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+----------------+-----------------------------------------------------+
| **United       | **Proposed**                                        |
| States**       |                                                     |
|                | **United States**                                   |
| **Department   |                                                     |
| of**           | **Standards for Grades of Olive Oil and**           |
|                |                                                     |
| *              | **Olive-Pomace Oil**                                |
| *Agriculture** |                                                     |
|                | March 28, 2008                                      |
| Agricultural   |                                                     |
|                | DRAFT                                               |
| Marketing      |                                                     |
| Service        |                                                     |
|                |                                                     |
| Fruit and      |                                                     |
| Vegetable      |                                                     |
| Programs       |                                                     |
|                |                                                     |
| Processed      |                                                     |
| Products       |                                                     |
|                |                                                     |
| Branch         |                                                     |
+----------------+-----------------------------------------------------+

> **DISCUSSION DRAFT FOR REVISION OF THE U.S. STANDARDS FOR GRADES OF
> OLIVE OIL AND OLIVE-POMACE OIL**
>
> Information about this draft may be obtained from:
>
> Chere L. Shorter, Inspection and Standardization Section
>
> Processed Products Branch
>
> Stop 0247
>
> 1400 Independence Ave., SW
>
> Washington, DC 20250-0247
>
> Telephone: (202) 720-5021
>
> Fax: (202) 690-1527
>
> e-mail: chere.shorter@usda.gov
>
> THIS DRAFT IS FOR DISCUSSION PURPOSES ONLY AND HAS NOT BEEN APPROVED
> BY THE U.S. DEPARTMENT OF AGRICULTURE

This is the \_\_\_\_\_\_\_\_\_issue of the United States standards for
Grades of Olive Oil published in the **FEDERAL REGISTER** on
\_\_\_\_\_\_\_\_\_ to become effective . Number range CHAPTERThis issue
supersedes the first issue, which has been in effect since March 22,
1948.

Voluntary U.S. grade standards are issued under the authority of the
Agricultural Marketing Act of 1946, which provides for the development
of official U.S. grades to designate different levels of quality.  These
grade standards are available for use by producers, suppliers, buyers,
and consumers.  As in the case of other standards for grades of
processed fruits and vegetables, these standards are designed to
facilitate orderly marketing by providing a convenient basis for buying
and selling, for establishing quality control programs, and for
determining loan values.

The standards also serve as a basis for the inspection and grading of
commodities by the Federal inspection service, the only activity
authorized to approve the designation of U.S. grades as referenced in
the standards, as provided under the Agricultural Marketing Act of
1946.  This service, available as on-line (in-plant) or lot inspection
and grading of all processed fruit and vegetable products, is offered to
interested parties, upon application, on a fee-for-service basis.  The
verification of some specific recommendations, requirements, or
tolerances contained in the standards can be accomplished only by the
use of on-line inspection procedures.  In all instances, a grade can be
assigned based on final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions
for inspection of several processed fruits and vegetables are available
upon request for a nominal fee.  These manuals or instructions contain
detailed interpretations of the grade standards and provide step-by-step
procedures for grading the product.

Grade standards are issued by the Department after careful consideration
of all data and views submitted, and the Department welcomes suggestions
which might aid in improving the standards in future
revisions.  Comments may be submitted to, and copies of standards and
grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Programs, AMS

U.S. Department of Agriculture

STOP 0247, Rm. 0709, So. Bldg.

1400 Independence Ave., SW

Washington, D.C.  20250-0247

PROPOSED UNITED STATES STANDARDS FOR GRADES OF

OLIVE OIL AND OLIVE -POMACE OIL

DRAFT

Section Page No.

§52.1531 Product description. 2

§52.1532 Types of olive oil 2

§52.1533 Types of olive-pomace oil. 2

§52.1534 Grades of olive oil. 3

§52.1535 Grades of olive-pomace oil. 4

§52.1536 Recommended sample unit size. 4

§52.1537 Recommended fill of container. 5

§52.1538 Definition of terms. 5

§52.1539 Ascertaining the grade. 8

§52.1541 Grades of mixed types of olive oil and olive-pomace oil 13

§52.1542 Methods of Analysis 13

§52.1543 Ascertaining the grade of a
lot.....................\......................... 15

§52.1544
Scoresheet.......................................................................17

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat.
1087, as amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse
failure to comply with the provisions of the Federal Food, Drug, and
Cosmetic Act, or with applicable State laws and regulations.

**§52.1531 Product description.**

(a) **Olive** **oil** is the oil obtained solely from sound and
    wholesome fruit of the olive tree (*Olea europaea* L.), to the
    exclusion of oils obtained using solvents or re-esterification
    processes and of any mixture with oils of other kinds.

(b) **Olive-pomace oil** is the oil obtained by treating olive-pomace
    (the product remaining after the mechanical extraction of olive oil)
    with solvents or other physical treatments, to the exclusion of oils
    obtained by synthetic processes and mixture with oils of other
    kinds. Alpha-tocopherol is permitted to restore natural tocopherol
    lost in the refining process for refined olive-pomace and
    olive-pomace oil. Maximum level: 200 mg/kg of total alpha-tocopherol
    is permitted in the final product.

**§52.1532 Types of olive oil.**

(a) **Virgin olive oils** are the oils obtained from the fruit of the
    olive tree solely by mechanical or other physical means under
    conditions, including thermal conditions, that do not lead to
    alterations in the oil, and which have not undergone any treatment
    other than washing, decantation, centrifugation, and filtration.

    1.  **Virgin olive oils fit for consumption without further
        processing** **include**:

        i.  **Extra virgin olive oil;**

        ii. **Virgin olive oil;**

    2.  **Virgin olive oil not fit for consumption without further
        processing designated** **lampante virgin olive oil.**

(b) **Olive oil**

(c) **Refined olive oil**

**§52.1533 Types of Olive-pomace oil**

(a) **Olive-pomace oil**

(b) **Refined olive-pomace oil**

(c) **Crude olive-pomace oil**

**§52.1534 Grades of Olive Oil**

> **Olive oils** are graded based on the level of free fatty acid
> content and flavor and odor. The hierarchy for grades of virgin olive
> oil is extra-virgin olive oil, virgin olive oil, and virgin olive oil
> not fit for human consumption (lampante virgin olive oil). Lampante
> virgin olive oil is the lowest level of quality among the virgin olive
> oils and must be refined before consumption. Olive oil and refined
> olive oil fall below the virgin olive category in terms of hierarchy.

