ﻫﯾﺋﺔ اﻟﺗﻘﯾﯾس ﻟدول ﻣﺟﻠس اﻟﺗﻌﺎون ﻟدول اﻟﺧﻠﯾﺞ اﻟﻌرﺑﯾﺔ
GCC STANDARDIZATION ORGANIZATION ( GSO )
Finaldraft
GSO/FS1019/2014
Edible olive oil and olive pomace oil
Prepared by:
Gulf technical committee for sector standards of foodand agriculture products
This document is a draft Gulf standard circulated for comments, it is therefore, subject to
alteration and modification, and may not be referred as a Gulf standard, until approved by the
Board of Directors
ICS: 67:200FORWARD
GCC Standardization Organization (GSO) is a regional Organization which consists of the
National Standards Bodies of GC C member States. One of GSO main functions is to issue
Gulf Standards /Technical regulation sthrough specialized technical committees (TCs).
GSO through the technical program of committee TC No.:.(5) " Gulftechnical committee for
standards of food and ag riculture products " has updated the GSO Standard No. GSO
1019/2012"Edible olive oil and olive pomace oil" . The Draft Standard has been prepared by
(STATE OF QATAR ) .
This standard has been approved as a Gulf Technical Regulation byGSO Board of Direc tors
inits meeting No.(  ), held on        h        ( G) . The approved standard will replace and
supersede the GSO standard No. ( GSO 1019/ 2012) .GulfStandard GSO1019/ 2014
1Edible olive oil and olive pomace oil
1. Scope and field of application:
This Gulf standard is concerned with oli ve oil and olive pomace oils
for human consumption. .
2. Complementary standers:
2.1 GSO 9 "Labeling of prepackaged foodstuffs".
2.2 GSO 15 "Animal and vegetable fats and oils -Sampling ".
2.3 GSO 16"Physical and chemical methods for testing edible vegetable oils and fats".
2.4 GSO 17"Detection of additives in edible oils and fats, and methods for their
determination -Part 1".
2.5 GSO 20 "Methods for determination of contaminating metallic elements in
foodstuffs" .
2.6 GSO 21 "Hygienic regulations for food plants and their personnel ".
2.7 GSO 168 "Requirements of storage facilities for dry and canned foodstuffs"
2.8 GSO 275" Determination of fatty acids in animal and vegetable fats and Oils –
Part 2: Analysis of gas liquid –chromatography of methyl esters of fatty acids ".
2.9 GSO 382 "Maximum allowable limits of pesticide residues in agricultural and
food products –Part 1".
2.10 GSO 383 "Maximum allowable limits of pesticide residues in agricultura l and
food products -Part 2".
2.11 GSO 839"Food packages –Part 1: General requirements ".
2.12 GSO 988 "Limits of radioactivity levels permitted in foodstuffs –Part 1".
2.13 GSO 1020 "Methods of test for edible olive oil and pomace olive oil".
3. Definitions:
3.1 Olive oil:
Is the oil fit for human consumption obtained from the fruits of the olive tree
(Olea europaea L .) with the exclusion of any oils obtained  by solvents or re -
esterification processes, and not blended with other types of oils .
3.2 Virgin olive oils:
Are edible oil obtained from the fruits of the olive tree by only mechanical or other
physical means, under conditions, particularly thermal, which do not lead to
alterations of the oil, and without being subject to any other tre atment except for
washing, decanting, centrifuging and filtration, It can be classified into three types :
3.2.1 Extra virgin olive oil: shall comply with what is mentioned in item (3.2); its
acidity shall not exceed 0.8% as oleic acid.GulfStandard GSO1019/ 2014
23.2.2 Virgin oliv e oil: shall comply with what is mentioned in item (3.2); its acidity
shall not exceed 2% as oleic acid .
3.2.3 Ordinary virgin olive oil: shall comply with what is mentioned in item (3.2); its
acidity shall not exceed 3.3% as oleic acid.
3.3 Refined o live oil:
Oil obtained from virgin olive oil (the acid content or organoleptic characteristics
of which render it unsuitable for human consumption in the natural state) by
means of refining methods which do not lead to alterations in its initial glycerid ic
structure; its acidity content shall not exceed 0.3% as oleic acid.
3.4 Olive pomace oil:
Oil obtained by treating olive pomace with solvents or other physical treatments,
To the exclusion of oils obtained by re -esterification proc esses and of any mixture
with oils of other kinds.
3.5 Refined olive pomace oil:
Oil obtained from fruits olive residues by extraction with solvents, and made
edible by means of refining methods which do not lead to alteration in its
glyceridic structur e; its acidity content shall not exceed 0.3% as oleic acid.
3.6 Olive oil mixtures:
Edible oil obtained by mixing virgin olive oil and refined olive oil; fit for human
consumption, its acidity content shall not exceed 1% as oleic acid.
