INTERNATIONAL
OLIVE COUNCILCOI/T.15/NC No 3/Rev. 15
November 2019
ENGLISH
Original: FRENCH
Príncipe de Vergara, 154 – 28002 Madrid – España  Telef.: +3 4 915 903 638  Fax: +34 915 631 263 - e-mail: iooc@internationaloliveo il.org - http://www.internationaloliveoil.org/
TRADE STANDARD APPLYING TO OLIVE OILS
AND OLIVE POMACE OILS
1. SCOPE
This standard applies to olive oils and olive pomace oils that are the object of 
international trade or of concessional or food aid transactions.
2. DESIGNATIONS AND DEFINITIONS
2.1. Olive oils
2.1.1. Virgin olive oils are oils which are obtained from the fruit of the olive tree ( Olea 
europaea L.) solely by mechanical or other physical means under conditions, 
particularly 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. Virgin olive oils shall be classified and designated as follows:
2.1.1.1. Virgin olive oils fit for consumption as they are:
(i)  Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as 
oleic acid, of not more than 0.80 gram sper 100 grams and the other physico–chemical 
and organoleptic characteristics of which correspond to those fixed for this category in 
this standard.COI/T.15/NC No 3/Rev. 15
page 2
(ii) Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic 
acid, of not more than 2.0 grams per 100 grams and the other physico–chemical and 
organoleptic characteristics of which correspond to those fixed for this category in this 
standard.
(iii) 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 
physico–chemical and organoleptic characteristics of which correspond to those fixed 
for this category in this standard.1/
2.1.1.2. Virgin olive oils that must undergo processing prior to consumption:
Lampante virgin olive oil: virgin olive oil which has a free acidity expressed 
as oleic acid, of more than 3.3 grams per 100 grams and/or the physico–chemical and 
organoleptic characteristics of which correspond to those fixed for this category in this 
standard. It is intended for refining or for technical use.
2.1.2. Refined olive oil: 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 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this 
category in this standard. 
2/
2.1.3. Olive oil composed of refined olive oil and virgin olive oils: 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 1.00 gram per 100 grams and 
its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.
2.2. Olive pomace oil
3/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:
2.2.1. Crude olive pomace oil: olive pomace oil, the physico–chemical and 
organoleptic characteristics of which correspond to those fixed for this category in this 
standard. It is intended for refining for use for human consumption, or it is intended for 
technical use.
____________
1/This product may only be sold direct to the consumer if permitted in the country of retail sale. If 
not permitted, the designation of this product shall comply with the legal provisions of the country 
concerned.
2/This product may only be sold direct to the consumer if permitted in the country of retail sale.
3/Olive pomace oil cannot be sold with the designation or definition “olive oil”.COI/T.15/NC No 3/Rev. 15
page 3
2.2.2. Refined olive pomace oil: 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 0.30 grams per 100 grams and its other 
physico–chemical and organoleptic characteristics correspond to those fixed for this 
category in this standard.1/
2.2.3. Olive pomace oil composed of refined olive pomace oil and virgin olive oils:
oil consisting of a 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 1.00 gram per 100 grams 
and its other physico–chemical and organoleptic characteristics correspond to those 
fixed for this category in this standard.2/In no case shall this blend be called "olive oil".
3. PURITY CRITERIA
The identity characteristics comprising the purity criteria shall be applicable to 
olive oils and olive pomace oils.
The limits established for each criterion include the precision values of the 
attendant recommended method.
3.1. Fatty acid composition as determined by gas chromatography
(% m/m methyl esters):
- Myristic acid < 0.03
- Palmitic acid 7.50 - 20.00
- Palmitoleic acid 0.30 -  3.50
- Heptadecanoic acid < 0.40
- Heptadecenoic acid < 0.60
- Stearic acid 0.50 -  5.00
- Oleic acid 55.00 - 83.00
- Linoleic acid 2.50 - 21.00
- Linolenic acid < 1.00
- Arachidic acid < 0.60
- Gadoleic acid (eicosenoic) < 0.50
- Behenic acid < 0.20*
- Lignoceric acid < 0.20
__________
1/This product may only be sold direct to the consumer if permitted in the country of retail sale.
