Classification
Extra Virgin and Virgin olive oils are solely physically extracted from the fruit without any alterations to the oils. In particular, the oils are cold extracted, no heat is used. These virgin oils are completely naturally fit for consumption, and have not been modified or refined in any way.
EXTRA VIRGIN OLIVE OIL is natural and unrefined. It has a free acidity value, expressed as oleic acid, of less than 0.8 grams per 100 grams. Extra Virgin has zero defects.
VIRGIN OLIVE OIL is natural, unrefined oil with a free acidity level below 2%, not more than 3.3 grams per 100 grams. Virgin oils have minimal defects.
COLD EXTRACTED means that the extraction process is kept below 30º C, preserving beneficial, temperature-sensitive vitamins and anti-oxidants.
The optimal health benefits of the olive will best be found in COLD EXTRACTED EXTRA VIRGIN, where the wonderful flavour, aroma and health-promoting constituents have been preserved.
LAMPANTE OILS are virgin olive oils that have free fatty acid levels above 3.3 grams per 100 grams. These oils are not fit for consumption and require refining, which includes deodorizing and bleaching.
REFINED OLIVE OILS are usually sold as LIGHT olive oil or PURE olive oil.
OLIVE OIL is refined olive oil that has been blended with virgin oils.
OLIVE POMACE OIL is a solvent that has been chemically-extracted from the olive husks. It cannot be classified as olive oil. In certain countries, this oil is banned and/or classified as unfit for human consumption.
Vesuvio Extra Virgin Olive Oil is a versatile gourmet oil that will meet all your daily cooking needs.