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Extra virgin olive oil

Olive oil it is a food oil extracted from olives, or the fruits of the olive tree (Olea europaea). In the virgin type it is derived from the mechanical pressing of the olives.

Other types of oil products derived from olives, but with different dietetic and organoleptic properties, are obtained by rectification of virgin oils and by extraction with solvent from olive pomace. It is characterized by a high content of monounsaturated fats.

Originally from the Mediterranean agri-food tradition, olive oil is also produced in other Mediterranean climate regions. Commercial names are strictly codified by the European Union in Directive 136/66 / EEC.

The European legislation (EEC Regulation No. 2568/91 and subsequent updates) set the minimum quality standards that olive oil must present in order to be marketed with the words "Extra Virgin Olive Oil". It must be obtained by extraction with cold mechanical methods only, ie at controlled temperatures lower by law at 28 degrees.

The acidity of an extra virgin olive oil should never exceed 0.8%.

The NOCERBIA line meets the standards of Extra Virgin Oil.

 

Types of olive oil

The trade names are strictly codified by the European Union in Directive 136/66 / EEC.

The EC Regulation 2568/91 and finally the EC 1989/03 regulation identify the olive oil categories shown in the table below.

tab4olio