The grades of olive oils and olive-pomace oils are as follows:

Natural olive oils are olive oils obtained solely by mechanical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, crushing, malaxing, decantation, pressing, centrifugation and filtration.

(i)        Extra virgin olive oil; and

(ii)        Virgin olive oil.

(i)        Lampante olive oil.

Refined olive oils are olive oils obtained from natural oils by refining methods which do not lead to alterations in the initial glyceridic structure.

Olive-pomace oils are the oils obtained by treating olive-pomace with solvents, excluding oils obtained by re-esterification processes and any mixture with oils of other kinds with the exception of olive oils.