Olive oils are primarily divided into three main categories according to their production methods.
Virgin oils
Refined oils
Blended oils composed of both virgin and refined olive oils.
Virgin Olive Oil
The highest quality type of olive oil is produced without any chemical treatment that alters the natural color, aroma, and taste of the fruit. Olives are processed only through mechanical and physical methods, ensuring that the temperature does not damage the oil. Virgin oils with an acidity level below 3.3% are the most valuable biologically.
Acidity refers to the percentage of oleic acid in olive oil. A small amount of free oleic acid enhances flavor, while excessive levels cause bitterness. Virgin olive oils are classified into four types according to acidity level: extra virgin, virgin, ordinary virgin, and lampante.
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