Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Table olives prepared from the sound fruits of varieties of the cultivated olive tree (Oleaeuropaea L.) that are chosen for their production of olives whose volume, shape, flesh-to-stone ratio, fine flesh, taste, firmness and ease of detachment from the stone make them particularly suitable for processing;  treated to remove its bitterness and preserved by natural fermentation, or by heat treatment, with or without the addition of preservatives;  packed with or without covering liquid.