Olive Oil Grading

Olive oil products are classified according to the results of various chemical tests that assesses quality according to a number of different indexes, including acidity, amount of peroxides, sensory testing and other factors.

 

Trade Standard (IOC)

Olive oils

-          Virgin olive oils fit for consumption as they are:

o   Extra virgin olive oil

o   Virgin olive oil

o   Ordinary virgin olive oil

-          Virgin olive oils that must undergo processing prior to consumption:

o   Lampante virgin olive oil

-          Refined olive oil

-          Olive oil composed of refined olive oil and virgin olive oils

 

Olive pomace oil

-          Crude olive pomace oil

-          Refined olive pomace oil

-          Olive pomace oil composed of refined olive pomace oil and virgin olive oils

 

Olive oils and Pomace oil (1).

Two of them, namely extra virgin and virgin olive oil, are allowed for consumption. The third category, lampante, becomes edible only after a physicalchemical refining process and it is called refined olive oil.

On the other hand, the pomace, which is the solid residue from the milling process, still contains a small amount of olive oil that is impossible to extract by mechanical means. It can be extracted with solvents; the raw oil from this extraction is refined with a process very similar to that applied to lampante oil. The refined oil derived from pomace is called refined olive-pomace oil.

Both the refined olive oil and the ‘refined olive-pomace oil can be mixed with extra-virgin or virgin olive oil in various undefined proportions in order to improve their flavour. These are called, respectively, olive oil composed of refined and virgin olive oil and olive-pomace oil.

 

Labelling (EU)

The labelling of oils shall bear the following information on the category of oil:

• extra virgin olive oil: superior category olive oil obtained directly from olives and solely by mechanical means;
• virgin olive oil: olive oil obtained directly from olives and solely by mechanical means;
• olive oil composed of refined olive oils and virgin olive oils: oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives;
• olive-pomace oil: oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives, or oil comprising exclusively oils obtained by processing olive pomace and oils obtained directly from olives.

 

Designations of origin (EU)

a) in the case of olive oils originating from one Member State or third country, a reference to the Member State, to the Union or to the third country, as appropriate.

b) in the case of blends of olive oils originating from more than one Member State or third country, one of the following mentions, as appropriate:

• blend of olive oils of European Union origin or a reference to the Union;
• blend of olive oils not of European Union origin or a reference to origin outside the Union;
• blend of olive oils of European Union origin and not of European Union origin or a reference to origin within the Union and outside the Union.

 

Virgin oils fit for consumption.

Virgin olive oils are the oils obtained from the fruit of the olive tree (Olea europaea L.) 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) Extra virgin olive oil

CODEX/IOC/USDA/EU/AU

Is virgin olive oil which has excellent flavor and odor (the median of the defects is 0 and the median of the fruity attribute is above 0) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams.

 

2) Virgin olive oil

CODEX/IOC/EU

Virgin olive oil which has reasonably good flavor and odor (the median of the defects is above 0 but not more than 3,5 and the median of the fruity attribute is above 0) and a free fatty acid content, expressed as oleic acid, of not more than 2.0 grams per 100 grams.

USDA/AU

Virgin olive oil which has reasonably good flavor and odor (median of defects between zero and 2.5 and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 2.0 grams per 100 grams.

 

3) Ordinary virgin olive oil

CODEX/IOC/AU

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams, median of defects between 3.5 and 6.0 and median of fruitiness greater than zero, and the other characteristics of which correspond to those fixed for this category in the IOC standard. This designation may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted, the designation of this product has to comply with the legal provisions of the country concerned.

 

Blend of refined (olive oil and pomace oil) and virgin olive oils fit for consumption.

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.

4) Olive oil composed of refined olive oil and virgin olive oils

CODEX/IOC

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 the IOC standard. The country of retail sale may require a more specific designation.

 

4) Olive oil composed of refined and virgin olive oils

EU

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. The country of retail sale may require a more specific designation.

 

4) Olive oil

USDA

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.

 

4) Olive Oil Composed of Refined and Virgin [or Extra Virgin] Olive Oils

AU

This is oil consisting of a blend of refined olive oil and natural olive oils fit for human consumption. It has a free acidity, expressed as free oleic acid, of not more than 1.0 grams per 100 grams, a median of defects equal or less than 2.5, and its other characteristics correspond to those fixed for this grade in this Standard.

 

5) Olive pomace oil

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.

CODEX/IOC/USDA/EU

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.

The country of retail sale may require a more specific designation.

