The olive oil obtained from virgin olive oils by refining methods that 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 (0.3%) and its other characteristics correspond to those fixed for this category in this standard. This Olive Olive oils with a high acidity level or organoleptic defects that are eliminated after refining. Note that no solvents have been used to extract the oil, oils labeled as Pure olive oil or Olive oil are primarily refined olive oil, with a small addition of virgin-production to give taste.