Ordinary virgin

Ordinary virgin olive oil is a virgin olive oil that has a free acidity, expressed as oleic acid, of not more than 3.3 g per 100 g and characteristics corresponding to those fixed for this category in Annex I to EC regulation 2568/91 and amendments. 

Extra virgin olive oil Virgin olive oil Ordinary virgin olive oil Lampante virgin olive oil... 

Semi-fine virgin olive oil (or ordinary virgin olive oil). This type has good flavour and odour, and a maximum acidity, in terms of oleic acid, of 3.3 g/100 g, with a 10% margin of tolerance. 

Sterols, free and esterified, are a relatively abundant fraction of the minor components of olive oil. The regulation requires a concentration >1000mg/kg for virgin, refined and ordinary olive oil, whilst the content must be higher for the other types of olive oil (see Table 2.2, Annex I). 

Fig. 4.34. Typical response of a LuPc2 Langmuir-Blodgett film expressed as the fractional change in resistance (AR/R) x 100 towards (a) refined olive oil (b) lampante olive oil (c) extra virgin olive oil and (d) ordinary olive oil. Reproduced with permission from N. Gutierrez et al., Sensors and Actuators B 77,437, 2001.

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