(a) **"U.S. Extra Virgin Olive Oil"** is virgin olive oil which has
    excellent flavor and odor (no defects and at a minimum some
    fruitiness) and a free fatty acid content, expressed as oleic acid,
    of not more than 0.8 grams per 100 grams, and Number range
    CHAPTERmeets the additional requirements as outlined in §52.1539 of
    this subpart.

(b) **"U.S. Virgin Olive Oil"** is virgin olive oil which has good
    flavor and odor and a free fatty acid content, expressed as oleic
    acid, of not more than 2 grams per 100 grams, and Number range
    CHAPTERmeets the additional requirements as outlined in §52.1539 of
    this subpart. Olive oil that falls into this classification shall
    not be graded above "Virgin Olive Oil" (this is a Limiting Rule).

(c) **"Virgin Olive Oil Not Fit For Consumption Without Further
    Processing"** sometimes designated as "**Lampante Virgin Olive
    Oil**," is virgin olive oil which has poor flavor and odor, a free
    fatty acid content, expressed as oleic acid, of more than 2.0 grams
    per 100 grams, and Number range CHAPTERmeets the additional
    requirements as outlined §52.1539 of this subpart. Olive oil that
    falls into this classification shall not be graded above \"Virgin
    olive oil not fit for human consumption\" (this is a limiting rule).
    It is intended for refining or for other purposes.

(d) **"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 a slight
    odor and flavor characteristic of "virgin olive oil," and Number
    range CHAPTERmeets the additional requirements as outlined in
    §52.1539 of this subpart. Olive oil that falls into this
    classification shall not be graded above "Olive oil" (this is a
    limiting rule). The maximum level permitted of total
    alpha-tocopherol in the final product is 200 mg/kg.

(e) **"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 Number range CHAPTERmeets the additional requirements
    as outlined in §52.1539 of this subpart. Olive oil that falls into
    this classification shall not be graded above "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.

**§52.1535 Grades of Olive-Pomace Oil.**

> **Olive-pomace oils** are graded below the quality of olive oil. The
> hierarchy for grades from highest to lowest is olive-pomace oil,
> refined olive-pomace oil, and crude olive-pomace oil. Crude
> olive-pomace oil is the lowest level of quality among the olive-pomace
> oils and must be refined before consumption. Olive-pomace oils may not
> be labeled as olive oil.

(a) **"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 gram per 100 grams, reasonably good
    flavor and odor slightly characteristic of olive oil, and Number
    range CHAPTERmeets the additional requirements as outlined in
    §52.1539 of this subpart. Olive-pomace oil that falls into this
    classification shall not be graded above "Olive-pomace oil" (this is
    a limiting rule). This product shall not be labeled as "olive oil."

(b) **"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, no flavor and odor, and Number range CHAPTERmeets the
    additional requirements as outlined in §52.1539 of this subpart.
    Olive-pomace oil that falls into this classification shall not be
    graded above "Refined olive-pomace oil" (this is a limiting rule).

(c) **"U.S. Crude Olive-Pomace Oil"** is olive-pomace oil that Number
    range CHAPTERmeets the requirements as outlined in §52.1539 of this
    subpart. Olive oil that falls into this classification shall not be
    graded above "Crude olive-pomace oil" (this is a limiting rule). It
    is intended for refining for use for human consumption, or it is
    intended for other purposes.

**§52.1536 Recommended sample unit size**

(a) The sample unit size shall be 375 ml. per sample.

(b) Oil should be kept in original unopened containers, when possible.

**§52.1537 Recommended fill of container.**

> The recommended fill of container is not incorporated in the grades of
> the finished product since fill of container, as such, is not a factor
> of quality for the purposes of these grades.  It is recommended that
> each container be filled as full as practicable without impairment of
> quality.

**§52.1538 Definition of Terms.**

(a) **Absorbency in Ultra-Violet.  **Spectrophotometric test which
    examines the olive oil and measures the absorption under ultraviolet
    light. These absorptions are expressed as K (extinction coefficient)
    for the specified wavelength. This test provides information on the
    quality of the oil, state of preservation, and changes brought about
    through processing.

(b) **Aspect.** A term which describes the appearance of the oil when
    observed after 24 hours at 20ºC (68ºF) in terms of clarity.

(c) **Dimethylsterol Composition.** A test used to indicate the origin
    and purity of the oil.

(d) **Equivalent Carbon Number (ECN).** A test used to determine the
    triacylglycerol analysis. It is used to verify authenticity and
    origin of oils.

(e) **Erythrodiol and Uvaol.** Two sterol components found in olive oil
    and olive-pomace oil. The levels present differentiate oils that
    were pressed from oils that were produced by solvent extraction.

(f) **Flash Point.** The temperature at which a sample begins to
    spontaneously burn. Refined olive oil, olive-pomace oil, and seed
    oils burn at a lower temperature than virgin olive oil.

(g) **Flavor and Odor.  ** Refers to the typical flavor and odor of
    olive oil produced from olives and the degree of positive or
    negative attributes, such as, nutty, sweet grass, apple as listed
    in (m) or musty, winey, vinegary, muddy sediments, rancidity, or any
    other defect listed in (l).

(h) **Free Fatty Acid Content.** The percent by weight expressed in
    grams per 100 grams, as oleic acid. The free fatty acidity is a
    measure of the quality of the oil, and reflects the care taken in
    producing the oil**. **

(i) **Glyceridic Structure.** The structure of an ester (any class of
    organic compounds corresponding to an inorganic salt formed from an
    acid by the replacement of hydrogen by an alkyl radical) consisting
    of a glycerol molecule and a fatty acid.

(j) **Limpid.** Transparently clear.

(k) **Linolenic Acid** is a fatty acid component found in olive oil. Its
    level is used to establish the purity of the olive oil.

(l) **Median of Defects.** A calculation of the median score from a
    panel of tasters or an equivalent scoring method that characterizes
    the negative flavor and odor attributes of olive oil, such as, but
    not limited to musty, fusty, winey-vinegary, muddy-sediment, and
    rancid.

    1.  **Fusty.** A flavor defect attributable to poor storage
        conditions of the olives, usually promoting the bacterial growth
        of the *Clostridium* and *Pseudomonas* genera.

    2.  **Muddy-sedimen**t. A flavor defect caused by storage of olives
        in sediment for long periods.

    3.  **Musty.** A flavor defect occurring when low temperatures and
        high humidity promote mold growth, mainly of the *Aspergillus*
        and *Penicilium* genera. The resulting oil has a mushroom-like
        odor.

    4.  **Rancid**. A flavor defect caused by the oxidation of the oil
        and subsequent formation of aldehydes during the production
        process giving the oil a putrid flavor and odor.

