This standard applies to olive oils and olive-pomace oils described in Section 2 presented in a state for human consumption.
CODEX STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS
(Rev. 2-2003)The Appendix to this standard contains provisions which are intended for voluntary application by commercial partners and not for application by governments.CODEX STAN 33-1981
1. SCOPE
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 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.
2.3 Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, 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 0.8 grams per 100 grams and whose other characteristics correspond to those laid down for this category.
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 whose other characteristics correspond to those laid down for this category.
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 whose other characteristics correspond to those laid down for this category2.
3.4 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 100 grams and its other characteristics correspond to those laid down for this category2.
3.5 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 3.
3.6 Refined olive-pomace oil: oil obtained from crude olive-pomace oil 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 and its other characteristics correspond to those laid down for this category2.
3.7 Olive-pomace oil: oil consisting of a blend of refined olive-pomace oil and virgin olive oils. 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 3.
3.8 Organoleptic characteristics (odour and taste) of virgin olive oils
Median of the defectMedian of the fruity attributeExtra virgin olive oilMe = 0Me > 0Virgin olive oil0 < Me 2.5Me > 0Ordinary virgin olive oil2.5 < 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 chromatography (% total fatty acids)Virgin olive oilsOlive oilRefined olive oilOlive-pomace oilRefined olive-pomace oilFatty acidC14:00.0 - 0.050.0 - 0.050.0 - 0.05C16:07.5 – 20.07.5 - 20.07.5 - 20.0C16:1 0.3 - 3.50.3 - 3.50.3 - 3.5C17:0 0.0 - 0.30.0 - 0.30.0 - 0.3C17:1 0.0 - 0.30.0 - 0.30.0 - 0.3C18:0 0.5 - 5.00.5 - 5.00.5 - 5.0C18:155.0 - 83.0 55.0 - 83.055.0 - 83.0C18:2 3.5 – 21.03.5 - 21.03.5 - 21.0C18:3 C20:00.0 - 0.60.0 - 0.60.0 - 0.6C20:10.0 - 0.40.0 - 0.40.0 - 0.4C22:00.0 - 0.20.0 - 0.20.0 - 0.3C24:0 0.0 - 0.20.0 - 0.20.0 - 0.2Trans fatty acidsC18:1 T0.0 - 0.050.0 - 0.200.0 - 0.40C18:2 T + C18:3 T0.0 - 0.050.0 - 0.300.0 - 0.353.10 Sterol and triterpene dialcohol composition3.10.1 Desmethylsterol composition ( % total sterols)Cholesterol 0.5Brassicasterol 0.2 for olive-pomace oils 0.1 for other gradesCampesterol 4.0Stigmasterol < campesterolDelta-7-stigmastenol 0.5Beta-sitosterol + delta-5-avenasterol + delta-5-23-stigmastadienol + clerosterol + sitostanol + delta-5-24-stigmastadienol 93.0
2. Minimum value for total sterols
3.10.Virgin olive oils)Refined olive oil)1,000 mg/kgOlive oil)Refined olive-pomace oil1,800 mg/kgOlive-pomace oil1,600 mg/kg
3. Maximum erythrodiol and uvaol content (% total sterols)
3.10.Virgin olive oils)Refined olive oil) 4.5Olive oil)3.11 Wax contentLevelVirgin olive oils≤ 250 mg/kgRefined olive oil≤ 350 mg/kgOlive oil≤ 350 mg/kgRefined olive-pomace oil > 350 mg/kgOlive-pomace oil> 350 mg/kg3.12 Maximum difference between the actual and theoretical ECN 42 triglyceride contentVirgin olive oils 0.2Refined olive oil 0.3Olive oil 0.3Olive-pomace oils 0.53.13 Maximum stigmastadiene content Virgin olive oils0.15 mg/kg3.14Peroxide valueVirgin olive oils<20 milliequivalents of active oxygen/kg oilRefined olive oil<5 milliequivalents of active oxygen/kg oilOlive oilRefined olive-pomace oilOlive-pomace oil<15 milliequivalents of active oxygen/kg oil< 5 milliequivalents of active oxygen/kg oil< 15 milliequivalents of active oxygen/kg oil3.15 Absorbency in ultra-violet K270Absorbency in ultra-violet at 270 nmDelta KExtra virgin olive oil 0.22 0.01Virgin olive oil 0.25 0.01Ordinary virgin olive oil 0.30 (*) 0.01Refined olive oil 1.10 0.16Olive oil 0.90 0.15Refined olive-pomace oilOlive-pomace oil 2.00 1.70 0.20 0.18* After passage of the sample through activated alumina, absorbency at 270 nm. shall be equal to or less than 0.11.
4. FOOD ADDITIVES
4.1 Virgin olive oilsNo additives are permitted in these products.
4.2 Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oilThe 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 shall 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 concentrationLead (Pb)0.1 mg/kgArsenic (As)0.1 mg/kg
5.2 Pesticide residues 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 content of each halogenated solvent0.1 mg/kgMaximum content of the sum of all halogenated solvents0.2 mg/kg
6. HYGIENE
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 foodThe 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 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 ISO 660 1996, amended 2003 or AOCS Cd 3d-63(03).
8.3 Determination of the fatty acid composition
(02) or AOCS Ce 1f-96 (02). For Sample preparation ISO 5509:2000 or AOCS Cc 2-66(97)
According to COI/T.20/Doc. no. 24 and ISO 5508:1990 and AOCS Ch 2-91
8.4 Determination of trans fatty acids content According to COI/T.20/Doc no. 17 or ISO 15304:2002 or AOCS Ce 1f-96 (02).
8.5 Determination of wax content According to COI/T.20/Doc. no. 18 or AOCS Ch 8-02 (02).
8.6 Calculation of the difference between the actual and theoretical ECN 42 triglyceride content According to COI/T.20/Doc. no. 20 or AOCS Ce 5b-89 (97).
