United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Programs

Processed

Products

Branch 

# United States

Standards for

Grades of

Olive Oil and

Olive-Pomace Oil

Effective October 25, 2010This is the second issue of the United States Standards for Grades of Olive Oil published in the FEDERAL REGISTER on April 28, 2010 to become effective October 24, 2010. This issue supersedes the first issue, which has been in effect since
March 22, 1948.

Voluntary U.S. grade standards are issued under the au thority of the Agricultural Marketing Act of 1946, which provides for t he development of offici al U.S. grades to designate different levels of quality. T hese grade standards are available for use by producers, suppliers, buyers, a nd consumers. As in the ca se of other standards for grades of processed fruits and vegetables, these standards are designed to facilitate orderly marketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.

The standards also serve as a basis for t he inspection and grading of commodities by the Federal inspection service, the only acti vity authorized to approve the designation of U.S. grades as referenced in the standards, as provi ded under the Agricultural Marketing Act of 1946. This service, availa ble as on-line (in-plant) or lot inspection and grading of all processed frui t and vegetable products, is offered to interested parties, upon application, on a fee-for-service basis. The verification of some specific recommendations, requirements, or toler ances contained in the standards can be accomplished only by the use of on-line inspection procedures. In all instances, a grade can be assigned based on final product factors or characteristics.

In addition to the U.S. grade st andards, grading manuals or instructions for inspection of several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions cont ain detailed interpretations of the grade standards and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department a fter careful consideration of all data
and views submitted, and the Department welcomes suggesti ons which might aid in improving the standards in future revisi ons. Comments may be submitted to, and copies of standards and gradi ng manuals may be obtained from:

Chief, Processed Products Branch Fruit and Vegetable Programs, AMS U.S. Department of Agriculture STOP 0247, Rm. 0709, So. Bldg. 1400 Independence Ave., SW Washington, D.C. 20250-0247UNITED STATES STANDARDS FOR GRADES OF

OLIVE OIL AND OLIVE-POMACE OIL

Section Page No.

§52.1531 Product descr iption. ...................................................................... 2

§52.1532 Types of ol ive oil .......................................................................... 2

§52.1533 Types of olive- pomace oil. ............................................................ 3

§52.1534 Grades of o live oil. ........................................................................ 3

§52.1535 Grades of olive- pomace oil. .......................................................... 4

§52.1536 Recommended sample unit size . .................................................. 5

§52.1537 Recommended fill of container. ..................................................... 5

§52.1538 Definition of terms. ........................................................................ 5

§52.1539 Ascertaining the grade. ................................................................. 9

§52.1540 Methods of A nalysis. ................................................................... 14

§52.1541 Ascert aining the grade of a lot .................................................... 16

§52.1542 Score Sheet ................................................................................ 19

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of thes e standards shall not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with applicable State laws and regulations.2 §52.1531 Product description.

(a) Olive oil is the oil obtained solely from the fruit of the olive tree ( Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture wit h oils of other

kinds and shall meet the minimu m requirements of Table I, found

in §52.1539 of these grade standards.

(b) Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, including thermal c onditions, that do not lead to
alterations in the oil, and which have not un dergone any treatment other than washing, dec antation, centrifugati on, and filtration and shall meet the minimum require ments of Table I, found in §52.1539 of these grade standards. No additives of any kind are permitted.

(c) Olive-pomace oil is the oil obtained by tr eating olive pomace (the product remaining after the mechanica l extraction of olive oil) with solvents or other physical treatment s, to the exclusion of oils obtained by synthetic processes and mixture with oils of other

kinds and shall meet the minimum requirements of Table I, found in §52.1539 of these grade standards. Al pha-tocopherol is permitted to restore natural tocopherol lost in the refining process for refined olive pomace and olive-pomace oil. Maximum level: 200 mg/kg of total alpha-tocopherol is pe rmitted in the final product.

§52.1532 Types of olive oil.

