Communiqué 
 
From the Ministry of Agriculture and Rural Affairs:  
TURKISH FOOD CODEX 
COMMUNIQUÉ ON OLIVE OIL AND OLIVE-POMACE OIL  
(Communiqué No: 2010/35) 
 
Objective 
 ARTICLE 1 –  (1) The objective of this Communiqué is to define the characteristics of olive oil and 
olive-pomace oil for ensuring  production, preparation, processing, preservation, st orage, transportation and 
marketing in accordance with relevant techniques and in a hygienic manner. 
Scope 
 ARTICLE 2 – (1) This Communiqué covers oliv e oils and olive-pomace oils.  
  Basis 
 ARTICLE 3 – (1) This Communiqué has been prepared on the basis of the 7th and 8th articles of the 
Law on Adoption of the Amended Decree Having the Force of Law Concerning the Production, Consumption 
and Inspection of Food numbered 5179 and dated 27/5/2004. 
Definitions 
 ARTICLE 4 –  (1) For the purposes of this Communiqué;  
a) Crude olive-pomace o il: Oil that is obtained by extraction of olive-pomace by solvents or other 
physical processes, which have not been subjected to re-e sterification, and which have not been mixed with other 
oils or mixtures thereof, that is not suitable for direct consumption but suitable for use in refining or for technical purposes. 
b) Olive-pomace oil: Oil th at is composed of the mixture of re fined olive-pomace oil and virgin olive 
oil that is suitable for consumption of which the free fatty acid content is not more than 1,0 gram, expressed as oleic acid in 100 grams. 
c) Refined olive-pomace oil: Oil which is  obtained by refining crude o live-pomace oil by methods that 
do not cause any change in its natural triglyceride struct ure and the free fatty acid content of which is not more 
than 0,3 gram, expressed as oleic acid in 100 grams. 
ç)  Olive oil: Oils obtained only fr om the fruits of the olive tree, Olea europaea L. Oils obtained by 
extraction with a solvent or the oils of which the na tural triglyceride structure have been changed by re-
esterification and their mixture with other oils are excluded in this definition. 
1)  Virgin olive oil: Oils that are obtained from the fruits of the olive tree, under heating conditions that 
do not cause any changes in their natural characteristic s, only through the implemen tation of mechanical and 
physical processes as washing, decantation, centrifuga tion and filtration; having the physical, chemical and 
organoleptic properties of the products in the same category. 
Virgin olive oils are classified as follows: 
aa)  Extra virgin olive oil: Oils suitable for direct consumption of which the free fatty acid content is not 
more than 0,8 gram, expressed as oleic acid in 100 grams, 
bb) Virgin olive oil: Oils suitable for direct consumption of which the free fatty acid content is not more 
than 2,0 gram, expressed as oleic acid in 100 grams, 
cc) Crude olive oil/Lampante olive oil: Oils of which the free fatty acid content is more than 2,0 gram, 
expressed as oleic acid in 100 grams or oil which is not suitable for direct consumption in terms of organoleptic  
and characteristic properties, suitable for us e in refining or for technical purposes. 
2) Refined olive oil: Oil which is obtained by refining  crude olive oil by methods  that do not cause any 
changes in its natural triglyceride structure and the free fatty acid content of which is not more than 0,3 gram, 
expressed as oleic acid in 100 grams. 
3) Riviera olive oil: Oil which is composed of the mixture of refined olive oil and virgin olive oils 
suitable for direct consumption and the free fatty acid cont ent of which is not more than l,0 gram, expressed as 
oleic acid in 100 grams. 
4) Flavoured olive oil: Oil which is obtained by addi ng various spices, herbs, fruits, and vegetables and 
having the characteristics of the products in the same category within the context of this Communiqué with respect to other characteristics. 
d) Olive Oil Committee: The Olive Oil Working Group of the Fats and Oils Expert Sub-Committee, 
established by the National Food Codex Committee. 
Product specifications 
ARTICLE 5 – (1) The characteristics of the products covered by this Communiqué are given below: 
a) The quality and purity criteria of olive oils and olive-pomace oils are given in Annex-1; 
b) Organoleptic properties  of virgin olive oils are given in Annex-2; 
 1c)  Only the provisions related with the quality and purity criteria specified in Annex-1 shall be applied 
