(At Step 6 of the Procedure)
The Appendix to this standard contains provisions which are intended for voluntary application by commercial partners and not for application by governments.
1. SCOPE
This standard applies to olive oils and olive-pomace oils described in Section 2 presented in a state for human consumption.
2. DESCRIPTION
2.1 Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.
2.2 Virgin olive oil is the oil 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 has not undergone any treatment other than washing, decanting, centrifuging and filtration.
2.3 Olive-pomace oil is the oil obtained by treating olive pomace with solvents, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and the organoleptic characteristics corresponding to those laid down for this category in section 3.8.
3.2 Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and the organoleptic characteristics corresponding to those laid down for this category in section 3.8.
3.3 Ordinary virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the organoleptic characteristics corresponding to those laid down for this category in section 3.8.[16]
3.4 Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which 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.
3.5 Olive oil, marketed as such, is the oil consisting of a blend of refined olive oil and virgin olive oil, as identified in section 2 and meeting the requirements identified in section 3.1, 3.2 and 3.3. It has a free acidity, expressed as oleic acid, of not more than 1.5 grams per 100 grams.
3.6 Refined olive-pomace oil: obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It is intended for use either as it is or else in blends with virgin olive oil, as identified in section 2 and meeting the requirements identified in section 3.1, 3.2 and 3.3. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams.
3.7 Olive-pomace oil: blend of refined olive-pomace oil and virgin olive oil, as identified in section 2 and meeting the requirements identified in section 3.1, 3.2 and 3.3. It has a free acidity, expressed as oleic acid, of not more than 1.5 grams per 100 grams.
3.8 Organoleptic characteristics (odour and taste) of virgin olive oils
| |
Median of the defect | Median
of the fruity attribute |
|
Extra virgin olive oil | Me
= 0 | Me > 0 |
| Virgin olive oil |
0 < Me £ 2.5 |
Me > 0 |
|
Ordinary virgin olive oil | 2.5
< Me £ 6.0* |
|
* or when the median of the defect is less than or equal to 2.5 and the median of the fruity attribute is equal to 0.3.9 Fatty acid composition as determined by gas liquid chromatography (% total fatty acids)
| |
Virgin olive oils | Olive oil |
Olive-pomace oils |
|
| |
Refined olive oil | |
| Fatty acid |
| |
|
| C14:0 |
0.0 - 0.05 | 0.0 - 0.05 |
0.0 - 0.05 |
|
C16:0 | 7.5 - 20.0 |
7.5 - 20.0 | 7.5 - 20.0 |
| C16:1 |
0.3 - 3.5 | 0.3 - 3.5 |
0.3 - 3.5 |
|
C17:0 | 0.0 - 0.3 |
0.0 - 0.3 | 0.0 - 0.3 |
| C17:1 |
0.0 - 0.3 | 0.0 - 0.3 |
0.0 - 0.3 |
|
C18:0 | 0.5 - 5.0 |
0.5 - 5.0 | 0.5 - 5.0 |
| C18:1 |
55.0 - 83.0 | 55.0 - 83.0 |
55.0 - 83.0 |
|
C18:2 | 3.5 - 21.0 |
3.5 - 21.0 | 3.5 - 21.0 |
| C18:3 |
0.0 - 0.9 | 0.0 - 0.9 |
0.0 - 0.9 |
|
C20:0 | 0.0 - 0.6 |
0.0 - 0.6 | 0.0 - 0.6 |
| C20:1 |
0.0 - 0.4 | 0.0 - 0.4 |
0.0 - 0.4 |
|
C22:0 | 0.0 - 0.2 |
0.0 - 0.2 | 0.0 - 0.3 |
| C24:0 |
0.0 - 0.2 | 0.0 - 0.2 |
0.0 - 0.2 |
|
Trans fatty acids | |
| |
| C18:1 T |
0.0 - 0.05 | 0.0 - 0.20 |
0.0 - 0.40 |
|
C18:2 T + C18:3 T | 0.0 - 0.05 |
0.0 - 0.30 | 0.0 - 0.35 |
3.10.1 Desmethylsterols composition (% total sterols)
| Cholesterol |
| |
£ 0.5 |
|
Brassicasterol | |
| £
0.2 for olive-pomace oils |
|
| |
| £
0.1 for other grades |
|
Campesterol | |
| £
4.0 |
| Stigmasterol |
| |
< campesterol |
|
Delta-7-stigmastenol | |
| £
0.5 |
| Beta-sitosterol
+ delta-5-avenasterol + delta-5-23-stigmastadienol + |
³ 93.0 | ||
|
clerosterol + sitostanol + delta-5-24-stigmastadienol |
| ||
| |
| |
|
| 3.10.2.
