Connecticut Administrative Code › Title 21a - Consumer Protection › 100 - Labeling of Cuts of Meat Sold by Food Establishments › Standards of Identity for Olive Oil › Section 21a-100-8 - General definitions

Current through July 10, 2024
As used in sections
				  21a-100-7
				  to
				  21a-100-10,
				  inclusive of the Regulations of Connecticut State Agencies:
(1) "IOC" means the International Olive
				Council, an international voluntary consensus trade organization formed for the
				development of standards on characteristics and performance of olive products
				and the promotion of trade and knowledge related to the accurate and honest
				presentation of such products.
(2)
				"Olive oil" means the olive 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.
(3) "Olive oil," for the
				purpose of product labeling, means oil consisting of a blend of refined olive
				oil, and virgin olive oils fit for consumption as they are. It has a free
				acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its
				other characteristics correspond to those fixed for this category in sections
				21a-100-7
				to
				21a-100-10,
				inclusive, of the Regulations of Connecticut State Agencies.
(4) "Olive-pomace oil," for the purpose of
				product labeling, means oil obtained by treating olive pomace with solvents or
				other physical treatments, to the exclusion of oils obtained by
				re-esterification processes and of any mixture with oils of other
				kinds.
(5) "Refined olive oil," for
				the purpose of product labeling, means the olive oil obtained from virgin olive
				oils by refining methods which do not lead to alterations in the initial
				glyceridic structure. It has a free acidity, expressed as oleic acid, of not
				more than 0.3 grams per 100 grams and its other characteristics correspond to
				those fixed for this category in sections
				21a-100-7
				to
				21a-100-10,
				inclusive of the Regulations of Connecticut State Agencies.
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(6) "Virgin olive oil," for the purpose of
				product labeling, means those oils obtained from the fruit of the olive tree
				solely by mechanical or other physical means under conditions, particularly
				thermal conditions, that do not lead to alterations in the oil, and which have
				not undergone any treatment other than washing, decanting, centrifuging and
				filtration. Virgin olive oils fit for consumption as they are include:
(A) "Extra virgin olive oil," which means
				virgin olive oil which has a free acidity, expressed as oleic acid, of not more
				than 0.8 grams per 100 grams, and the other characteristics of which correspond
				to those fixed for this category in sections
				21a-100-7
				to
				21a-100-10,
				inclusive of the Regulations of Connecticut State Agencies.
(B) "Virgin olive oil," which means virgin
				olive oil which has a free acidity, expressed as oleic acid, of not more than 2
				grams per 100 grams and the other characteristics of which correspond to those
				fixed for this category in sections
				21a-100-7
				to
				21a-100-10,
				inclusive of the Regulations of Connecticut State Agencies.
(C) "Ordinary virgin olive oil," which means
				virgin olive oil which has a free acidity, expressed as oleic acid, of not more
				than 3.3 grams per 100 grams and the other characteristics of which correspond
				to those fixed for this category in sections
				21a-100-7
				to
				21a-100-10,
				inclusive of the Regulations of Connecticut State Agencies.