2/The country of retail sale may require a more specific designation. 
*     Limit raised to < 0.30 for olive pomace oils.COI/T.15/NC No 3/Rev. 15
page 4
3.2. Trans fatty acid content (% trans fatty acids) 
                                                                                      C18:1 T  C18:2 T    
+
C18:3 T                                
%             %                                      _______ _______                              
- Edible virgin olive oils < 0.05 < 0.05
- Lampante virgin olive oil    < 0.10 < 0.10
- Refined olive oil                       < 0.20 < 0.30
- Olive oil (ROO+VOOs)1                        < 0.20      < 0.30
- Crude olive-pomace oil                 < 0.20 < 0.10
- Refined olive-pomace oil              < 0.40 < 0.35
- Olive pomace oil (ROPO+VOOs)2        < 0.40 0.35
3.3. Sterol and triterpene dialcohol composition            
3.3.1. Desmethylsterol composition (% total sterols)
- Cholesterol < 0.5
- Brassicasterol < 0.1*
- Campesterol < 4.0**
- Stigmasterol                    < campesterol in edible oils
- Delta-7-stigmastenol < 0.5**
- Apparent beta-sitosterol:
beta-sitosterol +
delta-5-avenasterol +
delta-5-23-stigmastadienol +
clerosterol + sitostanol +
delta 5-24-stigmastadienol > 93.0
__________
1Blend of refined olive oil and virgin olive oils
2Blend of refined olive pomace oil and virgin olive oils
* Limit raised to < 0.2 for olive pomace oils.
** See Annex 1COI/T.15/NC No 3/Rev. 15
page 5
3.3.2. Total sterol content      (mg/kg)  
                                 
- Virgin olive oils
- Refined olive oil > 1000
- Olive oil (ROO+VOOs)                        
- Crude olive pomace oil > 2500
- Refined olive pomace oil > 1800
- Olive pomace oil (ROPO+VOOs) > 1600
                                  
3.3.3. Erythrodiol and uvaol content      (% total sterols)
- Edible virgin olive oils < 4.5
- Lampante virgin olive oil             < 4.51/
- Refined olive oil                    < 4.5
- Olive oil  (ROO + VOOs)                         < 4.5
- Crude olive pomace oil              > 4.52/
- Refined olive pomace oil            > 4.5
- Olive pomace oil (ROPO+VOOs)               > 4.5
3.4. Wax content   (mg/kg)   
C42 + C44 + C46 (mg/kg)
- Extra virgin olive oil and virgin olive oil < 150
C40 + C42 + C44 + C46 (mg/kg)
- Ordinary virgin olive oil < 250
- Lampante virgin olive oil            < 3001/
- Refined olive oil                    <350
- Olive oil (ROO+VOOs)                         < 350
- Crude olive pomace oil              > 3502/
- Refined olive pomace oil           > 350
- Olive pomace oil  (ROPO+VOOs)               > 350
__________
1/When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a lampante 
virgin olive oil if the total aliphatic alcohol content is < 350 mg/kg or the erythrodiol + uvaol 
content is < 3.5%. 
