Definition · Quality & analyses

Virgin

The olive oil category tolerating an acidity ≤2.0%, a peroxide ≤20 and slight sensory defects (Md ≤3.5). Marketable, it sits just below extra virgin.

Related terms

LampanteA virgin olive oil of lower quality (acidity >2.0% or marked defects). Not marketable as is in the EU: it must be refined before any human consumption.

Useful resources

Certifications & quality Olive oil grades
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