According to the National Code for Foodstuffs & Beverages and Commission Regulation (EEC) No 2568/1991 (as it has been amended and is valid today), olive oils (except olive-pomace oils) are classified in:

Extra virgin olive oil

Superior category olive oil obtained directly from olives and solely by mechanical means, whose acidity (expressed as oleic acid) does not exceed 0.8 g per 100 g, peroxide value not exceeding 20 meq O2/kg, specific extinction Κ232 not exceeding 2.50, specific extinction Κ270 not exceeding 0.22, variation of the absolute value of the specific extinction (ΔΚ) not exceeding 0.01, median value of fruity attribute is above 0, median value of defects is 0 and the other characteristics are in compliance with the specifications of this category.

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Virgin olive oil

Olive oil obtained directly from olives and solely by mechanical means, whose acidity (expressed as oleic acid) does not exceed 2.0 g per 100 g, peroxide value not exceeding 20 meq O2/kg, specific extinction Κ232 not exceeding 2.60, specific extinction Κ270 not exceeding 0.25, variation of the absolute value of the specific extinction (ΔΚ) not exceeding 0.01, median value of fruity attribute is above 0, median value of defects not exceeding 3.5 and the other characteristics are in compliance with the specifications of this category.

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Lampante olive oil

Olive oil whose acidity (expressed as oleic acid) exceeds 2.0 g per 100 g, median value of defects exceeds 3.5 and the other characteristics are in compliance with the specifications of this category.

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Refined olive oil

Olive oil whose acidity (expressed as oleic acid) does not exceed 0.3 g per 100 g, peroxide value not exceeding 5 meq O2/kg, specific extinction Κ270 not exceeding 1.25, variation of the absolute value of the specific extinction (ΔΚ) not exceeding 0.16 and the other characteristics are in compliance with the specifications of this category.

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Olive oil composed of refined and virgin olive oils

Oil comprising exclusively of olive oils that have undergone refining and oils obtained directly from olives, whose acidity (expressed as oleic acid) does not exceed 1.0 g per 100 g, peroxide value not exceeding 15 meq O2/kg, specific extinction Κ270 not exceeding 1.15, variation of the absolute value of the specific extinction (ΔΚ) not exceeding 0.15 and the other characteristics are in compliance with the specifications of this category.

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