ainult õlipuu (Olea europaea L.) viljadest saadud õli, välja arvatud õlid, mis on saadud lahusti või ümberesterdamise abil ja muude õlidega segamisel
oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oil obtained by solvent or re-esterification processes and of any mixture with oils of other kinds
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It shall encompass the following designations: extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil, refined olive oil and olive oil composed of refined olive oil and virgin olive oils.
Olive oil is broadly classified into four grades: (1) extra virgin, oil derived from first pressings that possesses excellent taste and odour and has a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams; (2) virgin, oil derived from first pressings that possesses good taste and odour and has a free fatty acid content of not more than 2.0 grams per 100 grams; (3) pure, or edible, a mixture of refined and virgin; (4) refined, or commercial, refined lampante.
