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El Olivo :: Classification of Olive Oils


As it happens with all foods, including those containing olive oil, the denomination of the product should be clearly indicated on the label

1. VIRGIN OLIVE OIL Classification of Olive Oils

In general virgin olive oil is, regardless of its quality level, a natural product and has been obtained from the fruit of the olive tree by mechanical or other physical methods, in conditions that do not alter the oil, which must not receive any treatment other than washing, decanting, centrifugation and filtering

Extra Virgin Olive Oil

Extra virgin olive oil meets the highest standards of olive oil production. According to EU regulation no. 2568/91, oil can be defined as extra virgin only if it respects a series of chemical parameters in particular the acidity of the oil must not exceed 0.8%.

Virgin Olive Oil

Virgin olive oil obtained directly from olives and only by mechanical methods, with an acidity of more than 0.8% but less than 2%. It is usually obtained from olives that are slightly riper than those used for extra Virgin oil and is produced in exactly the same manner

Lampante Olive Oil

Virgin olive oil not suitable for consumption unless it is refined. The acidity is more than 2%.


Oil obtained from virgin olive oils generally lampante, by refining methods. It has a bad smell and taste so it needs to be processed in order to be made edible. The refining eliminates the bad smell and taste but the main problem with refined oils is the down-grade of its characteristics and a decrease in its vitamin value.


It is basically a refined olive oil, to which virgin oil is added to improve its character.


Chemical methods (solvents) are used to dissolve oil from the residue. Olive stones are woody and the oil which remains cannot be removed naturally, so it is removed through distillation with the use of solvents. It contains exclusively refined olive oils and virgin olive oils. Oil consisting of a blend of refined olive oil and virgin olive oils different from lampante oil.