Minimum value for total sterols |
| ||
| |
| |
|
| Virgin
olive oils | ) |
| |
| Refined olive oil |
) | 1,000 mg/kg |
|
| Olive
oil | ) |
| |
| Refined olive-pomace oil |
| 1,800 mg/kg |
|
| Olive-pomace
oil | |
1,600 mg/kg | |
| 3.10.3.
Maximum erythrodiol and uvaol content (% total sterols) |
|
|
| |
|
| Virgin
olive oils | ) |
|
| Refined
olive oil | ) |
£ 4.5 |
|
Olive oil | ) |
|
| |
| |
| 3.11 Waxes |
| |
| |
| |
| |
Maximum level | |
| Virgin olive oils |
250 mg/kg | |
| Refined olive oil |
350 mg/kg | |
| Olive oil |
350 mg/kg | |
| |
| |
| 3.12 Detection of seed oils |
| |
| |
| |
| |
Maximum difference between the actual and theoretical ECN 42 triglyceride | |
| |
contents | |
| Virgin olive oils |
| 0.2 |
| Refined olive oil |
| 0.3 |
| Olive oil |
| 0.3 |
| Olive-pomace oils |
| 0.5 |
| |
| |
| 3.13 Stigmastadiene content (detection
of refined vegetable oils) | ||
|
| |
|
| |
Maximum stigmastadiene content (mg/kg) | |
|
Virgin olive oils | 0.15 |
|
| Refined
olive oil | 50 |
|
4.1 Virgin olive oils
No additives are permitted in these products.
4.2 Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil
The addition of alpha-tocopherol to the above products is permitted to restore natural tocopherol lost in the refining process. The concentration of alpha-tocopherol in the final product should not exceed 200 mg/kg.
5. CONTAMINANTS
5.1 Heavy metals
The products covered by the provisions of this standard shall comply with maximum limits being established by the Codex Alimentarius Commission but in the meantime the following limits will apply:
|
| MAXIMUM
PERMISSIBLE CONCENTRATION |
|
Lead (Pb) | 0.1 mg/kg |
| Arsenic (As) |
0.1 mg/kg |
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
5.3 Halogenated solvents
|
Maximum concentration of individual halogenated solvents |
0.1 mg/kg |
|
Maximum sum of concentration of all halogenated solvents |
0.2 mg/kg |
6.1 It is recommended that the products covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).
7. LABELLING
The products shall be labelled in accordance with the Codex General Standard for Labelling of Prepackaged Foods (CODEX STAN 1 - 1985, Rev. 1-1991).
7.1 Name of the food
The name of the product shall be consistent with the descriptions as shown in Section 3 of this standard. In no case shall the designation ‘olive oil’ be used to refer to olive-pomace oils.
7.2 Free acidity
The free acidity of the oil shall be declared on the label and expressed in terms of oleic acid.
7.3 Labelling of Non-Retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying documents, except that the name of the food, lot identification and the name and address of the manufacturer or packer shall appear on the container.
However, lot identification and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of the organoleptic characteristics
According to COI/T.20/Doc. no. 15.
8.2 Determination of free acidity
According to IUPAC 2.201 or ISO 660: 1996.
8.3 Determination of the fatty acid composition
According to IUPAC 2.301, 2.302 and 2.304 or ISO 5508: 1990 and 5509: 2000 or AOCS Ce 2-66, Ch 2-91.
