Consumer information    Olive-oil classification

Virgin olive oil is obtained using mechanical or physical procedures. Based on its quality and acidity (EU legislation does not allow virgin olive oils with an acidity greater than 2% to be bottled), virgin olive oils are classified as follows:


EXTRA VIRGIN OLIVE OIL
No defects of any kind and a maximum acidity of 0.8%, this is the highest category of virgin olive oils. The Les Garrigues Protected Designation of Origin belongs to this group and its average acidity does not exceed 0.2%.


VIRGIN OLIVE OIL
With slight defects and no more than 2% acidity.
Our oil
Olive oil with the Les Garrigues Protected Denomination of Origin is made from fresh green or ripe olives. It has a fruity taste with a hint of leaves and grass, touches of green almond, tomato and other ripe fruits. The initial flavour is sweet and becomes slightly bitter and spicy at the end.

LAMPANTE OLIVE OIL
Highly defective oil with an acidity of more than 2%. It is not fit for direct human consumption and must be refined if it is to be consumed.


REFINED OLIVE OIL
Obtained by refining and using chemical processing to rectify oils not fit for direct consumption. The characteristics of the olive are lost in the refining process, which results in a common vegetable oil.


OLIVE OIL
Obtained from a mixture of refined oils with a minimum percentage of virgin oil to give it a little colour and flavour so it is not rejected by consumers. This oil is of an inferior quality compared to extra virgin and virgin olive oils because it is predominately made of refined olive oil..