    5.  **Winey-vinegary.** A flavor defect caused by storage condition
        of the olives that causes aerobic fermentation by the growth of
        yeasts that produce ethanol, acetic acid, and ethyl acetate.

(m) **Median of Fruity**. A calculation of the median score from a panel
    of tasters or an equivalent scoring method that characterizes olive
    oil produced from olives, such as, but not limited to olive, apple,
    green, sweet, grass, nutty, tomato.

(n) **Organoleptic.** Organoleptic analysis consists of an evaluation
    based on flavor and odor characteristics.

(o) **Peroxide Value.  **A measure of the oxidation of olive oil
    expressed as milliequivalents of active oxygen per kilogram of oil.
    The more oxidized the oil, the more peroxides are present.

(p) **Saturated fatty acid content at the 2-position in the
    triglycerides.** This test is used to determine if the oil has been
    re-esterified.

(q) **Stigmastadiene.** A steroid hydrocarbon found at low levels in
    virgin olive oil and crude olive-pomace oil. Analysis of its content
    is used for the detection of refined oils in virgin olive oil.

(r) **Sterol Analysis.** Used to detect the presence of seed oil.
    Sterols are one of many minor constituents of oils that are
    characteristic indicators of impurity of the olive oil.

(s) **Trans Fatty Acid**. When oil is partially hydrogenated it is in
    either the *cis* or *trans* conformation which refers to which side
    of the fatty acid double bond the hydrogen is on. The *trans*
    conformation refers to hydrogen found on opposite sides of the
    double bond. Olive oil is not a *trans* fatty acid because it has
    not been partially hydrogenated. This test is used to determine if
    any processing has taken place.

(t) **Triglyceride**. A component of oil formed by an ester of three
    fatty acids and glycerol, oleic acid being chief among them.

**§52.1539 Ascertaining the grade.**

> The grade of olive oil or olive pomace oil may be ascertained by
> considering the requirements of the respective grades listed in Table
> I. Additional requirements, if applicable, are found in Tables II and
> III.

**TABLE I**

+---------------+------+------+-----+------+------+------+------+------+
|               | US   | US   | La  | US   | US   | US   | US   | US   |
|               | E    | Vi   | mpa | Ref  | O    | C    | Ref  | Oliv |
|               | xtra | rgin | nte | ined | live | rude | ined | e-Po |
|               | Vi   | O    | Vir | O    | Oil  | Oliv | Oliv | mace |
|               | rgin | live | gin | live |      | e-Po | e-Po | Oil  |
|               | O    | Oil  | Ol  | Oil  |      | mace | mace |      |
|               | live |      | ive |      |      | Oil  | Oil  |      |
|               | Oil  |      | Oi  |      |      |      |      |      |
|               |      |      | l\* |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| (a)           |      |      |     |      |      |      |      |      |
|  Organoleptic |      |      |     |      |      |      |      |      |
|     Ch        |      |      |     |      |      |      |      |      |
| aracteristics |      |      |     |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| \- Odor And   | E    | Good | P   | Odor | Re   | Poor | Odor | Re   |
| Flavor        | xcel |      | oor | less | ason |      | less | ason |
|               | lent |      |     | and  | ably |      | and  | ably |
|               |      |      |     | fl   | good |      | fl   | good |
|               |      |      |     | avor |      |      | avor |      |
|               |      |      |     | less |      |      | less |      |
+---------------+------+------+-----+------+------+------+------+------+
| > \- Odor And |      |      |     |      |      |      |      |      |
| > Flavor (On  |      |      |     |      |      |      |      |      |
| > A           |      |      |     |      |      |      |      |      |
| > Continuous  |      |      |     |      |      |      |      |      |
| > Scale):     |      |      |     |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| -   Median Of | Me=0 | 0    | M   | N/A  | N/A  | N/A  | N/A  | N/A  |
|     Defect    |      | \<Me | e\> |      |      |      |      |      |
|     (Me)      |      | ≤2.5 | 2.5 |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| -   Median Of | M    | M    | N/A | N/A  | N/A  | N/A  | N/A  | N/A  |
|     The       | e\>0 | e\>0 |     |      |      |      |      |      |
|     Fruity    |      |      |     |      |      |      |      |      |
|     (Me)      |      |      |     |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| -   Color     | Ye   | Ye   | Yel | L    | Li   | Dark | Li   | Li   |
|               | llow | llow | low | ight | ght, | Gr   | ght, | ght, |
|               | To   | To   | To  | Ye   | Ye   | een, | Ye   | Ye   |
|               | G    | G    | Gr  | llow | llow | Br   | llow | llow |
|               | reen | reen | een |      | To   | own, | To   | To   |
|               |      |      |     |      | G    | Or   | Brow | G    |
|               |      |      |     |      | reen | B    | nish | reen |
|               |      |      |     |      |      | lack | Ye   |      |
|               |      |      |     |      |      |      | llow |      |
+---------------+------+------+-----+------+------+------+------+------+
| -   Aspect At | Cl   | Cl   | N/A | Li   | Li   | N/A  | Li   | Li   |
|     20°C      | oudy | oudy |     | mpid | mpid |      | mpid | mpid |
|     (68°F)    |      |      |     |      |      |      |      |      |
|     After 24  |      |      |     |      |      |      |      |      |
|     Hours     |      |      |     |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| \(b\) Free    | ≤    | ≤    | \>  | ≤    | ≤    | No   | ≤    | ≤    |
| Fatty Acid    | 0.8  | 2.0  | 2.0 | 0.3  | 1.0  | l    | 0.3  | 1.0  |
| Content, %    |      |      |     |      |      | imit |      |      |
| m/m Expressed |      |      |     |      |      |      |      |      |
| As Oleic Acid |      |      |     |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+
| \(c\)         | ≤ 20 | ≤ 20 | No  | ≤ 5  | ≤ 15 | No   | ≤ 5  | ≤ 15 |
| Peroxide      |      |      | Li  |      |      | l    |      |      |
| Value,        |      |      | mit |      |      | imit |      |      |
|               |      |      |     |      |      |      |      |      |
| > In Milleq.  |      |      |     |      |      |      |      |      |
| > Peroxide    |      |      |     |      |      |      |      |      |
| > Oxygen Per  |      |      |     |      |      |      |      |      |
| > kg/oil      |      |      |     |      |      |      |      |      |
+---------------+------+------+-----+------+------+------+------+------+

\* The criteria in (a), (b), and (c) is not required to be concurrent;
one is sufficient (for lampante oil only).

\*\* Or when the median of the defect is less than or equal to 2.5 and
the median of the fruity attribute is equal to 0.

