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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
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Textual Amendments
a Total isomers which could (or could not) be separated by capillary column. | ||||||||||||
b Or where the median defect is less than or equal to 3,5 and the fruity median is equal to 0. | ||||||||||||
c Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be lampante olive oil if the total aliphatic alcohol content is less than or equal to 350 mg/kg or if the erythrodiol and uvaol content is less than or equal to 3,5 %. | ||||||||||||
d Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be crude olive-residue oil if the total aliphatic alcohol content is above 350 mg/kg and if the erythrodiol and uvaol content is greater than 3,5 %. | ||||||||||||
Category | Fatty acid methyl esters (FAMEs) and fatty acid ethyl esters (FAEEs) | Acidity (%) (*) | Peroxide index mEq O 2 /kg (*) | Waxes mg/kg (**) | 2-glyceril monopalmitate (%) | Stigmastadiene mg/kg a | Difference: ECN42 (HPLC) and ECN42 (theoretical calculation) | K 232 (*) | K 270 (*) | Delta-K (*) | Organoleptic evaluation Median defect (Md) (*) | Organoleptic evaluation Fruity median (Mf) (*) |
---|---|---|---|---|---|---|---|---|---|---|---|---|
1. Extra virgin olive oil | Σ FAME + FAEE ≤ 75 mg/kg or 75 mg/kg <Σ FAME + FAEE ≤ 150 mg/kg and (FAEE/FAME) ≤ 1,5 | ≤ 0,8 | ≤ 20 | ≤ 250 | ≤ 0,9 if total palmitic acid % ≤ 14 % | ≤ 0,10 | ≤ 0,2 | ≤ 2,50 | ≤ 0,22 | ≤ 0,01 | Md = 0 | Mf > 0 |
≤ 1,0 if total palmitic acid % > 14 % | ||||||||||||
2. Virgin olive oil | — | ≤ 2,0 | ≤ 20 | ≤ 250 | ≤ 0,9 if total palmitic acid % ≤ 14 % | ≤ 0,10 | ≤ 0,2 | ≤ 2,60 | ≤ 0,25 | ≤ 0,01 | Md ≤ 3,5 | Mf > 0 |
≤ 1,0 if total palmitic acid % > 14 % | ||||||||||||
3. Lampante olive oil | — | > 2,0 | — | ≤ 300 c | ≤ 0,9 if total palmitic acid % ≤ 14 % | ≤ 0,50 | ≤ 0,3 | — | — | — | Md > 3,5 b | — |
≤ 1,1 if total palmitic acid % > 14 % | ||||||||||||
4. Refined olive oil | — | ≤ 0,3 | ≤ 5 | ≤ 350 | ≤ 0,9 if total palmitic acid % ≤ 14 % | — | ≤ 0,3 | — | ≤ 1,10 | ≤ 0,16 | — | — |
≤ 1,1 if total palmitic acid % > 14 % | ||||||||||||
5. Olive oil composed of refined and virgin olive oils | — | ≤ 1,0 | ≤ 15 | ≤ 350 | ≤ 0,9 if total palmitic acid % ≤ 14 % | — | ≤ 0,3 | — | ≤ 0,90 | ≤ 0,15 | — | — |
≤ 1,0 if total palmitic acid % > 14 % | ||||||||||||
6. Crude olive-residue oil | — | — | — | > 350 d | ≤ 1,4 | — | ≤ 0,6 | — | — | — | — | — |
7. Refined olive-residue oil | — | ≤ 0,3 | ≤ 5 | > 350 | ≤ 1,4 | — | ≤ 0,5 | — | ≤ 2,00 | ≤ 0,20 | — | — |
8. Olive-residue oil | — | ≤ 1,0 | ≤ 15 | > 350 | ≤ 1,2 | — | ≤ 0,5 | — | ≤ 1,70 | ≤ 0,18 | — | — |
a Other fatty acids content (%): palmitic: 7,5-20,0; palmitoleic: 0,3-3,5; heptadecanoic: ≤ 0,3; heptadecenoic: ≤ 0,3; stearic: 0,5-5,0; oleic: 55,0-83,0; linoleic: 3,5-21,0. | ||||||||||||||||
