Olive oil fit for consumption as it is.Olive oil obtained from the fruit of the olive tree (Olea europea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other

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 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).

Oil obtained solely from the fruit of the olive tree (Olea europaea L.) to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.

Olfactory sensation reminiscent of that of herbs.

Olfactory sensation typical of freshly mown grass.

Attribute of a product which gives rise to an overall pleasant sensation. This sensation is produced by the perception of the product components as olfactory, gustatory, tactile and kinaesthetic stimuli because they are present in suitable concentration ratios.