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, 2010 
This 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 authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case 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 the inspection and grading of commodities by 

the Federal inspection service, the only activity authorized to approve the designation of 

U.S. grades as referenced in the standards, as provided under the Agricultural 

Marketing Act of 1946. This service, available as on-line (in-plant) or lot inspection and 

grading of all processed fruit and vegetable products, is offered to interested parties, 

upon application, on a fee-for-service basis. The verification of some specific 

recommendations, requirements, or tolerances 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 standards, grading manuals or instructions for inspection of 

several processed fruits and vegetables are available upon request for a nominal 

fee. These manuals or instructions contain detailed interpretations of the grade 

standards and provide step-by-step procedures for grading the product. 

Grade standards are issued by the Department after careful consideration of all data 

and views submitted, and the Department welcomes suggestions which might aid in 

improving the standards in future revisions. Comments may be submitted to, and 

copies of standards and grading 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. 20250-0247 
UNITED STATES STANDARDS FOR GRADES OF 

OLIVE OIL AND OLIVE-POMACE OIL 

Section Page No. 

§52.1531 Product description. ...................................................................... 2 

§52.1532 Types of olive oil .......................................................................... 2 

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

§52.1534 Grades of olive 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 Analysis. ................................................................... 14 

§52.1541 Ascertaining 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 these 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 with oils of other 

kinds and shall meet the minimum 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 conditions, that do not lead to 

alterations in the oil, and which have not undergone any treatment 

other than washing, decantation, centrifugation, and filtration and 

shall meet the minimum requirements 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 treating olive pomace (the 

product remaining after the mechanical extraction of olive oil) with 

solvents or other physical treatments, 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. Alpha-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 permitted in the final product. 

§52.1532 Types of olive oil. 

(a) Virgin olive oils

(1) Virgin olive oils fit for consumption without further 

processing include:

i. Extra virgin olive oil 

ii. Virgin olive oil. 

(2) Virgin olive oil not fit for consumption without further 

processing designated lampante virgin olive oil. 

(b) Olive oil 

(c) Refined olive oil 
3 

§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 criteria 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 virgin olive oil is the lowest level of 

quality among the virgin olive oils and must be refined before 

consumption. Olive oil and refined olive 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 additional 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 zero) and a free fatty acid content, 

expressed as oleic acid, of not more than 2.0 grams per 100 grams, 

and meets the additional requirements as outlined in §52.1539 as 

appropriate. Olive oil that falls into this classification shall not be 

graded above “U.S. Virgin Olive Oil” (this is a limiting rule). 

(c) “U.S. Virgin Olive Oil Not Fit For Human Consumption Without 

Further Processing” sometimes designated as “U.S. Lampante 

Virgin Olive Oil,” is virgin olive oil which has poor flavor and odor 

(median of defects between 2.5 and 6.0 or when the median of 

defects is less than or equal 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. Olive 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 outlined in §52.1539 as appropriate. 

Olive oil that falls into this classification shall not be graded above 

“U.S. Olive Oil” (this is a limiting 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 obtained from virgin olive 

oils by refining methods that do not lead to alterations in the initial 

glyceridic structure (basic glycerin-fatty acid structure). It has a free 

fatty acid content, expressed as oleic acid, of not more than 0.3 

grams per 100 grams, is flavorless and odorless and meets the 

additional requirements as outlined in §52.1539 as appropriate. 

Olive oil that falls into this classification shall not be graded above 

“U.S. Refined Olive Oil” (this is a limiting rule). The addition of 

alpha-tocopherol is permitted to restore natural tocopherol 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 minimum 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 characteristic of olive oil, and meets the 

additional requirements as outlined in §52.1539, as appropriate. 

Olive pomace oil that falls into this classification shall not be graded 

above “U.S. Olive-pomace Oil” (this 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 meets the additional requirements 

as outlined in §52.1539, as appropriate. Olive-pomace oil that falls 
5 

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 shall 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 factor 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 the absorption under 

ultraviolet light. These absorptions are expressed as K (extinction 

coefficient) for the specified wavelength. The two wave length 

regions are examined, 232 nanometers (nm) to calculate K232 and 

270 nm to calculate K270 and 264-274 nm to calculate delta K 

(ΔK). This test provides information on the quality of the oil, state 

of preservation, and changes brought 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 Number 42 (ECN 42) triacylglycerol content of 

the oil molecules determined by High Performance Liquid 

Chromatography (HPLC) and the theoretical 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-pomace oil. The levels present differentiate 
6 

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 between seed oils and olive oil.

