Our organic virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. They have not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. Virgin olive oils can be qualified as a natural product, and can have a designation of origin when they meet the specific characteristics associated with a particular region. Virgin olive oils can have four different designations depending on their organoleptic (taste and aroma) and analytic characteristics. Virgin olive oil which has acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%), and whose other characteristics correspond to those fixed for this category in the IOOC standards. Their quality is lower than extra virgin olive oils’.