This standard applies to olive oils and olive-pomace oils described in Section 2 presented in a state for human consumption.
STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS
* 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. Fatty acid composition as determined by gas chromatography (% total fatty acids)
Sterol and triterpene dialcohol composition Desmethylsterol composition ( % total sterols)
Minimum value for total sterols
Maximum erythrodiol and uvaol content (% total sterols)
Wax content
Maximum difference between the actual and theoretical ECN 42 triglyceride content
Maximum stigmastadiene content
Absorbency in ultra-violet K270
CODEX STAN 33-1981
Adopted in 1981. Revision: 1989, 2003, 2009, 2013 and 2015.
1. SCOPE
2. DESCRIPTION
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. 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.
3. 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 category2. 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 category1. 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 category3. 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 category1. 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 category2.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 *
|
|
Virgin olive oils
|
Olive oilRefined olive oil
|
Olive-pomace oilRefined olive-pomace 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
|
|
C18:34
|
|||
|
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
|
0.1
|
Cholesterol
|
0.5
|
|
Brassicasterol
|
0.2 for olive-pomace oils for other grades
|
|
Campesterol
|
4.0
|
|
Stigmasterol
|
< campesterol
|
|
Delta-7-stigmastenol
|
0.5
|
|
Beta-sitosterol + delta-5-avenasterol + delta-5-23-stigmastadienol + clerosterol + sitostanol + delta-5-24-stigmastadienol
|
93.0
|
|
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
|
|
Virgin olive oils
|
)
|
|
|
Refined olive oil
|
)
|
4.5
|
|
Olive oil
|
)
|
|
Level
|
|
|
Virgin olive oils
|
≤ 250 mg/kg
|
|
Refined olive oil
|
≤ 350 mg/kg
|
|
Olive oil
|
≤ 350 mg/kg
|
|
Refined olive-pomace oil
|
> 350 mg/kg
|
|
Olive-pomace oil
|
> 350 mg/kg
|
|
Virgin olive oils
|
0.2
|
|
Refined olive oil
|
0.3
|
|
Olive oil
|
0.3
|
|
Olive-pomace oils
|
0.5
|
|
Virgin olive oils
|
0.15 mg/kg
|
|||
|
Peroxide value
|
||||
|
Virgin olive oils
|
<20 milliequivalents of active oxygen/kg oil
|
|||
|
Refined olive oil
|
<5 milliequivalents of active oxygen/kg oil
|
|||
|
Olive 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 oil
|
|||
|
Cholesterol
|
0.5
|
|
Brassicasterol
|
0.2 for olive-pomace oils for other grades
|
|
Campesterol
|
4.0
|
|
Stigmasterol
|
< campesterol
|
|
Delta-7-stigmastenol
|
0.5
|
|
Beta-sitosterol + delta-5-avenasterol + delta-5-23-stigmastadienol + clerosterol + sitostanol + delta-5-24-stigmastadienol
|
93.0
|
|
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
|
|
Virgin olive oils
|
)
|
|
|
Refined olive oil
|
)
|
4.5
|
|
Olive oil
|
)
|
|
Level
|
|
|
Virgin olive oils
|
≤ 250 mg/kg
|
|
Refined olive oil
|
≤ 350 mg/kg
|
|
Olive oil
|
≤ 350 mg/kg
|
|
Refined olive-pomace oil
|
> 350 mg/kg
|
|
Olive-pomace oil
|
> 350 mg/kg
|
|
Virgin olive oils
|
0.2
|
|
Refined olive oil
|
0.3
|
|
Olive oil
|
0.3
|
|
Olive-pomace oils
|
0.5
|
|
Virgin olive oils
|
0.15 mg/kg
|
|||
|
Peroxide value
|
||||
|
Virgin olive oils
|
<20 milliequivalents of active oxygen/kg oil
|
|||
|
Refined olive oil
|
<5 milliequivalents of active oxygen/kg oil
|
|||
|
Olive 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 oil
|
|||
|
Absorbency in ultra-violet at 270 nm
|
Delta K
|
|
|
Extra virgin olive oil
|
0.22
|
0.01
|
|
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-pomace oilOlive-pomace oil
|
2.00 1.70
|
0.20 0.18
|
Minimum value for total sterols
Maximum erythrodiol and uvaol content (% total sterols)
Wax content
Maximum difference between the actual and theoretical ECN 42 triglyceride content
Maximum stigmastadiene content
Absorbency in ultra-violet K270
* After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less than 0.11.