(g) Flavor and Odor. Refers to the typical flavor and odor of olive oil 

or olive-pomace oil produced from 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 musty, fusty, winey-vinegary, muddy-sediment, 

and rancid. The organoleptic characteristics 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 attributes and some barely 

perceptible negative flavor attributes. 

(3) Acceptable flavor. Characterizes olive oil or olive-pomace 

oil having little or no flavor.

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

does not meet the minimum requirement for acceptable 

flavor. 

(h) Free Fatty Acid Content. The percent by weight expressed in 

grams per 100 grams, as oleic acid. 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 corresponding to the reaction of glycerol 

with fatty acids. The fatty acid groups can replace one, two, or all 

three of the hydroxyl groups of the glycerol, resulting 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 and olive-pomace oil is well documented except 
7 

that linolenic acid limits vary by up to 1.5 percent according to 

where the oil is grown and harvested. 

(k) Median of Defects (Md). A calculation of the median score from a 

panel of tasters or an equivalent scoring method that characterizes 

the negative flavor and odor attributes of virgin olive oil, such as, 

but not limited to musty, fusty, winey-vinegary, muddy-sediment, 

and rancid. 

(1) Fusty. A flavor defect attributable to poor storage 

conditions of the olives, usually promoting the bacterial 

growth of the Clostridium and Pseudomonas genera. 

(2) Muddy-sediment. 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 occurring 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 produce ethanol, acetic acid, and 

ethyl acetate. 

(l) Median of Fruity (Mf). A calculation of the median score from a 

panel of tasters or an equivalent scoring method that characterizes 

virgin olive oil produced from olives, such as, but not limited to 

olive, apple, green, sweet, 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 oxidation 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) Stigmastadiene. A steroid hydrocarbon found at low levels in 

virgin olive oil and crude olive-pomace oil. Analysis of its 
8 

content is used for the detection of refined 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 higher 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 rrespective grades listed in Table I, as appropriate. 

TABLE I 

Quality Criteria US Extra 

Virgin Olive 

Oil 

US Virgin 

Olive Oil 

Lampante 

Virgin 

Olive Oil1/ 

US Refined 

Olive Oil 

US Olive Oil US Olivepomace Oil US Refin

Olive-pom

Oil 

(a) Organoleptic 

Characteristics 

- Odor And Flavor Excellent Good Poor Acceptable Good Good Accepta- Odor And Flavor (On A 

Continuous Scale): 

 Median Of Defect (Md) Md = 0 0 < Md ≤ 2.5 Md > 2.52/ N/A N/A N/A N/A  Median Of The Fruity (Mf) Mf > 0 Mf > 0 N/A N/A N/A N/A N/A  Color Yellow To 

Green 

Yellow To 

Green 

Yellow To 

Green 

Light 

Yellow 

Light Yellow 

To Green 

Light Yellow 

To Green 

Light Yel

To Brown

Yellow 

(b) Free Fatty Acid Content, % 

m/m Expressed As Oleic Acid 

≤ 0.8 ≤ 2.0 > 2.0 ≤ 0.3 ≤ 1.0 ≤ 1.0 ≤ 0.3 

(c) Peroxide Value, 

In Milleq. Peroxide Oxygen Per kg/oil 

≤ 20 ≤ 20 No Limit ≤ 5 ≤ 15 ≤ 15 ≤ 5 

1/ The criteria in (a), (b), and (c) is not required to be concurrent; one is sufficient (for lampante oil only). 

