Sure, Regulation and standards work for you.
Knowing world olive oil standards is important to reach the knowledge of what kind of Olive Oil are you buying.
This is a main question to avoid fraud. As you know, I always recommend you to buy rural products, the nearer produced from your house, the best for you and you environment, if you are buying to little farmers, probabily, you are getting an incredible product that big brands lost in their past.
That’s why standards protect you and protect to little fish, setting a level of quality where consumers and producers are talking the same language.
But this language, as in real life, isn’t the same depending of the country you are.
I will try to explain the differences:
Table of Contents
- 1 World olive oil categories (all of them).
- 2 World olive oil standards
- 3 Differences between standards-categories
- 4 Differences between purity criteria
- 5 Differences between quality criteria
- 6 Conclussion
World olive oil categories (all of them).
Recognized categories of Olive Oil are:
Virgin Olive Oils
Four first categories are 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, decantation, centrifugation and filtration.Written values are approachs in order to show differences between categories, accurate values are showed in next section (differences between standards)-
- Extra Virgin Olive Oil It should have no defects and a flavor of fresh olives.In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).
- Virgin Olive Oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other technical characteristics for the virgin olive oil category in the IOC standard.
- Ordinary Virgin Olive Oil 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 the standard.
- Lampante Virgin Olive Oil is virgin olive oil which has acidity of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics for this category in the standard. It is intended for refining or for technical use.
From Lampante Virgin Olive Oil refination, a chemical process in order to avoid defects. After refined, Virgin is added.
- Refined Olive Oil olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure.
- Olive Oil oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption.
Olive Pomace Oils.
From Pomace, solid residue of olive.
- Crude Olive Pomace Oil It is intended for refining for use for human consumption, or for technical use.
- Refined Olive Pomace Oil oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure.
- Olive Pomace Oil oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure.
World olive oil standards
Standards define categories of olive oils, purity criteria, quality criteria, methods of analysis, food aditives, contaminants, hygiene and labelling-packaging.
Main olive oil standars talking about those issues are:
- CODEX (FAO)
- International Olive Council
- USDA (USA)
- AUSTRALIA-NEW ZEALAND
- EUROPEAN UNION
- OTHERS (China, Brazil, Russia, South Korea, Canada)
I need to explain that only EUROPEAN UNION standards are compulsory to produced and imported olive oil, in order to impose penalties to companies which sell olive oil different from annunced in the label.
Other countries as Canada, are working in the same way-
It would be interesting that other countries like China, Brazil, India and Russia, will adopt a more hard regulation in order to protect their people and avoid fraud.
At this moment, imports in these countries are growing and Producers, Importers, Users and Healty autorities must be working in this direction. If it were in this way, only who work with fraud must be afraid.
Differences between standards-categories
See below the differences between most common olive oil standards in the world. Firstly we can see that number of categories is different from them.
Differences between purity criteria
Differences between quality criteria
I’m not a technic but, there are no high differences
In my opinion, Olive Oil is a global food, it’s over cultures, countries, politicians and believings.
There would be only one standard in order to consumers around the world could have the same feeling and the same guarantees of they are eating what they paid for.
Without standards , it’s more difficult show people benefits of this magical product.
I think it’s really honest to make regulations and standards in order to protect local production, but it’s possible at the same time , make an agreement between all parts with the objective of having, in a short future, a single standard.
What do you think about it?
I appreciate your contribution, please, leave a comment if you have some thinkings about this issue. In the same way, feel free of sharing this post if you found it useful.
Be olive oil my friend.