中国、欧盟、国际橄榄油理事会标准
国内外橄榄油标准比较分析
中国食物与营养 2024，30（2）：21-25Food and Nutrition in China国内外橄榄油标准比较分析谭亚男1，2，陆阳1，2，胡月恒1，2，刘云龙1，2，刘忠莹1，2，王鑫1，2（1四川省食品检验研究院，成都610040；2国家市场监管重点实验室（白酒监管技术），成都610040）摘要：目的：比较中国及国际食品法典委员会（CAC）等不同国际组织及国家或地区的橄榄油产品标准，食品重金属限量及农药残留等通用安全标准的异同。
方法：收集并整理国际食品法典委员会以及欧盟、日本等不同国际组织及国家或地区的橄榄油相关法规和标准等规定，比较不同的橄榄油法规和标准的重点内容。
结果：中国橄榄油食品重金属限量方面监管的项目和限量水平达到国际先进水平；不同国际组织及国家或地区根据本国现状，制定了相应的农药残留限量标准，存在一定差异。
结论：倍硫磷、吡丙醚、噻嗪酮等部分农药残留可以作为中国橄榄油农残的风险点进行关注，为完善我国橄榄油重金属及农药残留法规标准、规范橄榄油进出口行业提供参考依据。
关键词：橄榄油；重金属残留；农药残留；标准比较作为“地中海饮食”的重要组成部分的橄榄油，在世界范围内受到越来越多的消费者喜爱。
橄榄油中多酚类抗氧化物、不饱和脂肪酸、油酸等成分含量丰富，具有降低胆固醇，抗氧化和预防心脏病和癌症等作用［1-3］。
产品质量标准和安全标准是橄榄油质量安全的重要保障［4-7］。
本研究比较中国及国际食品法典委员会（CAC）、美国、加拿大、日本等主要国际组织及不同国家橄榄油产品标准、重金属及农药残留限量标准［8-14］，梳理橄榄油食品安全监管中可能出现的风险项目，为完善我国橄榄油重金属及农药残留标准提供数据依据，对提高国产橄榄油质量具有一定的参考意义。
1 中国橄榄油相关标准1.1 中国橄榄油产品标准2022年5月1日发布的产品标准《GB/T 23347—2021中华人民共和国国家标准橄榄油、油橄榄果渣油》规定了橄榄油、油橄榄果渣油的术语和定义、分类、基本组成、质量要求、检验方法等［15-16］。
国际橄榄理事会简介
国际橄榄理事会简介国际橄榄理事会（简称IOC）成立于1959年，是联合国下属的非盈利政府间国际组织，负责管理从1956年始历年达成的橄榄油国际协议。
最新的协议于2005年商讨达成，旨在确保橄榄种植及相关产品（如橄榄油与油橄榄）的良好发展。
理事会成员由橄榄生产国以及相关贸易利益国组成：阿尔巴尼亚、阿尔及利亚、阿根廷、克罗地亚、埃及、伊朗、伊拉克、以色列、利比亚、约旦、黎巴嫩、摩洛哥、黑山、叙利亚、塞尔维亚、突尼斯、土耳其、欧盟及其他所有27个成员国，其中很多为橄榄种植国（塞浦路斯、法国、希腊、意大利、马耳他、葡萄牙、斯洛文尼亚、西班牙）。
理事会总部位于西班牙马德里。
五种官方语言分别为：阿拉伯语、英语、法语、意大利语及西班牙语。
执行秘书处是组织机构的驱动力，负责实施国际橄榄理事会的决策及全球战略。
通过开展一系列的项目，理事会已经发展成为行业的核心机构，其中包括：国际贸易标准化：制定橄榄产品的标准与流程推广橄榄产品的健康营养价值与烹饪方法保护橄榄油的品质通过加深国际合作，为橄榄产品提供积极的支持地中海饮食——健康与活力之源地中海饮食是指地中海国家人们的生活方式与饮食习惯。
它的健康营养价值彻底改变了西方世界的饮食理念。
现在，地中海饮食已被认为是均衡、健康饮食的典范，具有诸多促进健康的特性，并在预防多种疾病方面发挥了重要作用。