**TABLE I (cont'd**)

<table>
<colgroup>
<col style="width: 17%" />
<col style="width: 9%" />
<col style="width: 0%" />
<col style="width: 9%" />
<col style="width: 0%" />
<col style="width: 9%" />
<col style="width: 0%" />
<col style="width: 10%" />
<col style="width: 0%" />
<col style="width: 10%" />
<col style="width: 0%" />
<col style="width: 0%" />
<col style="width: 10%" />
<col style="width: 0%" />
<col style="width: 10%" />
<col style="width: 0%" />
<col style="width: 10%" />
</colgroup>
<tbody>
<tr class="odd">
<td></td>
<td>US Extra Virgin Olive Oil</td>
<td colspan="2">US Virgin Olive Oil</td>
<td colspan="2">Lampante Virgin Olive Oil</td>
<td colspan="2">US Refined Olive Oil</td>
<td colspan="3">US Olive Oil</td>
<td colspan="2">US Crude Olive-Pomace Oil</td>
<td colspan="2">US Refined Olive-Pomace Oil</td>
<td colspan="2">US Olive-Pomace Oil</td>
</tr>
<tr class="even">
<td><ol start="4" type="a">
<li><p>Absorbency In Ultra-Violet (K1%</p></li>
</ol>
<blockquote>
<p>1cm)</p>
</blockquote></td>
<td></td>
<td colspan="2"></td>
<td colspan="2"></td>
<td colspan="2"></td>
<td colspan="3"></td>
<td colspan="2"></td>
<td colspan="2"></td>
<td colspan="2"></td>
</tr>
<tr class="odd">
<td><blockquote>
<p>- 270 nm</p>
</blockquote></td>
<td>≤ 0.22</td>
<td colspan="2">≤ 0.25</td>
<td colspan="2">N/A</td>
<td colspan="2">≤ 1.10</td>
<td colspan="3">≤ 0.90</td>
<td colspan="2">N/A</td>
<td colspan="2">≤ 2.00</td>
<td colspan="2">≤ 1.70</td>
</tr>
<tr class="even">
<td>- ∆ K</td>
<td>≤ 0.01</td>
<td colspan="2">≤ 0.01</td>
<td colspan="2">N/A</td>
<td colspan="2">≤ 0.16</td>
<td colspan="3">≤ 0.15</td>
<td colspan="2">N/A</td>
<td colspan="2">≤ 0.20</td>
<td colspan="2">≤ 0.18</td>
</tr>
<tr class="odd">
<td>- 232 nm</td>
<td>≤ 2.50</td>
<td colspan="2">≤ 2.60</td>
<td colspan="2">N/A</td>
<td colspan="2">N/A</td>
<td colspan="3">N/A</td>
<td colspan="2">N/A</td>
<td colspan="2">N/A</td>
<td colspan="2">N/A</td>
</tr>
<tr class="even">
<td><ol start="5" type="a">
<li><p>Fatty Acid Composition As Determined By Gas Chromatography (% m/m
Methyl Esters)</p></li>
</ol></td>
<td colspan="9"><blockquote>
<p>-Arachidic Acid ≤ 0.6</p>
<p>-Behenic Acid ≤ 0.2<sup>∗</sup></p>
<p>-Gadoleic Acid (Eicosenoic) ≤ 0.4</p>
<p>-Heptadecenoic Acid (C17:0) ≤ 0.3</p>
<p>-Heptadecenoic Acid(C17:1) ≤ 0.3</p>
<p>-Lignoceric Acid ≤ 0.2</p>
<p>-Linoleic Acid 3.5 – 21.0</p>
</blockquote></td>
<td colspan="7"><blockquote>
<p><a href="#fn1" class="footnote-ref" id="fnref1"
role="doc-noteref"><sup>1</sup></a> <strong>-</strong>Linolenic Acid ≤
1.5</p>
<p>-Myristic Acid ≤ 0.05</p>
<p>-Oleic Acid 55.0 – 83.0</p>
<p>-Palmitoleic Acid 0.3 – 3.5</p>
<p>-Palmitic Acid 7.5 – 20.0</p>
<p>-Stearic Acid 0.5 – 5.0</p>
</blockquote></td>
</tr>
<tr class="odd">
<td><ol start="6" type="a">
<li><p>Trans Fatty Acid (T) Content (%) C18:1T <a href="#fn2"
class="footnote-ref" id="fnref2"
role="doc-noteref"><sup>2</sup></a></p></li>
</ol></td>
<td colspan="2">≤0.05</td>
<td colspan="2">≤0.05</td>
<td colspan="2">≤0.10</td>
<td colspan="2">≤0.20</td>
<td colspan="3">≤0.20</td>
<td colspan="2">≤0.20</td>
<td colspan="2">≤0.40</td>
<td>≤0.40</td>
</tr>
<tr class="even">
<td><ol start="7" type="a">
<li><p>Trans Fatty Acid Content (%) C18:2T+C18:3T</p></li>
</ol></td>
<td colspan="2">≤0.05</td>
<td colspan="2">≤0.05</td>
<td colspan="2">≤0.10</td>
<td colspan="2">≤0.30</td>
<td colspan="3">≤0.30</td>
<td colspan="2">≤0.10</td>
<td colspan="2">≤0.35</td>
<td>≤0.35</td>
</tr>
</tbody>
</table>
<aside id="footnotes" class="footnotes footnotes-end-of-document"
role="doc-endnotes">
<hr />
<ol>
<li id="fn1"><p>Linolenic acid values between 1.0-1.5 percent would be
subject to further testing listed in Table II.<a href="#fnref1"
class="footnote-back" role="doc-backlink">↩︎</a></p></li>
<li id="fn2"><p>Fatty acid with 18 Carbon atoms (C) and one
<em>trans</em> isomer (T).<a href="#fnref2" class="footnote-back"
role="doc-backlink">↩︎</a></p></li>
</ol>
</aside>

\* Limit raised to ≤ 0.3 for Olive-Pomace Oils.

\*\*\* After passage of the sample through activated alumina, absorbency
at 270 nm shall be equal to or less than 0.11.