8.4 Determination of trans fatty acids content
According to COI/T.20/Doc no. 17 or IUPAC 2.304 or ISO 15304: 2001 or AOCS Ce 1f-96.
8.5 Determination of wax content
According to COI/T.20/Doc. no. 18.
8.6 Calculation of the difference between the real and theoretical ECN 42 triglyceride content
According to IUPAC 2.507 (for purification of oils prior to triglyceride analysis) and IUPAC 2.324 and COI/T.20/Doc. no. 20.
8.7 Determination of sterols composition and content
According to COI/T.20/Doc. no. 10, or IUPAC 2.403 or ISO 12228: 1999.
8.8 Determination of erythrodiol content
According to IUPAC 2.431.
8.9 Detection of refined vegetable oils
According to COl/T.20/Doc. no. 11 and COl/T.20/Doc. no. 16 or ISO 15788-1: 1999.
8.10 Determination of alpha-tocopherol
According to IUPAC 2.432 or ISO 9936-1997.
8.11 Determination of arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
8.12 Determination of lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
8.13 Detection of traces of halogenated solvents
According to COI/T.20/Doc. no. 8, Corr.1, 1990.
8.14 Sampling
According to ISO 661: 1989 and ISO 5555: 2001.
APPENDIX
OTHER QUALITY AND COMPOSITION FACTORS
1. QUALITY CHARACTERISTICS
| |
| Maximum level | ||
| 1.1 |
Moisture and volatile matter: |
| ||
| |
| | ||
| |
Virgin olive oil | 0.2 % | ||
| |
Refined olive oil | 0.1 % | ||
| |
Olive oil | 0.1 % | ||
| |
Refined olive-pomace oil | 0.1
% | ||
| |
Olive-pomace oil | 0.1 % | ||
| |
| | ||
| 1.2 |
Insoluble impurities: |
| ||
| |
| | ||
| |
Virgin olive oil | 0.1 % | ||
| |
Refined olive oil | 0.05 % | ||
| |
Olive oil | 0.05 % | ||
| |
Refined olive-pomace oil | 0.05
% | ||
| |
Olive-pomace oil | 0.05 % | ||
| |
| | ||
| 1.3 |
Trace metals: | | ||
| |
| | ||
| |
Iron (Fe) | 3 mg/kg | ||
| |
Copper (Cu) | 0.1 mg/kg | ||
| |
| | ||
| 1.4 |
Peroxide value | | ||
| |
| | ||
| |
Virgin olive oil | 20 milliequivalents
of active oxygen/kg oil | ||
|
| Refined olive oil |
5 milliequivalents of active oxygen/kg oil | ||
| |
Olive oil | 15 milliequivalents
of active oxygen/kg oil | ||
|
| Refined olive-pomace oil |
5 milliequivalents of active oxygen/kg oil | ||
| |
Olive-pomace oil | 15 milliequivalents
of active oxygen/kg oil | ||
|
| |
| ||
| 1.5 |
Organoleptic characteristics: |
| ||
| |
| | ||
| 1.5.1 |
Virgin olive oil: |
| ||
| |
| | ||
| |
See Section 3 of Standard. | | ||
| |
| |
| |
| 1.5.2 |
Others: | |
| |
| |
| Odour |
Taste | Colour |
| |
Refined olive oil | acceptable |
acceptable | light yellow |
| |
Olive oil | good |
good | light, yellow to green |
| |
Refined olive-pomace oil | acceptable |
acceptable | light, yellow to
brownish yellow |
|
| Olive-pomace oil |
acceptable | acceptable |
light, yellow to green |
|
| |
| |
|
| 1.5.3 |
Appearance at 20°C for 24 hours: |
| | |
| |
| |
| |
| |
Limpid | |
| |
| 2. COMPOSITION CHARACTERISTICS | |||
| | |||
| 2.1 Saturated fatty acids at the 2-position
in the triglyceride (sum of palmitic & stearic acids): | |||
| |
| |
