Most of the time, producers do not have their own packing houses. The middlemen in the process are traders/exporters and producers / hypermarkets-supermarkets such as Carrefour. For the extra virgin(best quality), the acidity level should be a maximum of 0-8%; the lower level is called virgin olive oil. Depending on the acidity level, the levels are categorized as extra virgin - virgin - pure. Commonly used olives for oils are picual(main olive), ojiblanca/ cornicabra / arbequina olive. If the oil is preserved in the right condition, it can be stored for a year.