Refined olive oil olive oil obtained by refining virgin olive oils.

(ii) Virgin olive oil

Lampante virgin olive oil.

(i) Extra virgin olive oil

(iii) Ordinary virgin olive oil.

C. Olive oil oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are.

C. Olive pomace oil oil consisting of a blend of refined olive pomace oil and virgin olive oils fit for consumption as they are.

(b) Virgin olive oil not fit for consumption as it is

To help incorporate the cheese a little extra virgin olive oil is added.

(ii) Virgin olive oil virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and the other characteristics of which correspond to those laid down for this category

(i) Extra virgin olive oil virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and the other characteristics of which correspond to those laid down for this category

(iii) Ordinary virgin olive oil virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those laid down for this category.1

(A) Virgin olive oils

(A) Virgin olive oils

Lampante virgin olive oil virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and or the organoleptic characteristics and other characteristics of which correspond to those laid down for this category.

Refined olive pomace oil oil obtained by refining crude olive pomace oil.

Olive oil

(C) Olive oil.

Olive pomace oil

(C) Olive oil.

(a) Virgin olive oils fit for consumption as they are

Virgin olive oils shall be classified and designated as follows

(B) Refined olive oil.

(C) Olive pomace oil.

(B) Refined olive oil.

(C) Olive pomace oil.

Crude olive pomace oil olive pomace oil whose characteristics are those laid down for this category.

CHAPTER VII TECHNICAL COOPERATION IN OLIVE CULTIVATION, OLIVE OIL EXTRACTION AND TABLE OLIVE PROCESSING

Such technical cooperation shall encompass olive cultivation, olive oil extraction and table olive processing.

(b) Virgin olive oils not fit for consumption as they are

(A) Crude olive pomace oil

(B) Refined olive pomace oil

THE INTERNATIONAL OLIVE OIL COUNCIL,

(A) Crude olive pomace oil

(B) Refined olive pomace oil

Examination of the situation of and developments in the market for olive oil, olive pomace oil and table olives

Use of the designation olive oil

OLIVE OIL AND TABLE OLIVES, 2005

ON OLIVE OIL AND TABLE OLIVES, 2005

ON OLIVE OIL AND TABLE OLIVES, 2005

ON OLIVE OIL AND TABLE OLIVES, 2005

Olive and olive oil production is particularly important for the economy of the region.

Agreement on Olive Oil and Table Olives, 1986,

The International Olive Council shall encourage the transfer of technologies to developing Members from Members highly advanced in olive cultivation, olive oil extraction and table olive processing techniques.

In no case shall the designation olive oil be used alone to refer to olive pomace oils.