Review of olive oil classification and labelling

Following the Commission s report and negotiations within the European Council, a revised classification system has been agreed and the new categories are specified in Council Regulation 1513/2001 (European Communities, 2001b). A number of important changes have been made. 

The new definitions and categories of olive oil, which are listed in Table 8.3, come into effect on 1 November 2003, with the exception of that for crude olive-pomace oil , which is effective from 1 November 2001. This allows producers time to adjust to the new system. 

Extra virgin olive oil Virgin olive oil having a maximum free acidity, expressed as oleic acid, of 0.8 g per 100 g and the other characteristics laid down for this category. 

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