2/ When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a crude olive
pomace oil if the total aliphatic alcohol content is > 350 mg/kg and the erythrodiol + uvaol 
content is > 3.5%. COI/T.15/NC No 3/Rev. 15
page 6
3.5. Maximum difference between the actual and theoretical ECN 42 
triacylglycerol content   (%)
- Edible virgin olive oils                                     |0.20|
- Lampante virgin olive oil            |0.30|
- Refined olive oil                    |0.30|
- Olive oil (ROO+VOOs)                           |0.30|
- Crude olive pomace oil              |0.60|
- Refined olive pomace oil           |0.50|
- Olive pomace oil (ROPO+VOOs)                   |0.50|
3.6. Stigmastadiene content     (mg/kg)
- Extra virgin olive oil and virgin olive oil < 0.05
- Ordinary virgin olive oil < 0.10
- Lampante virgin olive oil < 0.50
3.7. Content of 2-glyceryl monopalmitate (%)
- Edible virgin olive oils and olive oil (ROO+VOOs):
C16:0 < 14.00%; 2P < 0.9%
C16:0 > 14.00%, 2P < 1.0%
- Non-edible virgin olive oils and refined olive oils:
C16:0 < 14.00%; 2P < 0.9%
          C16:0 > 14.00%, 2P < 1.1%
- Olive pomace oil (ROPO+VOOs)                         < 1.2%
- Crude and refined olive pomace oils   < 1.4%
3.8. Unsaponifiable matter      (g/kg)
- Olive oils      < 15
- Olive pomace oils     < 30COI/T.15/NC No 3/Rev. 15
page 7
4. QUALITY CRITERIA
The limits established for each criterion and designation include the precision values of the attendant recommended method
Extra  
virgin  
olive 
oil  Virgin
olive
oilOrdinary
virgin
olive
oilLampante
virgin
olive 
oil *Refined
olive
oilOlive 
Oil
(ROO+VOOs)Crude
olive
pomace
oilRefined
olive
pomace
oilOlive
pomace
oil
(ROPO+VOOs)
4.1  Organoleptic
      characteristics
            - odour and taste 
       -
       . median of defect
       . median of the fruity
         attribute
       - colour
       - aspect at 20
oC
         for 24 hours
       
4.2.  Free acidity
        % m/m expressed
        in oleic acid  
4.3.  Peroxide value
        in milleq. peroxide
        oxygen per kg/oilMe = 0.0
Me > 0.0
<0 . 8 0
< 20.00.0 < Me < 3.5
Me > 0.0
<2 . 0
< 20.03.5 <Me < 6.0**
<3 . 3
< 20.0Me > 6.0
> 3.3
no limitacceptable
light
yellow
limpid
<0 . 3 0
<5 . 0good
light,
yellow to
green
limpid
<1 . 0 0
< 15.0no limit
no limitacceptable
light,
yellow to
brownish
yellow
limpid
<0 . 3 0
<5 . 0good
light,
yellow to
green
limpid
<1 . 0 0
< 15.0
*     It is not obligatory for the criteria in 4.1, 4.2 and 4.3 to be concurrent; one is sufficient.
**   Or when the median of the defect is less than or equal to 3.5 and the median of the fruity attribute is equal to 0.0.COI/T.15/NC No 3/Rev. 15
page 8
4. QUALITY CRITERIA (contd.)
Extra
virgin
olive
oilVirgin
olive
oilOrdinary
virgin
olive
oilLampante
virgin
olive 
oil Refined
olive
oilOlive 
Oil
(ROO+VOOs)Crude
olive
pomace
oilRefined
olive
pomace
oilOlive
pomace
oil
(ROPO+VOOs)
4.4.  Absorbency in
        ultra-violet
        (K1%)
          1cm      
        - 270 nm (cyclohexane) / 268          
nm (iso-octane)
        -'K
        - 232 nm*
4.5.  Moisture and
        volatile matter
        (% m/m)
4.6. Insoluble
       impurities in light
       petroleum % m/m
4.7. Flash point
4.8. Trace metals
       mg/kg
       Iron        Copper<0 . 2 2
<0 . 0 1
< 2.50**
<0 . 2
<0 . 1 0
-
<3 . 0
<0 . 1<0 . 2 5
<0 . 0 1
< 2.60**
<0 . 2
<0 . 1 0
-
<3 . 0
<0 . 1< 0.30 
<0 . 0 1
<0 . 2
<0 . 1 0
-
<3 . 0
<0 . 1<0 . 3
<0 . 2 0
-
<3 . 0
<0 . 1<1 . 2 5
<0 . 1 6
<0 . 1
<0 . 0 5
-
<3 . 0
<0 . 1<1 . 1 5
<0 . 1 5
<0 . 1
<0 . 0 5
-
<3 . 0
<0 . 1<1 . 5
> 120oC<2 . 0 0
<0 . 2 0
<0 . 1
<0 . 0 5
-
<3 . 0
<0 . 1<1 . 7 0
<0 . 1 8
<0 . 1
<0 . 0 5
-
<3 . 0
<0 . 1
4.9. Fatty acid ethyl esters (FAEEs) 35 mg/kg
4.10. Phenols content See section 11.21
*    This determination is solely for application by commercial partners on an optional basis.
