Virgin Olive Oil

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characterictic of which correspond to those fixed for this category in the IOOC standard. Its obtained from olive tree fruit by applying mechanical or physical processes such as washing, crushing, kneading, centrifugation and filtration processes in a thermal environment that will not cause any change in its natural qualities.