(a) Virgin olive oils

(1) Virgin olive oils fit fo r consumption without further processing include :

i. Extra virgin olive oil

ii. Virgin olive oil.

(2) Virgin olive oil not fit fo r consumption without further processing designated lampante virgin olive oil.

(b) Olive oil

(c) Refined olive oil3 §52.1533 Types of olive-pomace oil

(a) Olive-pomace oil

(b) Refined olive-pomace oil

(c) Crude olive-pomace oil

§52.1534 Grades of olive oil

Olive oils are graded based on the minimum cr iteria outlined in Table I, as appropriate. The hierarchy for grades of virgin olive oil is extra-virgin olive oil, virgin olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). Lampante virg in olive oil is t he lowest level of quality among the virgin olive o ils and must be refined before consumption. Oliv e oil and refined oliv e oil fall below the virgin olive oil category in terms of hierarchy.

(a) “U.S. Extra Virgin Olive Oil” is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams,

and meets the additio nal requirements as outlined in §52.1539, as appropriate.

(b) “U.S. Virgin Olive Oil” is virgin olive oil which has reasonably good flavor and odor (median of defects between zero and 2.5 and median of fruitiness greater than ze ro) and a free fatty acid content, expressed as oleic acid, of not more than 2.0 grams per 100 grams, and meets the additional requirement s as outlined in §52.1539 as appropriate. Olive oil that falls into this classification shall not be graded above “U.S. Virgin Olive O il” (this is a limiting rule).

(c) “U.S. Virgin Olive Oil Not Fi t For Human Consumption Without Further Processing” sometimes designated as “ U.S. Lampante Virgin Olive Oil ,” is virgin olive oil wh ich has poor flavor and odor (median of defects between 2.5 and 6.0 or when the median of defects is less than or equa l to 2.5 and the median of fruit is zero), a free fatty acid content, expressed as oleic acid, of more than 2.0 grams per 100 grams, and meets the additional requirements as outlined §52.1539 as appropriate. O live oil that falls into this classification shall not be graded above "U.S. Virgin Olive Oil Not Fit for Human Consumption Without Further Processing" (this is a limiting rule). It is intended for refining or for purposes other than

food use.4 (d) “U.S. Olive Oil” is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, has acceptable

odor and flavor characteristic of “virgin olive oil,” and meets the additional requirements as outli ned in §52.1539 as appropriate.

Olive oil that falls into this cl assification shall not be graded above “U.S. Olive Oil” (this is a limit ing rule). The maximum level permitted of total alpha-tocopherol in the final product is 200 mg/kg.

(e) “U.S. Refined Olive Oil” is the olive oil obta ined from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure (basic glycerin-fa tty acid structure). It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, is flavor less and odorless and meets the additional requirements as outli ned in §52.1539 as appropriate.

Olive oil that falls into this cl assification shall not be graded above “U.S. Refined Olive Oil” (this is a limiting rule). The addition of alpha-tocopherol is permitted to rest ore natural toco pherol lost in the refining process. The maximum level is 200 mg/kg of total alpha-tocopherol in the final product.

§52.1535 Grades of olive-pomace oil.

Olive-pomace Oils are graded based on the minimu m criteria outlined in Table I, as appropriate. The hierarchy for grades from highest to lowest is olive-pomace oil, refined olive-pomace oil, and crude olive-pomace oil. Crude olive-pomace oil is the lowest level of quality among the olivepomace oils and must be refined before consumption. Olive-pomace oils

shall not be labeled as “olive oil.”

(a) “U.S. Olive-pomace Oil” is the oil comprising a blend of refined olive-pomace oil and virgin olive oils fit for consumption without further processing. It has a free fatty acid content, expressed as oleic acid, of not more than 1.0 gram per 100 grams, acceptable flavor and odor slightly characterist ic of olive oil, and meets the additional requirements as outlined in §52.1539, as appropriate. Olive pomace oil that falls into th is classification shall not be graded above “U.S. Olive-pomace Oil” (t his is a limiting rule).

