OLIVE OILS AND HEALTH 64 • Virgin olive oil (VOO): The word “extra” is not included in its classification given that it can have some minor sensory defects. The limit for its free acidity is 2%. • Olive oil: A mix of refined olive oil with EVOO and/or VOO. The limit for its free acidity is 1%. • Pomace Olive Oil: The olive oil with the least quality. It is a mix of pomace refined olive oil and EVOO and/or VOO. The limit for its free acidity is 1%. To be marketed as a specific category, olive oil characteristics must be within the limits established by the European Union (EU). Other classifications of interest There is a broad spectrum of EVOOs depending on the olive variety used to produce the oil olive ripeness at harvest, production system, traditional or intensive cultivars, organic farming, specific geographic origin, etc. According to the IOC, EVOO is the olive oil with the highest category. However, concerning geographic origin, in the early 90s, the EU created the Protected Designations of Origin (PDO) and the Protected Geographical Indications (PGI). These tools aim at promoting high quality EVOOs, ensuring the connection with a particular territory and the characteristic combination of natural and human factors that make it possible to obtain unique oils. The PDO identifies products that are produced, processed, and prepared in a specific geographical area. With respect to the PGI, the geographical link must occur in at least one stage of production, processing, or preparation. As there are no “official” categories for the quality aspects listed at the beginning of this subsection, the agri-food sector usually adds the adjective “premium” or “gourmet” for the most select or singular oils. The idea is to designate in some identifiable way the extraordinary oils that stand out in some specific aspect. Thus, different non-regulated claims can be included in the labelling which serve as a lure for consumers eager for differentiation. Among marketed premium olive oils there are many monovarietal products, that is to say, elaborated from only one variety of olives (Picual, Arbequina, Hojiblanca and the like), each variety with its characteristic attributes. Coupages (mixtures), made from different olive varieties, are also frequent in order to obtain a standard flavor. A high quality EVOO has a fruity
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