4. Characteristi cs:
4.1 identity characteristics (under normal ecological conditions):
4.1.1 Fatty acids composition determined with gas chromatography (% of total fatty
acids) for olive oils shall be according to Table (1) :GulfStandard GSO1019/ 2014
3Table (1)
Fatty acids comp osition as determined by gas chromatography
(% of total fatty acids)
Fatty acid Virgin olive
oilsOlive oil-
Refined olive oilOlive pomace oil -
refined olive pomace oil
Myristic acid (C14:0)
Palimitoleic acid(C 16:0)
Palimitoleic acid(C 16:1)
Heptadecan oic acid(C 17:0)
Heptadecanoic acid(C 17:1)
Stearic acid (C 18:0)
Oleic acid (C 18:1)
Linoleic acid (C 18:2)
Gadolic acid (C 20:0)
Arachidic acid (C 20:1)
Behenic acid (C 22:0)
Lignoceric acid (C 24:0)
Trans fatty acids:
Oleic acid (C 18:1) T
Linoleic ac id (C 18:2) T +
Linoleneic acid (C 18:3) T0.0-0.05
7.5-20.0
0.3-3.5
0.0-0.3
0.0-0.3
0.5-5.0
55.0-83.0
3.5-21.0
0.0-0.6
0.0-0.4
0.0-0.2
0.0-0.2
0.0-0.05
0.0-0.050.0-0.05
7.5-20.0
0.3-3.5
0.0-0.3
0.0-0.3
0.5-5.0
55.0-83.0
3.5-21.0
0.0-0.6
0.0-0.4
0.0-0.2
0.0-0.2
0.0-0 .20
0.0-0 .300.0-0.05
7.5-20.0
0.3-3.5
0.0-0.3
0.0-0.3
0.5-5.0
55.0-83.0
3.5-21.0
0.0-0.6
0.0-0.4
0.0-0.3
0.0-0.2
0.0-0 .40
0.0-0 .35GulfStandard GSO1019/ 2014
44.1.2 Chemical and physical characteristics:
The chemical and physical characteristics for olive oil shall be according to Table (2):
Table (2)
Chemical and physical characteristics for olive oil
ItemType of oil
characteristicsVirgin olive
oilsRefined olive
oilRefined
olive
pomace oilOlive oil
4.1.2.1
4.1.2.2
4.1.2.3
4.1.2.4
4.1.2.5Relative density (20ºc
/water at  20ºC )
refractive index ( at20ºC)
Saponification value (mg
KOH/g oil)
Iodine value (wijs method)
Unsaponifiabe matter0.910-0.916
1.4677-1.4705
184-196
75-94
15g/kg0.910-0.916
1.4677-1.4705
184-196
75-94
15g/kg0.910-
0.916
1.4680-
1.4707
182-193
75-94
30/kg0.910-0.916
1.4680-
1.4707
184-196
75-94
15g/kg
4.1.2.6 Sterols and triterpene dialcohol composition:
a.Desmethy lsterol composition (% of total sterols):
-Cholesterol 0.5
-Brassicasterol 0.2 for olive pomace oil
0.1 for other grades
-Campesterol 4.0
-Stigmassterol campesterol
-Delta-7-Stigmastenol 0.5
-Beta –Sitosterol + delta -5-
Avenasterol+delta -5-23 Stigmastadienol+ Clerosterol+ Sitostanol+
Delta-5-24-Stigmastadienol} 93.0
b.Minimum value for total sterol s:
-Virgin olive oil                        1000 mg /kg
-Refined olive oil                     1000 mg/kg
-Olive oil                                 1000 mg/kg
-Refined olive -pomace oil        1800 mg /kg
-Olive-pomace oil                   1600 mg /kgGulfStandard GSO1019/ 2014
5c.Maximum erythrodiol and uvaol content (% total sterol):
-Virgin olive oil 4.5
-Refined olive oil ≤   4.5
-Olive oil ≤   4.5
4.1.2.7 Saturated fatty acids at the 2 -position   in the triglyceride (sum of palmitic and
stearic acids) (maximum level):
-Virgin olive oil                           1 .5%
-Refined olive oil                         1.8%
-Olive oil                                      1.8%
-Refined olive -pomace oil            2.2%
-Olive-pomace oil                        2.2%.
4.1.2.8 Maximum difference between the actual and th eoretical ECN 42 triglyceride
content shall not exceed:
-Virgin olive oils                       0.2
-Refined olive oil                     0.3
-Olive oil                                 0.3
-Olive-pomace oil                   0.5
4.1.2.9 Stigmastadine content in virgin olive oil shall not exceed 0.15 mg /kg.
4.2 Quality characteristics:
4.2.1 Color, odor and taste: -
4.2.1.1                 Virgin olive oils: See item 2.3.
4.2.1.2 The appearance of these oils after store for 24 hours less than 20ºCshall be limpid
and free from opacity.Kind of oil Odor Taste Color
Virgin olive oil
Olive oil
Refined Olive oil
Olive-pomace oilAcceptable
Good
Acceptable
AcceptableAcceptable
Good
Acceptable
AcceptableLight yellow
Light, yellow to
green
Light, yellow to
brownish
Light, yellow to
greenGulfStandard GSO1019/ 2014
64.2.1.3 The organoleptic characteristic (odor and taste) of virgin olive oils shall be as
follows :
Average defectMedian of the
fruity attribute
Extra virgin olive oil
Refined olive oil
Ordinary virgin olive oil0
Between 0  and 2.5
Between 2.5  and 6.0*> 0
> 0
----
* Or when the median of the defect is less than or equal to 2.5 and the n=median
of the fruity attribute is equal to 0.
