ICS 67.200.10  
X 14  
                                                         GB 
National Standard of the People’s Republic of China   
    GB ×××× –– ××××  
_______________________________________________________________  
 
  
Olive oils and olive pomace oils  
 
 
(Draft for Approval)  
(Completed in May 2007)  
 
 
 
 
 
 
 
Issue Date: ×××× -××-××                     Implementation Date: ×××× -××-×× 
____________________________________________________________________  
Issued  
by General Administration of Quality Supervision,  Inspection 
and Quarantine of the People’s Republic of China  
(AQSIQ)  
 Foreword  
 
     The indices highlighted bold in Tables 6 and 7 of Subsection 5.1.2, as well 
as in Subsections 5.4, 5.5, 7.4 and Clause 8 of this Standard are mandatory whilst 
the rest are re commended.  
This Standard was formulated after referring to the contents of the related 
standards of Codex Alimentarius Commission  (CAC) and International Olive Oil 
Council (IOOC ), and considering the situation in this country.  
This Standard was proposed b y the State Forestry Administration and the 
People’s Republic of China.  
This Standard is under the jurisdiction of the National Cooking Oil 
Standardisation Technical Committee.  
The units responsible for  drafting this Standard are: the Research Institute of  
Forestry  under Chinese Academy of Forestry  and the Academy of State  
Administration of Grain . 
The units involving in drafting this Standard  are: Ganshu Province Longnan 
City Xiangyu Olive Oil Development Co., Ltd., Shenzhen Kuwan Sunshine Food Co., 
Ltd., a nd Beijing Pinli Food Co., Ltd.  
The main drafters of this Standard are: Yimin Xue, Yalin Xue, Rui Zhang, 
Yuhong Liu, Bofeng Lin, and Songli Xu.  Olive oils and olive pomace oils  
 
1   Scope  
     This Standard specifies the terms and definitions, classificat ions, technical 
quality requirements, inspection methods, inspection rules, labelling, packaging, 
storage and transportation requirements of olive oils and olive pomace oils.  
     This Standard applies to different kinds of olive oil and olive pomace oil 
products.  
 
2   Normative references  
     The provisions of the following documents become provisions of this Standard 
after being referenced. For dated reference documents, all later amendments 
(excluding corrigenda) and revised versions do not apply to thi s Standard. However, 
the parties to the agreement are encouraged to study whether the latest version of 
these documents applies. For undated reference documents, the latest versions apply.  
     GB  2716 Hygiene standard for edible vegetable oil  
     GB/T 50 09.13 Determination of copper in food  
     GB/T 5009.90 Determination of iron, magnesium and manganese in food  
     GB/T 5009.37  Method for analysis of hygienic standard of edible vegetable oils  
     GB/T 5524  Vegetable fats and oils  –– Methods for samplin g and sample 
splitting  
     GB/T 5525 -1985  Vegetable fats and oils  –– Methods for identification of 
transparency,  odour and flavour  
     GB/T 5528  Method for determination of moisture and volatile matter in 
vegetable fats and oils  
     GB/T 5530  Animal and  vegetable fats and oils  –– Determination of acid value 
and acidity  (GB/T 5530 -2005,  ISO 660:  1996,  IDT)  
     GB/T 5535.1  Animal and vegetable fats and oils — Determination of 
unsaponifiable matter — Part 1: Method using diethyl ether extraction (Reference  
method) ( GB/T 5535.1 1998eqv. ISO 3596 -1: 1988 ) 
     GB/T 5535.2  Animal and vegetable fats and oils  — Determination of 
unsaponifiable matter  — Part 2:  Rapid method using hexane extraction  (GB/T 5535.2
1998 , eqv. ISO 3596 -2: 1988 ) 
     GB/T 5538  Oils and fats  –– Determination  of peroxide value  (GB/T 5538 -2005,  
ISO 3960:  2001,  IDT)      GB 7718  General standard for the labe lling of pre -packaged foods  
     GB 14880  Hygiene Standard for the use of nutritional fortification substances 
in foods  
     GB/T 15688  Animal and vegetable fats and oils  –– Determination of insoluble 
impurities content  
     GB/T 17374  Distribution and sales packaging of edible vegetable oils  
     GB/T 17376  Animal and vegetable fats and oils  –– Preparation of fatty acid 
methyl esters  (GB/T 17376 -1998,  eqv. ISO 5509:  1978 ) 
     GB/T 17377  Animal and vegetable fats and oils  –– Analysis by gas 
chromatography of fatty acid methyl esters (GB/T 17377 -1998,  eqv. ISO 5508:  1990)  
     ISO 661 Animal and vegetable fats and oils  –– Preparation of test sample  
     ISO 555 5 Animal and vegetable fats and oils –– Sampling   
     COI/T.20/Doc.no.101)  Determination of sterol ingredient and total sterol 
content –– Capillary  column  gas chromatography  
     COI/T.20/Doc.no.151)  Analysis method of olive oil sensory assessment  
     COI/T.20/Doc.no.171)  Determination of non -saturated trans fatty acid –– 
Capillary  column  gas chromatography  
     COI/T.20/Doc.no.181)  Determination of wax content –– Capillary  column  gas 
chromatography  
 
