Types of Olive Oil
World Trade of Olive Oil
Olive Oils are separated into different types based upon on the aroma, color,
degree of acidity, taste and form of production.
||Acidity (Oleic Acid)
||Selected oils with perfect aroma, color and flavor. Usually
used uncooked with salads, pasta and steamed vegetables.
||Max. 1% (1g./100g.)
||Oils with perfect aroma, color and flavor. Usually consumed
like Extra Virgin Olive Oil.
||Max. 2% (2g./100g.)
||Oils with good aroma, color and flavor.
||Max. 3.3% (3.3g./100g.)
||These oils are obtained via refinement process of high acidity
oils. They are typically light in aroma, color and flavor. They are
suitable for cooking and frying. Also used for blending to make Pure Olive
||Max. 0.3% (0.3g./100g.)
||A blend of Refined Olive Oils and natural (Extra Virgin,
Virgin ) Olive Oils. Usually used as an all around olive oil for salads,
cooking at home and in restaurants.
||Max. 1.5% (1.5g./100g.)
All Olive Oils are suitable for cooking and are also
ideal for frying since their burning point is higher than that of other oils.
Olive Oils should be stored in a dark and cool environment to ensure that they
maintain their quality and aroma.