Olive oil is the natural juice produced by the fruit of the olive tree by mechanical means and physical treatment. Olive oil is a yellow liquid with a pleasant smell and taste. It is a completely natural product that can be consumed directly, like any other natural juice, as soon as the process of receipt of the fruit. To consume does not need any addition, improvement or chemical treatment and is ready for use immediately after removal from the wrist and the final separation. Absorbed by the body by 98% and gives the same number of calories as any other vegetable oils, which are 9.3 per gram.

  The qualities of the oil currently mainly based on commercial criteria, defined by the International Olive Council. The classification of olive ranges applied to the specific characteristics and follow hygienic conditions, commercial insurance and of course nutritional value. The authenticity and quality of olive oil determined based on the physicochemical and organoleptic characteristics that correspond to specific indicators.

  In general the most important factors determining the evaluation and classification of oil in their respective categories is the absence of defects, purity (absence of extraneous debris), authenticity, balance and chemical composition and origin. The categories of oil which one encounters in general the market is extra virgin olive oil, virgin olive oil, organic olive oil, refined olive oil, olive-green olive oil and various aromatic oils.The main quality criteria are acidity, oxidation and organoleptic characteristics such as taste and aroma.