Advice
Olive oil categories
In order to differentiate the different types of olive oil, the European Community has established specific standards. These specifications must be clearly indicated on the labels and are established on the basis of several factors.
To differentiate the categories, the procedures used to obtain each oil, its free fatty acid content (acidity), expressed in grams of acid per 100 grams of oil, i.e., in degrees, and also the sensory evaluation (organoleptic score) given to each sample by the tasting panels are taken into account.
The business categories are as follows:
A/ EXTRA VIRGIN OLIVE OIL: Virgin olive oil of absolutely irreproachable taste, whose acidity expressed in oleic acid may not exceed 1g. per 100 gr. (1º). Its organoleptic score must be equal to or higher than 6,5.
B/ VIRGIN OLIVE OIL: Virgin olive oil of irreproachable taste, the acidity of which, expressed as oleic acid, may not exceed 2g. per 100 gr. (2º). Its organoleptic score must be equal to or higher than 5.5.
C/ OLIVE OIL: Oil consisting of a blend in varying proportions of refined olive oil with non-lampante virgin olive oils (fortified), the acidity of which, expressed as oleic acid, may not exceed 1,5 gr. per 100 gr.
D/ OLIVE POMACE OIL: Oil consisting of a blend of varying proportions of refined pomace oil and virgin olive oils other than lampante (straight), the acidity of which, expressed as oleic acid, may not exceed 1.5g. per 100 gr.
EXTRA VIRGIN OLIVE OIL FROM BAJO ARAGON
Exquisite smooth and fluid texture, fruity at the beginning of the season, becoming sweeter and more delicate as the season progresses. Smoothness that makes it stand out from the rest of the extra virgin olive oils on the market. So mild that it can be perfectly consumed by a child without any strong or strange flavours.