b Total: Delta-5,23-stigmastadienol+chlerosterol+beta-sitosterol+sitostanol+delta-5-avenasterol+delta-5,24-stigmastadienol. | ||||||||||||||||
c Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be lampante olive oil if the total aliphatic alcohol content is less than or equal to 350 mg/kg or if the erythrodiol and uvaol content is less than or equal to 3,5 %. | ||||||||||||||||
d Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be crude olive-residue oil if the total aliphatic alcohol content is above 350 mg/kg and if the erythrodiol and uvaol content is greater than 3,5 %. | ||||||||||||||||
Category | Acid content a | Total transoleic isomers (%) | Total translinoleic + translinolenic isomers (%) | Sterols composition | Total sterols (mg/kg) | Erythrodiol and uvaol (%) (**) | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Myristic (%) | Linolenic (%) | Arachidic (%) | Eicosenoic (%) | Behenic (%) | Lignoceric (%) | Cholesterol (%) | Brassicasterol (%) | Campesterol (%) | Stigmasterol (%) | Betasitosterol (%) b | Delta-7-stigmastenol (%) | |||||
1. Extra virgin olive oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,2 | ≤ 0,2 | ≤ 0,05 | ≤ 0,05 | ≤ 0,5 | ≤ 0,1 | ≤ 4,0 | < Camp. | ≥ 93,0 | ≤ 0,5 | ≥ 1 000 | ≤ 4,5 |
2. Virgin olive oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,2 | ≤ 0,2 | ≤ 0,05 | ≤ 0,05 | ≤ 0,5 | ≤ 0,1 | ≤ 4,0 | < Camp. | ≥ 93,0 | ≤ 0,5 | ≥ 1 000 | ≤ 4,5 |
3. Lampante olive oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,2 | ≤ 0,2 | ≤ 0,10 | ≤ 0,10 | ≤ 0,5 | ≤ 0,1 | ≤ 4,0 | — | ≥ 93,0 | ≤ 0,5 | ≥ 1 000 | ≤ 4,5 c |
4. Refined olive oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,2 | ≤ 0,2 | ≤ 0,20 | ≤ 0,30 | ≤ 0,5 | ≤ 0,1 | ≤ 4,0 | < Camp. | ≥ 93,0 | ≤ 0,5 | ≥ 1 000 | ≤ 4,5 |
5. Olive oil composed of refined and virgin olive oils | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,2 | ≤ 0,2 | ≤ 0,20 | ≤ 0,30 | ≤ 0,5 | ≤ 0,1 | ≤ 4,0 | < Camp. | ≥ 93,0 | ≤ 0,5 | ≥ 1 000 | ≤ 4,5 |
6. Crude olive-residue oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,3 | ≤ 0,2 | ≤ 0,20 | ≤ 0,10 | ≤ 0,5 | ≤ 0,2 | ≤ 4,0 | — | ≥ 93,0 | ≤ 0,5 | ≥ 2 500 | > 4,5 d |
7. Refined olive-residue oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,3 | ≤ 0,2 | ≤ 0,40 | ≤ 0,35 | ≤ 0,5 | ≤ 0,2 | ≤ 4,0 | < Camp. | ≥ 93,0 | ≤ 0,5 | ≥ 1 800 | > 4,5 |
8. Olive-residue oil | ≤ 0,05 | ≤ 1,0 | ≤ 0,6 | ≤ 0,4 | ≤ 0,3 | ≤ 0,2 | ≤ 0,40 | ≤ 0,35 | ≤ 0,5 | ≤ 0,2 | ≤ 4,0 | < Camp. | ≥ 93,0 | ≤ 0,5 | ≥ 1 600 | > 4,5 |
The last digit must be increased by one unit if the following digit is greater than 4.
for lampante olive oil, it is possible for both the relevant limits to be different from the stated values at the same time,
for virgin olive oils, if at least one of these limits is different from the stated values, the category of the oil will be changed, although they will still be classified in one of the categories of virgin olive oil.
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