**TABLE II. If Linolenic Acid values are between 1.0 and 1.5 percent,
the product must meet the following criteria:**

+-----------+------+------+------+------+------+------+------+------+
|           | US   | US   | Lamp | US   | US   | US   | US   | US   |
|           | E    | Vi   | ante | Ref  | O    | C    | Ref  | Oliv |
|           | xtra | rgin | Vi   | ined | live | rude | ined | e-Po |
|           | Vi   | O    | rgin | O    | Oil  | Oliv | Oliv | mace |
|           | rgin | live | O    | live |      | e-Po | e-Po | Oil  |
|           | O    | Oil  | live | Oil  |      | mace | mace |      |
|           | live |      | Oil  |      |      | Oil  | Oil  |      |
|           | Oil  |      |      |      |      |      |      |      |
+-----------+------+------+------+------+------+------+------+------+
| (         | > \- |      |      |      |      |      |      |      |
| h) Desmet | >    |      |      |      |      |      |      |      |
| hylsterol |  Bet |      |      |      |      |      |      |      |
|     Co    | a-Si |      |      |      |      |      |      |      |
| mposition | tost |      |      |      |      |      |      |      |
|     (%    | erol |      |      |      |      |      |      |      |
|     Total | > +  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|    Sterol | > \- |      |      |      |      |      |      |      |
|           | > Br |      |      |      |      |      |      |      |
|           | assi |      |      |      |      |      |      |      |
|           | cast |      |      |      |      |      |      |      |
|           | erol |      |      |      |      |      |      |      |
|           | > ≤  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  0.1 |      |      |      |      |      |      |      |
|           | \*\* |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | > \- |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  Cam |      |      |      |      |      |      |      |
|           | pest |      |      |      |      |      |      |      |
|           | erol |      |      |      |      |      |      |      |
|           | > ≤  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  4.5 |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | > \- |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  Cho |      |      |      |      |      |      |      |
|           | lest |      |      |      |      |      |      |      |
|           | erol |      |      |      |      |      |      |      |
|           | > ≤  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  0.5 |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | > \- |      |      |      |      |      |      |      |
|           | > D  |      |      |      |      |      |      |      |
|           | elta |      |      |      |      |      |      |      |
|           | > -- |      |      |      |      |      |      |      |
|           | > 7  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | Stig |      |      |      |      |      |      |      |
|           | mast |      |      |      |      |      |      |      |
|           | enol |      |      |      |      |      |      |      |
|           | > ≤  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  0.5 |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | > \- |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | Stig |      |      |      |      |      |      |      |
|           | mast |      |      |      |      |      |      |      |
|           | erol |      |      |      |      |      |      |      |
|           | > \< |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  Cam |      |      |      |      |      |      |      |
|           | pest |      |      |      |      |      |      |      |
|           | erol |      |      |      |      |      |      |      |
|           | > In |      |      |      |      |      |      |      |
|           | > Ed |      |      |      |      |      |      |      |
|           | ible |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | Oils |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | > C  |      |      |      |      |      |      |      |
|           | lero |      |      |      |      |      |      |      |
|           | ster |      |      |      |      |      |      |      |
|           | ol + |      |      |      |      |      |      |      |
|           | > Si |      |      |      |      |      |      |      |
|           | tost |      |      |      |      |      |      |      |
|           | anol |      |      |      |      |      |      |      |
|           | > +  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | > D  |      |      |      |      |      |      |      |
|           | elta |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | 5-24 |      |      |      |      |      |      |      |
|           | -Sti |      |      |      |      |      |      |      |
|           | gmas |      |      |      |      |      |      |      |
|           | tadi |      |      |      |      |      |      |      |
|           | enol |      |      |      |      |      |      |      |
|           | > ≥  |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | 93.0 |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           |  Del |      |      |      |      |      |      |      |
|           | ta-5 |      |      |      |      |      |      |      |
|           | -23- |      |      |      |      |      |      |      |
|           | Stig |      |      |      |      |      |      |      |
|           | mast |      |      |      |      |      |      |      |
|           | adie |      |      |      |      |      |      |      |
|           | nol+ |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | >    |      |      |      |      |      |      |      |
|           | Delt |      |      |      |      |      |      |      |
|           | a-5- |      |      |      |      |      |      |      |
|           | Aven |      |      |      |      |      |      |      |
|           | aste |      |      |      |      |      |      |      |
|           | rol+ |      |      |      |      |      |      |      |
+-----------+------+------+------+------+------+------+------+------+
| (i) Total | ≥    | ≥    | ≥    | ≥    | ≥    | ≥    | ≥    | ≥    |
|           | 1000 | 1000 | 1000 | 1000 | 1000 | 2500 | 1800 | 1600 |
|    Sterol |      |      |      |      |      |      |      |      |
|           |      |      |      |      |      |      |      |      |
|   Content |      |      |      |      |      |      |      |      |
|           |      |      |      |      |      |      |      |      |
|   (mg/kg) |      |      |      |      |      |      |      |      |
+-----------+------+------+------+------+------+------+------+------+
| (j        | 0.2  | 0.2  | 0.3  | 0.3  | 0.3  | 0.6  | 0.5  | 0.5  |
| ) Maximum |      |      |      |      |      |      |      |      |
|     D     |      |      |      |      |      |      |      |      |
| ifference |      |      |      |      |      |      |      |      |
|           |      |      |      |      |      |      |      |      |
|   Between |      |      |      |      |      |      |      |      |
|           |      |      |      |      |      |      |      |      |
|    Actual |      |      |      |      |      |      |      |      |
|     And   |      |      |      |      |      |      |      |      |
|     Th    |      |      |      |      |      |      |      |      |
| eoretical |      |      |      |      |      |      |      |      |
|     ECN   |      |      |      |      |      |      |      |      |
|     42    |      |      |      |      |      |      |      |      |
|     Tri   |      |      |      |      |      |      |      |      |
| glyceride |      |      |      |      |      |      |      |      |
|           |      |      |      |      |      |      |      |      |
|   Content |      |      |      |      |      |      |      |      |
+-----------+------+------+------+------+------+------+------+------+
| (k) Stigm | ≤    | ≤    | ≤    | ≤ 50 | ≤ 50 | ≤    | ≤120 | ≤120 |
| astadiene | 0.15 | 0.15 | 0.50 |      |      | 0.50 |      |      |
|           |      |      |      |      |      |      |      |      |
|   Content |      |      |      |      |      |      |      |      |
|     mg/kg |      |      |      |      |      |      |      |      |
+-----------+------+------+------+------+------+------+------+------+

\*\* Limit raised to [\<]{.underline} 0.2 for olive-pomace oils.