4.2.2 Peroxide value (maximum level) shall be in the following ranges:
Kind of oilPeroxide value (mill equivalent of
active oxygen / kg oil )
Virgin olive oils
Refined oli ve oil
Olive oil
Refined olive -pomace oil
Olive pomace oil20
5
15
5
15
4.2.3 Specific extinction in ultra -violet:
4.2.3.1 Absorbency in ultra -violet   K 270:
Kind of oil Absorbency in ultra -violet at
270 nmDelta K
Extra virgin olive oil
Virgin olive oils
Ordinary virgin olive oil
Refined olive oil
Olive oil
Refined olive -pomace oil
Olive-pomace oil0.22
0.25
0.30(*)
1.10
0.90
2.00
1.700.01
0.01
0.01
0.16
0.15
0.20
0.18
*After passing the sample through activated alumina, absorbency at 270 nm  shall be equal to or
less than 0.11.
4.2.3.2 Ultraviolet absorbance at 232 nm for extra virgin olive oil shall be ≤ 2.504and for
virgin olive oil ≤ 2.604.
* The country of retail sail may require compliance with these limits when the oil
is made available to the end consumer.GulfStandard GSO1019/ 2014
74.2.4 The limits of wax cont ent shall be as follows (mg/kg):
Virgin olive oils
Refined olive oil
Olive oil
Refined olive -pomace oil
Olive-pomace oil250
350
350
>  350
> 350
4.2.5 Halogenated solvents content shall not exceed (mg/kg):
-Content of each halogenated s olvent                       0.1
-Content of sum of all halogenated solvents            0.2
Maximum level of Benzo( α) pyrene of all kinds of oils should not exceed 2µg/kg
oil weight.
4.3 Additives:
No additives are permitted for any kind of olive oil, except the addition of alpha -
tocopherol (d-alpga tocopherol (307a), mixed tocopherol concentrate (INS 307b),
dl-alphatocopherol (INS 307c)   to virgin olive oil, to refined olive -pomace oil
and to olive -pomace oil so as to restore the natural tocopherol which is lost
during the refining process; and whose content in the final product shall not
exceed 200 mg/kg.
4.4 Quality characteristics:
Kind of oil % Moisture and
volatile matters
(max)% of  insoluble
impurities (max)Unsaponifiable
matter:g/Kg
Virgin olive oils
Refined olive oil
Olive oil
Refined olive oil   olive
Olive pomace oil0.2
0.1
0.1
0.1
0.10.1
0.05
0.05
0.05
0.0515
15
15
30
4.5 Contaminant heavy metals content in all kinds of olive oil shall not exceed
(mg/kg):
-Iron                                 3.0
-Copper                            0.1
4.6 Hygienic requirements:
4.6.1 The production shall be carried out according to the hygienic requirements
mentioned in item (2.6).
4.6.2 Radioactivity levels in the product shall not exceed the levels mentioned in the
Gulf standards stated in item (2.12).
4.6.3 Pesticides residues s hall not exceed the levels mentioned in the Gulf   standards
stated in items (2.9) and (2.10).GulfStandard GSO1019/ 2014
85. Sampling:
Samples shall be taken according to the Gulf standard mentioned in item (2.2).
6. Methods of analysis:
Physical and chemical tests shall be ca rried out on the representative sample taken
according to item (5), according to the Gulf standard mentioned in items (2.3 ) and
(2.13). The detection and determination of permitted additives to the oil shall be
carried out according to the Gulf standard mentioned in item (2.4). The
determination of contaminating heavy metallic elements shall be carried out
according to the Gu lf standard mentioned in item (2.5); and the determination of
fatty acid shall be carried out according to the Gulf standard mentioned in item
(2.8).
7. Packaging:
Containers used in packaging of the product shall comply with the Gulf standard
mentioned in item (2.11).
8. Storage:
Containers shall be stored in well ventilated stores far away from direct sunlight
and sources of heat as well as contamination; the stores shall meet the
requirements laid down in the Gulf standard mentioned in item (2.7).
9. Labeling:
Without prejudice to what has been mentioned in the Gulf standard in item (2.1),
the following shall be declared on each container:
9.1 The type of oil as mentioned in the definition.
9.2 The explanation 'Natural' can be mentioned for extr a virgin olive oil, virgin olive
oil and ordinary virgin olive oil.
9.3 Pure or 100% pure can be used on the label for olive oil.
9.4Free acidity for oil expressed as % (m/m) as oleic acid or grades shall be d