1 Extra Vlrgln Olive 011 (eYOO) fA,;0.8, PV,;; 20 M[);O, MF>O Obtained only by mechanical procedures 1 Vlrgln Olive Oll(VOO) FM2, PV,;; 20 O<MD "3.5, MF>O "• .. . . .. .. . . .. OLIVE FRUITS Oilmill 1 Lampante OllveOII FA>2 , PV;witl1out MD>3.5 límíts 1 Refinery 1 Reflned Olive 011 fA,;0.3, PV"5 1 Obtained withy solvents 1 Crude Ollve-Pomace 011 FAand PV: without limíts 1 1 Reflned Olive Pomace 011 fA,;0.3, PV"5 1 ··•...... ·• . ... . ·····• ...... . . Enrichment with virgin olive oils to improve organoleaptic properties Figure 3.2. Olive oíl classification. + OllveOII FMl, PV"15 PomaceOlive011 FM1,PV"15 Olive oíl classification according to the Comrrússion Delegated Regulation (EU) 2022/2104 of 29 July 2022 supplementing Regulation (EU) o 1308/2013 of the European Parliament and of the Councíl as regards marketing standards for olive oíl, and repealing Commission Regulation (EEC) o 2568/91 and Commission Implementing Regulation (EU) No 29/2012. Only the shaded categories are available for direct consumption. FA: Free acidity (% expressed as oleic acid) � 1 PV: Peroxide value (mEq 0/kg) Je¡ MD: Median of defect 1 MF: Fruity median Concerning the shaded categories: • Extra virgin olive oil (EVOO): It has the highest quality and can be considered as olive juice. Containing neither additives nor preservatives, EVOO retains ali its ensorial characteristics and healthy propertie . From an organoleptic point of view, it presents no defects and has pleasant and identifiable characteristics. The limit for its free acidity is 0.8%. 1
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