[PROPOSED]

UNITED STATES STANDARDS

FOR GRADES OF OLIVE OIL AND OLIVE-POMACE OIL

  1. DESIGNATIONS AND DEFINITIONS

    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. It is marketed in accordance with the following designations and definitions:

      1. 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, decantation, centrifugation and filtration.

        1. Virgin olive oils fit for consumption as they are include:

      1. Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard.

      2. Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard.

      3. Ordinary virgin olive oil: virgin olive oil which has a free acidity expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard.

        1. Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

      1. Refined olive oil is the olive oil obtained from virgin olive oils by refining methods that 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 fixed for this category in this standard.

      2. Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. 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 fixed for this category in this standard.

    1. 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. It is marketed in accordance with the following designations and definitions:

      1. Crude olive-pomace oil is olive-pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

      2. Refined olive-pomace oil is the oil obtained from crude olive-pomace oil by refining methods that 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 fixed for this category in this standard.

      3. Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard. In no case shall this blend be called "olive oil."

  1. PURITY CRITERIA

    2. The identity characteristics comprising the purity criteria shall be applicable to olive oils and olive-pomace oils.

    The limits established for each criterion include the precision values of the attendant recommended method.

    1. Fatty acid composition as determined by gas chromatography (% m/m methyl esters):

      2. - Myristic acid 0.05

      - Palmitic acid 7.5 – 20.0

      - Palmitoleic acid 0.3 – 3.5

      - Heptadecanoic acid 0.3

      - Heptadecenoic acid 0.3

      - Stearic acid 0.5 – 5.0

      - Oleic acid 55.0 – 83.0

      - Linoleic acid 3.5 – 21.0

      - Arachidic acid 0.6

      - Gadoleic acid (eicosenoic) 0.4

      - Behenic acid 0.2*

      - Lignoceric acid 0.2

       

    2. Trans fatty acid content (% trans fatty acids)

      3. C18:1 T C18:2 T

      +

                   C18:3 T

      %           %

      _____ _____

      - Edible virgin olive oils 0.05    0.05

      - Lampante virgin olive oil 0.10    0.10

      - Refined olive 0.20    0.30

      - Olive Oil 0.20    0.30

      - Crude olive-pomace oil 0.20    0.10

      - Refined olive-pomace oil 0.40    0.35

      - Olive-pomace oil 0.40    0.35

    3. Sterol and triterpene dialcohol composition

      1. Desmethylsterol composition (% total sterols)

        2. - Cholesterol 0.5

        - Brassicasterol 0.1*

        - Campesterol 4.0

        - Stigmasterol < campesterol in edible oils

        - Delta – 7 stigmastenol 0.5

        - Beta-sitosterol +

        delta-5-avenasterol+

        delta-5-23-stigmastadienol+

        clerosterol + sitostanol +

        delta 5-24-stigmastadienol ≥ 93.0

      2. Total sterol content (mg/kg)

      1. Erythrodiol and uvaol content (% total sterols)

- Edible virgin olive oils 4.5

- Lampante virgin olive oil 4.5

- Refined olive oil 4.5

- Olive oil 4.5

- Crude olive-pomace oil > 4.5

- Refined olive-pomace oil > 4.5

- Olive-pomace oil > 4.5

2.4. Wax content C40+C42+C44+C46 (mg/kg)

- Edible virgin olive oils 250

- Lampante virgin olive oil 300

- Refined olive oil 350

- Olive oil 350

- Crude olive-pomace oil > 350

- Refined olive-pomace oil > 350

- Olive-pomace oil > 350

2.5. Maximum difference between actual and theoretical ECN 42 triglyceride content

- Edible virgin olive oils 0.2

- Lampante virgin olive oil 0.3

- Refined olive oil 0.3

- Olive oil 0.3

- Crude olive-pomace oil 0.6

- Refined olive-pomace oil 0.5

- Olive-pomace oil 0.5

2.6 Stigmastadiene content (mg/kg)

- Edible virgin olive oils 0.15

- Lampante virgin olive oil 0.50

    1. Saturated fatty acid content at the 2-position in the triglycerides: sum of palmitic and stearic acids: % fatty acids in the 2-position

