Types of Edible Olive Oils

Types of Edible Olive Oils

1. Organic olive oil
2. Cold-pressed or unheated olive oil
3. Green Olive Oil
4. Raw olive oil with aromatic plants
5. Olive oil of Protected Designation of Origin (P.D.O)
6. Olive oil of Protected Geographical Indication (P.G.I)

1. Organic olive oil

It comes from crops in which no chemicals, pesticides or fertilizers are used.

2. Cold-pressed or unheated olive oil

Produced by crushing the olive at a temperature of less than 270 °C.

• Classic olive press: first cold pressing
• Centrifugal mill: cold extraction

3. Derived from unripe olives

Its main characteristics are its rich fruity aroma and strong organoleptic characteristics, bitter and spicy.

4. Olive oil with aromatic plants

This is olive oil to which various aromatic plants have been added, which give it a special flavour.

5. PDO olive oil

Is olive oil with the particular organoleptic characteristics of the region in which it is produced.

6. PGI olive oil

Is the olive oil that bears the name of the region to which it owes its particular reputation and in which it is produced.