(b) “U.S. Refined Olive-pomace Oil” is the oil obtained from crude olive-pomace oil by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free fatty acid content, expressed as oleic acid, of not more than 0.3 grams per 100 grams, acceptable flavor and odor, and meet s the additional requirements as outlined in §52. 1539, as appropriate. Oliv e-pomace oil that falls5 into this classification shall not be graded above “U.S. Refined Olive-pomace Oil” (this is a limiting rule).

(c) “U.S. Crude Olive-pomace Oil” is olive-pomace oil that meets the requirements as outlined in §52.1539, as appropriate. Olive oil that

falls into this classification s hall not be graded above “U.S. Crude Olive-pomace Oil” (this is a limiting rule). It is intended for refining for use for human consumption or for purposes other than food use.

§52.1536 Recommended sample unit size

(a) The sample unit size shall be 500 ml per sample.

(b) Oil should be kept in original unopened containers, when possible.

§52.1537 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a fa ctor of quality for the purposes of these grades. It is recommended that each container be filled as full as practicable without impairment of quality.

§52.1538 Definition of Terms.

(a) Absorbency in Ultraviolet (UV). Spectrophotometric test which

examines the olive oil and measures t he absorption under ultraviolet light. These absorptions are expressed as K (extinction coefficient) for the specified wave length. The two wave length regions are examined, 232 nanometers (nm) to calculate K232 and

270 nm to calculate K270 and 264-27 4 nm to calculate delta K ( Δ K). This test provides informati on on the quality of the oil, state of preservation, and changes bro ught about through processing.

(b) Color. A subjective visual rating to assure that the oil does not

have unusual color uncharacteristic of the product.

(c) Desmethylsterol Composition. A test used to indicate the origin and purity of the oil.

(d) ECN 42 Content. The maximum difference between the actual Equivalent Carbon Num ber 42 (ECN 42) triacylglycerol content of

the oil molecules determined by High Performance Liquid Chromatography (HPLC) and the t heoretical amount of ECN 42 triacylglycerol using the fatty acid composition. It is used for the detection of seed oils and verifies authenticity and origin of oils.



### (e) Erythrodiol and Uvaol. Two triterpenic alcohol components found in olive oil and olive-po mace oil. The levels present differentiate6 oils that were pressed from oils that were produced by solvent

extraction.



### (f) Fatty Acid Composition. Fatty acids are the molecular components of fats and oils. Basic percentages of fatty acid types are documented for each oil within a certain range. This determination distinguishes bet ween seed oils and olive oil.

(g) Flavor and Odor. Refers to the typical flav or and odor of olive oil or olive-pomace oil produced fr om olives and the degree of positive attributes such as, but not limited to olive, apple, green, sweet, grass, nutty, tomato and some negative attributes, such as,

but not limited to must y, fusty, winey-vine gary, muddy-sediment, and rancid. The organoleptic c haracteristics are based on a continuous scale by a panel of tasters for virgin olive oil exclusively (See Table I).

(1) Excellent flavor. Refers to extra virgin olive oil produced from olives, with no defective flavor and having positive flavor attributes, such as, but not limited to olive, apple, green, sweet, grass, nutty, tomato and no negative flavor

attributes.

(2) Good flavor. Refers to virgin olive oil produced from olives, some or no positive flavor a ttributes and some barely perceptible negative flav or attributes.

(3) Acceptable flavor. Characterizes olive oil or olive-pomace oil having little or no flavor.

(4) Poor flavor. Olive oil or olive-pomace o il that is off flavor or

does not meet the minimum r equirement for acceptable

flavor.

(h) Free Fatty Acid Content. The percent by weight expressed in grams per 100 grams, as oleic ac id. The free fatty acid is a measure of the quality of the oil, and reflects the care taken in producing the oil and quality of the in-going fruit

.

(i) Glyceridic Structure. The molecular structure of fats and oils in the form of various esters correspondi ng to the reaction of glycerol with fatty acids. The fatty acid gr oups can replace one, two, or all three of the hydroxyl gr oups of the glycerol, re sulting in mono-, di-, and triglycerides, respectively. Vegetable and animal fats and oils consist of triglycerides.

