Agriculture Reference
In-Depth Information
Table 26.7.
Quality criteria for grades of olive oil and olive-pomace oil in the EU, International Olive Council, and US legislation.
Lampante
Virgin Olive
Oil
Refined
Olive-Pomace
Oil
Extra Virgin
Olive Oil
Virgin Olive
Oil
Refined Olive
Oil
Olive-Pomace
Oil
Crude Olive
-Pomace Oil
Olive Oil
EU
Median of defect (
M
d
)
Median of the fruity (
M
f
)
M
d
=
0
M
d
≤
2.5
M
d
>
2.5
M
f
>
0
M
f
>
0
Free fatty acid content
≤
0.8
≤
2.0
>
2.0
≤
0.3
≤
1.0
≤
1.0
≤
0.3
Peroxide value
≤
20
≤
20
≤
5
≤
15
≤
15
≤
5
Absorbance UV
∗
270 nm
∗
K
∗
232 nm
≤
0.22
≤
0.01
≤
2.50
≤
0.25
≤
0.01
≤
2.60
≤
1.10
≤
0.16
≤
0.90
≤
0.15
≤
1.70
≤
0.18
≤
2.00
≤
0.20
US,sameasEUplus
Color
Yellow to
green
Yellow to
green
Yellow to
green
Light yellow
Light yellow
to green
Light yellow
to green
Light yellow
to
brownish
green
Light
yellow to
brownish
green
Odor and flavor
Excellent
Good
Poor
Acceptable
Good
Good
Acceptable
International Olive Council, same as EU plus
Aspect at 20
◦
C for 24 hours
Limpid
Limpid
Limpid
Limpid
Moisture and volatile matter
≤
0.2
≤
0.2
≤
0.3
≤
0.1
≤
0.1
≤
0.1
≤
0.1
≤
1.5
Insoluble impurities in light
petroleum
≤
0.1
≤
0.1
≤
0.2
≤
0.05
≤
0.05
≤
0.05
≤
0.05
≥
120
◦
C
Flash point
Trace metals
(mg/kg)
Iron
Copper
≤
3.0
≤
3.0
≤
3.0
≤
3.0
≤
3.0
≤
≤
3.0
≤
≤
3.0
≤
0.1
≤
0.1
≤
0.1
≤
0.1
0.1
0.1
≤
0.1
Source: EU (2003, 2008); IOC (2009); USDA (2010).
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