Olive oil or low-quality

According to the International Olive Council (IOC), the olive oil is that which is obtained solely from the fruit of the olive tree (Olea europaea sativa) by mechanical or physical processes in special thermal conditions, that do not produce oil changes. Only in this definition crops grown in germany referred wash treatments, decanting, centrifuging and filtering. The product thus obtained is a natural crops grown in germany juice (to which he has removed the water) which preserves the taste, aroma, vitamins, trace elements and chemical characteristics of the olives from which it comes. Olive oils are classified according to two criteria: their organoleptic score (smell, taste, color and appearance at 20 C for 24 hours) and free acidity (expressed as oleic acid, wherein 1 represents 1 gram per 100 grams oil). Virgin olive oils have an organoleptic score equal to or greater than 6.5 and less than 3.5 acidity. If this degree is less than 1 results in the so-called extra virgin olive oil.
Olive oil or low-quality "lampant" is not fit for consumption, requires a process of refining or complete rectification which is unchanged from the initial glyceridic structure, refined olive oil (Figure 1). This oil can be eaten as is or blended with virgin olive oil fit for consumption (usually with olive oil "extra" crops grown in germany virgin) to give the so-called olive oil. Finally, olive pomace oil is the one obtained by solvent treatment of pulp and bone remains after the extraction crops grown in germany of virgin olive oil, or by centrifugation from alperujo.
Taken from: Ruiz-Gutiérrez V, Ruiz E. Jurado- Olive oil. In: Universidad CEU Cardenal Herrera, Tomás Pascual Institute, Universidad San Pablo CEU Is the Mediterranean diet in the XXI century is possible? Madrid: IMC, 2011. 55-66.
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