3 Terms and definitions  
     The following terms an d definitions apply to this Standard.  
3.1 
     Olive oil  
     The fruit of the olive tree ( Olea europaea L ) is the raw material for the 
extraction of oils and fats, with the exception of oils and fats acquired from solvent 
extraction or heavy esterificatio n technology.  
3.1.1  
     Virgin olive oil  
     Virgin olive oil adopts the physical method of mechanical extraction to extract 
oil products directly from the olive fruit.  
     Note: In the process of oil extraction, external factors such as temperature, et c., should not 
cause any changes to the oil and fat ingredients. Oil products may only be handled by means of 
cleaning, decantation, centrifugation or filtering technology.  
3.1.1.1  
     Extra virgin olive oil  
     The acidic value of extra virgin olive oil  is  1.6 mgKOH/g, and other indices 
                                                        
1)  This Standard is the standar d of the International  Olive Oil Council.  meet the requirements for virgin olive oil as set out in this Standard.  
 
3.1.1.2  
     Medium -grade virgin olive oil  
     The acidic value of medium -grade olive oil is  4.0 mgKOH/g, and other 
indices meet the requiremen ts for virgin olive oil as set out in this Standard.  
3.1.1.3  
     Lampante virgin olive oil  
     The acidic value of lampante virgin olive oil is > 4.0 mgKOH/g, and other 
indices meet the requirements set out for virgin olive oil in this Standard.  
     Note: This oil cannot be directly used as edible oil, but is mainly for refining or other purposes.  
3.1.2  
     Refined olive oil  
     Refined olive oil is an oil product extracted from lampante virgin olive oil by 
refining technology (the structure of its gl yceride should not be changed). The content 
of free fatty acid (counted by oleic acid) should not exceed 0.3g in every 100g of oil, 
implying that the acidic value is  1.6 mgKOH/g, and other indices meet the 
requirements set out in this Standard.  
3.1.3  
     Blended olive oil  
     An oil product blended with refined olive oil and virgin olive oil (except 
lampante virgin olive oil). The content of free fatty acid (counted by oleic acid) 
should not exceed 1g in every 100g of oil, implying that the acidic value  is  2.0 
mgKOH/g, and other indices meet the requirements set out in this Standard.  
3.2 
     Olive -pomace oil  
     The fats and oils acquired from olive pomace using solvent or other physical 
methods.  
3.2.1  
     Crude olive -pomace oil  
     The olive -pomace oi l without being handled, and is not directly edible.  
3.2.2  
     Refined olive -pomace oil  
     An oil product extracted by refining technology (the structure of its glyceride 
should not be changed).  
3.2.3  
     Blended olive -pomace oil  
     An oil product bl ended with refined olive -pomace oil and virgin olive oil (except lampante virgin olive oil).  
 