for flavoured and/or aromatic olive oils. O rganoleptic properties  specified in Annex-2 shall not be taken into 
consideration for these products. 
ç)   Olive oil cannot be mixed with other oils and other oils cannot be mixed with olive oil. 
 Special Provisions  
  ARTICLE 6 – (1)  The changes that shall occur in sterol  composition, the content of Delta-7-
stigmastenol and total sterol, and ultraviolet absorption in accordance with the climatologic and agronomic 
conditions of the olive oil produced domestically    shall be determined by the Olive Oil Committee.  Special 
provisions shall not be applied in importation. 
 Additives  
 ARTICLE 7 – (1) The additives that shall be used in products covered by this Communiqué should be 
in compliance with the Turkish Food Codex – Communiqué on Food Additives Other than Colours and 
Sweeteners published in the Official Gazette numbered 26883 and dated 22/5/2008. In addition to this Communiqué the following points should be taken into consideration; 
a) No food additives shall be added to virgin olive oils.  
b)  Alpha-tocopherol may be added for the purpose of regenerating natural alpha-tocopherols lost 
during the process of refining for refined olive oil, riviera olive oil, re fined olive-pomace o il and olive-pomace 
oil. However, alpha-tocopherol co ncentration should not exceed 200 mg/kg value in the final product. 
Flavourings 
ARTICLE 8 - (1) Natural flavourings to be used in olive oils should be in compliance with the 
provisions specified in the Aroma Substances for F oods Section of the Turkish Food Codex Regulation. 
Contaminants 
ARTICLE 9 – (1) The amounts of contaminants in the products covered by this Communiqué should 
be in compliance with the provisions specified in the Turkish Food Codex – Communiqué on Determining the Maximum Levels of Certain Contaminants in Foodstuffs published in the Official Gazette numbered 26879 and dated 17/5/2008. 
Pesticide Residues 
ARTICLE 10 – (1) The amounts of pesticide residues in the products covered by this Communiqué 
should be in compliance with the provisions specified in the Turkish Food Codex – Communiqué on Maximum Residue Limits of Pesticides Permitted to be in Foodst uffs published in the Offici al Gazette dated 31/12/2009 
with the 6
th Reiterated number 27449.   
Hygiene 
 ARTICLE 11 –  (1) The products covered by this Communiqué should be produced in compliance with 
the general rules in the Food Hygiene Section of the Turkish Food Codex Regulation and should be in 
compliance with the provisions specified in the Turkish Food Codex – Communiqué on Microbiological Criteria 
published in the Official Gazette numbered 27133 and dated 6/2/2009. 
Specifications for Establishments  
 ARTICLE 12 – (1) The establishments producing the products covered by this Communiqué should be 
in compliance with the general rules specified in the Specifications for Establishments Producing Foodstuffs Section of the Turkish Food Codex Regulation. 
Packaging, Labelling and Marking  
 ARTICLE 13- (1) The products covered by this Communiqué should be in compliance with the 
provisions specified in the Packaging, Labelling and Marking Section of the Turkish Food Codex and Turkish 
Food Codex – Communiqué on Rules for General Labelling and Nutritional Labelling of Foodstuffs published in 
the Official Gazette numbered 24857 and dated 25/8/2002. In addition to these provisions, the following points should be taken into consideration; 
a) When flavours and/or aroma is added to olive oil, the name of the flavour and/or aromatic substance 
should be specified before the product name, at the same font size with the product name. 
b)  Only extra virgin olive oils and virgin olive oils shall carry geographical indication in compliance 
with the relevant legislation on their labels. 
c) Olive-pomace oil cannot be named as olive oil under no circumstances. 
ç)  The following information may be given on the label for the olive oils produced in accordance with 
the definitions specified in the 4th Article of this Communiqué: 
       1) As for extra virgin olive oil; “ superior category olive oil obtained directly from olives and solely by 
mechanical means ” 
      2) As for virgin olive oil; “ olive oil obtained directly from olives and solely by mechanical means ” 
        3) As for riviera olive oil; “ oil comprising exclusively olive oils that have undergone refining and oils 