8.7 Determination of sterol composition and content According to COI/T.20/Doc. no. 10 or ISO 12228:1999 or AOCS Ch 6-91 (97).
8.8 Determination of erythrodiol content According to IUPAC 2.431.
8.9 Determination of stigmastadienes
03) or ISO 15788-2:2003.
According to COl/T.20/Doc. no. 11 or ISO 15788-1:1999 or AOCS Cd 26-96 (8.10 Determination of the peroxide value According to ISO 3960:2001 or AOCS Cd 8b-90 (03). 8.11 Determination of the absorbency in ultra-violetAccording to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01).8.12 Determination of alpha-tocopherol According to ISO 9936:1997. 8.13 Determination of arsenic According to AOAC 952.13 or AOAC 942.17 or AOAC 986.15. 8.14 Determination of lead According to AOAC 994.02 or ISO 12193:2004 or AOCS Ca 18c-91(97). 8.15 Detection of traces of halogenated solvents According to COI/T.20/Doc. no. 8. 8.16 Sampling According to ISO 661:1989 and ISO 5555:2001.
APPENDIX
OTHER QUALITY AND COMPOSITION FACTORS
1. QUALITY CHARACTERISTICS
Maximum level1.1Moisture and volatile matter:Virgin olive oils0.2 %Refined olive oil0.1 %Olive oil0.1 %Refined olive-pomace oil0.1 %Olive-pomace oil0.1 %1.2Insoluble impurities:Virgin olive oils0.1 %Refined olive oil0.05 %Olive oil0.05 %Refined olive-pomace oil0.05 %Olive-pomace oil0.05 %1.3Trace metals:Iron (Fe)3 mg/kgCopper (Cu)0.1 mg/kg
1.4 Organoleptic characteristics:
1.4.1 Virgin olive oils:
See Section 3 of Standard.
1.4.2Others:OdourTasteColourRefined olive oil acceptableacceptablelight yellowOlive oilgoodgoodlight, yellow to greenRefined olive-pomace oilacceptableacceptablelight, yellow to brownish yellowOlive-pomace oilacceptableacceptablelight, yellow to green
1.4.3Appearance at 20°C for 24 hours:Refined olive oil, olive oil, refined olive-pomace oil, olive-pomace oil:Limpid
2. COMPOSITION CHARACTERISTICS
2.1 Saturated fatty acids at the 2-position in the triglyceride (sum of palmitic & stearic acids):
Maximum levelVirgin olive oils1.5 % Refined olive oil1.8 % Olive oil1.8 % Refined olive-pomace oil2.2 % Olive-pomace oil2.2 %
3. CHEMICAL AND PHYSICAL CHARACTERISTICS
1)
Relative density (20°C/water at 20°C): 0.910-0.916
3.2 Refractive index (n):
Virgin olive oilsRefined olive oil1.46
77-1.4705
Olive oilOlive-pomace oils1.4680-1.4707
3.3 Saponification value (mg KOH/g oil):
Virgin olive oilsRefined olive oil184-196 Olive oilOlive-pomace oils 182-193
3.4 Iodine value (Wijs):
Virgin olive oilsRefined olive oil75-94Olive oilOlive-pomace oils75-92
1)
Unsaponifiable matter:
Maximum levelVirgin olive oilsRefined olive oil15 g/kgOlive oilOlive-pomace oils30 g/kg
1)
Absorbency in ultra-violet K232
Absorbency in ultra-violet at 232 nm
Extra virgin olive oil 2.50Virgin olive oil 2.605
4. METHODS OF ANALYSIS AND SAMPLING
4.1 Determination of moisture and volatile matter
According to ISO 662:1998.
4.2 Determination of the insoluble impurities in light petroleum
According to ISO 663:2000.
4.3 Determination of trace metals (iron, copper)
According to ISO 8294:1994 or AOAC 990.05.
4.4 Determination of saponification value
According to ISO 3657:2002 or AOCS Cd 3-25 (03).
4.5 Determination of unsaponifiable matter
According to ISO 3596:2000 or ISO 18609:2000 or AOCS Ca 6b-53 (01).
4.6 Determination of the fatty acids in the 2-position of the triglycerides
According to ISO 6800:1997 or AOCS Ch 3-91 (97).
4.7 Determination of relative density
According to IUPAC 2.101, with the appropriate conversion factor.
4.8 Determination of refractive index
According to ISO 6320:2000 or AOCS Cc 7-25 (02).
4.9 Determination of iodine value
According to ISO 3961:1996 or AOAC 993.20 or AOCS Cd 1d-92 (97) or NMKL 39(2003)
4.10 Determination of the organoleptic characteristics
According to COl/T.20/Doc. no. 15.
4.11 Determination of the absorbency in ultra-violet
According to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01).
4.12 Sampling
According to ISO 661:1989 and ISO 5555:2001.
1 Formerly CAC/RS 33-1970; Revised in 1989
2 This product may only be sold direct to the consumer if permitted in the country of retail sale.
3 The country of retail sale may require a more specific designation.
2 Pending the results of IOOC survey and further consideration by the Committee on Fats and Oils, national limits may remain in place.
3 The country of retail sale may require compliance with these limits when the oil is made available to the end consumer.