INNOLIVA insists that the dictionary must better distinguish oil types

• The RAE rejects the modification because it considers the proposed definitions very “technical”
• The Navarre company is committed to change so that quality oil is also recognized in the language 

Madrid, May 4, 2016. 

The Royal Spanish Academy (RAE) will not make any changes to the dictionary as far as the definitions of olive oil are concerned and has thus responded to the paper presented by the University of Jaén and the Economic and Social Council ( CES) of Jaén, in which they proposed the modification when considering that the definitions that appear are “confused and erroneous”. However, the RAE sees the proposal as too “technical”. INNOLIVA, on the other hand, shares the position of the organizations that carried out the claim and considers that it is very important to make clear the distinction between some wines and others, so that those of superior quality do not end up being the harmed ones.

“Yellowish green fatty liquid, obtained by pressing the olives” is the official definition of the RAE for olive oil. While, of the virgin, indicates that it is “olive oil obtained by first cold pressure”. Interpretations that do not finish convincing the experts, who consider that these words do not make clear the differences between the different types of olive juices.

Instead, from the University of Jaén and the CES it was proposed to describe extra virgin olive oil as “superior olive oil obtained directly from olives and only by mechanical procedures; its organoleptic characteristics do not show any defect and it is the highest quality olive oil “; while the virgin was asked to write that it was an “Olive oil obtained directly from olives and only by mechanical procedures; its organoleptic characteristics are of inferior quality to the extra virgin “. Lampante was also included as “olive oil not suitable for consumption”; the refined as “obtained from the refining of lampante olive oil”; and the olive one, which “exclusively contains refined olive oils and virgin olive oils”.

INNOLIVA, producer of Extra Virgin Olive Oil of premium quality supports the proposed definitions and insists that they be taken into account. According to the Navarre company, it is important that the distinction is clear, unified and patent also in the language, so that you can talk about this outstanding product of Spanish cuisine properly and do not use incorrect definitions that end up damaging the oils of superior quality

About Innoliva 

The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.

With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.

They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.

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