Olive oil is classified based on several characteristics

Olive oil
Olive oil is classified based on several characteristics, listed as follows:
1 Color: He should be on the steps from green to yellow (yellowish-green golden yellow or dark green and light yellow).
2 Appearance: where the color is bright or Atma.
3 Transparency: where is transparent or brown.
4 textures: thick, even with varying liquidity.
5 Smell: aromatic characteristic or non-existent or smells strange.
6 Taste: distinguish the taste of olives or the absence of that or creamy taste without the flavor.
7 Term Storage: where the distinction: Oil road this season. Old oil: the previous season. Oil too old: older seasons.

The classification circulating in the international trade classification is approved and issued by the International Council of Olive Oil: The supply him with the following explanation:

Oil is classified into two classes two basic:
A. Olive oil: oil is a product of the juice of fresh olives.

B olive pomace oil (olive oil, Arjun), a Zitalnatj dregs of olive (olive Arjun). And extracted from the remains of the age of the olives. Here we include the adopted classification for each class are as follows:
First: Category I: olive oil is the oil obtained directly and fully from the fruits of the olive tree. And classified into the following types:
A virgin olive oil.
Pure olive oil.
II: Category II: oil or olive pomace oil Arjun olive oil is extracted from the pomace olive presses any of the remains of the fruits of the olive: and classified into the following types:
Pomace olive oil, 1 raw (crude) oil or raw Aerjohn.

2 Refined olive pomace oil or refined olive oil, Arjun.

3 Oil or olive pomace olive oil, Arjun. The following is the definition of each category, types and specifications:

Class I: olive oil Olive oil

And classified into three types: 1

Refined olive oil: Virgin Olive oil is the oil obtained directly and full of fresh olives by mechanical and physical simple transactions without any thermal or chemical is classified under the types:

A virgin olive oil: Virgin Olive Oil fit for direct consumption as a distinction in three degrees.
Extra virgin olive oil (Extra) EXTRA VIRGIN O.O a virgin olive oil has the smell and taste good acidity and no more than 1% (the ability of free oleic acid in oil, 100 g of the sample).

Good extra virgin olive oil: Fine. voo a virgin olive oil with the same specifications, but, up to a maximum acidity 5.1% (the ability of oleic acid in 100 g of free oil).

Semi-virgin olive oil a good (normal) Semi-fine VOO (Ordinary) with the same specifications, but, acidity up to 3% (the ability of free oleic acid in 100 g oil). With a tolerance of 10% of the pH to distinguish the previous grades.

With extra virgin olive oil: VOO (Lampante) is fit for direct consumption because of the disadvantages of taste or smell, or a rise in pH more than 3.3%. And called extra virgin olive oil (for Ambanti) or oil lamp and is subject to refining operations, or for industrial use.

2 Refined olive oil: Rifned Olive oil, a product of refining oil, virgin olive oil refining in ways that do not affect the natural chemical composition.
3 Oil Olive Pure: Pure olive oil is the oil resulting from a combination of refined olive oil with virgin olive oil which is fit for human consumption as it is.

Class II: olive pomace oil, Olive-Pomace oil Arjun olive oil: oil is the output of the treatment of olive pomace (residue juice Osmaralzaton Palmasr (Aerjohn) organic solvent (hexane benzene) with the refining and purification necessary to classify the following types:

Pomace olive oil, 1 raw (raw) Crude Olive-pomace oil is olive pomace oil refining dedicated to processing the order to be valid for human use or in the industry.

2 Refined olive pomace oil: Refined Olive-Pomacem Oil is the oil obtained from crude olive pomace oil refining operations are not affecting the original composition of fatty acids. It is intended for human consumption or as Bmzjh with virgin olive oil.
3 Oil pomace olive: Olive-Pomacem Oil is a blend of refined olive pomace oil with virgin olive oil which is fit for human consumption.
Olive oil helps to melt a stone doctors say: "I saw the conditions in which the patient fasting gallbladder stones and then drink olive oil to dissolve the stones, where the gallbladder to contract and expel the stones of the body."