The Definitions of Olive Oil

A virgin olive oil and, thereby also an extra virgin olive oil, is obtained from the fruit of the olive plant through physical processes only and has only gone through washing, decantation, centrifugation and filtering. 

Hence a virgin / extra virgin olive oil is always first press and cold pressed!

Below is shown only the EU classification criteria for the virgin oils, as all other types are obtained by means of cutting (mixing), further pressing (second press), solvents (chemicals or hot water) etc.

Extract from Reg. CEE 2568/91/

The presence of a high level of free oleic acid is not detectable to the palate, but is revealed by laboratory examination. The acidity to which the above European Community regulations refer is a chemical parameter connected principally with the condition of the original raw material and with its processing. 

When olives have been processed under optimal conditions, the acidity is much lower than 0.8% (less than 0.3% in exceptional oils); but it can also reach 10% and more, when the harvesting has been carried out under poor climatic-technological conditions.

The Lampante Virgin Olive Oil is not edible as it is, but need to undergo further processing. Lampante oil was in the old days used as lamp oil (lamp - lampante....), however when later translated into English, it became light oil !!

Olive Oils simply labeled as "Olive Oil" are blends of refined Lampante Oil and Virgin Olive Oil.

The family at Villa Stabbia produces a gourmet oil so pure that it is consistently - year after year - below 0.3 % acidic. Although such small variations do not affect the taste, the low acidity suggests that the flavour compounds have not been disturbed.

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Agriturismo Villa Stabbia, Via Casorino 3, 51010 Massa e Cozzile, Toscana, Italia
+39 0572 74975       -        info@VillaStabbia.it       -       P.IVA 01483210470