(j) Linolenic Acid is a fatty acid component found in olive oil. Its level is used to establish the purity of the olive oil. The fatty acid profile of olive oil an d olive-pomace oil is well documented except7 that linolenic acid limits vary by up to 1.5 percent according to where the oil is grown and harvested.

(k) Median of Defects (M d ). A calculation of the median score from a panel of tasters or an equivalent sco ring method that characterizes the negative flavor and odor attributes of virgin olive oil, such as,

but not limited to must y, fusty, winey-vine gary, muddy-sediment,

and rancid.

(1) Fusty. A flavor defect attributable to poor storage conditions of the olives, usual ly promoting the bacterial growth of the Clostridium and Pseudomonas genera.

(2) Muddy-sedimen t. A flavor defect caused by storage of

olive oil in contact with the sediment for long periods giving the oil a putrid flavor and odor.

(3) Musty. A flavor defect occurri ng when low temperatures and high humidity promote mold growth, mainly of the Aspergillus and Penicilium genera. The resulting oil has a

mushroom-like odor.

(4) Rancid . A flavor defect caused by the oxidation of the oil and subsequent formation of aldehydes during the production process giving the oil a varnish, paint, or seedlike flavor and odor.

(5) Winey-vinegary. A flavor defect caused by the storage condition of the olives that causes aerobic fermentation by the growth of yeasts that pr oduce ethanol, acetic acid, and ethyl acetate.

(l) Median of Fruity (M f ) . A calculation of th e median score from a panel of tasters or an equivalent scoring method that characterizes virgin olive oil produced from oliv es, such as, but not limited to olive, apple, green, swee t, grass, nutty, tomato.

(m) Organoleptic. Organoleptic analysis consists of an evaluation based on visual, flavor and odor characteristics.



### (n) Peroxide Value. A measure of the oxidati on of olive oil expressed as milliequivalents of active oxygen per kilogram of oil.

(o) 2-Glyceryl Monopalmitate Content Determination



### . This test is

used to determine if the oil has been re-esterified by synthetic means or by addition of animal fat.



### (p) Stigmasta 

### diene. A steroid hydrocarbon found at low levels in virgin olive oil and crude olive-pomace oil. Analysis of its8 

### co ntent is used for the detection ofrefined oils (olive oil, olivepomace oil, and some seed oils) in virgin olive oil.

(q) Sterol Analysis. Used to detect the presence of seed oil. Sterols are one of many minor constituents of oils that are characteristic indicators of impurity of the olive oil.

(r) Trans Fatty Acid . When oil is partially hydrogenated or refined,

trans fatty acids form in which hydrogen atoms arrange on opposite

sides of the double bond. Olive oil in its natural state does not

consist of trans fatty acids. This test is used to determine if any processing has taken place such as, deodorization or de-coloring.

(s) Triglyceride

. A component of oil formed by an ester of three fatty acids and glycerol, oleic acid being chief among them.

(t) Wax Content. A determination used to identify the presence of pomace oil or seed oil. Wax content is hi gher in pomace oil

