Oils obtained by the olive tree's fruit, only through mechanical or other physic processes, in conditions that do not alter the oils. that have not submitted to any treatment other than cleaning, decantation, centrifugation, and filtering. Oils obtained through solvents, chemical and biochemical adjuvants, re-esterification processes and any mix with different nature oils are all excluded.
Above mentioned virgin olive oils are subjected to the following classifications:

a) extra virgin olive oil
virgin olive oil whose free acidity, expressed in oleic acid, is at its maximum of 0,8 g per 100 g and must have the other features in conformity with the ones dictated for this category;

b) virgin olive oil
virgin olive oil whose free acidity, expressed in oleic acid, is at its maximum of 2 g per 100 g and must have the other features in conformity with the ones dictated for this category;

c) lamp olive oil
virgin olive oil whose free acidity, expressed in oleic acid, is at its maximum of 0,8 g per 100 g and/or must have the other features in conformity with the ones dictated for this category;