      2. - Virgin olive oil 1.5

      - Refined olive oil 1.8

      - Olive oil 1.8

      - Crude olive-pomace oil 2.2

      - Refined olive-pomace oil 2.2

      - Olive-pomace oil 2.2

    2. Unsaponifiable matter (g/kg)

- Olive oils 15

- Olive-pomace oils 30
  1. QUALITY CRITERIA

The limits established for each criterion and designation include the precision values of the attendant recommended method

 

Extra virgin olive oil

Virgin olive oil

Ordinary virgin olive oil

Lampante virgin olive oil*

Refined olive oil

Olive oil

Crude olive-pomace oil

Refined olive-pomace oil

Olive-pomace oil

3.1 Organoleptic characteristics

 

 

 

 

 

 

 

 

 

- odour and taste

 

 

 

 

acceptable

good

 

acceptable

good

- odour and taste (on a continous scale):

 

 

 

 

 

 

 

 

 
  • Median of defect

Me=0

0<Me 2.5

2.5<Me 6.00**

Me>6.0

 

 

 

 

 
  • Median of the fruity

Me>0

Me>0

 

 

 

 

 

 

 
  • colour

 

 

 

 

light yellow

Light, yellow to green

 

light, yellow to brownish yellow

light, yellow to green
  • aspect at 20°C for 24 hours

 

 

 

 

limpid

limpid

 

limpid

limpid
    1. Free acidity

      2. % m/m expressed in oleic acid

  0.8

  2.0

  3.3

> 3.3

  0.3

  1.0

no limit

  0.3

  1.0
  • Peroxide value

    • in milleq. Peroxide oxygen per kg/oil

      20

      20

      20

    no limit

      5

      15

    no limit

      5

      15

    * It is not obligatory for the criteria in 3.1, 3.2 and 3.3 to be concurrent; one is sufficient.

    ** 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.

     

    QUALITY CRITERIA (cont’d)

     

    Extra virgin olive oil

    Virgin olive oil

    Ordinary virgin olive oil

    Lampante virgin olive oil*

    Refined olive oil

    Olive oil

    Crude olive-pomace oil

    Refined olive-pomace oil

    Olive-pomace oil
  • Absorbency in ultra-violet

    • (K1%

    1cm)

     

     

     

     

     

     

     

     

     

    - 270 nm

      0.22

      0.25

      0.30***

     

      1.10

      0.90

     

      2.00

      1.70

    - ∆ K

      0.01

      0.01

      0.01

     

      0.16

      0.15

     

      0.20

      0.18

    - 232 nm*

      2.50**

      2.60**

     

     

     

     

     

     

     
  • Moisture and volatile matter
    •

    (% m/m)

      0.2

      0.2

      0.2

      0.3

      0.1

      0.1

      1.5

      0.1

      0.1

    3.6 Insoluable impurities in light petroleum % m/m

      0.1

      0.1

      0.1

      0.2

      0.05

      0.05

     

      0.05

      0.05

    3.7 Flash point

    -

    -

    -

    -

    -

    -

    120°C

    -

    -

    3.8 Trace metals

    mg/kg

    Iron

    copper

     

      3.0

      0.1

     

     

      3.0

      0.1

     

     

     

      3.0

      0.1

     

     

      3.0

      0.1

     

     

      3.0

      0.1

     

     

      3.0

      0.1

     

     

     

      3.0

      0.1

     

     

      3.0

      0.1

    * This determination is solely for application by commercial partners on an optional basis.

    ** Commercial partners in the country of retail sale may require compliance with these limits when the oil is made available to the end consumer.

