Below is an excerpt from the latest revision of the IOOC's Trade
Standard Applying to Olive Oil and Olive Pomace Oil, adopted on June
6, 1996, at the Council's 74th Session in Sousse, Tunisia.
TRADE STANDARD APPLYING TO OLIVE
OIL AND OLIVE-POMACE OIL
SCOPE
This standard applies to olive oil and olive-pomace oil that is the
object of international trade or of concessional or food aid transactions.
DESIGNATIONS AND DEFINITIONS
2.1. Olive oil is the oil obtained solely from the fruit of the
olive tree (Olea europaea sativa Hoffm. et Link), to the exclusion of oils
obtained using solvents or re-esterification processes and of any mixture
with oils of other kinds. It is marketed in accordance with the following
designations and definitions:
- 2.1.1. 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, decantation,
centrifugation and filtration.
- 2.1.1.1. Virgin olive oil fit for consumption as it is includes:
- i)Extra virgin olive
oil: virgin olive oil that has an organoleptic rating of
6.5 or more and a free acidity,expressed as oleic acid, of not more than
1 gram per 100 grams, wìth due regard for the other criteria laid
down in this standard.
- ii) Virgin olive oil (the qualifier "fine" may be
used at the production and wholesale stage): virgin olive oil that has
an organoleptic rating of 5.5 or more and a free acidity, expressed as
oleic acid, of not more than 2 grams per 100 grams, with due regard for
the other criteria laid down in this standard.
- iii] Ordinary virgin olive oil: virgin olive oil that has an
organoleptic rating of 3.5 or more and a free acidity, expressed as oleic
acid, of not more than 3.3 grams per 100 grams, with due regard for the
other criteria laid down in this standard.
- 2.1.1.2. Virgin olive oil not fit for consumption as it is, designated
lampante virgin olive oil, is virgin olive oil that has an organoleptic
rating of less than 3.5 and/or a free acidity, expressed as oleic acid,
of more than 3.3 grams per 100 grams, with due regard for the other criteria
laid down in this standard. It is intended for refining or for technical
purposes.
- 2.1.2. 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.
- 2.1.3.Olive oil
is the oil consisting of a blend of refined olive oil and virgin olive
oil fit for consumption as it is.
2.2. 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. It is marketed in accordance
with the following designations and definitions:
- 2.2.1. Crude olive-pomace oil is olive-pomace oil intended for
refining with a view to its use in food for human consumption, or intended
for technical purposes.
- 2.2.2. Refined olive-pomace oil is the oil obtained from crude
olive-pomace oil by refining methods which do not lead to alterations in
the initial glyceridic structure.
- 2.2.3.Olive-pomace
oil is the oil comprising the blend of refined olive-pomace
oil and virgin olive fit for consumption as it is. In no case shall
this blend be called "olive oil".
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