According to the International Olive Oil Council, virgin olive oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means, in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging, and filtering. This excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.
It has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%), and other characteristics that correspond to those fixed for this category in the IOOC standards. Their quality is lower than extra virgin olive oils.