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Consumer Information

OLIVE OIL CLASSIFICATION-EDUCATIONAL

Virgin olive oil is obtained using mechanical or physical procedures. Based on its quality and acidity (EU legislation does not allow virgin olive oils with an acidity greater than 2.0% to be bottled), virgin olive oils are classified as follows:

EXTRA VIRGIN OLIVE OIL
No defects of any kind and a maximum acidity of 0.8%, this is the highest category of virgin olive oils. Our The Les Garrigues Protected Designation of Origin belongs to the Extra Virgin Olive Oil group and its average acidity does not exceed 0.2%. Our Olive Oil is of the highest quality & healthiest in the world for it’s unmatchable active biological content. Other companies purchase our olive oil to mix it up with theirs so they can lower their oil’s acidity and comply with regulations as well as to higher their olive oil’s overall quality.

VIRGIN OLIVE OIL
With slight defects and no more than 2.0% acidity. Lower quality, the ones you usually find at any supermarket labeled as a “high quality product”, but they fail to have any seal of guarantee, origin of olives, variety of olives, process used of extraction and they fail to say all the different oils they mixed it with.

OLIVE OIL
Obtained from a mixture of refined oils with a minimum percentage of virgin oil to give it a little color and flavor so it is not rejected by consumers. This oil is of an inferior quality compared to extra virgin and virgin olive oils because it is predominately made of refined olive oil.

REFINED OLIVE OIL
Obtained by refining and using chemical processing to rectify oils not fit for direct consumption. The characteristics of the olive are lost in the refining process, which results in a common vegetable oil.

LAMPANTE OLIVE OIL
Highly defective oil with an acidity of more than 2%. It is not fit for direct human consumption and must be refined if it is to be consumed.

 

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