because wax is found in the skin of the olive fruit.9§52.1539 Ascertaining the grade.The U.S. grades of olive oil or olive-pomace oil must meet the following minimum requirements, of therespective grades listed in Table I, as appropriate.TABLE IQuality CriteriaUS ExtraVirgin OliveOilUS VirginOlive OilLampanteVirginOlive Oil1/US RefinedOlive OilUS Olive Oil US Olivepomace OilUS RefinedOlive-pomaceOilUS CrudeOlive-pomaceOil(a) OrganolepticCharacteristics- Odor And Flavor Excellent Good PoorAcceptable Good Good Acceptable N/A- Odor And Flavor (On AContinuous Scale):Median Of Defect (Md)Md= 00<Md≤2.5 Md>2.52/N/A N/A N/A N/A N/AMedian Of The Fruity (Mf)Mf> 0Mf> 0N/A N/A N/A N/A N/A N/AColorYellow ToGreenYellow ToGreenYellow ToGreenLightYellowLight YellowTo GreenLight YellowTo GreenLight YellowTo BrownishYellowDark Green,Brown, OrBlack(b) Free Fatty Acid Content, %m/m Expressed As OleicAcid≤0.8≤2.0 > 2.0≤0.3≤1.0≤1.0≤0.3 No limit(c) Peroxide Value,In Milleq. Peroxide OxygenPer kg/oil≤20≤20 No Limit≤5≤15≤15≤5 No limit1/ The criteria in (a), (b), and (c) is not requiredto be concurrent; one is sufficient (for lampante oil only).2/ Or when the median of the defect attribute is less than orequal to 2.5 and the median of the fruity attribute is equal to0.10TABLE I continuedUS ExtraVirginOlive OilUS VirginOlive OilLampanteVirgin OliveOilUS RefinedOlive OilUS OliveOilUS Olivepomace OilUS RefinedOlivepomace OilUS Crude Olive-pomace OilQuality Criteria(d) Absorbency InUltraviolet (UV)(K1%1cm)- 270 nm≤0.22≤0.25 N/A≤1.10≤0.90≤1.70≤2.00 N/A-∆K≤0.01≤0.01 N/A≤0.16≤0.15≤0.18≤0.20 N/A- 232 nm≤2.506/≤2.606/N/A N/A N/A N/A N/A N/APurity Criteria(e) Fatty AcidComposition AsDetermined ByGasChromatography(% m/m MethylEsters)-Arachidic Acid (C20:0)≤0.6-Behenic Acid (C22:0)≤0.23/-Gadoleic Acid (Eicosenoic) (C20:1)≤0.4-Heptadecanoic Acid (C17:0)≤0.3-Heptadecenoic Acid(C17:1)≤0.3-Lignoceric Acid (C24:0)≤0.2-Linoleic Acid (C18:2) 3.5 – 21.0-Linolenic Acid (C18:3)≤1.54/-Myristic Acid (C14:0)≤0.05-Oleic Acid (C18:1) 55.0 – 83.0-Palmitoleic Acid (C16:1) 0.3 – 3.5-Palmitic Acid (C16:0) 7.5 – 20.0-Stearic Acid (C18:0) 0.5 – 5.0(f) Trans Fatty Acid(T) Content (%)C18:1T5/≤0.05≤0.05≤0.10≤0.20≤0.20≤0.40≤0.40≤0.20(g) Trans Fatty AcidContent (%)C18:2T+C18:3T≤0.05≤0.05≤0.10≤0.30≤0.30≤0.35≤0.35≤0.103/Limit raised to≤0.3 for olive-pomace oils.4/Linolenic acid values between 1.0and 1.5 percent would be subject tofurther testing listed in Table II.5/ Fatty acid with 18 Carbon atoms (C) and onetransisomer (T)6/ Commercial partners in the country of retail sale may require compliance.11TABLE I continued.Purity CriteriaUS ExtraVirgin OliveOilUS VirginOlive OilLampanteVirgin OliveOilUS RefinedOlive OilUS Olive Oil US Olivepomace OilUS RefinedOlivepomace OilUS CrudeOlive-pomace Oil(h) DesmethylsterolComposition (%Total