra Virgin it has gone down to 5.5.

VIRGIN OLIVE OIL

Virgin olive oil with an ACIDITY below 2.0 and a score of 5.5 or better on the PANEL TEST.

It may be bottled and sold as is but it is often mixed with other oils with a lower acidity in order to be sold as Extra Virgin.

"CORRENTE"  VIRGIN OLIVE OIL

"Corrente or ordinary" virgin olive oil with an ACIDITY below 3.3 and a score of 3.5 or better on the PANEL TEST.

It cannot be bottled and sold as is and therefore, as was similarly said for Virgin Olive oil, it is often mixed with other oils with a lower acidity in order to be sold as Extra Virgin.

"LAMPANTE" VIRGIN OLIVE OIL

"Lampante" virgin olive oil with an ACIDITY above 3.3 and a score of 3.5 or lower on the PANEL TEST.

It cannot be bottled and sold as is and because of its poor sensorial characteristics and high acidity it must go through an industrial refining process.

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