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Classification of olive oils

[/vc_column_text][vc_column_text]Olive oils can be defined as follows:[/vc_column_text][vc_column_text css=».vc_custom_1627553248076{margin-top: 14px !important;}»]Virgin Olive Oil: are those oils obtained exclusively by physical procedures, in temperature conditions that do not imply the alteration of the oil. It is a natural product that preserves the flavor, aromas and has the personality of the area where it comes from. In turn, they are classified:[/vc_column_text][vc_column_text css=».vc_custom_1627553332984{margin-top: 14px !important;}»]Extra: absolutely irreproachable taste and acidity, not higher than 1º

Virgin: irreproachable taste and acidity not exceeding 2º.

Current: with good taste and acidity not exceeding 3.3º.

Lampante: with a defective taste or whose acidity is higher than 3.3º.[/vc_column_text][vc_column_text css=».vc_custom_1627553365542{margin-top: 24px !important;}»]Refined Olive Oil: It is obtained by refining virgin olive oils and with acidity not exceeding 0.5º (Lampante virgin olive oil is usually used, reducing the acidity through refining, as well as neutralizing the flavor).[/vc_column_text][vc_column_text css=».vc_custom_1627553401232{margin-top: 24px !important;}»]Olive Oil: Mixture of virgin olive oils other than lampante and refined olive, with acidity not exceeding 1.5º. (This is the most consumed product in Spain).[/vc_column_text][vc_column_text css=».vc_custom_1627553445521{margin-top: 24px !important;}»]Crude Pomace Oil: it is obtained by means of olive pomace solvents, a by-product of the olive, excluding the oils obtained by re-stirification procedures and any mixture of oils of other natures.[/vc_column_text][vc_column_text css=».vc_custom_1627553482105{margin-top: 24px !important;}»]Refined Pomace Oil: it is obtained by refining this crude olive pomace oil and with acidity not exceeding 0.5º.[/vc_column_text][vc_column_text css=».vc_custom_1627553511585{margin-top: 24px !important;}»]The family of olive trees, the type of soil in which they grow, the characteristics of the land on which they settle, the circumstances in which the olives have ripened, the care with which they have been collected and crushed, including the climatology of each campaign, they influence the level of always alternating taste parameters.[/vc_column_text][vc_column_text css=».vc_custom_1627553534377{margin-top: 24px !important;margin-bottom: 60px !important;}»]In general, the taste characteristics of an oil and its chromatic transparency scale are not related to its level of oleic acid contained in peroxides, K-270, etc. data that only define a set of analytical but not sensory variables. At the conclusion of the extractive processes in the oil mills or mills, only the virgin oils (pure juice of the olives without mixing or refining) that have an oleic acid content of less than 1.5 ° (fine) are destined for immediate consumption; within these, those that do not exceed 1 ° («extras») are considered the most select: the «black label» of the virgins. Those with a graduation between 1.5 ° and 3 ° («current» or «semi-fine»), and even those that exceed this percentage («lampantes»), are refined by physical procedures in order to be suitable for use. subsequent marketing.[/vc_column_text][/vc_column][vc_column width=»1/2″][vc_single_image image=»272″ img_size=»full» qode_css_animation=»» css=».vc_custom_1530135686857{padding-left: 50px !important;}»]