AboutOlive oil
Olive oil is the only food productwhich is evaluated basedon two separate criteria:
1.Acidity2.Organoleptic assessment
(smell, taste)
Olive Oil categories based on quality
Extra Virgin Olive Oil
Extra virgin olive oil is the juice obtained from the fruit of the olive without chemical refining or other treatment besides washing, separation, centrifugation and filtering.
It is the highest category of olive oil with perfect aroma and taste (organoleptic characteristics) that meets all chemical criteria and has an acidity of up to 0.8%.
At Olive Epitome we specialize exclusively in extra virgin olive oil.
The highest quality of olive oil, rich in taste and aromas
Virgin olive oil
Virgin olive oil is the olive oil produced without chemical refining or other treatment besides washing, separation, centrifugation and filtering.
It presents negative attributes either in the smell and/or the taste (organoleptic characteristics), meets all chemical criteria and has an acidity between 0,8% and 2%, classifying it in a lower category than extra virgin olive oil.
Fair quality olive oil
Olive oil
"Olive oil" is commonly produced from the blending of refined olive oil and a minor quantity of virgin olive oil. Its acidity is below 1% classifying it in a lower category than virgin olive oil.
Poor quality olive oil
Pomace olive oil
Pomace olive oil is produced from the blending of refined pomace olive oil and a minor quantity of virgin olive oil. It is of a lower quality than "olive oil" and its acidity does not exceed 1%.
Poor quality olive oil