地中海饮食第一次作为一个理念推出，是由于人们发现虽然地中海地区居民与北欧各国摄入相同数量的脂肪，其心血管疾病死亡率却很低。
地中海饮食与其他饮食方式的最大区别在于其膳食结构中包含橄榄油与大量水果和蔬菜。
地中海地区拥有多元而丰富的文化。
虽然可能会有部分相似，但是该地区的饮食习惯并不统一。
这些饮食习惯中的共同点包括食用谷物、蔬菜、豆类、水果、橄榄油，以及在简单的烹饪过程中使用大量的香草、洋葱和大蒜。
毫无疑问，橄榄油是大部分地中海饮食的主角。
由于橄榄油可用于烹饪并极为有益健康，它是不同地中海烹饪各种地中海美食的必备之选。
橄榄油宝典
橄榄油宝典橄榄常识全部橄榄常识橄榄，酸中带苦，甜而开胃，味道浓烈的橄榄，每年的九月收成，但却成为了人们一年四季烹制沙拉，肉类，家禽，比萨饼的配料。
刚从树上摘下的橄榄不能直接食用，必需经过特殊的加工来去除它天然的苦味，而加工的方法也因橄榄而异，因橄榄的生长地而异，并根据人们想要的口味，橄榄本身的质地及颜色而采用不同的方法加工。
有些橄榄是在长到绿色、未熟时摘下来的，而另一些橄榄则必须长到熟透、变成黑色时才摘下。
不过，并非所有的橄榄都要长到黑色才可以使用。
有些加工方法是把绿橄榄风干，再通过氧化作用让它们的颜色变深，用发酵及或用油，水，盐浸和腌制等加工方法也会影响橄榄本身的颜色，这就是水榄。
青橄榄要发酵之后才能浸入盐水中。
而黑橄榄则无需发酵就可腌制，这也是它们的味道没有青橄榄浓烈的原因。
不过，青橄榄腌制前没有经过发酵的话，吃起来味道是和黑橄榄一样的。
橄榄的历史渊源橄榄是我们所知道的最古老的食物之一，人们普遍认为其发源于地中海东部的克利特岛，时间介于5000到7000年前。
很快，它们就风糜了整个埃及，西腊，巴勒斯坦及小亚细亚。
圣经中也提到了橄榄，古代埃及的艺术品中对其也有描述，而它还在西腊神话中扮演过重要的角色。
自古以来，人类文明社会中的食物、燃料、木材及药品都是源自橄榄。
它已经成为了和平与智慧的象征。
而自公元前3000年起，人们就已经开始使用橄榄油了。
15、16世纪，西班牙及葡萄牙探险者们就把橄榄带到了美洲。
18世纪末，弗朗西斯科的传教士还把橄榄带到了加利弗尼亚。
而今，西班牙、意大利、西腊及土耳其都把橄榄当作经济作物来种植。
纬度——给油橄榄最舒适的成长环境由于油橄榄为强阳性树种，橄榄庄园将原产种植区锁定于北纬40度地中海沿岸地区，该地区夏季炎热漫长，冬季温和短暂，常年适宜的气候使庄园里生产出的橄榄油品质上乘，口感别具风格。
日照——全年3000小时以上阳光眷顾橄榄庄园原产种植区处于地中海特有的稳定区位中，保证全年日照时间超过3000小时，油橄榄成长过程中，充分地吸纳地中海阳光的精髓与养分，使果实坚实健硕、果香醇厚甘甜。
橄榄油识别
橄榄油识别于我国对进口橄榄油的等级译名没有统一的要求，所以有些进口商将橄榄油翻译译名作了混淆，使得消费者很多时候是雾里看花。
但是不论译名如何，消费者只要留意橄榄油瓶正标的外文等级标识就好了。
这些标识只适用于从欧盟进口的橄榄油，因为欧盟对橄榄油等级的划分很严格，并对每批欧盟出口的橄榄油都有港口检验要求。
所以，中国从欧盟所属成员国进口的橄榄油，对上边标注的等级还是完全可以放心的。
下面介绍几种橄榄油的标识和译名：有些橄榄油瓶上标识文字如下：orujo(西班牙文),sansa（意大利文），pomace（英文）。
