European legislation has classified four types of olive oil, according to an article published in the magazine "Olive Line" as follows:1- Unrefined olive oil of the highest quality (extra virgin olive oil).2- Unrefined olive oil (virgin olive oil) or in Spanish "Acet de Oliva Virgen".3- Refined olive oil with the addition of unrefined olive oil (olive oil) in Spanish "Acet de Oliva".4- Refined olive oil from pomace with the addition of unrefined olive oil (oil Olive pomase) extra virgin olive oil, Romas or in Spanish "Asset de Orugu de Oliva".First, unrefined olive oil of the highest quality (extra virgin olive oil) or in Spanish "Assetti de Oliva Extra Virgin".This oil can be described as "fresh" from olives, like fresh fruit juice, without any additives or preservatives, this oil is obtained by pressing olives exclusively by mechanical means, that is, without the use of chemical and biochemical additives. Unrefined olive oil (virgin olive oil) undergoes a similar production process for all first cold-pressed oils but does not reach the perfect category. This justifies the existence of defects in the organoleptic properties of this oil according to the committee of tasters of the Spanish official group "Panel de Cata", therefore, unlike natural extra virgin olive oil (not exceeding 0.8 acidity), in this separate category of regular cold-pressed olive oil acidity is allowed up to 2°.Thirdly, refined olive oil with the addition of unrefined olive oil (olive oil) in Spanish "Acet de Oliva".It is a mixture of refined olive oil and virgin olive oil Premium, i.e. 85% + 15%. The maximum acidity is permissible up to 1° oleic acid. This oil is of excellent quality, it is ideal for frying, because the presence of more stable fatty acids in it makes the temperature of smoke formation much higher than the temperature of ordinary frying of food. When frying food with this oil, carcinogens are not formed.Fourth, olive oil from pomace, refined with the addition of unrefined olive oil (olive pomace oil) or in Spanish "acet de orogo de oliva".This oil is obtained after the second pressing of the olive fruit, for example, and the process is identical to the production of any other vegetable oil but organic solvents and high temperature are used here, and after extraction, the resulting oil is mixed with "Virgin Extra" to reduce acidity and improve the quality of the final product. Lamp, lamp oil is an oil, like all pressed oils first, obtained mechanically and directly from olives, but from olives of the worst quality collected on the ground, whipped or frozen, and the name of this oil comes from its use as fuel for lamps and chimneys, at the moment, lamp oil is used to refine it later and also obtain non-commercial olive oil, refined oil, odorless, colorless and tasteless, which in turn is mixed with the first cold-pressed oils (from 2 to 20%) Olive oil is obtained, which is indispensable for frying.