3.3 
     Unsaponifiable matter  
     A substance that has no action with the alkaline in fats and oils, and can be 
solved in ether but cannot be solved in water, i ncluding sterol, fat -soluble vitamin and 
pigment.  
3.4 
     Ultraviolet absorbency  
     The absorbency of the sample under specific ultraviolet wavelength.  
3.5 
     r Delta E  
     The variation value of the absorbency of sample under specific ultraviolet 
wavelength.  
3.6 
     Residual solvent content in oil  
     The residue of solvent extracted from oil product, and indicated by the number 
of milligrams of residual solvent in 1 kg of fats and oils.  
3.7 
     Wax  
     The synthesised ester of premium monohydri c alcohol and premium fatty acid.  
3.8 
     Sterol  
     A general term for the cyclopentane perhydrophenanthren oid compound 
containing hydroxy, and this compound in free state or in ester state after combining 
with fatty acid exists inside an organism.  
 
4   Classification  
4.1   Olive oil  
     Olive oil includes:  
     a) Virgin olive oil, which is divided into:  
         1) extra virgin olive oil  
         2) medium -grade virgin olive oil  
         3) lampante virgin olive oil  
     b) Refined olive oil  
     c) B lended olive oil  
4.2   Olive -pomace oil  
     Olive -pomace oil includes:       a) Crude olive -pomace oil  
b) Refined olive -pomace oil  
c) Blended olive -pomace oil  
 
5   Quality requirements  
5.1   Characteristic indices  
5.1.1  The composition of fatty acids is sh own in Table 1.  
Table 1   Composition of fatty acids in olive oil and olive -pomace oil  
Name  Content (%)  
Myristic acid (C14:  0)             0.05 
Palmitic acid (C16:  0)  7.5 ~ 20.0  
Palmitoleic  acid (C16:  0)  0.3 ~ 3.5  
Heptadecanoic acid  (C17:  0)        0.3 
Heptadecene  acid (C17:  1)          0.3 
Stearic acid (C18:  0)  0.5 ~ 5.0  
Oleic acid (C18:  1)  55.0 ~ 83.0  
Linoleic acid  (C18:  2) 3.5 ~ 21.0  
Linolenic acid (C18:  3)            1.0 
Arachidic acid  (C20:  0)            0.6 
Eicosenoic acid (C20:  1)           0.4 
Behenic acid (C22:  0)            0.2a 
Tetracosanoic acid (C24:  0)         0.2 
a:  Olive -pomace oil  0.3  
 
5.1.2   Trans fatty acid content is shown in Table 2.  
Table 2 Content of trans fatty acids  
Type of trans fatty acid  Virgin olive oil  Refined olive oil  Olive -pomace oil  
C18:1 T   0.05   0.20   0.40  
C18:2 T  + C18:3 T   0.05   0.30   0.35  
 
5.1.3    Unsaponifi able matter content is shown in Table 3.  
Table 3 Unsaponifiable matter content in olive oil and olive -pomace oil  
Type of product  Unsaponifiable matter content (g/kg)  
Olive oil                          15 
Olive -pomace oil                   30 
 
5.1.4    Total sterol content is shown in Table 4.  
Table 4 Sterol content in olive oil and olive -pomace oil  Type of product  Sterol content (mg/kg)  
Premium virgin olive oil             
Medium -grade virgin olive oil        
Lampante virgin olive oil            
Refined olive oil                   
Blended olive oil                   1000  
Crude olive -pomace oil              2500  
Refined olive -pomace oil            1800  
Blended olive -pomace oil            1600  
Percentage of several major sterols in the  total volume of sterol (%)  
Cholesterol                       0.5 
Campesterol                      4.0 
Stigmasterol                      0.5 
The total contents of  -sitosterol + 
-5-avenasterol  + -5-stigmasterol 
dienol + Sitosterol + Clerosterol        93.0 
 
