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The International Olive Oil Council ( IOOC) has released the Trade Standard Applying to Olive Oils and Olive-Pomace Oils. The council has provided descriptions for different types of olive oils; some of these descriptions are given below:
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Virgin olive oil: Virgin olive oil is the oil that is prepared from purely mechanical and physical means. There is no alteration to the oil after processing. Edible virgin olive oil has a free acidity of not more than 2 grams per 100 grams. No food additives are permitted in the virgin olive oil.
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Extra virgin olive oil: Extra virgin olive oil is a type of edible virgin olive oil, which has a free acidity content of not more than 0.8 grams per 100 grams. No additives are permitted in this oil.
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Ordinary virgin olive oil: Ordinary virgin olive oil has a free acidity content of not more than 3.3 grams per 100 grams. This oil does not contain any additives.
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Lampnate virgin olive oil: This is virgin olive oil not fit for consumption. It has a free acidity content of more than 3.3 grams per 100 grams. It is used for refining and technical purposes.
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Refined olive oil: Refined olive oil is the refined form of virgin olive oil. It has a free acidity content of not more than 0.3 grams per 100 grams.
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Olive oil: This is a blend of refined olive oil and edible virgin olive oil. It has a fatty acid content of not more than 1 gram per 100 grams.
Please refer to the IOOC standards for details. The IOOC also provides guidelines on packaging, labeling and sampling of olive oil.
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