التقييس لدول مجلس التعاون لدول الخليجالعربية  هيئة  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
 
 
 
Final draft Standard 
 
 
 
GSO 000/2015 
 
 
 
 
Flavor Infused Olive Oil  ( E )  
 
 
 
 
 
 
 
 
 
 
PREPARED BY  
Technical committee for  food and agricultural products standards .  
 
 
This  document is a draft  Gulf standard  circulated  for comments  and 
observations  on them , so they are subject to change  and switch,  may not  
refer to it  as a Gulf standard  until approved by  the Board of  Directors of 
the Gulf . 
 
  تقديم 
 
هيئةةة التقيةةيس لةةدول مجلةةس التعةةاون لةةدول الخلةةيج العربيةةة هيئةةة  عليميةةة تجةةم  ةة   جةةويت ا ا ج ةة   
الوطنية للمواصفات والمقاييس    دول الخليج العربية ، ومن م ام ال يئةة   ةداد المواصةفات القيا ةية 
الخليجية بوا طة لجان  نية متخصصة . 
 
وعد عامت هيئة التقييس لدول مجلس التعاون لدول الخليج العربيةةة جمةةن برنامج  مل اللجنةةة الفنيةةة 
رعم  5  " اللجنة الفنية الخليجية لمواصفات عطاع المنتجةةات الغذائية وال را يةبإ داد هذه المواصفة  
القيا ية الخليجية منقوع النباتات العطرية والب ارات مع  يت ال يتون ، وعامت دولة الكويت بإ داد 
المشروع بعد ا تعراض المواصفات العربية وا جنبية والدولية والمؤلفات المرجعية ذات الصلة   
    
وعد ا تمدت هذه المواصفة كمواصفة عيا ية خليجية    اجتماع مجلس  دار  ال يئة رعم.......                   
، الذي  قد         بتاريخ      /      /      هة ، الموا ق      /      /      .  
 
 
Foreword 
 
 
GCC Standardization Organization  (GSO) is a regional Organization 
which consists of the National Standards Bodies of GCC member States. 
One of GSO main functions is to issue Gulf Standards /Technical 
regulation through specialized technical commi ttees (TCs).  
 
GSO through the technical program of committee TC No (5) "Technical 
committee for standards of food and agriculture products" has  prepared  
The GSO Standard  Infused Olive Oils   
" The Draft Standard has been prepared by State of kuwait .  
 
This  standard  has been approved as Gulf   (Technical Regulation)  by GSO 
Board of   Directors  in its meeting No..../....  …….held on    /    /   /  H ,  /    /   
G 
 
 
 
 
                         GSO           2015      GSO STANDARD  
 
 
1  
Flavor Infused Olive Oils  
 
1.  Scope  of Implementation : 
 This G CC specification is appli cable specifically to flavor Infused olive 
oils with different kinds of herbs including oregano , basil , garlic , and 
rosemary . Some edible Mushrooms and truffle . Also some foodstuff like 
chili , garlic , dried tomatoes , vinegar and balsamic vinegar to  give the olis 
their Distinctive taste and flavor  . 
 
2.  Supplementary References : 
 
2.1  GSO 9 "Labeling of prepackaged foodstuffs".  
2.2 GSO 21 "Hygienic regulations for food plants and their personnel ".  
2.3 GSO 1694 " Greneral Principles of food Hygiene.  
4.2 GSO/CAC 193  General standard for Contaminants in food and feed  " . 
4.5 GSO 150 " Expiration periods for  food products part -1 ". 
2.6   GSO 839 " Food packages – part 1 – General Requirements " .  
2.7   GSO 168 "Requirements of storage facilities for d ry and canned  
        foodstuffs".  
2.8   GSO 1016 " Microbiological Criteria for foodstuffs – part 1 " .  
2.9  GSO 988 "Limits of radioactivity levels permitted in foodstuffs Part 1".  
2.10  GSO 282 , GSO 283 " Maximum Limits for pesticide Residues in  
        Agricultural and food products – part 1and part 2   ".  
2.11 GSO 1843 “  Food Grade Salt “.  
2.12 GSO 1019 " olive oils and Olive -Pomace Oils ".  
2.13 GSO 1974  “ Vinegar “ .  
2.14 GSO/ISO 5560 “ Dehydrated garlic (Allium Sativum L.) – Specification.  
2.15  GSO 717  “ Black Pepper , Whole or Grand “.  
2.16 GSO 718 “W hite  Pepper , Whole or Grand “. 
2.17 GSO 1819 “  Chillies and capsicums , whole or ground (powdered) - 
Specification.  
2.18 GSO/ ISO 2254 ” Cloves , whole and ground (powdered) - Specification.  
2.19 GSO/ I SO 6754  “ Thymus Vulgaris L “.  
                         GSO           2015      GSO STANDARD  
 
 
2  
3.  Definitions:  
 
3.1  Infused Olive oil s: 
 The product prepared by mixing one or more of the spices , mushrooms 
and some foodstuff like tomatoes , lemon and chilies for the purpose of 
acquiring the taste characteristic of these foods for olive oil.    
 
3.2  Flavored  olive oil:  
 The product prepared by mixing one or more of the  herbs ,  spices ,  salt 
and different kinds of flavors for the purpose of acquiring the taste 
characteristic of these  additions.  
 
3.3 Refined olive oi l:  
 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 glyceridic stru cture; 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 processes 
and of any mixture w ith oils of other kinds.  
 