Sterol)- Brassicasterol≤0.17/- Campesterol≤4.58/- Cholesterol≤0.5- Delta – 7 Stigmastenol≤0.5- Stigmasterol < Campesterol In Edible OilsClerosterol + Sitostanol + Beta-Sitosterol +Delta 5-24-Stigmastadienol +Delta-5-23-Stigmastadienol+Delta-5-Avenasterol≥93.0(i)Total SterolContent(mg/kg)≥1000≥1000≥1000≥1000≥1000≥1600≥1800≥2500(j) StigmastadieneContent(mg/kg)≤0.15≤0.15≤0.50 N/A N/A N/A N/A N/A7/Limit raised to <0.2 for olive-pomace oils.8/Campesterol values between 4.0 and 4.5 would be subject to further testing listed in Table II.12TABLE II. Confirmatory tests forproducts with linolenic acid values between 1.0 and 1.5 percent, and/orcampesterol values between4.0 and 4.5 percent.Purity CriteriaUS ExtraVirginOlive OilUS VirginOlive OilLampanteVirgin OliveOilUSRefinedOlive OilUS Olive Oil US Olivepomace OilUS RefinedOlivepomace OilUS CrudeOlive-pomace Oil(k) MaximumDifference BetweenActual AndTheoretical ECN 42TriacylglycerolContent|≤0.2||≤0.2||≤0.3||≤0.3||≤0.3||≤0.5||≤0.5||≤0.6|(l) Erythrodiol anduvaol content (%total sterols)≤4.5≤4.5≤4.59/≤4.5≤4.5>4.5>4.5>4.510/(m) Wax contentC40+C42+C44+C46(mg/kg)≤250≤250≤3009/≤350≤350>350>350>35010/(n) Content of 2-glycerylmonopalmitate (2P)C16:0≤14%C16:0 > 14%2P≤0.9%2P≤1.0%2P≤0.9%2P≤1.0%2P≤0.9%2P≤1.1%N/AN/A≤1.2%≤1.4%≤1.4%9/When the oil has a wax content between 300mg/kg and 350 mg/kg it isconsidered lampante virgin olive oil if the total aliphaticalcohol content is less than or equal to 350 mg/kg orthe erythrodiol + uvaol content is less than or equal to 3.5 percent.10/ When the oil has a wax content between 300 mg/kg and 350 mg/kg itis considered crude olive-pomace oil if the total aliphatic alcohol content is less than or greater than 350mg/kg or the erythrodiol +uvaol contentis less than or greater than 3.5 percent.13TABLE III. Optional requirements.Quality CriteriaUSExtraVirginOliveOilUS VirginOlive OilLampanteVirgin OliveOilUS RefinedOlive OilUS Olive Oil US Olivepomace OilUS RefinedOlivepomace OilUS CrudeOlive-pomace Oil(o) Moisture and volatilematter(% m/m)≤0.2≤0.2 N/A≤0.1≤0.1≤0.1≤0.1≤1.5(p) Insoluble impurities inlight petroleum (%m/m)≤0.1≤0.1 N/A≤0.05≤0.05≤0.05≤0.05 N/A(q) Flash point N/A N/A N/A N/A N/A N/A N/A≥120°C(r) Trace metals(mg/kg)Ironcopper≤3.0≤0.1≤3.0≤0.1≤3.0≤0.1≤3.0≤0.1≤3.0≤0.1≤3.0≤0.1≤3.0≤0.1N/A(s) Unsaponifiablematter (g/kg)≤15≤15≤15≤15≤15≤30≤30≤30(t)Aspect At 20°C (68°F)After 24 HoursN/A N/A N/A Limpid Limpid Limpid Limpid N/A(u) HalogenatedSolventsMaximum content of each halogenated solvent 0.1 mg/kgMaximum content of all halogenated solvents 0.2 mg/kg(v) Heavy MetalsLead (Pb)Arsenic (As)Maximum permissible content is 0.1 mg/kg(w) Pesticide Residues The products coveredby this standard shall comply with the maximum residue limits established by theU. S. Environmental Protection Agency.14 §52.1540 Methods of Analysis

