MedInternational has always concentrated on producing extra virgin olive oil of exceptional quality.
However, when you choose your olive oil, you might see labels carrying different descriptions. To help you understand what these different descriptions mean, here are some definitions of various types of olive oils.

Virgin olive oils

Extra virgin olive oil
A superior olive oil obtained directly from olives solely by mechanical means.
The oil must not have undergone any treatment other than washing, decanting, centrifuging and filtration. Oils obtained using solvents, chemical or biochemical coadjutants, riesterification processes or any processes that include blending it with any other type of oil are excluded. The degree of acidity in the oil, expressed in oleic acid, must be no more than 0.8 g per 100 g and it must have all the other characteristics that conform to this category's criteria. (source: EEC Regulation 136/66).

It is important to note that the lower the acidity level, the better the quality of the oil.

Virgin olive oil
Has a maximum acidity of 2% and the organoleptic characteristics stipulated in this category's Standards.

Lampante virgin olive oil
Has acidity of more than 2% and the organoleptic characteristics stipulated in this category's Standards. It is not fit for consumption in its original state and should be refined prior to its use as a foodstuff.


The following categories are not virgin olive oils

Refined olive oil is obtained from virgin olive oils, generally Lampante, by refining.

Olive oil is a commercial term for the blend of refined olive oil and virgin olive oil (usually 5% to 15%). The degree of acidity in the oil must be no more than 1.0 g per 100 g and it must have all the other characteristics that conform to this category's criteria.