Olive oil

 i.     Extra virgin olive oil, extracted from the first cold pressing of fresh olives, it has a characteristic yellow or green color “olive green”. It has no organoleptic defect and its acidity must be less than 0.8%. It is rich in antioxidants and is used in dressings, on cheeses and in cold dishes.

ii.     Virgin olive oil, also extracted from the first cold pressing of fresh olives, but its acidity, expressed in oleic acid content, can be up to 2%, and may have organoleptic defects of up to 3.5/10, such as rancid or moldy.

iii.     Olive oil composed of refined olive oil and refined virgin olive oil, extracted hot or resulting from a mixture of olive oils. It has a more neutral taste and can be used in frying and in seasonings.

Uses:

       Table oil

       Soap