|
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
|
|
Virgin olive oils
|
)
|
|
|
Refined olive oil
|
)
|
4.5
|
|
Olive oil
|
)
|
|
Level
|
|
|
Virgin olive oils
|
≤ 250 mg/kg
|
|
Refined olive oil
|
≤ 350 mg/kg
|
|
Olive oil
|
≤ 350 mg/kg
|
|
Refined olive-pomace oil
|
> 350 mg/kg
|
|
Olive-pomace oil
|
> 350 mg/kg
|
|
Virgin olive oils
|
0.2
|
|
Refined olive oil
|
0.3
|
|
Olive oil
|
0.3
|
|
Olive-pomace oils
|
0.5
|
|
Virgin olive oils
|
0.15 mg/kg
|
|||
|
Peroxide value
|
||||
|
Virgin olive oils
|
<20 milliequivalents of active oxygen/kg oil
|
|||
|
Refined olive oil
|
<5 milliequivalents of active oxygen/kg oil
|
|||
|
Olive 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 oil
|
|||
|
Absorbency in ultra-violet at 270 nm
|
Delta K
|
|
|
Extra virgin olive oil
|
0.22
|
0.01
|
|
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-pomace oilOlive-pomace oil
|
2.00 1.70
|
0.20 0.18
|
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-tocopherols (d-alpha tocopherol (INS 307a); mixed tocopherol concentrate (INS 307b); dl-alpha-tocopherol (INS 307c)) 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
The products covered by this Standard shall comply with the Maximum Levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).
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 solvent 0.1 mg/kg Maximum content of the sum of all halogenated solvents 0.2 mg/kg
6. 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 (CAC/RCP 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 (CAC/GL 21-1997).
7. LABELLING
The products shall be labelled in accordance with the General Standard for Labelling of Prepackaged Foods (CODEX STAN 1 1985).
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 ContainersInformation 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
Determination of the organoleptic characteristics According to COI/T.20/Doc. no. 15. Determination of free acidity According to ISO 660 1996, amended 2003 or AOCS Cd 3d-63(03). 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 Determination of trans fatty acids content According to COI/T.20/Doc no. 17 or ISO 15304:2002 or AOCS Ce 1f-96 (02). Determination of wax content According to COI/T.20/Doc. no. 18 or AOCS Ch 8-02 (02). 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). Determination of sterol composition and content According to COI/T.20/Doc. no. 10 or ISO 12228:1999 or AOCS Ch 6-91 (97). Determination of erythrodiol content According to COI/T.20/doc. No 30-2011. 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 ( Determination of the peroxide value According to ISO 3960:2001 or AOCS Cd 8b-90 (03). Determination of the absorbency in ultra-violetAccording to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01). Determination of alpha-tocopherol According to ISO 9936:1997. Detection of traces of halogenated solvents According to COI/T.20/Doc. no. 8. Sampling According to ISO 661:1989 and ISO 5555:2001.
APPENDIX
OTHER QUALITY AND COMPOSITION FACTORS
These quality and composition factors are supplementary information to the essential composition and quality factors of the standard. A product, which meets the essential quality and composition factors but does not meet these supplementary factors, may still conform to the standard.