5.1.5    Wax content is shown in Table 5.  
Table 4 Wax content in olive oil and olive -pomace oil  
Type of product  Wax content (mg/kg)  
Premium virgin olive oil             
Medium -grade virgin olive oil        250 
Lampante virgin olive oil            300 
Refined olive oil                   
Blended olive oil                   350 
Crude olive -pomace oil             >  
Refined olive -pomace oil           >  
Blended olive -pomace oil           >  350 
5.2   Quality indices  
5.2.1 The quality indices of olive oil are shown in Table 6.  
Table 6 Quality indices of olive oil  
Quality indices  
Items  Premium 
virgin olive 
oil Medium - 
grade virgin 
olive oil  Lampante 
virgin olive 
oil Refined 
olive oil  Blended 
olive oil  
Sensory judgment  With fixed odour and taste of 
olive oil, no peculiar odour  –– Odourless  Good  Odour 
and 
taste Median of defect a 
(Me)  0 0 < Me  2.5  Me > 2.5  –– –– Median of fruit taste 
characteristic b (Me)  Me > 0  Me > 0  –– –– –– 
Colour  –– Light yellow 
to beige  Light yellow 
/ light green  
Transparency (20oC, 24h)  Transparent  –– Transparent  
Acid value (KOH) / (mg/g)   1.6   4.0  > 4.0   0.6   2.0 
Peroxide value / (mmol/kg)   10 10 ––  2.5 7.5 
Residual solvent content in oil / 
(mg/kg)  –– Cannot be detected  
270 nm       0.22 0.25 –– 1.10 0.90 
 E          0.01 0.01 –– 0.16 0.15 Ultraviolet 
absorbency  
1% 
(E 
1cm) 232 nmc         2.5 2.6 –– –– –– 
Moisture & volatile matter/(%)  0.2 0.3 0.1 0.1 
Insoluble impurities/ (%)      0.1 0.2 0.05 0.05 
Iron        3.0 Metal content / 
(mg/kg)  Copper     0.1 
Note:  1. The blank marked with “ ––” indicates that no test has been carried out. W hen, after testing, the 
residual solvent content in oil is less than 10mg/kg, it is regarded as unable to be detected.  
         2. The indices in bold font are mandatory.  
a Index for evaluation of taste defect in olive oil preset by International Olive Oil  Council.  
b Index for evaluation of taste characteristic in olive oil preset by International Olive Oil Council.  
c This test only serves as the dosage restriction implemented by commercial partners on voluntary foundation.  
 
5.2.2    The quality indices of olive -pomace oil are shown in Table 7.  
Table 7   Quality indices of olive -pomace oil  
Quality indices  
Items  Crude 
olive -pomace oil  Refined 
olive -pomace oil  Blended 
olive -pomace oil  
Odour and taste  –– No peculiar odour  Good  
Colour  –– Light yellow to 
beige Light yellow or light 
green  
Transparency (20oC, 24h)  –– Transparent  
Acid value (KOH) / (mg/g)           –– 0.6 2.0 
Peroxide value / (mmol/kg)           –– 2.5 7.5 
Residual solvent content in oil / (mg/kg)   100  Cannot be detected  
270 nm       –– 2.00 1.70 Ultraviolet absorbency  
1% 
(E1cm)  E          –– 0.20 0.18 
Moisture and volatile matter / (% )      1.5 0.1 
Insoluble impurities/ (%)              –– 0.05 
Metal content / Iron            –– 3.0 (mg/kg)  Copper         –– 0.1 
Remarks:  1. The blank marked with “ ––” indicates that no test has been carried out. When, after testing, the 
residu al solvent content in oil is less than 10mg/kg, it is regarded as unable to be detected.  
         2. The indices in bold font are mandatory.  
5.3   Hygiene index  
     The hygiene index is implemented according to GB 2716 and related national 
standards and requirements.  
5.4   Authenticity requirements  
     No other edible oil or non -edible oil should be found in the olive oil and 
olive -pomace oil, and no essence or flavouring should be added to them.  
5.5   Food additives  
     No additives shall be added to t he oils. The addition of n utrition enhancers  
should meet the requirements set out in GB 14880.  
 