2/ Or when the median of the defect attribute is less than or equal to 2.5 and the median of the fruity attribute is equal to 0. 
10 

TABLE I continued US Extra 

Virgin 

Olive Oil 

US Virgin 

Olive Oil 

Lampante 

Virgin Olive 

Oil 

US Refined 

Olive Oil 

US Olive 

Oil 

US Olivepomace Oil US Refined Olivepomace Oil US C

pom

Quality Criteria(d) Absorbency In 

Ultraviolet (UV) (K1% 

 1cm) 

- 270 nm ≤ 0.22 ≤ 0.25 N/A ≤ 1.10 ≤ 0.90 ≤ 1.70 ≤ 2.00 - ∆ K ≤ 0.01 ≤ 0.01 N/A ≤ 0.16 ≤ 0.15 ≤ 0.18 ≤ 0.20 - 232 nm ≤ 2.50 6/ ≤ 2.60 6/ N/A N/A N/A N/A N/A 

Purity Criteria(e) Fatty Acid 

Composition As Determined By Gas Chromatography (% m/m Methyl Esters) 

-Arachidic Acid (C20:0) ≤ 0.6 -Behenic Acid (C22:0)≤ 0.2

3/

-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) ≤ 1.5

-Myristic Acid (C14:0) ≤ 0.05 

-Oleic Acid (C18:1) 55.0 – 83-Palmitoleic Acid (C16:1) 0.3 -Palmitic Acid (C16:0) 7.5 – 2-Stearic Acid (C18:0) 0.5 – 5

(f) Trans Fatty Acid 

(T) Content (%) C18:1T 5/

≤ 0.05 ≤ 0.05 ≤ 0.10 ≤ 0.20 ≤ 0.20 ≤ 0.40 ≤ 0.40 

(g) Trans Fatty Acid 

Content (%) C18:2T+C18:3T 

≤ 0.05 ≤ 0.05 ≤ 0.10 ≤ 0.30 ≤ 0.30 ≤ 0.35 ≤ 0.35 

3/ Limit raised to ≤ 0.3 for olive-pomace oils. 

4/ Linolenic acid values between 1.0 and 1.5 percent would be subject to further testing listed in Table II. 

5/ Fatty acid with 18 Carbon atoms (C) and one trans isomer (T) 

6/ Commercial partners in the country of retail sale may require compliance. 
11 

TABLE I continued. Purity Criteria US Extra 

Virgin Olive 

Oil 

US Virgin 

Olive Oil 

Lampante 

Virgin Olive 

Oil 

US Refined 

Olive Oil 

US Olive Oil US Olivepomace Oil US Refined Olivepomace Oil 

p

(h) Desmethylsterol 

Composition (% Total Sterol) 

- Brassicasterol ≤ 0.17/

- Campesterol ≤ 4.5 8/

- Cholesterol ≤ 0.5 - Delta – 7 Stigmastenol ≤ 0.5 - Stigmasterol < Campesterol In Edible Oils  Clerosterol + Sitostanol + Beta-Sitosterol +  Delta 5-24-Stigmastadienol + Delta-5-23-Stigmastadienol+  Delta-5-Avenasterol ≥ 93.0

(i) Total Sterol 

Content (mg/kg)

≥1000 ≥1000 ≥1000 ≥1000 ≥1000 ≥1600 ≥1800 

(j) Stigmastadiene 

Content (mg/kg) 

≤0.15 ≤0.15 ≤0.50 N/A N/A N/A N/A 

7/ 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. 
12 

TABLE II. Confirmatory tests for products with linolenic acid values between 1.0 and 1.5 perce

campesterol values between 4.0 and 4.5 percent. 

Purity Criteria US Extra 

Virgin 

Olive Oil 

US Virgin 

Olive Oil 

Lampante 

Virgin Olive 

Oil 

US 

Refined 

Olive Oil 

US Olive Oil US Olivepomace Oil US Refined Olivepomace Oil 

p

(k) Maximum 

Difference Between Actual And Theoretical ECN 42 Triacylglycerol Content 

|≤0.2| |≤0.2| |≤0.3| |≤0.3| |≤0.3| |≤0.5| |≤0.5| 

(l) Erythrodiol and 

uvaol content (% total sterols) 

≤4.5 ≤4.5 ≤4.5 9/ ≤4.5 ≤4.5 >4.5 >4.5 

(m) Wax content 

C40+C42+C44+C46 (mg/kg) 

≤250 ≤250 ≤300 9/ ≤350 ≤350 >350 >350 

(n) Content of 2-

glyceryl monopalmitate (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/A N/A ≤1.2% ≤1.4% 

9/ When the oil has a wax content between 300mg/kg and 350 mg/kg it is considered lampante virgin olive oil if the total aliphatic alcohol content is less 

the 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 it is considered crude olive-pomace oil if the total aliphatic alcohol content is less 

mg/kg or the erythrodiol +uvaol content is less than or greater than 3.5 percent. 
13 

TABLE III. Optional requirements. 

