Virgin olive oil
Virgin olive oil is produced by mechanical processing of the olive fruit in the olive mills. “Virgin olive oils” are classified and categorized in detail under the following names, depending on their free fatty acid content (acidity) and with some specific characteristics laid down for each category:
Exceptional virgin olive oil (acidity ≤ 0,8%)
Virgin olive oil (acidity ≤ 2,0%)
Lampante oil (acidity >2,0%)
Exceptional virgin olive oil (acidity ≤ 0,8%)
Virgin olive oil (acidity ≤ 2,0%)
Lampante oil (acidity >2,0%)