3.5  Foreign materials :  
 Any material that is not of the origin of the product and its inputs . 
 
4.  Requirements : 
 
4.1 General Requirements  
 Infused olive oil , must adhere to the following specifications:  
 
4.1 I   Have a strong color and flavor characteristic of the product indicate the  
newness packing.  
4.1.2  Easy flow and free of agglomeration.  
4.1.3  Free from any abnormal material.  
4.1.4  Free from any fermentation and rancidity.                          GSO           2015      GSO STANDARD  
 
 
3 4.1.5  Free from any food additives such as c olours , preservatives except alpha 
tocopherol.  
4.1.6  Free from any  insects or their parts.  
4.1.7  Salt can be added according to the GSO specifications mentioned an item 
(11.2).  
4.1.8  Must be completely free of pork products or derivatives . and Ethanol.  
4.1.9 Materials used in the manufacturing must meet the Gulf standard 
specifications relating to items (2.2) and item (2.3).  
4.1.10   Fatty acids composition determined with gas chromatography  
         (% of total fatty acids) for olive oils shall be acco rding to Table (1) :  
Table (1)  
Fatty acids composition 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 aci d(C 16:0)  
Palimitoleic acid(C 16:1)  
Heptadecanoic 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 acid (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  
 
4.2  Specifity characteristics:  
 
4.2.1  Color, odor and  taste: - 
 4.2.1.1       Virgin olive oils: See item :  
 
 
 
 
 
 
 
 
 
 Kind of oil  Odor  Taste  Color  
Virgin olive oil                    
Olive oil    
                 
Refined Olive oil  
                                  
Olive -pomace oil                    Acceptable  
Good  
 
Acceptable  
  
Acceptable  Acceptable  
Good  
 
Acceptable  
 
Acceptable  Light yellow  
Light, yellow to 
green  
Light, yellow to 
brownish  
  Light, yellow to 
green  
                         GSO           2015      GSO STANDARD  
 
 
4          
4.2.1.2   The appearance of these oils after store for 24 hours less than 20ºCsha ll  
              be limpid and free from opacity.  
 
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 olive 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 oi l   
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 o r 
less than 0.11.  
 
 
4.2.3. 2   Ultraviolet absorbance at 232 nm for extra virgin olive oil shall be ≤ 
2.50* and for   virgin olive oil ≤ 2.60.  
                         GSO           2015      GSO STANDARD  
 
 
5  
 
4.3  Quality characteristics:  
Kind of oil  % Moisture and 
volatile matters     
(max)  % of  insoluble  
impurities (max) Soap test  
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 Inapplicable  
Negative  
Negative  
Negative  
Negative  
 
 
4.4 Radioactivity levels in the product shall not exceed the levels mentioned in 
the Gulf standards stated in item (8.2).  
 
4.5  Pesticides residues shall not exceed the levels mentioned in the Gulf   
standards stated in items (10.2) and (11.2).  
 
4.6 The limits of radiation levels in the product shall not exceed the permitted 
maximum levels stated in the GSO standard mentioned in item (2.9).  
 
4.7 The toxic metallic elements shall be determined according to the Gulf 
standard mentioned in item (2.4).  
 
5. Packaging , transferring and storage:  
 
5.1 The containers shall be suitable , clean and tightly -sealed to prevent any 
external contamination , and shall comply with the GSO standard 
mentioned in item (2.6).  
 
5.2 The product shall be stored under suitable conditions in well – ventilated 
stores far fro m moisture , sunlight , or sources of contamination and odors , 
in accordance with the GSO standard mentioned in item (2.7).  
 
5.3  The product shall be transported in such a way as to protect it from 
mechanical damage , contamination and direct sunlight.  
 
                         GSO           2015      GSO STANDARD  
 
 
6  
6. Hygienic requirements : 
 
6.1   The production shall be carried out according to the hygienic requirements 
mentioned in item (2.6).  
 
6.2  Radioactivity levels in the product shall not exceed the levels mentioned in 
the Gulf standards stated in item (2.1 2). 
 
6.3  Pesticides residues shall not exceed the levels mentioned in the Gulf   
standards stated in items (2.9) and (2.10).  
 
6.4 Contaminant heavy metals content in all kinds of olive oil shall not exceed       
(mg /kg):  
 - Iron                                 3.0 
 - Lead                                0.1  
 - Arsenic                            0.1  
 - Copper                            0.1  
 
7.  Packaging:  
 Containers used in packaging of the product shall comply with the Gulf 
standard mentioned in item (2.1 1). 
 
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.  Labelin g: 
 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 Name of the oil will be infused (name the substance added to infuse with 
the olive oil) with olive oil , also names like dressing and seasoning.  
 
9.2  Name and address of the manufacturer and their brand if exist. . 
 
 
9.3 The net content in metric system . 
 
 
9.4  A complete list of the ingredients in descending order of quantity .                         GSO           2015      GSO STANDARD  
 
 
7   
9.5  The date of manufacturer and expiry date shall be in accordance with the 
GSO standards mentioned in item (2.5)  .  
 
9.6 It is not permitted to use the expressions used in the case of pure olive oil 
when naming flavored or infused olive oil , for  example , do not use olive 
oil expression or extra virgin olive oil with garlic or garlic flavor , but can 
be called infused garlic with olive oil or dressing of olive oil and garlic.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO           2015      GSO STANDARD  
 
 
8  
Technical Terms 
 
Specific extinction  
Cloudiness  
Flocculent precipitin  
Specification value  
Iodine value  
Virgin olive oil  
Refined olive oil  
Refined olive pomace oil  
Thickness  
Optical density  
Relative density  
Relative index  
Bellier i ndex  
Transmittance