|
| |
| |
Maximum level |
|
| |
| |
| |
Virgin olive oil | |
1.5 % |
|
| Refined olive oil |
| 1.8 % |
| |
Olive oil | |
1.8 % |
|
| Refined olive-pomace oil |
| 2.2 % |
| |
Olive-pomace oil | |
not specified |
|
| |
| |
| 3. CHEMICAL AND PHYSICAL CHARACTERISTICS | |||
| |
| |
|
| 3.1 |
Relative density: | |
|
| |
| |
|
| |
0.910-0.916 (20°C/water at 20°C) |
| |
| |
| |
|
| 3.2 |
Refractive index: | |
|
| |
| |
|
| |
Virgin olive oil | ) |
|
| |
Refined olive oil | ) |
1.4677-1.4705 (nD 20°C) |
| |
Olive oil | ) |
|
| |
Olive-pomace oil | |
1.4680-1.4707 (nD 20°C) |
| 3.3 |
Saponification value: | |
|
| |
| |
|
| |
Virgin olive oil | ) |
|
| |
Refined olive oil | ) |
184-196 mg KOH/kg |
|
| Olive oil |
) | |
| |
Olive-pomace oil | |
182-193 mg KOH/kg |
|
| |
| |
| 3.4 |
Iodine value (Wijs): | |
|
| |
| |
|
| |
Virgin olive oil | ) |
|
| |
Refined olive oil | ) |
75-94 |
|
| Olive oil |
) | |
| |
Olive-pomace oil | |
75-92 |
|
| |
| |
| 3.5 |
Unsaponifiable matter: | |
|
| |
| |
Maximum level |
|
| Virgin olive oil |
) | |
| |
Refined olive oil | ) |
15 g/kg |
|
| Olive oil |
) | |
| |
Olive-pomace oil | |
30 g/kg |
| 3.6 Absorbency in ultra-violet | |||
| |
| |
|
| |
| Absorbency
in ultra-violet at 270 nm | Delta
E |
| |
| |
|
| |
Extra virgin olive oil | £
0.25 | £
0.01 |
| |
Fine virgin olive oil | £
0.25 | £
0.01 |
| |
Ordinary virgin olive oil | £
0.30 (*) | £
0.01 |
| |
Refined olive oil | £
1.10 | £
0.16 |
| |
Olive oil | £
0.90 | £
0.15 |
| |
Refined olive-residue oil | £
2.00 | £
0.20 |
| |
Olive-residue oil | £
1.70 | £
0.18 |
* After passage of the sample through activated alumina, absorbency at 20 nm. shall be equal to or less than 0.11.4. METHODS OF ANALYSIS AND SAMPLING
4.1 Determination of moisture and volatile matter
According to IUPAC 2.601 or ISO 662: 1998.
4.2 Determination of the insoluble impurities in light petroleum
According to IUPAC 2.604 or ISO 663: 2000.
4.3 Determination of trace metals
According to IUPAC 2.631 or ISO 8294: 1994 or AOAC 990.05.
4.4 Determination of saponification value
According to IUPAC 2.202 or ISO 3657: 1988.
4.5 Determination of unsaponifiable matter
According to IUPAC 2.401 (part 1-5) or ISO 3596: 2000 or ISO 18609: 2000.
4.6 Determination of the fatty acids in the 2-position of the triglycerides
According to IUPAC 2.210 or ISO 6800: 1997.
4.7 Determination of the peroxide value
According to IUPAC 2.501 or AOCS Cd 8b-90 (97) or ISO 3960: 1998.
4.8 Determination of relative density
According to IUPAC 2.101, with the appropriate conversation factor.
4.9 Determination of refractive index
According to IUPAC 2.102 or ISO 6320: 2000.
4.10 Determination of iodine value
According to IUPAC 2.205/1, ISO 3961: 1996, AOAC 993.20 or AOCS Cd 1d-92 (97).
4.11 Determination of the organoleptic characteristics
According to COl/T.20/Doc. no. 15.
4.12 Determination of the absorbency in ultra-violet
According to COI/T.20/Doc. no. 19.
4.13 Sampling
According to ISO 661: 1989 and ISO 5555: 2001.
