Extra virgin olive oil:
It is the best quality olive oil. It has excellent color, aroma and flavor, while the acidity does not exceed 1%.
Virgin olive oil:
It differs from extra virgin, not only in the degree of acidity, which, however, does not exceed 2%, but also the taste.
Lesser virgin olive oil:
This oil is of medium quality and taste, with acidity greater than 2%.
Mixture of refined olive oil and virgin olive oils:
It has a pleasant taste and aroma, light yellow color and acidity does not exceed 1%.
Refined olive oil:
It is a nearly tasteless oil sharply to 0.3%.
It has a soft, mild flavor and comes from blending refined olive-pomace oil and virgin olive oil.
Green olive oil:
The green olive oil is the first olive oil, and is produced in limited quantities. In mid to late October, depending on weather conditions in the area and the year, the most fresh and strong fruit, green and green, not wrinkle, nor have knocked to fall from the tree, gathered to give the juice, which is immediately analyzed to confirm the qualitative characteristics. This does not mean that all of the first oil is green olive oil. The oil from the first, unripe fruit, the first crop is separate and indeed, according to the International Olive Council, the main organoleptic evaluation criteria focus on three main features: The fruity, bitter and how spicy. In short this is a strong olive oil flavor and aroma that make it unique and special.