Production and sale Extra Virgin Olive Oil (Flower of Tear, DOP “Brindisi’s Hill”, Green Gold, Extra Monovariety Nectar)

 

 

 

Home PageAgricultural FarmWhere We AreFarm CultivarPhase ProductionOil PropertiesPress Review

TV PartecipationsFair PartecipationsPrizes & ConcessionsDealersOur ProductsSelling ConditionsContacts

         
 

The Oil Classification

 
         
 

REGULATIONS ON THE OLIVE OIL

The olive oil is one of the fundamental and typical component of the Mediterranean diet, but with a this term are defined in generally all the oils derived from olive process working.

In reality it encompasses a range of different products for quality and characteristics.

Following the adoption of the EEC Regulation No. 2568/91, relative on the characteristics of olive oils and of olive residues oils and the methods for analysis, olive oil is classified wit reference to its chemical–physical and organoleptic properties.

Followed by EEC Regulation No. 356/92 have been set descriptions and definitions of olive oils and olive residues oils, in force until 31 October 2003.

 
 

THE NEW CLASSIFICATION OF THE OLIVE OIL

With the Regulation EEC n° 1531/2001 of the Council of 23 July 2001 have been fixed the descriptions and the definitions of the olive oil, in vigour from 1° November 2003.

It should be noted that the Agricultural Farm "Villa Carmine" produces exclusively virgin olive oils, which are classified as follows:

VIRGIN OLIVE OIL

Oils obtained solely from the pressing of the olives only by mechanical or other physical means under conditions that do not lead to alteration in the oil, which has not undergone any treatment other than washing, decantation, centrifugation of filtration.

These virgin olive oils are subject of the classify and of the  descriptions that follow:

Extra-Virgin Olive Oil: the free acidity, expressed as oleic acid is less than 0,028 oz. each 3,53 oz. of product, and the other characteristics as noted above, in conformity with those laid down for this category.

Virgin Olive Oil: the free acidity, expressed as oleic acid is less than  0,07 oz. each 3,53 oz. of product and the other characteristics as noted above, in conformity with those laid for this category.

Virgin Olive Oil "Lampante": the free acidity, expressed as oleic acid is more than 0,07 oz. each 3,53 oz. of product and the other characteristics as noted above, in conformity with those laid for this category.

 
                   

 

 

 

 

 

Copyright © 2009-2017 - www.santolio.it - All Rights Reserved, every form of reproduction, total or partial, it's expressly forbidden

Agricultural Farm "Villa Carmine" - Contrada Carmine s.n. - 72012 Carovigno (BR) - ITALY

E-mail: santolio2009@libero.it - Phone & Fax (+39) 0831.342274 - (+39) 0831.968410 - Mobile (+39) 337.934392