6   Inspection methods  
6.1   Inspection of odour, taste: implemented according to COI/T.20/Doc.no.15.  
6.2   Inspection of transparency: implemented according to  Clause 1 of GB/T 
5525 -1985.  
6.3   Inspection of colour: implemented according to GB/T 5009.37.  
6.4   Inspection of moisture and volatile matter: implemented according to GB/T 
5528.  
6.5   Inspection of insoluble impurities: implemented according to GB/T 15 688. 
6.6   Inspection of acid value or acidity: implemented according to GB/T 5530.  
6.7   Inspection of unsaponifiable matter: implemented according to GB/T 5535.1 ~ 
5535.2.  
6.8   Inspection of peroxide value: implemented according to GB/T 5538.  
6.9   Insp ection of the composition of fatty acid: implemented according to GB/T 
17376 and GB/T 17377.  
6.10   Inspection of the composition of trans fatty acid: implemented according to 
COI/T.20/Doc.no.17.  
6.11   Inspection of ultraviolet absorbency and rE: implemen ted according to 
Annex A.  
6.12   Inspection of sterol content: implemented according to COI/T.20/Doc.no.10.  
6.13   Inspection of wax content: implemented according to COI/T.20/Doc.no.18.  
6.14   Inspection of residual solvent content in oil: implemented acc ording to GB/T 
5009.37.  
6.15   Inspection of copper content: implemented according to GB/T 5009.13.  
6.16   Inspection of iron content: implemented according to GB/T 5009.90.  6.17   Inspection of hygiene indices: implemented according to GB/T 5009.37.  
 
 
7   Inspection rules  
7.1 Sampling  
     Sampling methods are implemented according to the requirements set out in 
GB/T 5524.  
7.2   Delivery inspection  
7.2.1   Inspections should be carried out on each batch, and an inspection report 
should be produced.  
7.2.2   Inspections should be carried out according to the requirements set out in 
Subsection 5.2 of this Standard.  
7.3   Type inspection  
7.3.1   Where there is greater change in the material, equipment and technology, a 
type inspection should be carried out.  
7.3.2   The type inspection should be carried out according to the requirements set 
out in Clause 5 of this Standard.  
7.4   Judgement rules  
7.4.1   When a product is specified with a product name that does not meet the 
requirements set out in Clause 4 of this  Standard, it is deemed to be a non -conforming 
product.  
7.4.2   When the inspection of oleic acid content and sterol content of a product are 
inspected and do not meet the values specified in Tables 1 and 4 of this Standard, this 
is deemed as corruption.  
7.4.3   When the wax content of an olive oil product is inspected to be greater than 
350 mg/kg, it is judged as olive -pomace oil.  
7.4.4   When the trans fatty acid content of a product does not meet the requirements 
set out in Table 2 of this Standard, it i s deemed to be a non -conforming product.  
When one of the quality index items does not meet the requirements of this Standard, 
it is deemed to be a non -conforming product.  
 
8   Labelling  
8.1   Labelling should meet the requirements set out in GB 7718.  
8.2   Product name: indicated according to the classification requirements specified 
in Clause 4 of this Standard. Under no circumstances shall “olive -pomace oil” 
products, as specified in Subsection 4.2, be referred to as “olive oil”.  
8.3   Indication of prod uction date: the date on which fats and oils are extracted 
from the fresh olive fruit by any type of processing technology is the production date.  With regard to the split packaging of imported products, when indicating the 
production date in the country of origin, the packaging date should also be indicated.  
8.4   The production date in the country of origin is the starting date of the quality 
preservation period.  
8.5   The country of origin of the product should be indicated.  
8.6   The trans fatty acid c ontent should be indicated.  
 
