Grades

The designations Extra Virgin (English), Extra Vierge (French), extra virgin (Italian), Extra Virgin (Spanish) or extra Virgem (Portuguese) correspond to the German extra virgin olive oil and are a quality label for olive oil.

In Europe, olive oil is classified into grades. The European Regulation (EC) No 1234/2007 distinguishes eight categories of olive oil. These quality designations are defined under which olive oil may be sold.

Commission Regulation 61/2011 (dated 24 January 2011 amending Regulation (EEC) 2568/91 on the characteristics of olive and olive pomace oils) Brussels opened the European market for oil mixtures dubious quality: The new EU Regulation 61/2011 approved the sale of olive oil under the quality label "extra virgin" (extra virgin), which have a maximum content of alkyl esters of 150 mg / kg. The latter are chemical compounds that are formed by esterification of free fatty acids with low molecular weight alcohols and are mostly to be found in inferior products due to faulty manufacturing techniques or poor                                                             fruit quality. For comparison: An oil of intact olives are pressed immediately after harvest, contains a                                                                  maximum of 10 to 15 mg / kg, in exceptional cases up to 30 mg / kg alkyl esters. When the content of                                                                the information but Alkylesterwert is not mentioned and thus made impossible for the consumer a quality                                                          comparison.

     Category   

   Product    names

Manufacturing process

             Comments

    I

Extra Virgin Olive Oil

Cold-pressed gently made     and without excessive temperature exposure; from the first pressing

Acid content <= 0.8% - suitable for consumption.From a purely economic reasons, an admixture is permitted since 04/2011.

    II

Extra virgin olive oil

Cold-pressed and carefully produced without excessive temperature exposure

Acid content of <= 2%, light failure, suitable for consumption

   III

Ordinary virgin olive oil

Cold-pressed and carefully produced without excessive temperature exposure

Error, suitable for consumption (only outside the EU)

   IV

Lampante

 

Acid content of> 2%, significantly flawed 
not suitable for consumption 
needs to be refined

   V

Refined olive oil

 

Acid content <= 0.3%, Typical taste and smell of the olive oil shares are missing

   VI

Olive oil

Blends of refined olive oil (V) with virgin olive oil categories I-III.

Acid content of <= 1%, the mixing ratio is not mandatory, so that the proportion of virgin olive oil can be 1-99%. The higher the proportion of virgin olive oil, the more intense the flavor. From a purely economic reasons, but an admixture of not more than 2% portion is made of virgin olive oil.

    VII

Crude olive-pomace oil

From the pomace (solid residue from seeds, skins and pulp residues) that remains after pressing / extraction of the olive, (hexane) or a second extraction of the last remaining oil is extracted by means of solvents.

The oil is not suitable for consumption!

    VIII

Refined olive-pomace oil

Crude olive-pomace oil is refined again

The oil has no taste

     IX

Olive pomace oil

Refined olive-pomace oil, which is mixed with virgin oil.

Suitable for human consumption

     The following oils are available in the German retail:

  • Extra virgin olive oil (Category I)

  • Extra virgin olive oil (category II or III)

  • Olive oil (Category VI)


For the next klick here.