Is referred to a commodity-related classification that has been established by European Union. It has defined several chemical, physical and organoleptic parameters use to classify olive oils.  According to those principles, “extra virgin olive oil” is an oil of “higher category, obtained directly from olives and only by mechanical procedures”; it has a 0,8% maximum free acidity, expressed in oleic acid. Its peroxides are less than 20meqO2/kg; it hasn’t got any flows concerning smell or taste, and has fruity smell and bitter and spicy taste.

Are heterogeneous group of natural substances produced by secondary metabolism of plants that play different roles both in plants and humans. In fact the phenols, especially those inside olives offer protection from  pathogenic agents and give oil a spicy taste. They also have important effects on human health. It has been demonstrated that when trans fats and phenols in the extra virgin oil act jointly, they have an important role to prevent cardio-circulatory diseases, cancer and rapid aging. It also prevents gallstones and osteoporosis and has a great antimicrobial, anti-inflammatory, antihypertensive and antiviral activity.

Is the cultivation method that doesn’t allow to use synthetic chemicals and that respects biodiversity and environment. The farms that want to follow this method have to respect a policy document created by EU and are monitored by certification authorities controlled by Agricultural Ministry.

Is a mechanical method of extra virgin olive oil extraction that consists in kneading the olive paste with a temperature that never exceed 27°C. In this way all the organoleptic and healthy features remains unchanged, making the final extra virgin olive oil better.

IS a parameter that measures the quantity of fatty acids that split up from glycerol, a molecule that costitutes lipids. The fewer fatty acids are split up from glycerol, the more intact is oil molecule and the lower is its acidity. These parameters show indirectly if the oil derives from healthy olives or damaged olives.

Are chemical compounds that cause oil degradation, ageing and its tendency to turn rancid. Extra virgin olive oil obtained from healthy olives milled a few hours after harvest, has a peroxides value between 4 and 6  meq active O2/kg. The lower is this value, the higher is product shelf-life.