1)
QUALITY CHARACTERISTICS
|
Maximum level
|
|
|
Moisture and volatile matter:
|
|
|
Virgin olive oils
|
0.2 %
|
|
Refined olive oil
|
0.1 %
|
|
Olive oil
|
0.1 %
|
|
Refined olive-pomace oil
|
0.1 %
|
|
Olive-pomace oil
|
0.1 %
|
|
Insoluble impurities:
|
|
|
Virgin olive oils
|
0.1 %
|
|
Refined olive oil
|
0.05 %
|
|
Olive oil
|
0.05 %
|
|
Refined olive-pomace oil
|
0.05 %
|
|
Olive-pomace oil
|
0.05 %
|
Trace metals:
|
Iron (Fe)
|
3 mg/kg
|
|
Copper (Cu)
|
0.1 mg/kg
|
Organoleptic characteristics:
Virgin olive oils:
See Section 3 of Standard.
|
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
|
||
|
Appearance at 20°C for 24 hours:
|
|||||
|
Refined olive oil, olive oil, refined olive-pomace oil, olive-pomace oil:
|
Limpid
|
||||
1)
COMPOSITION CHARACTERISTICS
Saturated fatty acids at the 2-position in the triglyceride (sum of palmitic & stearic acids):
|
Maximum level
|
|
|
Virgin olive oils
|
1.5 %
|
|
Refined olive oil
|
1.8 %
|
|
Olive oil
|
1.8 %
|
|
Refined olive-pomace oil
|
2.2 %
|
|
Olive-pomace oil
|
2.2 %
|
1)
CHEMICAL AND PHYSICAL CHARACTERISTICS
Relative density (20°C/water at 20°C): 0.910-0.916
Refractive index (n):
|
Virgin olive oils
|
|
|
Refined olive oil
|
1.46
77-1.4705
|
|
Olive oil
|
|
|
Olive-pomace oils
|
1.4680-1.4707
|
Saponification value (mg KOH/g oil):
|
Virgin olive oils
|
|
|
Refined olive oil
|
184-196
|
|
Olive oil
|
|
|
Olive-pomace oils
|
182-193
|
Iodine value (Wijs):
|
Virgin olive oils
|
|
|
Refined olive oil
|
75-94
|
|
Olive oil
|
|
|
Olive-pomace oils
|
75-92
|
Unsaponifiable matter:
|
Maximum level
|
|
|
Virgin olive oils
|
|
|
Refined olive oil
|
15 g/kg
|
|
Olive oil
|
|
|
Olive-pomace oils
|
30 g/kg
|
Absorbency in ultra-violet K232
Absorbency in ultra-violet at 232 nm
|
Extra virgin olive oil
|
2.505
|
|
Virgin olive oil
|
2.604
|
1)
METHODS OF ANALYSIS AND SAMPLING
Determination of moisture and volatile matter
According to ISO 662:1998.
Determination of the insoluble impurities in light petroleum
According to ISO 663:2000.
Determination of trace metals (iron, copper)
According to ISO 8294:1994 or AOAC 990.05.
Determination of saponification value
According to ISO 3657:2002 or AOCS Cd 3-25 (03).
Determination of unsaponifiable matter
According to ISO 3596:2000 or ISO 18609:2000 or AOCS Ca 6b-53 (01).
Determination of the fatty acids in the 2-position of the triglycerides
According to ISO 6800:1997 or AOCS Ch 3-91 (97).
Determination of relative density
According to IUPAC 2.101, with the appropriate conversion factor.
Determination of refractive index
According to ISO 6320:2000 or AOCS Cc 7-25 (02).
Determination of iodine value
According to ISO 3961:1996 or AOAC 993.20 or AOCS Cd 1d-92 (97) or NMKL 39(2003)
Determination of the organoleptic characteristics
According to COl/T.20/Doc. no. 15.
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).
Sampling
According to ISO 661:1989 and ISO 5555:2001.
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.
4 Pending the results of IOOC survey and further consideration by the Committee on Fats and Oils, national limits may remain in place.
5 The country of retail sale may require compliance with these limits when the oil is made available to the end consumer.