**TABLE II Continued. If Linolenic Acid values are between 1.0 and 1.5
percent, the product must meet the following criteria:**

+-------------+----+------+------+------+------+------+------+------+
|             | US | US   | Lamp | US   | US   | US   | US   | US   |
|             | E  | Vi   | ante | Ref  | O    | C    | Ref  | Oliv |
|             | xt | rgin | Vi   | ined | live | rude | ined | e-Po |
|             | ra | O    | rgin | O    | Oil  | Oliv | Oliv | mace |
|             | Vi | live | O    | live |      | e-Po | e-Po | Oil  |
|             | rg | Oil  | live | Oil  |      | mace | mace |      |
|             | in |      | Oil  |      |      | Oil  | Oil  |      |
|             | O  |      |      |      |      |      |      |      |
|             | li |      |      |      |      |      |      |      |
|             | ve |      |      |      |      |      |      |      |
|             | O  |      |      |      |      |      |      |      |
|             | il |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (l)         | ≤4 | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 | \    | \    | \    |
| Erythrodiol | .5 |      | [^1] |      |      | >4.5 | >4.5 | >4.5 |
|     and     |    |      |      |      |      | [^2] |      |      |
|     uvaol   |    |      |      |      |      |      |      |      |
|     content |    |      |      |      |      |      |      |      |
|     (%      |    |      |      |      |      |      |      |      |
|     total   |    |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|    sterols) |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (m) Wax     | ≤2 | ≤250 | ≤300 | ≤350 | ≤350 | \    | \    | \    |
|     content | 50 |      | ^    |      |      | >350 | >350 | >350 |
|     C40+    |    |      | [3]{ |      |      | ^    |      |      |
| C42+C44+C46 |    |      | .und |      |      | [4]{ |      |      |
|     (mg/kg) |    |      | erli |      |      | .und |      |      |
|             |    |      | ne}^ |      |      | erli |      |      |
|             |    |      |      |      |      | ne}^ |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (n          | ≤1 | ≤1.5 | ≤1.5 | ≤1.8 | ≤1.8 | ≤2.2 | ≤2.2 | ≤2.2 |
| ) Saturated | .5 |      |      |      |      |      |      |      |
|     fatty   |    |      |      |      |      |      |      |      |
|     acid    |    |      |      |      |      |      |      |      |
|     content |    |      |      |      |      |      |      |      |
|     at the  |    |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|  2-position |    |      |      |      |      |      |      |      |
|     in the  |    |      |      |      |      |      |      |      |
|     tri     |    |      |      |      |      |      |      |      |
| glycerides: |    |      |      |      |      |      |      |      |
|     sum of  |    |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|    palmitic |    |      |      |      |      |      |      |      |
|     and     |    |      |      |      |      |      |      |      |
|     stearic |    |      |      |      |      |      |      |      |
|     acids:  |    |      |      |      |      |      |      |      |
|     % fatty |    |      |      |      |      |      |      |      |
|     acids   |    |      |      |      |      |      |      |      |
|     in the  |    |      |      |      |      |      |      |      |
|     2       |    |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|    position |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (o) Total   | 0  | 0    | 0    | ≤200 | ≤200 | 0    | ≤200 | ≤200 |
|     alpha   |    |      |      |      |      |      |      |      |
| -tocopherol |    |      |      |      |      |      |      |      |
|     mg/kg   |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+

**TABLE III. Optional requirements.**

+-------------+----+------+------+------+------+------+------+------+
|             | US | US   | Lamp | US   | US   | US   | US   | US   |
|             | E  | Vi   | ante | Ref  | O    | C    | Ref  | Oliv |
|             | xt | rgin | vi   | ined | live | rude | ined | e-po |
|             | ra | o    | rgin | o    | oil  | oliv | oliv | mace |
|             | Vi | live | o    | live |      | e-po | e-po | oil  |
|             | rg | oil  | live | oil  |      | mace | mace |      |
|             | in |      | oil  |      |      | oil  | oil  |      |
|             | o  |      |      |      |      |      |      |      |
|             | li |      |      |      |      |      |      |      |
|             | ve |      |      |      |      |      |      |      |
|             | o  |      |      |      |      |      |      |      |
|             | il |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (           | ≤  | ≤    | ≤    | ≤    | ≤    | ≤    | ≤    | ≤    |
| p) Moisture | 0  | 0.2  | 0.3  | 0.1  | 0.1  | 1.5  | 0.1  | 0.1  |
|     and     | .2 |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|    volatile |    |      |      |      |      |      |      |      |
|     matter  |    |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
| > (% m/m)   |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (q          | ≤  | ≤    | ≤    | ≤    | ≤    | N/A  | ≤    | ≤    |
| ) Insoluble | 0  | 0.1  | 0.2  | 0.05 | 0.05 |      | 0.05 | 0.05 |
|             | .1 |      |      |      |      |      |      |      |
|  impurities |    |      |      |      |      |      |      |      |
|     in      |    |      |      |      |      |      |      |      |
|     light   |    |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|   petroleum |    |      |      |      |      |      |      |      |
|     % m/m   |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (r) Flash   | N  | N/A  | N/A  | N/A  | N/A  | ≥    | N/A  | N/A  |
|     point   | /A |      |      |      |      | 1    |      |      |
|             |    |      |      |      |      | 20°C |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (s) Trace   | ≤  | ≤    | ≤    | ≤    | ≤    | N/A  | ≤    | ≤    |
|     metals  | 3  | 3.0  | 3.0  | 3.0  | 3.0  |      | 3.0  | 3.0  |
|             | .0 |      |      |      |      |      |      |      |
| > mg/kg     |    | ≤    | ≤    | ≤    | ≤    |      | ≤    | ≤    |
| >           | ≤  | 0.1  | 0.1  | 0.1  | 0.1  |      | 0.1  | 0.1  |
| > Iron      | 0  |      |      |      |      |      |      |      |
| >           | .1 |      |      |      |      |      |      |      |
| > copper    |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (t) Uns     | ≤  | ≤15  | ≤15  | ≤15  | ≤15  | ≤30  | ≤30  | ≤30  |
| aponifiable | 15 |      |      |      |      |      |      |      |
|     matter  |    |      |      |      |      |      |      |      |
|     g/kg    |    |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+
| (u)         | M  |      |      |      |      |      |      |      |
| Halogenated | ax |      |      |      |      |      |      |      |
|             | im |      |      |      |      |      |      |      |
|    Solvents | um |      |      |      |      |      |      |      |
|             | c  |      |      |      |      |      |      |      |
|             | on |      |      |      |      |      |      |      |
|             | te |      |      |      |      |      |      |      |
|             | nt |      |      |      |      |      |      |      |
|             | of |      |      |      |      |      |      |      |
|             | ea |      |      |      |      |      |      |      |
|             | ch |      |      |      |      |      |      |      |
|             | h  |      |      |      |      |      |      |      |
|             | al |      |      |      |      |      |      |      |
|             | og |      |      |      |      |      |      |      |
|             | en |      |      |      |      |      |      |      |
|             | at |      |      |      |      |      |      |      |
|             | ed |      |      |      |      |      |      |      |
|             | s  |      |      |      |      |      |      |      |
|             | ol |      |      |      |      |      |      |      |
|             | ve |      |      |      |      |      |      |      |
|             | nt |      |      |      |      |      |      |      |
|             | 0  |      |      |      |      |      |      |      |
|             | .1 |      |      |      |      |      |      |      |
|             | m  |      |      |      |      |      |      |      |
|             | g/ |      |      |      |      |      |      |      |
|             | kg |      |      |      |      |      |      |      |
|             |    |      |      |      |      |      |      |      |
|             | M  |      |      |      |      |      |      |      |
|             | ax |      |      |      |      |      |      |      |
|             | im |      |      |      |      |      |      |      |
|             | um |      |      |      |      |      |      |      |
|             | c  |      |      |      |      |      |      |      |
|             | on |      |      |      |      |      |      |      |
|             | te |      |      |      |      |      |      |      |
|             | nt |      |      |      |      |      |      |      |
|             | of |      |      |      |      |      |      |      |
|             | a  |      |      |      |      |      |      |      |
|             | ll |      |      |      |      |      |      |      |
|             | h  |      |      |      |      |      |      |      |
|             | al |      |      |      |      |      |      |      |
|             | og |      |      |      |      |      |      |      |
|             | en |      |      |      |      |      |      |      |
|             | at |      |      |      |      |      |      |      |
|             | ed |      |      |      |      |      |      |      |
|             | so |      |      |      |      |      |      |      |
|             | lv |      |      |      |      |      |      |      |
|             | en |      |      |      |      |      |      |      |
|             | ts |      |      |      |      |      |      |      |
|             | 0  |      |      |      |      |      |      |      |
|             | .2 |      |      |      |      |      |      |      |
|             | m  |      |      |      |      |      |      |      |
|             | g/ |      |      |      |      |      |      |      |
|             | kg |      |      |      |      |      |      |      |
+-------------+----+------+------+------+------+------+------+------+

