Refined Olive Oil: Refined olive oil which has a light taste and odor is obtained in different tones of yellow after the lampante virgin olive oil is refined with the methods which do cause alteration in natural triacylglyceride structure. 
Prefers physical refining method in order to refine lampante virgin olive oil. No chemical substance is added during refining process. While refined olive oil is offered to consumers by being packed, it is used in the production of Riviera Olive Oil mostly.
Free fatty acidity as oleic acid is maximum 0.3%.

Pure Olive Oil:  Pure Olive Oil is an oil which has a distinctive taste and odor has color variations between yellow and green and which is obtained by blending refined oil with Extra Virgin Olive Oil in certain rates.
Taste-odor and aroma of Extra Virgin Olive Oil which is used in blend plays an important role on the production of Riviera olive oil which has quality and favorable characteristics.
Free fatty acidity as oleic acid is maximum 1.5%.

Virgin Olive Oil: Virgin Olive Oil is oil which may be consumed with its natural shape and has sensitive and other characteristics of its class and which is obtained by converting the olives into oil in hygienic conditions and in thermal environment which doesn’t cause any alteration in the natural characteristics of olive.
Free fatty acidity as oleic acid is maximum 2.0%. 

Extra Virgin Olive Oil:  Virgin Olive Oil is oil which may be consumed with its natural shape and has positive characteristics in its taste such as bitterness and doesn’t have any defect and which intensively has distinctive taste, odor, aroma and vitamins of olive, and which is obtained by converting the olives, which are selected carefully, into oil in hygienic conditions and in thermal environment which doesn’t cause any alteration in the natural characteristics of olive