这些标志都是果渣油的标志，所以不管经销商怎么宣称有这种标识的橄榄油有多高贵，他们只是橄榄果渣油。
这里，我们并不是说橄榄果渣油不好，实际上由于初榨橄榄油产量比较少，价格昂贵，很多欧洲家庭用橄榄果渣油进行加热烹调。
只是渣油的价格比特级初榨的橄榄油要便宜大约20%左右。
3%初榨油与97%的精炼橄榄油勾兑叫：Very Mild Flavour，这就是Extra Light,这种油实际上只勾兑了很少的初榨橄榄油。
由于初榨橄榄油的价值比较高，所以，只勾兑了3%的初榨橄榄油的精炼油实际上只是带了一点点橄榄油香。
有些橄榄油瓶上标识文字如下：只标识Olive Oil(英文),aceite de Oliva（西班牙文），或者在标识中出现这几个字：Refined（英文），Refinado（西班牙文），这些是精制或精炼橄榄油的意思，有些人也翻译成纯正橄榄油，100%橄榄油，他们其实都是精炼橄榄油。
有些橄榄油瓶上的标识文字如下：Extra Light Oilve Oil，其实这不是初榨橄榄油，它字面上的意思叫做超轻橄榄油，它也是一种精炼橄榄油，我们上文说过精炼橄榄油在出厂时会勾兑初榨橄榄油来增加味道，颜色。
而根据添加不同比例的初榨橄榄油会有不同的名称：50%初榨橄榄油与50%的精炼橄榄油勾兑叫：More Flavour （更好的香味）30%初榨橄榄油与70%的精炼橄榄油勾兑叫：Medium Flavour （中等香味）15%初榨橄榄油与85%的精炼橄榄油勾兑叫：Mild Flavour （淡味）我们说了这么多辨识橄榄油的办法，其实也很简单，正标上没有Virgin（英文）、Virgen （西班牙文）字样的，都不是初榨橄榄油。
欧盟食用油标准
欧盟食用油标准
欧盟对食用油的标准主要由欧洲委员会制定，以下是一些关于欧盟食用油标准的要点：
1. 食用油的种类：欧盟标准涵盖了多种类型的食用油，包括植物油（如橄榄油、葵花籽油、大豆油等）、动物油（如牛油、鸡油等）以及混合油（合成不同类型的油）。
2. 产品质量：欧盟规定了食用油的各种质量指标，如酸值、过氧化值、折射率、溶剂残留、铁含量等。
这些指标用于评估油品的新鲜程度、纯度和安全性。
3. 橄榄油标准：欧盟对橄榄油有特定的标准要求，包括原产地、提取方法、氧化稳定性、特定味道等。
根据这些标准，橄榄油可以分为不同等级，如初榨橄榄油、炼制橄榄油等。
4. 标签要求：食用油在欧盟市场上销售时，必须符合欧盟的标签要求。
标签上需要标明油品的名称、原产地、净含量、保质期、成分列表等，以便消费者了解产品的信息。
5. 进口要求：欧盟对进口食用油也有一些要求，进口的食用油必须符合欧洲委员会设定的规定，否则将被禁止销售或限制销售。
综上所述，欧盟对食用油的标准和要求旨在确保产品的质量和安全性，同时提供准确的产品信息给消费者。
这些标准适用于在欧盟市场上销售的食用油产品。
欧盟橄榄油测试标准
欧盟橄榄油测试标准一、外观和色泽欧盟橄榄油测试标准首先关注的是外观和色泽。
优质橄榄油应该呈现出鲜明的绿色或金黄色，且无明显杂质。
油体应清澈透明，无明显沉淀物。
二、气味和口感欧盟标准对橄榄油的气味和口感也有明确要求。
优质橄榄油应该具有鲜明的果香和青草香，口感柔和、丝滑，略带苦味和辛辣味。
三、酸度/游离脂肪酸酸度是评价橄榄油质量的重要指标之一。
欧盟标准规定，特级初榨橄榄油的酸度不得超过0.8%，中级初榨橄榄油的酸度不得超过1.0%，而普通初榨橄榄油的酸度不得超过2.0%。