9   Packaging, storage, transportation  
9.1   Packaging  
     Should meet the requirements of GB/T 17374 and related national stipulations 
and requirements.  
9.2 Storage  
     Products should be stored in a hygienic, cool, dry plac e, out of direct light. 
They should not be placed with harmful or poisonous substances and should 
particularly avoid being placed near any products with a peculiar odour.  
     If the validity of the product relies on certain special conditions, they should  be 
specified on the label.  
9.3   Transportation  
      When transporting the products, attention should be paid to safety, and the 
labels should be kept away from sunlight, rainfall, leakage, and pollution or from 
peeling away. With regard to transportatio n in bulk, a particular vehicle should be 
allocated for the transportation of the products; the vehicle should be kept clean and 
hygienic.  Annex A  
(Normative Annex)  
Determination of ultraviolet absorbency of animal and vegetable oils 
and fats2) 
 
A.1   Sco pe 
     This method specifies the determination method of absorbency of animal and 
vegetable fats and oils under a specified ultraviolet wavelength.  
A.2   Principles  
   The determination is made within a specific ultraviolet wavelength range using 
the abso rbency rate of absorbency spectrum of sample solution. When indicated as 
1g/100mL solution, the absorbency of 10mm colourimetric tank is adopted.  
A.3   Reagent  
     All the reagents are analytically pure (unless other special circumstances are 
stipulated).  
     Solvent: 2, 2, 4 -trimethylpentane  (isooctane), using distilled water as the 
reference solution. When using 10mm colourimetric tank for determination, the 
absorbency at the place of 230nm is less than 0.12, and the absorbency at the place of 
250nm is less than 0.05.  
     If there is no isooctane, cyclohexane or n -hexane may be selected as a 
replacement.  
A.4   Instruments  
     All glass utensils should be thoroughly cleaned before use, and washed with 
solvent. Avoid the influence of impurities on the ab sorbency spectrum within the 
wavelength range of 220nm ~ 320nm.  
A.4.1   Spectrophotometer  
     The spectrophotometer is equipped with a recording instrument and 10mm 
quartz colorimetric ware. Before use, calibrate the wavelength range of the 
spectrophotome ter and the spectrum absorbency range.  
     Wavelength range: use mercury to calibrate it according to the manual. At the 
places of 279.37 nm and 287.5 nm there are sharp absorbency peaks. Use a filter for 
calibration.  
     Absorbency range: blend 200mg/L of potassium chromate solution in 0.05 
mol/L of potassium hydroxide solution. Move 25 ml of the above solution into a 500 
ml volumetric flask. Dilute it by 0.05 mol/L of potassium hydroxide solution until 
reaching the scale. Use 0.05 mol/L of potassium hyd roxide solution as the reference 
                                                        
