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Olive Oil Quality Categories

poiotikes katigories elaioladouAccording to EU Regulation 865/04 "on the Common Organization of Olive Oil and table olives Market", the quality categories of olive oil and pomace, which may be moved and sold within the Community, are:

  1. Virgin Olive Oils, obtained from olives solely by mechanical or other physical treatments, under conditions that do not lead to deterioration of the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. These oils are categorized and sorted under the following names:
    • Extra Virgin Olive Oil, whose acidity does not exceed 0,8 g per 100 g (0,8%).
    • Virgin Olive Oil, the acidity of which does not exceed 2.0%.
    • Lampante Olive Oil, whose acidity is higher than 2.0
  2. Refined Olive Oil, obtained by refining virgin olive oils, the acidity of which does not exceed 0.3%.
  3. Olive Oil-composed of refined olive oils and virgin olive oils, obtained by blending refined olive oil and virgin olive oils (except lampante olive oil), with acidity not exceeding 1.0%.
  4. Crude Olive-pomace Oil, obtained from olive pomace, after being treated with solvents or with physical means or, in other words, the oil corresponding to lampante oil (except for some special characteristics).
  5. Refined Olive-pomace Oil, obtained from refining crude olive-pomace oil, the acidity of which does not exceed 0.3%.
  6. Olive-pomace Oil, obtained by blending refined olive-pomace oil and virgin olive oils, except lampante olive oil, the acidity of which does not exceed 1.0%.

The other special characteristics of each oil are in accordance with the prerequisites of its category.

However, in accordance with the Article 4 § 2 and Annex I of Regulation 865/04, at the retail stage only the oils of the following quality classes may be traded:
• Extra Virgin Olive Oil
• Virgin Olive Oil
• Olive Oil - composed of refined olive oils and virgin olive oils
• Olive-Pomace Oil