Official Trade Standard

Olive Oil Trade Standard

The International Standard for olive oil COI/T.15/NC No 3/ Rev.14/2019 has the precision values and analytical methods adopted by the International Olive Council. It is the only legislated standard in the world for olive oil trade in Australia and Internationally.

Here is an excerpt of the Trade Standard on Olive Oils and Olive-Pomace Oils:

SCOPE

This standard applies to olive oils and olive-pomace oils that are the object of international trade or of concessional or food aid transactions.

DESIGNATIONS AND DEFINITIONS

2.1. Olive oils

2.1.1. Virgin olive oils are oils which are 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. Virgin olive oils shall be classified and designated as follows:
2.1.1.1. Virgin olive oils fit for consumption as they are:
(i) Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.80 grams per 100 grams and the other physicochemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.

(ii) Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.

(iii) 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 physicochemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.

2.1.1.2. Virgin olive oils that must undergo processing prior to consumption:
Lampante virgin olive oil: virgin olive oil which has a free acidity expressed
as oleic acid, of more than 3.3 grams per 100 grams and/or the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

2.1.2. 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 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.


2.1.3. Olive oil composed of refined olive oil and virgin olive oils: 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 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.


2.2. Olive pomace oil3/ 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:

2.2.1. Crude olive pomace oil: olive pomace oil, the physico–chemical and
organoleptic characteristics of which 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.

2.2.2. 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 0.30 grams per 100 grams and its other physicochemical and organoleptic characteristics correspond to those fixed for this category in this standard.1/

2.2.3. Olive pomace oil composed of refined olive pomace oil and virgin olive oils: oil consisting of a 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 1.00 gram per 100 grams and its other physicochemical and organoleptic characteristics correspond to those fixed for this category in this standard.

2/ In no case shall this blend be called “olive oil”.

More about olive oil standard:


Table Olive Trade Standard

The International Standard for Table Olives Standard COI/OT/NC. Nº 1/2004 has the precision values and analytical methods adopted by the International Olive Council. It is the only legislated standard in the world for table olive trade in Australia and Internationally.

SCOPE


This standard applies to the fruit of the cultivated olive tree (Olea europaea L.) which has been suitably treated or processed and which is offered for trade and for final consumption as table olives.

DESCRIPTION


Product definition

“Table olives” means the product:
(a) prepared from the sound fruits of varieties of the cultivated olive tree (Olea europaea L.) that are chosen for their production of olives whose volume, shape, flesh-to-stone ratio, fine flesh, taste, firmness, and ease of detachment from the stone make them particularly suitable for processing;
(b) treated to remove its bitterness and preserved by natural fermentation, or by heat treatment, with or without the addition of preservatives;
(c) packed with or without covering liquid.

Types of olives

Table olives are classified in one of the following types according to the degree of ripeness of the fresh fruits:

(a) Green olives: Fruits harvested during the ripening period, prior to colouring and when they have reached normal size.

(b) Olives turning colour: Fruits harvested before the stage of complete ripeness is attained, at colour change.

(c) Black olives: Fruits harvested when fully ripe or slightly before full ripeness is reached.

More about table olive standard:

More about International Olive Council

See the International Olive Council Website

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