Virgin olive oil classification

Virgin olive oils are the oils obtained from the fruit of the olive tree (Olea europaea L. ) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration
a) Extra virgin olive oil with maximum free fatty acid level of 0.8%. The median of the sensorial defects is 0, and the median for “fruity” is above 0;

b) Virgin olive oil with maximum free fatty acid level of 2.0%. The median of the sensorial defects is under 3,5;

c) Lampante Olive oil with free fatty acid level over 2.0%. The median of the sensorial defects is above 3,5. This oil is not edible if not previously refined.