2)  This method in Chinese is the Chinese translated tex t of ISO 3656:2002  “Animal and vegetable fats 
and oils  — Determination of ultraviolet absorbance expressed as specific UV extinction ”. solution.  Perform determination in 10 mm colourimetric tank.  The absorbency of 
this solution should be 0.200 ± 0.005.  
      Note: Be careful when using potassium chromate solution. Any absorption of potassium 
chromate sol ution will have carcinogenic danger.  
A.4.2   25mL volumetric flask  
A.5   Sampling  
     The sampling methods should conform to ISO 5555.  
A.6   Preparation of experimental sample  
     The preparation of test sample should conform to ISO 661.  
A.7   Procedure s 
A.7.1   Preparation of solution  
     In order to maintain the absorbency of the sample at the range of 0.2 ~ 0.8, 
accurately weigh 0.05g to 0.25g of sample to be tested (accuracy to 0.1 mg) and place 
it in a 25 ml volumetric flask. Firstly, at room tempe rature, use several millilitres of 
solvent to dissolve the test sample. Then use the same solvent to dilute it until 
reaching the scale. Shake evenly.  
     If the concentration of the test sample in the test solution is greater than 1g/mL, 
this should be i ndicated on the test report.  
A.7.2   Determination  
     Use the test solution to wash the quartz colourimetric tank 3 times. Pour the test 
sample solution into the liquid tank. The diluted solvent serves as a reference. Use a 
spectrophotometer at the wavel ength range of 220 nm ~ 320 nm to determine the 
absorbency. This determination can be made continuously, or made at every interval 
of 1 nm ~ 2 nm. At around the range between maximum absorbency and minimum 
absorbency, the interval may be lowered to 0.5 nm.  
     Note: it is unnecessary to determine absorbency within the entire wavelength range.  
     If the absorbency exceeds 0.8, the solution should be appropriately diluted for 
re-determination.  
A.8   Expression of results  
                             1% 
A.8.1   Ultraviolet absorbency E 
1cm () 
     Adopt 10mm optical path. Under the wavelength , the determined 
concentration is the absorbency of 1g/100ml (1%) of solution. The formula is 
expressed as follows:  
                             1%      A ()  
 E 
1cm () = -----------  
                                      W  
where A () –– absorbency value under the wavelength ;          W –– concentration of test solution sample, in the unit of g/100mL.  
     Remarks:   is usually 232nm and 268nm.  
A.8.2   Variation value of absorbency rE 
     Calculatio n of variation value for 270 nm maximum absorbency specific 
extinction coefficient:  
(E  m  4) + (E   m + 4)  
      E = E   m  -----------------------------------------  
                           2  
      E –– variation of specific extinction coefficien t at the place of  m; 
     Em –– particular specific extinction coefficient at the place of 270 nm  
     E  m  4 and E  m + 4 –– specific extinction coefficients when the 
wavelength is extended by 4 inches or reduced by 4 inches.  
A.9   Precision  
A.9.1   Repeatability  
     The same operator uses the same instruments to perform two independent tests, 
using the same sample, by undertaking the same method in the same laboratory. The 
absolute difference between the results yielded by these two independent tes ts should 
not exceed 5% of the case of repeatability limit. Repeatability limit (r): 0.026 at the 
place of 232 nm; 0.085 at the place of 268 nm.  
A.9.2   Reproducibility  
A.9.3   Different operators use different instruments to perform two independent 
tests using the same sample, by undertaking the same method in different laboratories.  
The absolute difference between the results of these two independent tests should not 
exceed 5% of the case of reproducibility limit. Repeatability limit (R): 0.396 at the 
place of 232 nm; 0.11 at the place of 268 nm.  
A.9.3.1  
References  
[1]  CODEX -STAN 33 -1981 (Rev.1 -1989): CODEX STANDARD FOR OLIVE 
OIL, VIRGIN AND REFINED, AND FOR REFINED OLIVE -POMACE OIL.  
[2 EUROPEAN COMMUNITIES COMMENTS ON CODEX CIRCULATION 
LETTER CL 2002/49 -FO: DRAFT REVISED STANDARD FOR OLIVE OILS 
AND OLIVE POMACE OILS.  
[3 COI/T.15/NC no.3/Rev.1 2003: TRADE STANDARD APPLYING TO OLIVE 
OILS AND OLIVE -POMACE OILS.  
[4]  CHEMICAL -PHYSICAL  CHARACTERISTICS OF OLIVE OILS, ONAOO - 
2003.  [5]  EUROPEAN COMMUNITIES THE OLIVE OIL (MARKEING STANDARDS) 
REGULATIONS 2003.  
[6]  EUROPEAN COMMUNITIES (MARKETING STANDARDS FOR OLIVE 
OIL) REGULATIONS 2004.  
[7]  COUNCIL REGULATION (EC) NO 865/2004 OF 29 A PRIL 2004 ON THE 
COMMON ORGANISATION OF THE MARKET IN OLIVE OIL AND 
TABLE OLIVES AND AMENDING REGULATION (EEC) NO 827/68.  
[8]  INTERNATIONAL AGREEMENT ON OLIVE OIL AND TABLE OLIVES, 
2005.  
[9]  COI/T20/DOC no.1 26/Rev.1 2.