obtained directly from olives ” 
 2       4) As fo r olive-pomace oil; “ oil comprising exclusively oils obtained by treating the product obtained 
after the extraction of olive oil and oils obtained directly from olives ” or “ oil comprising exclusively oils obtained by 
processing olive pomace oil and oils obtained directly from olives .” 
 d) the indication ‘first cold pressing ’ may appear only for virgin or extra virgin olive oils obtained at a 
temperature below 27 °C  from a first mechanical pressing of the olive paste by  using hydraulic presses  
e) The indication ‘cold extraction ’ may appear only for virgin or extra virgin olive oils obtained at a 
temperature below 27 °C by percolation or centrifugation of the olive paste 
f) The indications specified in the article 3.3 of the Annex 10 concerning the organoleptic properties of 
the Turkish Food Codex – Communiqué on Sampling and Analysis Methods for Olive Oil and Olive-Pomace Oil 
with respect to the organoleptic properties for taste and/or smell shall only be used for extra virgin olive oils and 
virgin olive oil on the condition that they have been assessed in compliance with the method specified in the 
same Annex. 
g) The products offered for direct consumption covered by this Communiqué cannot be marketed for 
sale to the final consumer in bulk. 
ğ) If the acidity or maximum acidity will be indicated on the product label, peroxide value, wax  content 
and ultraviolet absorption  should be on the same side and at the sa me size. These values should be determined 
within the framework of the Turkish Food Codex – Communiqué on Sampling and Analysis Methods for Olive Oil and Olive-Pomace Oil. 
Transportation and Storage  
 ARTICLE 14 – (1) Transportation and storage of the products covered by this Communiqué should be 
in compliance with the rules specified  in the Transportation and Storage of Foodstuffs Section of the Turkish 
Food Codex Regulation.  
 Sampling and Analysis Methods 
 ARTICLE 15 – (1) Sampling and analysis of the products covered by this Communiqué should be 
carried out in compliance with the provisions specified in the “Sampling and Analysis Methods Section” of the 
Turkish Food Codex Regulation and Turkish Food Codex – Communiqué on Sampling and Analysis Methods for Olive Oil and Olive-Pomace Oil. 
(2) Internationally recogn ized analysis methods should be used for the analyses not covered by the 
Communiqué on Sampling and Analysis Meth ods for Olive Oil an d Olive-Pomace Oil. 
Registration and Inspection  
 ARTICLE 16 –  (1) The establishments producing the products covered by this Communiqué should 
comply with the provisions of this Communiqué during registration and licensing, import transactions, control and inspection. Legal action shall be taken in accordance with the provisions  of the Law on th e Approval of the 
Amended Decree having the Force of Law about the Production, Consumption and Inspection of Food numbered 5179 and dated 27/5/2004. 
  (2) Inspection concerning the implementation of the provisions specified in this Communiqué shall be 
carried out by the Ministry of Agriculture and Rura l Affairs in accordance with the Law numbered 5179. 
Repealed Legislation 
 ARTICLE 17 –  (1) Turkish Food Codex – Communiqué  on Olive Oil and Olive-Pomace Oil 
(Communiqué No: 2007/36) that entered into force with its publication in the Official Gazette numbered 26602 
and dated 3/8/2007 has been repealed. 
 PROVISIONAL ARTICLE 1 – (1) Ordinary virgin olive oil, mixed olive-pomace oil, flavoured 
olive oil and crude olive oil that has been produced or that will be produced by the establishments still 
operating and producing the products covered by this Regulation shall be on the market in conformity 
with the provisions of the Turkish Food Codex – Communiqué on Olive Oil and Pom ace Oil (2007/36) 
published in the Official Gazette numbered 26602 and dated 3/8/2007 until the date of 1/8/2011. 
 Enforcement 
ARTICLE 18 – (1) Sub-paragraph (f) of the first paragraph of the 13th article of this 
Communiqué shall enter into force on the date of 1/3/2011, sub-paragraph ( ğ) of the same article shall 
enter into force on the date of 1/8/2011 and other articles shall enter into force on the date of its 
publication.  
  Execution 
 ARTICLE 19 – (1) The provisions of this Communiqué shall be executed by the Minister of 
Agriculture and Rural Affairs.  
 