**   Commercial partners in the country of retail sale may require compliance with these limits when the oil is made available to the end consumer.COI/T.15/NC No 3/Rev. 15
page 9
5. FOOD ADDITIVES
5.1. Virgin olive oils and crude olive pomace oil:
           none permitted
5.2. Refined olive oil, olive oil (ROO+VOOs), refined olive pomace oil and olive
pomace oil (ROPO+VOOs): alpha-tocopherol permitted to restore natural tocopherol 
lost in the refining process.
Maximum level: 200 mg/kg of total alpha-tocopherol in the final product.
6. CONTAMINANTS
6.1. Heavy metals
The products covered by this standard shall comply with the maximum 
levels of the General Standard for Contaminants and Toxins in Food and Feed 
(CODEX STAN 193-1995).
6.2. Pesticide residues
The products covered by this standard shall comply with those maximum 
residue limits established by the Codex Alimentarius Commission for these commodities. 
6.3. Halogenated solvents
- Maximum content of each halo genated solvent 0.1 m g/kg
- Maximum content of the sum of all halo genated solvents 0.2 m g/kgCOI/T.15/NC No 3/Rev. 15
page 10
7. HYGIENE
7.1. It is recommended that the products intended for human consumption 
covered by the provisions of this standard be prepared and handled in accordance with 
the appropriate sections of the General Principles of Food Hygiene (CAC/RP 1-1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of 
Practice.
7.2. The products intended for human consumption should comply with any 
microbiological criteria established in accordance with the Principles for the 
Establishment and Application of Microbiological Criteria (CAC/GL 21-1997).
8. PACKING
Olive oils and olive pomace oils intended for international trade shall be packed 
in containers complying with the General Principles of Food Hygiene recommended 
by the Codex Alimentarius Commission (CAC/RCP 1 - 1969), and other relevant texts 
such as Codes of Hygienic Practice and Codes of Practice.
The containers used may be:
8.1. tanks, containers, vats, which permit the transportation in bulk of olive oils and 
olive pomace oils;
8.2. metal drums, in good condition, hermetically-sealed, which should be 
internally covered with a suitable varnish;
8.3. metal tins and cans, lithographed, new, hermetically-sealed, which should be 
internally covered with a suitable varnish;
8.4. demi-johns, glass bottles or bottles made of suitable macromolecular material.
9. CONTAINER FILLING TOLERANCE
The volume occupied by the contents shall under no circumstances be less than 
90% of the capacity of the container, except in the case of tin containers with a capacity 
of, or less than, 1 L in which the volume occupied shall under no circumstances be less 
than 80% of the capacity of the container; this capacity is equal to the volume of distilled water at 20
oC which the container can hold when full.                                                                                           COI/T.15/NC No 3/Rev. 15
                                                                       page 11
10. LABELLING
In addition to the appropriate sections of the Codex General Standard for the 
Labelling of Pre-packaged Foods (CODEX STAN 1-1985) and the guidelines applying 
to food not intended for direct sale to consumers, the specific provisions providing the 
following information shall be applied:
10.1. On containers intended for direct sale to consumers 
10.1.1. Name of the product
The labelling on each container shall indicate the specific designation of the 
product contained, complying in every way with the relevant provisions of this 
standard.
10.1.1.1. Designations of olive oils:
- Extra virgin olive oil
- Virgin olive oil
- Ordinary virgin olive oil1/
- Refined olive oil1/
- Olive oil (ROO+VOOs)2/
10.1.1.2. Designations of olive pomace oils:
- Refined olive pomace oil1/
- Olive pomace oil (ROPO+VOOs)2/
10.1.2. Net contents
The net contents shall be declared by volume in the metric system ("Système 
International" units).
10.1.3. Name and address
The name and address of the manufacturer, packer, distributor, importer, 
exporter or seller shall be declared.
________________
1/This product may only be sold direct to the consumer if permitted in the country of retail sale.
2/The country of retail sale may require a more specific designation. COI/T.15/NC No 3/Rev. 15
page 12 
10.1.4. Country of origin
The name of the country of origin shall be declared. When the product 
undergoes substantial processing in a second country, the country in which such 
processing is carried out shall be considered as the country of origin for labelling 
purposes.
