Olive Oil
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OLIVE OIL TYPES
Principly, according to its quality:
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EXTRA VIRGIN OLIVE OIL
Obtained from high quality olives on the first e_indexs, this oil has a strong aroma of the fruit, and canot surpass 1% acidity. |
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VIRGIN OLIVE OIL
It is comercialized in Spain under the name of "fino", it canot surpass 2% acidity. |
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NORMAL VIRGIN OLIVE OIL
It's commonly used to produce refined oils, it does not surpass 3.3% acidity. |
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REFINED OLIVE OIL
It Oil that is "refined" because of its non appropriate "virgin" quality. |
GENERAL SCHEME OF THE PROCESSING OF DIFFERENT OLIVE OIL
O
I
L
M
I
L
L |
 OLIVE OIL |
No defects
organoleptic score > 6,5
Acidity < 1º |
Virgen Extra Olive Oil |
Extra Olive Oil Virgin |
Indiscernible Defects
Organoleptic score > 5,5
Acidity < 2º | Virgin Olive Oil | Virgin Olive Oil |
Acidity > 2º
and< 3,3º | Normal Virgin Oil | Normal Virgin Oil |
| LAMP | No Consumable |
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REFINED |
Refined Olive Oil
+Virgin Olive Oil |
Refined
Olive Oil 0,4º |
Refined Orujo oil
+Virgin Olive Oil |
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ORUJO |
Solvent Extraction | Crude Orujo oil | |
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