14 Dec Quality Oil
Αccording to the current qualitative classification “virgin olive oil” is :the oil obtained solely by mechanical or other physical treatments, with conditions which don’t cause deterioration of the oil and which have not undergone any treatment other than filtration. Excluded are oils which are obtained by using adjuvants having a chemical or biochemical action, or by re-esterification or mixing with other oils. Therefore, “virgin oil” is the oil of “natural juice”, which contains intact all the key ingredients and inside the olives(vitamins, minerals, microelements, etc) and overall one that has all the beneficial health properties.
“Virgin Olive Oil” is classified under the following names, depending on the content of the free fatty acids(acidity) and some unique characteristics for each category:
Extra Virgin Olive Oil (acidity <0,8%) Virgin Olive Oil (acidity <2,0%) Lampante Olive Oil (acidity>2,0%)
(it is unfit for consumption as such and intended for refining or for industrial use).