 
 
 
 
 
 3Annex-1 
 
Değerler 
Özellikler Ham 
Zeytinya ğı Natürel Sızma 
Zeytinya ğı Natürel Birinci 
Zeytinya ğı Rafine 
Zeytinya ğı Riviera Zeytinya ğı Ham Pirina Yağı Rafine Pirina Yağı Pirina Yağı 
1. Quality criteria  
1.1. Free acidity 
(% max., expressed as oleic acid) > 2,0 ≤ 0,8 ≤ 2,0 ≤ 0,3 ≤ 1,0 - ≤ 0,3 ≤ 1,0 
1.2. Peroxide value, (O 2/kg /kg 
,max.) - 20 20 5 15 - 5 15 
1.3. Ultraviolet absorption (E)  
E (232 nm) - ≤ 2,5 ≤ 2,60 - - - - - 
E (270 nm) - ≤  0,22 ≤ 0,25 ≤ 1,10(4)≤ 0,90(4)- ≤ 2,00 ≤ 1,70 
Delta E - ≤ 0,01 ≤ 0,01 ≤ 0,16(4)≤ 0,15(4)- ≤ 0,20 ≤ 0,18 
1.4. Fatty acid methyl esters 
(FAMEs) and fatty acid ethyl 
esters (FAEEs) (mg/kg) 
 - ΣFAME+ 
ΣFAEE 
≤75  
veya 
ΣFAME+Σ
FAEE 
>75 ve 
≤150 
ise ΣFAEE/ 
ΣFAME ≤ 
1,5 - - - - - - 
1.5. Halogenated solvents Maximum concentration of each halogenated solvent should not exceed 0,l mg/kg,  
Maximum concentration of total halogenated solvents 0,2 mg/kg 
2. Purity criteria  
2.1. Fatty Acid Composition of 
Olive Oils and Olive Pomace Oils as 
Determined by Gas Chromatography, (% m/m Methyl Esters)  
Myristic acid (C14:0) ≤ 0,05 ≤ 0,05 ≤ 0,05 ≤ 0,05 ≤ 0,05 ≤ 0,05 ≤ 0,05 ≤ 0,05 
Palmitic acid (C16:0) 7,5-20 7,5-20 7,5-20 7,5-20 7,5-20 7,5-20 7,5-20 7,5-20 
Palmitoleic acid (C16:1) 0,3-3,5 0,3-3,5 0,3-3,5 0,3-3,5 0,3-3,5 0,3-3,5 0,3-3,5 0,3-3,5 
Heptadecanoic/margaric acid 
(C17:0) ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 
Heptadecenoic/margoleic acid 
(C17:1) ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 ≤ 0,3 
Stearic acid (C18:0) 0,5-5,0 0,5-5,0 0,5-5, 0 0,5-5,0 0,5-5,0 0,5-5,0 0,5-5,0 0,5-5,0 
Oleic acid (C18:1) 55,0-83,0 55,0-
83,0 55,0-83,0 55,0-
83,0 55,0-
83,0 55,0-83,0 55,0-83,0 55,0-
83,0 
Linoleic acid (C18:2) 3,5-21,0 3,5-21,0 3,5-21,0 3,5-21,0 3,5-21,0 3,5-21,0 3,5-21,0 3,5-21,0 
Linolenic acid (C18:3) ≤ 1,0 ≤ 1,0 ≤ 1,0 ≤ 1,0 ≤ 1,0 ≤ 1,0 ≤ 1,0 ≤ 1,0 
Arachidic acid (C20:0) ≤ 0,6 ≤ 0,6 ≤ 0,6 ≤ 0,6 ≤ 0,6 ≤ 0,6 ≤ 0,6 ≤ 0,6 
Eicosenoic acid (C20:1) ≤ 0,4 ≤ 0,4 ≤ 0,4 ≤ 0,4 ≤ 0,4 ≤ 0,4 ≤ 0,4 ≤ 0,4 
Behenic acid (C22:0) ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,3 ≤  0,3 ≤  0,3 
Lignoceric acid (C24:0) ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 ≤ 0,2 
2.2. 2-glyceril monopalmitate (%)         
2.2.1.  Total Palmitic acid (%) ≤ 14  ≤ 0,9 ≤ 0,9 ≤ 0,9 ≤ 0,9 ≤ 0,9 
2.2.2.  Total Palmitic acid (%) > 14  ≤ 1,1 ≤ 1,0 ≤ 1,0 ≤ 1,1 ≤ 1,0 ≤1,4 ≤1,4 ≤1,2 
2.3. Sterols composition  
2.3.1.  . %’s in Total Sterol  
Cholesterol ≤ 0,5 ≤ 0,5 ≤ 0,5 ≤ 0,5 ≤ 0,5 ≤ 0,5 ≤ 0,5 ≤ 0,5 
