Marketing standards for olive oil

The situation for olive oils is different to that for other vegetable oils. Council Regulation 136/66/EEC, as amended by Council Regulations 356/92 and 1638/98 (European Communities, 1966,1992a, 1998a), names and defines nine 

Virgin olive oils This is a generic term and refers to oils from die fruit of the olive tree derived solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alteration of the oil, and which have undergone no treatment other than washing, decantation, centrifugation or filtration, but excluding oils obtained using solvents or re-esterification processes and any mixtures with oils of other kinds. 

Extra virgin olive oil Virgin olive oil having a maximum free acidity, expressed as oleic acid, of 1 g per 100 g and the other characteristics laid down for this category. 

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European Communities (1998b) Commission Regulation (EC) No 2815/98 concerning marketing standards for olive oil. Official Journal of the European Communities, L349, 24.12.98, p. 8. 

Regulation (EC) No.2991/94 (entry into force 1/1/1996)— Marketing standards for olive oil... 

Marketing standards, in particular covering labeling and quality grading, may be laid down for olive oil. 

Specific standards for retail-stage marketing of the olive oils and olive-pomace oils. 

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