هيئة التقييس لدول مجلس التعاون لدول 
GCC STANDARDIZATION ORGANIZATION ( GSO )  
 
 
 
 
 
 
 
 
 
Final  draft 
 
 
 
GSO /FS 1019/2014 
 
 
 
  
 
 Edible olive oil and olive pomace oil  
 
  
 
 
 
 
 
 
 
 
Prepared by:  
Gulf technical committee for sector standards of  food and 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: 200 
 
  
  
 
 
 
FORWARD  
 
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 s through specialized technical committees (TCs).  
 
GSO through the technical program of committee TC No.:.(5) "  Gulf technical 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  by GSO Board of Direc tors 
in its meeting No.(  ), held on        h        ( G) . The approved standard will replace and 
supersede the GSO standard No. ( GSO 1019/ 2012) .    
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    Gulf  Standard                                                                                        GSO 1019 / 2014    
 
1 
  
 
Edible 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 "Physic al 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 
foods tuffs" .  
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: A nalysis 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 83 9 "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.     Gulf  Standard                                                                                        GSO 1019 / 2014    
 
2 
 3.2.2  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) :  
 
 
 
 
 
 
 
 
 
 
 
 
 
    Gulf  Standard                                                                                        GSO 1019 / 2014    
 
3 
  
 
 
Table (1)  
Fatty acids comp osition as determined by gas chromatography  
(% of total fatty acids)  
 
Fatty acid  Virgin olive 
oils Olive oil - 
Refined olive oil  Olive 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) T  0.0-0.05 
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 
 
0.0-0.05 0.0-0.05 
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 .30  0.0-0.05 
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 .35  
    Gulf  Standard                                                                                        GSO 1019 / 2014    
 
4 
 4.1.2  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  
 
Item   Type of oil  
 
characteristics   
Virgin olive 
oils   
Refined olive 
oil  
Refined  
olive  
pomace oil   
 
Olive oil  
 
4.1.2.1  
 
4.1.2.2  
 
 
4.1.2.3  
 
4.1.2.4  
 
4.1.2.5  
 
  Relative density (20ºc 
/water at  20ºC )  
                
refractive index ( at20ºC)  
                                
Saponification value (mg 
KOH/g oil)  
Iodine value (wijs method)  
 
Unsaponifiabe matter  
  
  0.910 -0.916  
 
 
1.4677 -1.4705  
 
184-196 
 
75-94 
 
15g/kg  
 
 
 0.910 -0.916  
 
 
1.4677 -1.4705  
 
184-196 
 
75-94  
 
15g/kg  
  
  
   0.910 -
0.916  
 
1.4680 -
1.4707  
 
182-193 
 
75-94 
 
30/kg  
  
  
  0.910 -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 /kg  
    Gulf  Standard                                                                                        GSO 1019 / 2014    
 
5 
  
c.  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  Stigmas tadine 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 o il    
                 
Refined Olive oil  
                                  
Olive -pomace oil                    Acceptable  
Good  
 
Acceptable  
  
Acceptable  Acceptable  
Good  
 
Acceptable  
 
Acceptable  Light yellow  
Light, yellow to 
green  
Light, yellow to 
brownis h 
  Light, yellow to 
green  
    Gulf  Standard                                                                                        GSO 1019 / 2014    
 
6 
  
4.2.1.3  The organoleptic characteristic (odor and taste) of virgin olive oils shall be  as 
follows :  
 Average defect  Median of the 
fruity attribute  
Extra virgin olive oil  
Refined olive oil  
Ordinary virgin olive oil  
 0 
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 oil  Peroxide 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 nm  Delta 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 ≤ 2.504 and 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.  
 
 
    Gulf  Standard                                                                                        GSO 1019 / 2014    
 
7 
  
 4.2.4  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-alpha  tocopherol (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 oil  0.2 
0.1 
0.1 
0.1 
0.1 0.1 
0.05 
0.05 
0.05 
0.05 15  
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).     Gulf  Standard                                                                                        GSO 1019 / 2014    
 
8 
 5.  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.  
9.4  Free acidity for oil expressed as % (m/m) as oleic acid or grades shall be d