|How we make the oil|
|The variety||Oil qualities||Types of oil||Quality Criteria|
Only oil obtained directly from olives and solely via mechanical procedures can be considered VIRGIN, or in other words, OLIVE JUICE. Furthermore, only virgin oil provides the aforementioned health benefits and the gustatory pleasure provided by its aroma and flavour.
Current legislation allows oil obtained from refined lampante and pomace oils to be called olive oil. However, these are not edible unless subjected to physical and chemical processes during which the bad flavours, odours (as well as the benefits), together with colouring pigments, are eliminated through the addition of solvents. This procedure produces oil completely lacking in attributes and which therefore requires the addition of a small quantity of virgin oil (approx. 5-15%) to make it suitable for consumption. This is the oil sold under the name “olive oil” or, if it comes from the pomace, “olive pomace oil”.