Description

· Olive Oil Is The Oil Obtained Solely From The Fruit Of The Olive Tree (Olea European L.), To The Exclusion Of Oils Obtained Using Solvents Or Re-Esterification Processes And Of Any Mixture With Oils Of Other Kinds.

· Virgin Olive Oils Are The Oils 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 Have Not Undergone Any Treatment Other Than Washing, Decanting, Centrifuging And Filtration.

· Olive-Pomace Oil Is The Oil Obtained By Treating Olive Pomace With Solvents Other Than Halogenated Solvents Or By Other Physical Treatments, To The Exclusion Of Oils Obtained By Re-Esterification Processes And Of Any Mixture With Oils Of Other Kinds.

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Extra Virgin Olive Oil:-

· Virgin Olive Oil With A Free Acidity, Expressed As Oleic Acid, Of Not More Than 0.8 Grams Per 100 Grams And Whose Other Characteristics Correspond To Those Laid Down For This Category.

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 Whose Other Characteristics Correspond To Those Laid Down For This Category.

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 Whose Other Characteristics Correspond To Those Laid Down For This Category.

Refined Olive Oil:

· 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 1 100 Grams And Its Other Characteristics Correspond To Those Laid Down For This Category1.

Refined Olive Oil:

Olive Oil:

· Oil Consisting Of A Blend Of Refined Olive Oil And Virgin Olive Oils Suitable For Human Consumption. It Has A Free Acidity, Expressed As Oleic Acid, Of Not More Than 1 Gram Per 100 Grams And Its Other Characteristics Correspond To Those Laid Down For This Category 2 .

CONTAMINANTS

· The Products Covered By This Standard Shall Comply With The Maximum Levels Of The General Standard For Contaminants And Toxins In Food And Feed (CXS 193-1995).

· 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.

Halogenated Solvents:-

· Maximum Content Of Each Halogenated Solvent – 0.1 Mg/Kg

· Maximum Content Of The Sum Of All Halogenated Solvents – 0.2 Mg/Kg

HYGIENE

· 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 General Principles Of Food Hygiene (CXC 1-1969), And Other Relevant Codex Texts Such As Codes Of Hygienic Practice And Codes Of Practice. The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (CXG 211997).

LABELLING

· The Products Shall Be Labelled In Accordance With The General Standard For The Labelling Of Prepackaged Foods (CXS–1985).

· 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.

· 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.