Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0.8%
free acidity, and is judged to have a superior taste, having
some fruitiness and no defined sensory defects
Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste,
but may include some sensory defects.
Refined olive oil is virgin oil that has been refined using charcoal and other chemical
and physical filters, methods which do not alter the glyceridic structure. It
has a free acidity, expressed as oleic acid, of not more than 0.3
grams per 100 grams (0.3%) and its other characteristics correspond to those
fixed for this category in this standard.
Pomace Oil
Olive pomace oil is refined pomace olive oil, often blended with
some virgin oil.
Table olives
Black olives or ripe olives are picked at full
maturity when fully ripe, displaying colours of purple, brown or black.
Green olives are picked when they have obtained full size,
while unripe; they are usually shades of green to yellow, and contain the
bitter phytochemical, oleuropein.
Semi-ripe or turning-colour olives are picked
at the beginning of the ripening cycle, when the colour has begun to change
from green to multicolour shades of red to brown. Only the skin is coloured, as
the flesh of the fruit lacks pigmentation at this stage, unlike that of ripe
olives.
