Standardized olive oil is disposed in four basic types. The names of these types depend on their chemical-physical and organoleptic characteristics of olive oil and are determined by regulations of I.O.O.C. and E.U. .

• Extra virgin olive oil: It is virgin olive oil (obtained from olives solely by mechanical means) superior quality with perfect aroma and flavor and its acidity is not higher than 0,8%.
• Virgin olive oil: It is virgin olive oil with good organoleptic features and acidity not higher than 2,0%.
• Olive oil: A blend of refined olive oil and edible olive oil with acidity not higher than 1%.
• Pomace oil: A blend of refined olive pomace oil and edible olive oil with acidity not higher than 1%.