The following methods shall be u sed as references in determining the characteristics for olive oil or olive-pomace oil. Alternative methods may be used, provided they give equivalent results.

(a) Sampling

Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processe d Products Thereof, and Certain Other Processed Food Products (7 CFR 52.1 through 52.83).

(b) Preparation of t he test sample

According to International Stand ards Organization (ISO) 661, “Animal and vegetable fats and o ils – Preparation of the test sample”.

(c) Determination of the fatty acid composition

According to International Olive Council (COI) COI/T.20/Doc. No. 24; ISO 5508, “Analysis by gas chromatography of methyl esters of fatty acids”; or American Oil Chemists Society (AOCS) Ch 2- 91. “Preparation of methyl este rs”, AOCS Ce-66, ISO 5509, or

IOC/T.20/24-2001.

(d) Determination of the trans fatty acid content

According to COI/T.20/Doc. No. 17; ISO 15304; or AOCS Ce 1f96.

(e) Determination of the sterol compos ition and total sterol content

According to According to COI/T .20/Doc. No. 10, “Determination of the composition and content of sterols by capillary-column gas chromatography”; ISO 12228 or AOCS Ch 6-91.

(e) Determination of the content of erythrodiol + uvaol

According to IUPAC no. 2.431, “D etermination of the erythrodiol

content”.15 (f) Determination of the wax content According to COI/T.20/Doc. No. 18/Rev.2, “Determination of wax content by capillary-column gas chro matography” or

AOCS Ch 8-02.

(g) Determination of the differ ence between the actual and theoretical ECN 42 triacylglyc erol content. According to COI/T.20/Doc. No. 23, “Determinat ion of the difference between

actual and theoretical content of triacylglycerol with ECN 42” or

AOCS 5b-89.

(h) Determination of the stigmastadi ene content

According to COI/T.20/Doc. No. 11, “Determination of stigmastadienes in vegetable oils ”, or COI/T.20/Doc. No. 16,

“Determination of sterenes in refined vegetable oils”; ISO 15788- 1; or AOCS Cd 26-96.

(i) Determination of the fatty acids in the 2-glyceryl monopalmitate

According to COI/T.20/Doc. No. 23, “Determination of percentage of 2-glyceryl monopalmitate”.

(j) Determination of the unsaponifiable matter

According to ISO 3596, “Determi nation of the unsaponifiable matter method using diethyl ether ex traction”; AOCS Ca 6b-53; or

ISO 18609. The results should be expressed in grams of unsaponifiable matter per kilogram/oil.

(k) Determination of the organoleptic characteristics

According to COI/T.20/Doc. No. 15, "Organoleptic assessment of virgin olive oil".

(l) Determination of the free fatty acidity content

According to ISO 660, “Determination of acid value and acidity”, or

AOCS Cd3d-63.

(m) Determination of the peroxide value

According to ISO 3960, “Determinat ion of the peroxide value,” or

AOCS Cd8b-90.16 (n) Determination of the absorbency in ultraviolet. According to COI/T.20/Doc. No. 19, “Spectr ophotometric investigation in ultraviolet”; ISO 3656; or AOCS Ch 5-91.

(o) Determination of the moisture and volatile matter

According to ISO 662, “Determinat ion of moisture and volatile

matter”

(p) Determination of the insoluble impurities in light petroleum

According to ISO 663, “Determinat ion of the insoluble impurities”.

(q) Determination of the flash point

According to the Federation of Oils, Seeds and Fats Associations ( FOSFA) International method.

(r) Determination of the trace metals

According to ISO 8294, “Determinat ion of copper, iron and nickel by direct graphite furnace atomic absorption spectrometry”.

(s) Determination of the alpha-tocopherol

According to ISO 9936, “Dete rmination of tocopherols and

tocotrienols contents – Method using high-performance liquid chromatography”.

(t) Detection of traces of halogenated solvents According to COI/T.20/Doc. no. 8, "Determination to tetrachlorethylene in olive oils by gas-liquid chromatography".

(u) Determination of traces of heavy metals.

Determination of lead: according to ISO 12193, AOCS Ca 18c-91

or AOAC 994.02.

Determination of arsenic: acco rding to AOAC 952.13, AOAC 942.17, or AOAC 985.16.

§52.1541 Ascertaining the grade of a lot.

