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Olive oil is the only edible oil that is extracted directly from a fresh fruit, and can be eaten fresh without a loss of quality or components. Approximately 4 to 5 kilos of olives are needed to make just one liter of oil.
Olive oils are differentiated by diverse characteristics:
Color
Dark green highlights are characteristic of fruity oils, corresponding to olives that have not reached ripeness. A hint of yellow or gold corresponds to sweeter olives, picked later in the harvest.
Flavor
Some oils have a distinct fruity flavor, with a hint of apple or almond. The distinct grades of sweetness or acidity in flavor are also variable characteristics of the different oils.
Viscosity
As with wine, this refers to the body of the oil.
The new Regulation entered into force on November 1, 2002. It allowed a transitional period in order to allow existing containers and labels to be exhausted. However, as far as labelling of the new definitions and descriptions is concerned, it was applicable as from November 1, 2003.
The Official Journal of the European Communities regulates the definition of Olive Oils and Olive-Pomace Oils (article 35) as follows:
According to the official definition, “virgin olive oils are considered to be those obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, that do not lead to deterioration of the oil, and that have not undergone any treatment other than washing, decantation, centrifugation, and filtration.”
Depending on the production process and characteristics, the types of oil are classified as:
Virgin
Simply, the olive juice. Not mixed, not refined, conserving the flavor and vitamins of the fruit. The acidity level does not exceed 1.5%.
Extra Virgin
This olive oil is the finest, has the most intense flavor, and the best quality. The grade of acidity does not exceed 1%. There is no controlled or homologized technique to obtain Virgin or Extra Virgin oil. Nevertheless, to obtain Extra Virgin oil the olives are usually pressed immediately after they are picked from the tree. When the olive is pressed a while after picking, the oil tends to have a higher acidity.
Olive oil (Previously called Pure)
This oil is obtained by combining refined olive oil with virgin olive oils. Variation in the mixtures provides the flavor and color characteristics of each one of these oils.
Light olive oil
As with olive oil, light olive oil is a mixture of refined oil with different proportions of virgin oil. The color and flavor is softer than olive oil.
Pomace oil must also be mentioned, which is obtained after the pressing of the orujo, the residue of the pressed olive. Sometimes this is also mixed with other oils. The International Agreement on Olive oil of 1986 does not permit this type of oil to be called olive oil.
Finally, the growing market for organic olive oil should be mentioned. The production of these oils is similar to that of all oils, but in order to obtain the organic certification the olive trees must be free of pesticides and chemical fertilizers. Spanish producers go even further, and in the production of organic olive oil the olives are selected and picked by hand, never touch the ground, and the oil is not filtered in order to preserve all its flavor. The organic oils are the most exquisite representation of Spanish olive oil.
Clickhere to download the PDF file containing the 4 pages of the Official Journal of the European Communities explaining the new regulations.
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