 

5) Olive-Pomace Oil Composed of Refined Olive-Pomace Oils and Virgin [or Extra Virgin] Olive Oils

AU

This is the oil consisting of a blend of refined olive-pomace oil and natural olive oils fit for human consumption. It has a free acidity, expressed as free oleic acid, of not more than 1.0 grams per 100 grams, a median of defects equal or less than 2.5, and its other characteristics correspond to those fixed for this grade in this Standard.

 

Virgin olive oil not fit for consumption.

6) Lampante virgin olive oil

CODEX/IOC

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 (median of defects more than 6.0 and median of fruitiness is zero). It is intended for refining or for technical use.

USDA/AU

Is virgin olive oil which has poor flavor and odor (median of defects between 2.5 and 6.0 or when the median of defects is less than or equal to 2.5 and the median of fruit is zero), a free fatty acid content, expressed as oleic acid, of more than 2.0 grams per 100 grams.

 

EU

Is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 2.0 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category (the median of the defects is above 3,5 or the median of the defects is less than or equal to 3,5 and the fruity median is equal to 0).

 

Refined olive oil not fit for consumption

7) Refined olive oil

CODEX/IOC/USDA/EU/AU

Is the 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. This designation may only be sold direct to the consumer if permitted in the country of retail sale.

 

Refined pomace oil not fit for consumption

8) Crude olive pomace oil

CODEX/IOC/USDA/EU

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

 

9) Refined olive pomace oil

CODEX/IOC/USDA/EU

Is the 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.

This product may only be sold direct to the consumer if permitted in the country of retail sale.

 

Others National standards:

Argentina. Código alimentario argentino.

California. State of California. Department of food and agriculture. Grade and Labeling Standards for Olive Oil, Refined Olive Oil and Olive-Pomace Oil.

Brazil. Ministério da agricultura, pecuária e abastecimento. Gabinete do ministro.

China. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China (AQSIQ) National Standard of the People’s Republic of China.

India. Draft Indian Standard olive oil.

Israel. Israeli Standard 191 for olive oil.

South Africa. South African national standard. Olive oils and olive-pomace oils.

 

Reference

(1) The Extra-Virgin Olive Oil Handbook edited by Claudio Peri.

 

Bibliography

Argentina. Código alimentario argentino. Capitulo VII. Alimentos grasos. Aceites alimenticios. Artículos 535 y 536.

Australia*. Australian Standard Olive oils and olive-pomace oils. This Australian Standard was prepared by Committee FT-034, Olive Oils. It was approved on behalf of the Council of Standards Australia on 7 July 2011. This Standard was published on 20 July 2011.

*Standards Australia and Standards New Zealand decided to develop this Standard as an Australian Standard rather than an Australian/New Zealand Standard.

Brazil. Ministério da Agricultura, Pecuária e Abastecimento. Gabinete do Ministro. Instrução normativa n. 1, de 30 de Janeiro de 2012, alterada pela instrução normativa n. 24, de 18/06/2018.

California. State of California. Department of Food and Agriculture (CDFA). 2020-2021 Grade and Labeling Standards for Olive Oil, Refined-Olive Oil and Olive-Pomace Oil Effective September 30, 2020 Through June 30, 2021 Unless Subsequently Amended or Terminated.

China. General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China (AQSIQ) National Standard of the People’s Republic of China ICS 67.200.10.

Codex Alimentarius. Standard for Olive Oils and Olive Pomace Oils CODEX STAN 33-1981 Adopted in 1981. Revised in 1989, 2003, 2015, 2017. Amended in 2009, 2013. Formerly CAC/RS 33-1970. FAO/WHO Food Standards Programme.

European Union. Consolidated text: Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.

European Union. Commission Implementing Regulation (EU) No 29/2012 of 13 January 2012 on marketing standards for olive oil (codification).

India. Draft Indian Standard Olive Oil — specification ICS No. 67.200 Doc No.: FAD 13 (2505).

International Olive Council. IOC Trade Standard On Olive Oils and Olive-Pomace Oils. Resolution COI/T.15/NC N. 3/Rev. 16 June 2021.

Israel. Israeli Standard 191 for olive oil, SI 191. Nov. 2016.

South Africa. South African National standard. Olive Oils and Olive-Pomace Oils. SANS 1377:2015 (Approved Mar 31, 2015; Reaffirmed Aug 28, 2020).

USA. United States Standards for Grades of Olive Oil and Olive-Pomace Oil Effective 10/2/2010.

 

By Dr Antonio G. Lauro © 2020/2021