Olive Oil

According to the International Olive Oil Council,extra virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.
This oil, part of the Mediterranean diet, is a traditional fat that has been a dietary staple for some of the world’s healthiest populations. Olive oil is oil that is pressed from olives, the fruits of the olive tree.The process is incredibly simple… you just press the olives and the oil comes out.
 From the southern olive groves of Andalucía to the northern region of Catalonia, Spain, the number one producer of olive oil, offers the largest variety of unique oils that are as distinctive and diverse as nature itself.
 
Virgin olive oils fit for consumption as they are include:
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 fixed for this category in this standard
Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.
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 fixed for this category in this standard.