EXTRA VIRGIN OLIVE OIL: Superior category olive oil obtained directly from healthy olives, and only by mechanical procedures, and whose free acidity expressed in oleic acid is a maximum of 0.8%.
VIRGIN OLIVE OIL: Olive oil obtained by mechanical procedures and whose acidity cannot exceed 2%.
REFINED OLIVE OIL: Not intended for direct consumption. Olive oil obtained by refining (neutralization, deodorization, etc.) of virgin olive oils, the acidity of which cannot exceed 0.3%.
OLIVE OIL: Olive oil consisting of a mixture of refined olive oils and virgin olive oils, the acidity of which cannot exceed 1%.
Origin: Spain
