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Definitions:

DESIGNATION DEFINITION CHEMICAL PARAMETERS
VIRGIN OLIVE OILS
Extra virgin olive oil
Superior category olive oil obtained directly from olives and solely by mechanical processes
Maximum free acidity, expressed as oleic acid, of 0.8%
Virgin olive oil
Olive oil obtained directly from olives and solely by mechanical processes
Maximum free acidity, expressed as oleic acid, of 2%
Lampante olive oil
Maximum free acidity, expressed as oleic acid, higher than 2%.
REFINED OLIVE OIL
Olive oil obtained from refining virgin olive oil
Maximum free acidity, expressed as oleic acid, of 0.3%
OLIVE OIL - COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS
Olive oil obtained by blending refined olive oil with virgin olive oil other than lampante oil
Maximum free acidity, expressed in oleic acid, of 1%.
CRUDE OLIVE POMACE OIL
Oil obtained from olive pomace by treatment with solvents or by physical processes, or oil corresponding to lampante olive oil.
REFINED OLIVE POMACE OIL
Oil obtained from refining crude olive pomace oil.
Maximum free acidity, expressed as oleic acid, of 0.3%
OLIVE POMACE OIL
Oil obtained by cutting refined pomace oil and virgin olive oil other than lampante olive oil
Maximum free acidity, expressed in oleic acid, of 1%.
Source: elaboration from REGULATION (CE) N. 1234/2007 OF THE COUNCIL of 22 October 2007
For a complete overview of the chemical parameters of olive oil, please refer to COMMISSION DELEGATED REGULATION (EU) 2015/1830 of 8 July 2015

World varieties:

Albania:  Kalinjot.

Algeria:   Azeradj, Blanquette de Guelma, Chemlal de Kabylie, Limli, Sigoise.

Argentina: Arauco

Cile: Azapa

Cyprus: Ladoelia

Croazia: Lastovka, Levantika, Oblica

Egypt: Aggezi Shami, Hamed, Toffahi

France: Aglandau, Bouteillan, Grossane, Lucques, Picholine Languedoc, Salonenque, Tanche

Jordan: Ras’i

Greece: Adramitini, Amigdalolia, Chalkidiki, Kalamon, Konservolia, Koroneiki, Mastoidis, Megaritiki, Valanolia.

Israel: Barnea, Kadesh, Merhavia.

Italy: Ascolana Tenera, Biancolilla, Bosana, Canino, Carolea, Casaliva, Cassanese, Cellina di Nardò, Coratina, Cucco, Dolce Agogia, Dritta, Frantoio, Giarraffa, Grignan, Itrana, Leccino, Majatica di Ferrandina, Moraiolo, Nocellara del Belici, Nocellara Etnea, Ogliarola Barese, Oliva di Cerignola, Ottobriatica, Pendolino, Pisciottana, Pizz’e Carroga, Rosciola, Santa Caterina, Sant’Agostino, Taggiasca. 

YugoslaviaR.F: Žutica

Lebanon: Soury

Morocco: Haouzia, Menara, Meslala, Picholine marocaine.

Palestine: Nabali Baladi.

Portugal: Carrasquenha, Cobrançosa, Cordovil de Castelo, Branco, Cordovil de Serpa, Galega Vulgar, Maçanilha Algarvia, Redondal. 

Syria: Abou-Satl, Doebli, Kaissy, Sorani, Zaity.

Slovenia: Banchera.

Spain: Alfafara, Aloreña, Arbequina, Bical, Blanqueta, Callosina, Carrasqueño de la Sierra, Castellana, Changlot Real, Cornicabra, Empeltre, Farga, Gordal del Granada, Gordal Sevillana, Hojiblanca, Lechín de Granada, Lechín de Sevilla, Loaime, Lucio, Manzanilla Cacereña, Manzanilla de Sevilla, Manzanilla Prieta, Mollar de Cieza, Morisca, Morona, Morrut, Palomar, Picual, Picudo, Rapasayo, Royal de Cazorla, Sevillenca, Verdial de Badajoz, Verdial de Huevar, Verdial de Vélez-Málaga, Verdiell, Villalonga.

United States: Mission

Tunisia: Chemlali de Sfax, Chétoui, Gerboui, Meski, Oueslati.

Turkey: Ayvalik, Çekişte, Çelebi, Domat, Erkence, Gemlik, Izmir Sofralik, Memecik, Memeli, Uslu.

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PDO and PGI:

In the European oil scene, Italy boasts the largest number of PDO olive oils, 42, in addition to 5 PGI.

Below is a classification by region of PDOs and PGIs