10.1.5. Geographical indications and designations of origin
10.1.5.1. Geographical indications
The labels of virgin olive oils may state their geographical indication
(country, region or locality) when they have been empowered to do so by their country of origin and when such virgin olive oils have been produced, packed and originate 
exclusively in the country, region or locality mentioned.
10.1.5.2. Designations of origin
The labels of extra virgin olive oils may indicate their designation of origin 
(country, region or locality) when they have been awarded such a designation, in accordance with the terms provided under the regulations of their country of origin and 
when such extra virgin olive oil has been produced, packed and originates exclusively 
in the country, region or locality mentioned.
10.1.6. Lot identification
Each container shall be embossed or otherwise permanently marked in code 
or in clear to identify the producing factory and the lot.
10.1.7. Date marking and storage conditions
10.1.7.1 . Date of minimum durability
In the case of pre-packaged products intended for the end consumer, the date 
of minimum durability (preceded by the words "best before end") shall be declared by 
the month and year in uncoded numerical sequence. The month may be indicated by 
letters in those countries where such use will not confuse the consumer; if the shelf life 
of the product is valid to December, the expression "end (stated year)" may be used as 
an alternative.
10.1.7.2. Storage instructions
Any special conditions for storage shall be declared on the label if the validity 
of the date of minimum durability depends thereon.COI/T.15/NC No 3/Rev. 15
page 13
10.2. On forwarding packs of oils intended for human consumption
In addition to the details noted under section 10.1., the following inscription 
shall appear:
                - number and type of containers held in pack.
10.3. On containers allowing the transportation in bulk of olive oils and olive
pomace oils
The labelling on each container shall include:
10.3.1. Name of the product
The name shall indicate the specific designation of the product contained, 
complying in every way with the provisions of this standard.
10.3.2. Net contents
The net contents shall be declared by weight or volume in the metric system 
("Système International" units).
10.3.3. Name and address
The name and address of the manufacturer, distributor or exporter shall be 
declared.
10.3.4. Country of origin
The name of the exporting country shall be declared.
11. METHODS OF ANALYSIS AND SAMPLING
The methods of analysis and sampling given below are international referee 
methods. The latest version of these methods should be used.
11.1. Sampling
According to ISO 5555, "Animal and vegetable fats and oils - Sampling".
11.2. Preparation of the test sample
According to ISO 661, "Animal and vegetable fats and oils - Preparation of 
the test sample".COI/T.15/NC No 3/Rev. 15
page 14
11.3. Determination of the fatty acid composition and trans fatty acid content
According to COI/T.20/Doc. No 33/ Rev.1, “ Determination of fatty acid 
methyl esters by gas-chromatography”
11.4. Determination of the sterol composition and content and alcoholic 
compounds
According to COI/T.20/Doc. No 26/Rev. 5, “Determination of the 
composition and content of sterols, triterpenic dialcohols and aliphatic alcohols by 
capillary column gas chromatography”.
11.5. Determination of the difference between the actual and theoretical ECN 42 
triacylglycerol content
According to COI/T.20/Doc. No 20/Rev. 4, "Determination of the difference 
between actual and theoretical content of triacylglycerols with ECN 42", or AOCS 5b-
89.
11.6. Determination of the stigmastadiene content
According to COI/T.20/Doc. No 11/Rev.3, "Determination of 
stigmastadienes in vegetable oils", or COI/T.20/Doc. no. 16/Rev.2, "Determination of 
sterenes in refined vegetable oils", or ISO 15788-1 or AOCS Cd 26-96.
11.7. Determination of the content of 2-glyceryl monopalmitate
According to COI/T.20/Doc. No 23/Rev.1, "Determination of the percentage 
of 2-glyceryl monopalmitate" or to ISO 12872.
11.8. Determination of the unsaponifiable matter
According to ISO 3596, “Determination of the unsaponifiable matter –
Method using diethyl ether extraction”, or AOCS Ca 6b-53 or ISO 18609.
The results should be expressed in g/unsaponifiable matter per kg/oil. 
11.9. Determination of the organoleptic characteristics
According to COI/T.20/Doc. No 15/Rev.10, "Organoleptic assessment of 
virgin olive oil".
