This is the olive oil obtained from virgin olive oils by refining
methods which do not lead to alterations in the initial glyceridic
structure. It has a free acidity, expressed as oleic acid, of not
more than 0.3 grams per **0 grams.
Having pleasant spicy fruit flavors characteristic of fresh ripe or
green olives. Ripe fruit yields oils that are milder, aromatic,
buttery, and floral. Green fruit yields oils that are grassy,
herbaceous, bitter, and pungent. Fruitiness also varies by the
variety of olive.
