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We clear on many types of extra virgin olive oil for sale

Olive oil typologies

There is a certain amount of confusion existing almost everywhere when it comes to identify the various categories of olive oil. Virgin, extra virgin, lamp, sansa, etc.
These various categories should clearly indentify which type of oil one buys and consumes, yet, often, they create mere confusion if not, at times, deceive the consumer to the only advantage of dishonest producers which take advantage of this lack of preciseness and increase their profits through the practice of food fraud!
It is not difficult, however to understand how to classify olive oil; we prepared a simple graphic which may help to better understand the various aspects of this subdivision

Olive Oil

Mechanical pressing

The extra virgin olive oil to be such, must be obtained only from the mechanical pressing of the olives
By mechanical pressing or extraction, we refer to any process intended to obtain oil from olives, utilizing exclusively mechanical tools, excluding any use of chemicals.
Mechanical extraction is the basic necessary condition to obtain virgin oil.
From the olives pressing you can get extra virgin olive oil, virgin olive oil and lamp oil

Extra virgin olive oil

For any type of olive oil to be defined extra virgin, it must be obtained, first of all, from the mechanical pressing of olives. It must answer to a series of chemical requisites, among which, the most important one is that the oil must have an acidity inferior to 0,8% ( the percentage of oleic acid cannot be detected by mere “tasting” , but through chemical tests).
Under the ”taste” point of view, the oil must manifest a “fruttato” (fruity) of oil, with an intensity superior to zero, and it must not contain any defect.

Virgin oil

Virgin olive oil must be obtained from olives through mechanical pressing and presents one ore more characteristics as follows: the chemical points of reference must be above some predetermined levels, the most important of them being acidity: the high free major acidity at 0,8%, but the inferior at 0,2%. It may contain defects, however not above 3,5.
The intensity level can be determined through the “tasting” of oil undertaken by a panel of professional expert tasters.

Lamp (burning) oil

Not edible
It is a type of oil obtained by olives pressed through mechanical system and it does not belong to the virgin types of oil. It is defined “lamp” oil precisely because, historically, it was one of the most popular means to give light, exactly through the well known and long used oil lamps.
These are oils which cannot be used as edible because their free major acidity is above 2%, and/or with a presence of defects superior to 3,5%.

The lamp oil can be chemically refined


The refining is a chemical process by which we extract the fat contained in certain substances.
Refining is the chemical process which allows to extract fats contained in some materials. It is through the refining process that seed oil is obtained.
When it comes to lamp oil, for example, the refining process eliminates all defects and upgrades the chemical elements, like acidity, within the limits consented by law. However, the oil which is obtained is pure fat matter, without smell and taste; totally neutral.
The lamp oil can be chemically refined

Refined Oil

The lamp oil can be chemically refined
Adding extravirgin olive oil to refined oil you get virgin olive oil
The extra virgin olive oil can be used to obtain virgin olive oil
Virgin olive oil / Extra virgin olive oil
The lamp oil can be chemically refined

Olive Oil

By adding a certain percentage of extra virgin olive oil to a “refined” type of oil, we obtain what can be defined olive oil.
Even though it is not a type of oil easily found in the market, it is in deed often used for can products, such as pickles in oil, tuna, etc

sansa oil

From olive mechanical extraction oil is pressed, along with solid material which is eliminated.
This solid material is called “sansa”. In some cases, this solid material is refined in order to further extract the fats which still contain. This kind of products is called raw olive sansa oil which is not edible, it is equivalent to the lamp olive oil.
If a certain percentage of virgin or extra virgin olive oil is added to the raw olive sansa oil, it becomes edible.

Food fraud

Often in supermarkets extra virgin olive oils are being sold which actually are not extra-virgin olive oil, a real food fraud It must be acknowledged that in tha last years great progress is being made concerning food fraud. However the problem remains concerning some degree of confusion with regards to the normative and regulations which should exercise control over the olive oil sector.
This unclear situation becomes fertile ground for all those oil producers who lack ethical principles and professional behavior, giving rise to all sorts of food fraud which range between oil sold as Italian produced while olives are entirely purchased abroad as well as oil produced with blending of Italian oil with oil purchased abroad.
With reference to what has so far been explained these unscrupulous producers may even reach te point of using refined “lamp” oil and by adding to it a certain amount of extra virgin olive oil, introduce it in the market as extra virgin olive oil!
Even though it will not be the palate of the customers to suffer the fraud, yet all nutraceutical and healthy elements of that oil, as in the case of a good quality extra virgin olive oil, will be totally absent.
It must be added that even in the cases wherein a real food fraud cannot be detected, it still holds true that the elements provided by the law, so as to guarantee the genuineness of products, include such a wide range of typologies of oil, with so many different characteristics among themselves, which make it almost impossible to the customer to properly distinguish the sensorial characteristics such as smell and taste along with the important health components.
The consequence of this situation is that very high quality of extra virgin types of olive oil are badly penalized, whereas they would deserve to be further protected and singled out, due to their peculiar positive characteristics. In an offer basket such as the Italian olive oil market (limiting the market to the Italian one) it may become rather difficult for a consumer to make the right choice which can guarantee the purchase of an excellent product This is the main reason why Oliving is born. Its purpose is to play the role of a “filter” available to the olive oil consumer providing exclusively guaranteed high quality brands of extra virgin olive oil.

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The olive mill makes the difference too!
Olive Mill
Olive Mills are of different types, each with its specific characteristics, advantages and disadvantages quality and cost wise.
The main common characteristic, however, must be a scrupulous cleanliness and hygiene.
Oil is a great absorber and collector of taste and smell therefore it is easy to figure out what could happen if the newly produced oil gets in contact with leftovers of previous pressings which have become rancid!

Folk tales to be discredited
False beliefs about olive oil
Olive oil has been around for millennia, it’s present on most tables around the planet, yet countless false beliefs continue to flourish, as well as legends, referring to it.
We deem it necessary to clarify some misleading conceptions portrayed by these tales, at least the most popularly known.

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