**§52.1540 Methods of Analysis**

> **The following methods shall be used to determine the characteristics
> for olive oil or olive-pomace oil. Alternative methods may be used,
> provided that they give equivalent results.**
>
> **(a)** Preparation of the test sample
>
> According to International Standards Organization (ISO) 661, "Animal
> and vegetable fats and oils -- Preparation of the test sample".
>
> **(b)** Determination of the fatty acid composition
>
> According to ISO 5508, "Analysis by gas chromatography of methyl
> esters of fatty acids" or American Oil Chemists Society (AOCS) Ch
> 2-91.

1.  **(c)** Determination of the trans fatty acid content

> According to ISO 15304 or AOCS Ce 1f-96.
>
> **(d)** Determination of the sterol composition and total sterol
> content
>
> According to ISO 12228 or AOCS Ch 6-91.
>
> **(e)** Determination of the content of erythrodiol + uvaol
>
> According to IUPAC no. 2.431, "Determination of the erythrodiol
> content". Capillary columns are recommended.
>
> **(f)** Determination of the wax content
>
> According to AOCS Ch 8-02.
>
> **(h)** Determination of the difference between the actual and
> theoretical ECN 42 triglyceride content. According to AOCS 5b-89.
>
> **(i)** Determination of the stigmastadiene content
>
> According to ISO 15788-1 or AOCS Cd 26-96.
>
> **(j)** Determination of the fatty acids in the 2-position in the
> triglycerides
>
> According to ISO 6800, "Determination of the fatty acids in the
> 2-position in the triglycerides of oils and fats", or AOCS Ch 3-91.
>
> **(k)** Determination of the unsaponifiable matter
>
> According to ISO 3596, "Determination of the unsaponifiable matter --
> Method using diethyl either extraction", or AOCS Ca 6b-53 or ISO
> 18609.
>
> The results should be expressed in g/unsaponifiable matter per kg/oil.
>
> **(l)** Determination of the organoleptic characteristics
>
> According to COI/T.20/Doc. no. 15 \"Organoleptic assessment of virgin
> olive oil\".

1.  **(m)** Determination of the free fatty acidity content

> According to ISO 660, "Determination of acid value and acidity", or
> AOCS Cd3d-63.
>
> **(n)** Determination of the peroxide value
>
> According to ISO 3960, "Determination of the peroxide value," or AOCS
> Cd8b-90.
>
> **(o)** Determination of the absorbency in ultra-violet According to
> ISO 3656 or AOCS Ch 5-91.
>
> **(p)** Determination of the moisture and volatile matter
>
> According to ISO 662, "Determination of moisture and volatile matter"
>
> **(q)** Determination of the insoluble impurities in light petroleum
>
> According to ISO 663, "Determination of the insoluble impurities".
>
> **(r)** Determination of the flash point
>
> According to the FOSFA International method.
>
> **(s)** Determination of the trace metals
>
> According to ISO 8294, "Determination of copper, iron and nickel by
> direct graphite furnace atomic absorption spectrometry".
>
> **(t)** Determination of the alpha-tocopherol
>
> According to ISO 9936, "Determination of tocopherols and tocotrienols
> contents -- Method using high-performance liquid chromatography".

1.  **(u)** Detection of traces of halogenated solvents

> According to COI/T.20/Doc. no. 8 \"Determination to tetrachlorethylene
> in olive oils by gas-liquid chromatography\".
>
> **(v)** Determination of traces of heavy metals.
>
> Determination of lead: according to ISO 12193 or AOCS Ca 18c-91 or
> AOAC 994.02.
>
> Determination of arsenic: according to AOAC 952.13 or AOAC 942.17 or
> AOAC 985.16.

**§52.1541 Ascertaining the grade of a lot.**

(a) The grade of a lot of olive oil or olive-pomace oil covered by these
    standards is determined by the procedures set forth in the
    **Regulations Governing Inspection and Certification of Processed
    Fruits and Vegetables, Processed Products Thereof, and Certain Other
    Processed Food Products** (7 CFR 52.1 through 52.83). Provided that,

(b) Such sample complies with the applicable standards of quality
    promulgated under the Federal Food, Drug, and Cosmetic Act;

(c) Such sample complies with the product description;

(d) Such samples meet the indicated grade with respect to quality
    factors not rated by scorepoints; and

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1.  None of the samples falls more than one grade below the indicated
    grade because of any quality factor to which a limiting rule
    applies;

2.  The number of deviants does not exceed the applicable acceptance
    number indicated in the sampling plans ("deviants" means sample
    units that fall into the next grade below the indicated grade);

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(e) Required analysis on each lot shall include but is not limited to
    the following:

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1.  Determination of the organoleptic characteristics;

2.  Determination of free fatty acid content (as oleic acid);

3.  Determination of peroxide value;

4.  Aspect at 20º C after 24 hours;

5.  Determination of absorbency in ultra-violet;

6.  Determination of the fatty acid composition;

7.  Trans fatty acid.

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(f) Any additional analysis outlined in Table II and Table III found in
    §52.1539 of this subpart will be performed at the request of the
    applicant or when indicated by results.