Brassicasterol ≤ 0,1 ≤ 0,1 ≤ 0,1 ≤ 0,1 ≤ 0,1 ≤ 0,2 ≤ 0,2 ≤ 0,2 
Campesterol ≤ 4,0 ≤ 4,0 ≤ 4,0 ≤ 4,0 ≤ 4,0 ≤ 4,0 ≤ 4,0 ≤ 4,0 
Stigmasterol  < Kampasterol 
 4Delta-7-stigmastenol ≤ 0,5(4)≤ 0,5(4)≤ 0,5(4)≤ 0,5(4)≤ 0,5(4)≤ 0,5(4)≤ 0,5(4)≤ 0,5(4)
Σ Beta-sitosterol 
(Beta-sitosterol + delta-5-
avenasterol + delta-5,23-
stigmastadienol+  chlerosterol+ 
sitostanol + delta-5,24-
stigmastadienol) ≥ 93 ≥ 93 ≥ 93 ≥ 93 ≥ 93 ≥ 93 ≥ 93 ≥ 93 
2.3.2.  Total Sterols, (mg/kg, min.) 1000 1000 1000 1000(4)1000(4)2500 1800 1600 
2.4. Erythrodiol ve Uvaol Content 
(in total Sterols), (%)  ≤ 4,5(2)≤ 4,5 ≤ 4,5 ≤ 4,5 ≤ 4,5 > 4,5(3)> 4,5 > 4,5 
2.5. Trans Fatty Acids   
C 18:1T (%) ≤ 0,10 ≤ 0,05 ≤ 0,05 ≤ 0,20 ≤ 0,20 ≤ 0,20 ≤ 0,40 ≤ 0,40 
 C18:2 T (%)+C 18:3 T (%) ≤ 0,10 ≤ 0,05 ≤ 0,05 ≤ 0,30 ≤ 0,30 ≤ 0,10 ≤ 0,35 ≤ 0,35 
2.6. Determination of Seed Oils,  
Maximum difference between real 
and theoretical ECN 42 triglyceride content 0,3 0,2 0,2 0,3 0,3 0,6 0,5 0,5 
2.7. Determination of Refined 
Vegetable Oils, Stigmastadiens (mg/kg) ≤0,50(5)≤0,10(5)≤0,10(5)- - - - - 
2.8. Waxes (C40+C42+C44+C46), 
(mg/kg) ≤300(2)≤250 ≤250 ≤350 ≤350 >350(3)>350 >350 
(1) Specific absorption measured after passing through active aluminium oxide, for example 270 nm wavelength, 
must be equal to or less than 0,11 
(2) When oil has waxes between 300 mg/kg and 350 mg/kg, in order to identify this oil as crude olive oil, the 
total aliphatic alcohol content must be ≤350 mg/kg or erythrodiol + Uvaol content must be ≤ % 3,5. 
(3) When oil has waxes between 300 mg/kg and 350 mg/kg, in order to identify this oil as crude pomace oil, the 
total aliphatic alcohol content must be  >350 mg/kg or erythrodiol + Uvaol content must be > % 3,5 
(4) The changes that may be seen in specifications of olive oil produced domestically depending on climatologic 
and agronomic conditions are determined by the Olive Oil Committee by evaluation of monitoring studies 
from the olive production regions. Special provisions shall not be applied in importation. 
(5) Total isomers which could or could not be separated by capillary column. 
Annex-2 
 
 Organoleptic 
evaluation median 
defect 
(Md) Organoleptic 
evaluation 
fruity 
median (Mf)  
Natürel S ızma Zeytinya ğı Md=0 Mf >0 
Natürel Birinci Zeytinya ğı 0< Md ≤ 3,5 Mf >0 
Ham zeytinya ğı* Md > 3,5  
* When the organoleptic evaluation fruity median is zero, even if organoleptic evaluation median defect equals to 
3,5 or smaller than 3,5; it is recognized as crude olive oil. 
 
  
 
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