Categorías de los aceites de Oliva - Denominación Origen Sierra Cazorla

Categories of virgin olive oil

The analytical specifications of olive oil protected by the Designation of Origin are:


Organoleptic assessment:


Protected extra virgin olive oil is highly stable, very fruity - apple, almond, fig - and slightly bitter.


Chemical parameters:

  • Acidity:............................. maximum 0.7º
  • Peroxide index:........ maximum 18
  • UV absorbance K270:...... maximum 0.20
  • Humidity:........................ maximum 0.1%
  • Impurities:...................... maximum 0.1%

* The peroxide levels for oil which remains in the mill until October can reach 20. 





a) Extra Virgin Olive Oil: Superior quality olive oil, no defects, obtained directly from olives and solely by mechanical methods.


b) Virgin Olive Oil: Olive oil with very slight defects, obtained directly from olives and solely by mechanical methods.


c) Lampante Virgin Olive Oil: Olive oil with significant defects, obtained directly from olives and solely by mechanical methods. Not for consumption. 


CONCEPT OF TASTING OR ORGANOLEPTIC EVALUATION: 


Temperature of the oil during tasting: 28º C 


Positive attributes: Fruity, Bitter and Spicy: Flavour reminiscent of the smell and taste of healthy fruit that has been freshly picked at its optimum ripeness. Bitter and Spicy fuse at different intensities in oils of the Picual variety. 


Potential defects: Fusty, Musty, Winey, Muddy sediment, Metallic, Rancid, etc. 


OILS THAT ARE NOT VIRGIN OLIVE OIL 


d) Refined Olive Oil: Oil obtained by refining with physical-chemical methods from virgin olive oils; generally lampante.


e) Olive Oil: Mixture of refined olive oils and virgin olive oils fit for consumption. 


EXTRA VIRGIN OLIVE OIL AND VIRGIN OLIVE OIL ARE NATURAL PRODUCTS.

THEY ARE ESPECIALLY RECOMMENDED FOR BEING HEALTHY