The grade of a lot of olive oil or olive-pomace oil covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certifi cation of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 through 52.83 ). Provided that:17 (a) Such sample complies with the applicable standards of quality promulgated under the Federal Fo od, Drug, and Cosmetic Act;

(b) Such sample complies with the product description;

(c) Such samples meet the indicated grade with respect to quality factors not rated by scorepoints; and

1. None of the samples falls mo re than one grade below the indicated grade because of any quality factor to which a limiting rule applies; and

2. The number of deviants does not exceed the applicable acceptance number indicated in the sampling plans (“deviants” means sample units that fall into the next grade below the indicated grade).

(d) Required analysis on each lot shall include but is not limited to the following:

1. Determination of the organol eptic characteristics;

2. Determination of free fatty acid content (as oleic acid);

3. Determination of peroxide value;

4. Determination of absorbency in ultraviolet;

5. Determination of the fatty acid composition;

6. Trans fatty acid;

7. Desmethylsterol composition (% Total Sterol); and

8. Total sterol content

9. Stigmastadiene

(e) Any additional analysis outlined in Table II or Table III found in §52.1539 of this subpart will be per formed at the request of the applicant or when indicated by test results.

(f) Lot inspection. A lot of olive oil or olive-pomace oil is considered as meeting the requirement s for the intended grade:

1. The requirements of §52.1539 specified in Table I are met;

2. If applicable, the additional requirements of §52.1539 specified in Table II are met;

3. If the criteria for the individ ual analyses are not exceeded for the applicable grade designation; and18 4. If any of the provisions contained in the above subparagraphs are not met, then the grade is determined by considering such provisions in connection with succeedingly lower grades until the grade of the lot, if assignable, is

established.

(g) Single sample unit. Each unofficial sample unit submitted for quality evaluation will be treated individually an d is considered as meeting the requirement s of the intended grade:

1. The requirements of §52.1539 specified in Table I are met.

2. If applicable, the additional requirements of §52.1539 specified in Table II.

3. If the criteria for the individual analyses are not exceeded for the applicable grade designation.

(h) In-plant. See Lot Inspection except that the quality criteria in §52.1539 Table I may be the sole basis for the grade, if appropriate.19 §52.1542 Score sheet for olive oil and olive-pomace oil.

The following score sheet may be used to summarize the factors determining the various grades:

Size and kind of container ............. ............................

Container code or markings

........................................... Label ............................................................................... Net contents (liqui d measur e) ...................................... ... Free acidity (as oleic) ........................................... Organoleptic Characteristics......................................

-Median of Defects................................................... -Median of Fruity...................................................... Flavor and Odor..................................................................................(Excell ent, Good, Acceptable, Poor) Color..............................................................................................................................(Normal, Off)

Peroxide value ........................................................ Absorbency in UV ................................................

270 nm ................................................................

232 nm ................................................................

Δ K ....................................................................... Fatty acid composition...................................................................................................... (Meets) (Fails) Trans fatty acid content........................................................ Desmethylsterol compositio n ..................................................................................... ........(Meets) (Fails)

Total sterol content ............................................................. Stigmastadiene content........................................................

Difference between actual and theoretic al ECN 42 triacylglycerol content ....... Erythrodiol and uvaol content.................................................

Wax content ........................................................... 2-glyceryl monopalmit ate content .................................... Alpha tocopherol content............................................... Other analyses .......................................................

U.S. Grade

“U.S. Extra Virgin Olive Oil” “U.S. Virgin Olive Oil” 1 / “U.S. Lampante Olive Oil” 1 /

_ “U.S. Olive Oil”1 /

“U.S. Refined Olive Oil” 1 / “U.S. Olive-pomace Oil” 1 / “U.S. Refined Olive-pomace Oil” 1 / “U.S. Crude Olive-pomace Oil”1 /

1 / Indicates limiting rule20 AMS:FV:PPB:CLShorter:720-4890:cls:8-11-08:10-1-0 8:10-8-08:10-24-08:10-30- 08:2-12-09:4-6-09:6-30-

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