    *** After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less than 0.11.

    1. FOOD ADDITIVES

      1. Virgin olive oils and crude olive-pomace oil:

        2. none permitted.

      2. Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil: alpha-tocopherol permitted to restore natural tocopherol lost in the refining process.

    Maximum level: 200 mg/kg of total alpha-tocopherol in the final product.

    5. CONTAMINANTS

      1. Heavy metals

        2. Maximum permissible concentration

        Lead (Pb) 0.1 mg/kg

        Arsenic (As) 0.1 mg/kg

      2. Pesticide residues

        3. The products covered by this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.

      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. METHODS OF ANALYSIS AND SAMPLING

    The latest version of these methods below should be used.

      1. Sampling

        2. According to ISO 5555, "Animal and vegetable fats and oils – Sampling".

      2. Preparation of the test sample

        3. According ISO 661, "Animal and vegetable fats and oils – Preparation of the test sample".

      3. Determination of the fatty acid composition

        4. According to ISO 5508, "Analysis by gas chromatography of methyl esters of fatty acids" or AOCS Ch 2-91.

      4. Determination of the trans fatty acid content

        5. According to ISO 15304 or AOCS Ce If-96.

      5. Determination of the sterol composition and total sterol content

        6. According to ISO 12228 or AOCS Ce If-91.

      6. Determination of the content of erythrodiol + uvaol

        7. According to IUPAC no. 2,431, "Determination of the erythrodiol content". Capillary columns are recommended.

      7. Determination of the wax content

        8. According to AOCS Ch 8-02.

      8. Determination of the aliphatic alcohol content

        9. According to attachment entitled "Determination of aliphatic alcohols content by capillary gas chromatography".

      9. Determination of the difference between the actual and theoretical ECN 42 triglyceride content

        10. According to AOCS 5b-89.

      10. Determination of the stigmastadiene content

        11. According to ISO 15788-1 or AOCS Cd 26-96.

      11. Determination of the fatty acids in the 2-position in the triglycerides

        12. According to ISO 6800, "Determination of the fatty acids in the 2-position in the triglycerides of oils and fats", or AOCS Ch 3-91.

      12. Determination of the unsaponifiable matter

        13. According to ISO 3596, "Determination of the unsaponifiable matter – Method using diethyl either extraction", or AOCS Ca 6b-53 or ISO 18609.

        The results should be expressed in g/unsaponifiable matter per kg/oil.

         

      13. Determination of the organoleptic characteristics

        14. According to attachment entitled "Organoleptic assessment of virgin olive oil".

      14. Determination of the free acidity

        15. According to ISO 660, "Determination of acid value and acidity", or AOCS Cd3d-63.

      15. Determination of the peroxide value

        16. According to ISO 3900, "Determination of the peroxide value," or AOCS Cd8b-90.

      16. Determination of the absorbency in ultra-violet

        17. According to ISO 3656 or AOCS Cg 5-91.

      17. Determination of the moisture and volatile matter

        18. According to ISO 662, "Determination of the moisture and volatile matter".

      18. Determination of the insoluble impurities in light petroleum

        19. According to ISO 663, "Determination of the insoluble impurities".

      19. Determination of the flash point

        20. According to the FOSFA International method.

      20. Determination of the trace metals

        21. According to ISO 8294, "Determination of copper, iron and nickel by direct graphite furnace atomic absorption spectrometry".

      21. Determination of the alpha-tocopherol

        22. According to ISO 9936, "Determination of tocopherols and tocotrienols contents – Method using high-performance liquid chromatography".

      22. Determination of traces of heavy metals.

        23. - Determination of lead: according to ISO 12193 or AOCS Ca 18c-91 or AOAC 994.02.

        - Determination of arsenic: according to AOAC 952.13 or AOAC 942.17 or AOAC 985.16.

         

         

      23. Detection of traces of halogenated solvents

    According to attachment entitled, "Determination of tetrachloroethylene in olive oils by gas-liquid chromatography".

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