(g) **Lot inspection.** A lot of olive oil or olive-pomace oil is
    considered as meeting the requirements for the intended grade if:

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1.  The requirements of §52.1539 specified in Table I for the intended
    grade are met.

2.  If applicable, the additional requirements of §52.1539 specified in
    Table II and Table III for the intended grade are met.

3.  None of the allowances for the analyses are exceeded for the
    applicable grade designation.

4.  If any of the provisions contained in the above subparagraphs are
    not met, the grade is determined by considering such provisions in
    connection with succeedingly lower grades until the grade of the
    lot, if assignable, is established.

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(h) **Single sample unit.** Each unofficial sample unit submitted for
    quality evaluation will be treated individually and is considered
    meeting the requirements of the intended grade if:

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1.  The requirements of §52.1539 (d) specified in Table I are met.

2.  If applicable, the additional requirements of §52.1539 specified in
    Table II and Table III are met.

3.  None of the allowances for the individual analyses are exceeded for
    the applicable grade designation.

**(i)** **In-plant.** See Lot Inspection.

> **§52.1542 Score sheet for olive oil and olive-pomace oil.**
>
> The following score sheet may be used to summarize the factors
> determining the various grades:

+-----------------------------------+-----------------------------------+
| Size and kind of container        |                                   |
| ............................      |                                   |
|                                   |                                   |
| Container code or markings        |                                   |
|                                   |                                   |
| Label                             |                                   |
|                                   |                                   |
| Contents (liquid measure) ...     |                                   |
|                                   |                                   |
| Free fatty acid (as oleic)        |                                   |
| ..........                        |                                   |
| ................................. |                                   |
|                                   |                                   |
| Peroxide value                    |                                   |
| .......................           |                                   |
| ................................. |                                   |
|                                   |                                   |
| Extinction coefficient            |                                   |
| ...............                   |                                   |
| ................................. |                                   |
|                                   |                                   |
| 270 nm                            |                                   |
| ...............................   |                                   |
| ................................. |                                   |
|                                   |                                   |
| 232 nm                            |                                   |
| ...............................   |                                   |
| ................................. |                                   |
|                                   |                                   |
| ΔK                                |                                   |
| .....                             |                                   |
| ................................. |                                   |
| ................................. |                                   |
|                                   |                                   |
| Fatty acid                        |                                   |
| composition......                 |                                   |
| ................................. |                                   |
| (Meets) (Tentative) (Fails)       |                                   |
|                                   |                                   |
| Trans fatty acid                  |                                   |
| .......................           |                                   |
| ................................. |                                   |
|                                   |                                   |
| Desmethylsterol                   |                                   |
| .............                     |                                   |
| ................................. |                                   |
| (Meets) (Fails)                   |                                   |
|                                   |                                   |
| Total Sterol                      |                                   |
| ............................      |                                   |
| ................................. |                                   |
|                                   |                                   |
| Theoretical ECN 42                |                                   |
| .................                 |                                   |
| ................................. |                                   |
|                                   |                                   |
| Stigmastadiene                    |                                   |
| .......................           |                                   |
| ................................. |                                   |
|                                   |                                   |
| Erythrodiol and                   |                                   |
| uvaol.................            |                                   |
| ......................\.......... |                                   |
|                                   |                                   |
| Wax content                       |                                   |
| ..........................        |                                   |
| ................................. |                                   |
|                                   |                                   |
| Percent fatty acid in 2 position  |                                   |
| ...                               |                                   |
| ................................. |                                   |
|                                   |                                   |
| Total alphatocopherol             |                                   |
| ..............                    |                                   |
| ................................. |                                   |
|                                   |                                   |
| Other analyses                    |                                   |
| ......................            |                                   |
| ................................. |                                   |
+-----------------------------------+-----------------------------------+
| **Factors**                       | **Grade**                         |
+-----------------------------------+-----------------------------------+
| Flavor and odor                   | **U.S. Grade "Extra Virgin Olive  |
|                                   | Oil"**                            |
|                                   |                                   |
|                                   | **U.S. Grade "Virgin Olive Oil"** |
|                                   | **1/** 24-26 \_/                  |
|                                   |                                   |
|                                   | **U.S. Grade "Ordinary Virgin     |
|                                   | Olive Oil"** **1/** 21-23 \_/     |
|                                   |                                   |
|                                   | **U.S. Grade "Olive Oil Not Fit   |
|                                   | For Human Consumption"** **1/**   |
|                                   |                                   |
|                                   | **U.S. Grade "Olive Oil"1/**      |
|                                   |                                   |
|                                   | **U.S. Grade "Refined Olive Oil"  |
|                                   | 1/**                              |
|                                   |                                   |
|                                   | **U.S. Grade "Olive-Pomace Oil"   |
|                                   | 1/**                              |
|                                   |                                   |
|                                   | **U.S. Grade "Refined             |
|                                   | Olive-Pomace Oil" 1/**            |
|                                   |                                   |
|                                   | **U.S. Grade "Crude Olive-Pomace  |
|                                   | Oil"1/**                          |
|                                   |                                   |
|                                   | **1/ Indicates limiting rule**    |
+-----------------------------------+-----------------------------------+

Dated: \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_

\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_

Administrator

Agricultural Marketing Service

/media/pszemraj/PeterTrove/project-files/DATA/ms-word-files/big-DOC/307726.doc

AMS:FV:PPB:CLShorter:3/28/2008:cls:720-4890

[^1]: When the oil has a wax content between 300 mg/kg and 350 mg/kg it
    is considered lampante virgin olive oil if the total aliphatic
    alcohol content is [\<]{.underline} 350 mg/ kg or the erythrodiol +
    uvaol content is [\<]{.underline} 3.5%.

[^2]: When the oil has a wax content between 300 mg/kg and 350 mg/kg it
    is considered crude olive-pomace oil if the total aliphatic alcohol
    content is \> 350 mg/ kg or the erythrodiol + uvaol content is \>
    3.5%.