Regulations on the labeling and preservation of olive oil

Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.). It is marketed in accordance with designations and definitions: virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. Virgin olive oils fit for consumption as they are, include extra virgin olive oil and virgin olive oil. virgin olive oil not fit for consumption as it is, is designated lampante virgin olive oil Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments. Analytical methods are essentials to distinguish between those different categories of olive oils.