EC21 - Bashico - Quality

Different categories of olive oils may be distinguished. The classification is detailed in the following table (International Olive Oil Council definition):

1. Virgin olive oil.	1.1 Virgin olive oil suitable for consumption.	1.1.1 Extra virgin olive oil.	Oleic acid is lower or equal to 1% and/or organoleptic test higher or equal to 6,5.
		1.1.2 Virgin olive oil (fine).	Oleic acid is lower or equal to 2% and/or organoleptic test higher or equal to 5,5.
		1.1.3 Ordinary virgin olive oil.	Oleic acid is lower or equal to 3,3% and/or organoleptic test higher or equal to 3,5.
	1.2 Lampante virgin olive oil.		Oleic acid is higher than 3,3% and/or organoleptic test lower than 3,5.
2. Refined olive oil.			Oil obtained from virgin olive oil by refining methods which do not change its structure.
3. Olive oil.			Mix of refined oil and virgin oil for consumption purposes.
4. Olive-pomace oil.	4.1 Crude olive-pomace oil.		Oil obtained from pomace for consumption purposes.
	4.2 Refined olive-pomace oil.		Oil obtained by extraction from crude oil without changes the oil structure.
	4.3 Olive-pomace oil.		Oil obtained by mixing crude and refined oils.

Current standards from IOOC are from 1996 but they must be revised soon, particularly as a result of the changes in the Common Organization of the Market of the European Union. These changes are focused mainly on the issues concerning denominations, labelling and definitions of olive-pomace oils.

Standard from CODEX alimentarius.(pdf format)

A standard for the Codex Alimentarius is under revision. Version in force at present was adopted in 1981 and then revised in 1989. Next Committee meeting is scheduled in July 2001 in Geneva.

European Union Standard (pdf format)

In Regulation n筌？ 2568/91 dated 11th July 1991, the European Commission defined precisely the physical and chemical characteristics, adopting a classification categorizing olive oil in seven items.

The text of the Regulation (here in its consolidated version). The Regulation may be obtained from the site EUR-Lex of the European Commission.