1.Name and classification

Olive Oil is classified from higher to lower quality:

Extra Virgin Olive Oil

Virgin Olive Oil

Olive Oil

Pomace oil

2.Processing technology

Extra Virgin Olive Oil is extracted from a cold-pressed and refined process. Following the new regulations in edible oil process, the processing method must be indicated in the exterior packaging of the product.

3.Bottling place

Imported olive oil can be: bottled oil or bulk oil to be bottled in China. Bottled oil has a high level of security. Both options can be distinguished looking at the bar code located in the back of the bottle. If the bar code begins with 60 or 69, it is probable that this oil has been bulk imported and bottled in national territory (China). Italian bar codes begin with 80 or 83, Greek bar codes begin with 520 and Spanish bar codes begin with 84.

4.Characteristics of the bottle

Olive oil is sensitive to light. If light is persistent or intense, olive oil can suffer from oxidation. For this reason, it is recommended to buy dark-glass bottles that do not allow light to affect the product. Conservation time is longer and nutritional facts are kept longer too.

To sum up, it can be concluded that olive oil has a lot of benefits for our body, for instance, it can help to improve metabolism, reduce dryness and wrinkles in our skin and improve the digestive function. For all these reasons, we recommend everybody to use olive oil for cooking to achieve a healthier body.