11.10. Determination of the free acidity
According to COI/T.20/Doc. No 34/Rev.1, “Determination of free fatty 
acids, cold method”.COI/T.15/NC No 3/Rev. 15
page 15
11.11. Determination of the peroxide value
According to COI/T.20/Doc. No 35/Rev.1, “Determination of the peroxide 
value”, IS O 3960,  or AOCS Cd 8b-90.
11.12. Determination of the absorbency in ultra-violet
According to COI/T.20/Doc. No 19/Rev.5, "Spectrophotometric 
investigation in the ultraviolet", or ISO 3656 or AOCS Ch 5-91.
11.13. Determination of the moisture and volatile matter
According to ISO 662, "Determination of the moisture and volatile matter".
11.14. Determination of the insoluble impurities in light petroleum
According to ISO 663, "Determination of the insoluble impurities".
11.15. Determination of the flash point
According to the FOSFA International method.
11.16. Detection of  trace metals
According to ISO 8294, "Determination of copper, iron and nickel by direct 
graphite furnace atomic absorption spectrometry".
11.17. Determination of the alpha-tocopherol
According to ISO 9936, “Determination of tocopherols and tocotrienols 
contents – Method using high-performance liquid chromatography”.
11.18. 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.
11.19. Detection of traces of halogenated solvents
According to COI/T.20/Doc. No 8, “Determination of tetrachloroethylene in 
olive oils by gas-liquid chromatography”.COI/T.15/NC No 3/Rev. 15
page 16
11.20. Determination of the content of waxes and alkyl esters
According to COI/T.20/Doc. No 28/Rev.2, “Determination of the content of 
waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography“.
11.21. Determination of biophenols
According to COI/T.20/Doc. No 29/Rev.1, “Determination of biophenols 
in olive oils by HPLC”.
11.22. Determination of the coherence of TAG composition with the fatty acid 
composition:  Screening method (not legal in nature and cannot downgrade an oil)
According to COI/T.20/Doc. No 25/Rev.2, “Method for the evaluation of the 
coherence of TAG composition with the fatty acid composition”.COI/T.15/NC No 3/Rev. 15
Annex 1 -page 1
DECISION TREE
Campesterol decision tree for virgin and extra virgin olive oils: 
The other parameters will abide by the limits fixed in the Standard.
ǻ-7-stigmastenol decision tree for:
xextra virgin and virgin olive oils
xlampante virgin olive oils
xolive pomace oils (crude and refined)ϰ͘ϬйфĂŵƉĞƐƚĞƌŽůчϰ͘ϱй
^ƚŝŐŵĂƐƚĞƌŽůчϭ͘ϰй ѐ-7-ƐƚŝŐŵĂƐƚĞŶŽůчϬ͘ϯй
Ϭ͘ϱйфѐ -7-ƐƚŝŐŵĂƐƚĞŶŽůчϬ͘ϴй
ĂŵƉĞƐƚĞƌŽůчϯ͘ϯйƉƉ͘ȕ-sitosterol/
;ĐĂŵƉĞƐƚнѐϳƐƚŝŐͿшϮϱStigmasterol
чϭ͘ϰйѐEϰϮчͮϬ͘ϭϬͮ
Ϭ͘ϱйфѐ -7-ƐƚŝŐŵĂƐƚĞŶŽůчϬ͘ϴй
ĂŵƉĞƐƚĞƌŽůчϯ͘ϯйStigmastadiene
чϬ͘ϯϬŵŐͬŬŐѐEϰϮчͮϬ͘ϭϱͮ
Ϭ͘ϱйфѐ -7-ƐƚŝŐŵĂƐƚĞŶŽůчϬ͘ϳй
ѐEϰϮчͮϬ͘ϰϬͮ ^ƚŝŐŵĂƐƚĞƌŽůчϭ͘ϰйZĞƐƚŽĨƉĂƌĂŵĞƚĞƌƐ
ŝŶƐŝĚĞůŝŵŝƚƐCOI/T.15/NC No 3/Rev. 15
Annex 1 -page 2
x refined olive oils and olive oils composed of  refined olive oils and virgin olive oils. 
The other parameters will abide by the limits fixed in the Standard.
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