Quality Criteria US 

Extra 

Virgin 

Olive 

Oil 

US Virgin 

Olive Oil 

Lampante 

Virgin Olive 

Oil 

US Refined 

Olive Oil 

US Olive Oil US Olivepomace Oil US Refin

Olivepomace 

(o) Moisture and volatile 

matter (% m/m) 

≤ 0.2 ≤ 0.2 N/A ≤ 0.1 ≤ 0.1 ≤ 0.1 ≤ 0.1 

(p) Insoluble impurities in 

light petroleum (% m/m) 

≤ 0.1 ≤ 0.1 N/A ≤ 0.05 ≤ 0.05 ≤ 0.05 ≤ 0.05 

(q) Flash point N/A N/A N/A N/A N/A N/A N/A (r) Trace metals 

(mg/kg) Iron copper 

≤ 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 ≤ 0.1 

(s) Unsaponifiable 

matter (g/kg) 

≤15 ≤15 ≤15 ≤15 ≤15 ≤30 ≤30 

(t) Aspect At 20°C (68°F) 

After 24 Hours

N/A N/A N/A Limpid Limpid Limpid Limpid 

(u) Halogenated 

Solvents 

Maximum content of each halogenated solvent 0.1 mg/kg Maximum content of all halogenated solvents 0.2 mg/kg 

(v) Heavy Metals 

Lead (Pb) Arsenic (As) 

Maximum permissible content is 0.1 mg/kg 

(w) Pesticide Residues The products covered by this standard shall comply with the maximum residue limits e

U. S. Environmental Protection Agency. 
14 

§52.1540 Methods of Analysis 

The following methods shall be used 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, Processed Products Thereof, and Certain 

Other Processed Food Products (7 CFR 52.1 through 52.83). 

(b) Preparation of the test sample 

According to International Standards Organization (ISO) 661, 

“Animal and vegetable fats and oils – 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 esters”, 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 composition 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, “Determination 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 chromatography” or 

AOCS Ch 8-02. 

(g) Determination of the difference between the actual and 

theoretical ECN 42 triacylglycerol content. According to 

COI/T.20/Doc. No. 23, “Determination of the difference between 

actual and theoretical content of triacylglycerol with ECN 42” or 

AOCS 5b-89. 

 (h) Determination of the stigmastadiene 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, “Determination of the unsaponifiable 

matter method using diethyl ether extraction”; 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, “Determination of the peroxide value,” or 

AOCS Cd8b-90. 
16 

(n) Determination of the absorbency in ultraviolet. According to 

COI/T.20/Doc. No. 19, “Spectrophotometric investigation in 

ultraviolet”; ISO 3656; or AOCS Ch 5-91. 

(o) Determination of the moisture and volatile matter 

According to ISO 662, “Determination of moisture and volatile 

matter” 

(p) Determination of the insoluble impurities in light petroleum

 According to ISO 663, “Determination 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, “Determination of copper, iron and nickel by 

direct graphite furnace atomic absorption spectrometry”. 

(s) Determination of the alpha-tocopherol 

According to ISO 9936, “Determination 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: according 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 Certification 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 Food, 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 more 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 organoleptic 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 performed 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 requirements 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 individual analyses are not exceeded for 

the applicable grade designation; and 
18 

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 and is considered as 

meeting the requirements 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 (liquid measure) ...................................... ... 

Free acidity (as oleic) ........................................... 

Organoleptic Characteristics...................................... 

-Median of Defects................................................... 

-Median of Fruity...................................................... 

Flavor and Odor..................................................................................(Excellent, Good, Acceptable, Poor) 

Color..............................................................................................................................(Normal, Off) 

Peroxide value ........................................................ 

Absorbency in UV ................................................ 

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

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

 ΔK ....................................................................... 

Fatty acid composition...................................................................................................... (Meets) (Fails) 

Trans fatty acid content........................................................ 

Desmethylsterol composition ..................................................................................... ........(Meets) (Fails)

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

Stigmastadiene content........................................................ 

Difference between actual and theoretical ECN 42 triacylglycerol content ....... 

Erythrodiol and uvaol content................................................. 

Wax content ........................................................... 

2-glyceryl monopalmitate 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 rule 
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