The label of virgin olive oil on olive oil extracted from olive fruits by physical and mechanical methods and in special thermal conditions does not change the quality of oil. It is suitable for consumption in its natural state and is classified according to the following grades according to the free pH expressed in oleic acid to:
Extra virgin olive oil: This is the oil whose acidity does not exceed 1% in 100 g of oil.
B - Virgin olive oil good: The estimated acidity in it by 1.5%.
C) Semi-virgin olive oil (or normal olive oil): Its acidity is 3.3% with tolerance of 10% of the acidity ratio exceeding the permissible.
Extra virgin olive oil: This is the oil whose acidity does not exceed 1% in 100 g of oil.
B - Virgin olive oil good: The estimated acidity in it by 1.5%.
C) Semi-virgin olive oil (or normal olive oil): Its acidity is 3.3% with tolerance of 10% of the acidity ratio exceeding the permissible.