1) Natural olive oil:

Obtained from the olive tree fruit by applying only mechanical or physical processes such as washing, decantation, centrifugation and filtration processes in a thermal environment that will not cause any change in its natural qualities; refers to oils that have the physical, chemical and sensory properties of the products in its category.

Natural Olive Oils;

a) Natural extra virgin olive oil: oils suitable for direct consumption, with free fatty acidity in terms of oleic acid not more than 0.8 grams per 100 grams,

b) Natural first olive oil: Oils suitable for direct consumption, with free fatty acid in terms of oleic acid, not more than 2.0 grams per 100 grams,

c) Crude olive oil/Refining: It is classified as oils with free fatty acid content of more than 2.0 grams per 100 grams in terms of oleic acid, or oils that are not suitable for direct consumption in terms of sensory and characteristic properties, and suitable for refining or technical use.

2) Refined olive oil:

It is the oil obtained as a result of refining of crude olive oil by methods that do not cause any change in the natural triglyceride structure, and the free fatty acidity in terms of oleic acid is not more than 0.3 grams per 100 grams.

3) Riviera olive oil:

It is an oil consisting of a mixture of refined olive oil and natural olive oils suitable for direct consumption, and the free fatty acidity in terms of oleic acid is not more than 1.0 grams per 100 grams.

4) Seasoned olive oil:

It is the oil obtained by adding different spices, herbs, fruits and vegetables to olive oils and has the characteristics of the products in its category in terms of other properties within the scope of this Communiqué.

Olive Oil:

Crude olive pomace oil:

It is an oil obtained as a result of extraction of olive pomace with solvents or other physical processes, not undergoing reesterification process, not mixed with other oils and their mixtures, not suitable for direct consumption, suitable for refining or technical use.

b) Olive pomace oil: It is an oil consisting of a mixture of refined pomace oil and natural olive oils suitable for direct consumption, with a free fatty acidity of not more than 1.0 grams per 100 grams of oleic acid.

c) Refined pomace oil: It is the oil obtained by refining the crude pomace oil by methods that do not cause any change in the natural triglyceride structure and the free fatty acidity in terms of oleic acid is not more than 0.3 grams per 100 grams.