Olive Oil and Olive-Pomace Oil
Grades and Standards
Trade standards for olive oils are somewhat different in
the United States, where retail standards are promulgated by the U.S.
Department of Agriculture (USDA, 2010), compared to other
olive-producing countries, which follow standards of the
International Olive Council (IOC).
Grades of Olive Oil -
USDA
1. U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent
flavor and odor (median of defects equal to zero and median of
fruitiness greater than zero) and a free fatty acid content, expressed
as oleic acid, of not more than 0.8 grams per 100 grams, and meets the
additional requirements as outlined in §52.1539, as appropriate.
2. U.S. Virgin Olive Oil is virgin olive oil which has reasonably good
flavor and odor (median of defects between zero and 2.5 and median of
fruitiness greater than zero) and a free fatty acid content, expressed
as oleic acid, of not more than 2.0 grams per 100 grams, and meets the
additional requirements as outlined in §52.1539 as appropriate. Olive
oil that falls into this classification shall not be graded above “U.S.
Virgin Olive Oil” (this is a limiting rule).
3. U.S.
Virgin Olive Oil Not Fit For Human Consumption Without Further
Processing sometimes designated as “U.S. Lampante Virgin Olive Oil,” is
virgin olive oil which has poor flavor and odor (median of defects
between 2.5 and 6.0 or when the median of defects is less than or equal
to 2.5 and the median of fruit is zero), a free fatty acid content,
expressed as oleic acid, of more than 2.0 grams per 100 grams, and
meets the additional requirements as outlined §52.1539 as appropriate.
Olive oil that falls into this classification shall not be graded above
"U.S. Virgin Olive Oil Not Fit for Human Consumption Without Further
Processing" (this is a limiting rule). It is intended for refining or
for purposes other than food use.
4. U.S.
Olive Oil is the
oil consisting of a blend of refined olive oil and virgin olive oils
fit for consumption without further processing. It has a free fatty
acid content, expressed as oleic acid, of not more than 1.0 gram per
100 grams, has acceptable odor and flavor characteristic of “virgin
olive oil,” and meets the additional requirements as outlined in
§52.1539 as appropriate. Olive oil that falls into this classification
shall not be graded above “U.S. Olive Oil” (this is a limiting rule).
The maximum level permitted of total alpha-tocopherol in the final
product is 200 mg/kg.
5. U.S. Refined
Olive Oil is the
olive oil obtained from virgin olive oils by refining methods that do
not lead to alterations in the initial glyceridic structure (basic
glycerin-fatty acid structure). It has a free fatty acid content,
expressed as oleic acid, of not more than 0.3 grams per 100 grams, is
flavorless and odorless and meets the additional requirements as
outlined in §52.1539 as appropriate. Olive oil that falls into this
classification shall not be graded above “U.S. Refined Olive Oil” (this
is a limiting rule). The addition of alpha-tocopherol is permitted to
restore natural tocopherol lost in the refining process. The maximum
level is 200 mg/kg of total alpha-tocopherol in the final product.
Grades of Olive-Pomace Oil
1. U.S. Olive-pomace Oil is the oil comprising a blend of refined
olive-pomace oil and virgin olive oils fit for consumption without
further processing. It has a free fatty acid content, expressed as
oleic acid, of not more than 1.0 gram per 100 grams, acceptable flavor
and odor slightly characteristic of olive oil, and meets the additional
requirements as outlined in §52.1539, as appropriate. Olive pomace oil
that falls into this classification shall not be graded above “U.S.
Olive-pomace Oil” (this is a limiting rule).
2. U.S.
Refined Olive-pomace Oil is the oil obtained from crude olive-pomace
oil by refining methods that do not lead to alterations in the initial
glyceridic structure. It has a free fatty acid content, expressed as
oleic acid, of not more than 0.3 grams per 100 grams, acceptable flavor
and odor, and meets the additional requirements as outlined in
§52.1539, as appropriate. Olive-pomace oil that falls into this
classification shall not be graded above “U.S. Refined Olive-pomace
Oil” (this is a limiting rule).
3. U.S.
Crude Olive-pomace
Oil is olive-pomace oil that meets the requirements as outlined in
§52.1539, as appropriate. Olive oil that falls into this classification
shall not be graded above “U.S. Crude Olive-pomace Oil” (this is a
limiting rule). It is intended for refining for use for human
consumption or for purposes other than food use.
Detailed standards, Inspection
Instructions & Other Resources:
U.S.
Grade Standards for Olive Oil and Olive-Pomace Oil pdf
Inspection
Instructions for Olive Oil and Olive-Pomace Oil
pdf
Standards of the International Olive Council
(IOC)
Extra virgin olive oil
Virgin
olive oil which has a free acidity, expressed as oleic acid, of not
more than 0.8 grams per 100 grams, and the other characteristics of
which correspond to those fixed for this category in the IOC standard.
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 characteristics of
which correspond to those fixed for this category in the IOC
standard.This designation may only be sold direct to the consumer if
permitted in the country of retail sale. If not permitted, the
designation of this product has to comply with the legal provisions of
the country concerned.
Refined olive oil
Refined
olive oil is the 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 0.3 grams per 100 grams and its other characteristics correspond
to those fixed for this category in the IOC standard. This designation
may only be sold direct to the consumer if permitted in the country of
retail sale.
Virgin
olive oil
Virgin
olive oil which has a free acidity, expressed as oleic acid, of not
more than 2 grams per 100 grams and the other characteristics of which
correspond to those fixed for this category in the IOC standard.
Virgin olive oil not fit for
consumption
Virgin
olive oil not fit for consumption as it is, designated lampante virgin
olive oil, is virgin olive oil which has a free acidity, expressed as
oleic acid, of more than 3.3 grams per 100 grams and/or the
organoleptic characteristics and other characteristics of which
correspond to those fixed for this category in the IOC standard. It is
intended for refining or for technical use.
Olive oil
Olive
oil is the 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 gram per 100 grams and its
other characteristics correspond to those fixed for this category in
the IOC standard.The country of retail sale may require a more specific
designation.
Olive
pomace
Olive
pomace oil 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:
Crude
olive pomace oil is
olive pomace oil whose characteristics correspond to those fixed for
this category in the IOC standard. It is intended for refining for use
for human consumption, or it is intended for technical use.
Refined olive pomace oil
is the 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 0.3
grams per 100 grams and its other characteristics correspond to those
fixed for this category in the IOC standard.This product may only be
sold direct to the consumer if permitted in the country of retail sale.
Olive pomace oil
is the oil comprising the 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 gram per 100 grams and its other characteristics
correspond to those fixed for this category in the IOC standard. The
country of retail sale may require a more specific designation.
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