四、过氧化值过氧化值反映了橄榄油的新鲜度和氧化程度。
欧盟标准规定，特级初榨橄榄油的过氧化值不得超过10毫摩尔/千克，中级初榨橄榄油的过氧化值不得超过15毫摩尔/千克。
五、紫外线吸光度紫外线吸光度可以用来判断橄榄油中是否含有污染物或杂质。
欧盟标准规定，特级初榨橄榄油的紫外线吸光度不得超过1.1，中级初榨橄榄油的紫外线吸光度不得超过1.3。
六、反式脂肪酸反式脂肪酸对人体健康有害，欧盟标准规定，特级初榨橄榄油的反式脂肪酸含量不得超过0.03%，中级初榨橄榄油的反式脂肪酸含量不得超过0.04%。
七、多不饱和脂肪酸多不饱和脂肪酸是人体必需的脂肪酸之一，欧盟标准规定，特级初榨橄榄油的多不饱和脂肪酸含量不得低于7.0%，中级初榨橄榄油的多不饱和脂肪酸含量不得低于6.5%。
八、农残和重金属欧盟对橄榄油中的农残和重金属含量有严格限制，以保证消费者的健康安全。
具体标准如下：农残不得超过0.01毫克/千克，重金属不得超过0.05毫克/千克。
九、甘油一酯和甘油二酯甘油一酯和甘油二酯是橄榄油中的重要成分，对橄榄油的口感和稳定性有影响。
欧盟标准规定，特级初榨橄榄油的甘油一酯含量不得低于70%，中级初榨橄榄油的甘油一酯含量不得低于65%。
而甘油二酯的含量则不得高于3%。
十、包装和标签欧盟对橄榄油的包装和标签也有明确要求。
包装应密封性好、不易变形、无渗漏现象。
标签上应注明产品的名称、生产日期、保质期、生产商等信息，并使用清晰、易读的字体。
国际橄榄油理事会 橄榄油和橄榄果渣油贸易标准
INTERNATIONAL OLIVE OIL COUNCIL COI/T.15/NC no. 3/Rev. 1 5 December 2003 ENGLISHOriginal: FRENCHPríncipe de Vergara, 154 – 28002 Madrid – España Telef.: +34 915 903 638 Fax: +34 915 631 263 - e-mail: iooc@ - /TRADE STANDARD APPLYING TO OLIVE OILSAND OLIVE-POMACE OILS__________INTERNATIONALOLIVE OILCOUNCILPríncipe de Vergara, 154 – 28002 Madrid – España Telef.: +34 915 903 638 Fax: +34 915 631 263 - e-mail: iooc@ - /RESOLUTION NO. RES-3/89-IV/03TRADE STANDARD APPLYING TO OLIVE OILSAND OLIVE-POMACE OILSTHE INTERNATIONAL OLIVE OIL COUNCIL,Having regard to Resolution no. RES-6/88-IV/03 of 25 June 1993 whereby the Council adopted the trade standard applying to olive oils and olive-pomace oils referenced COI/T.15/NC no. 3 pursuant to Decision no. DEC-7/88-IV/03 of 25 June 2003 concerning the amendment of article 26, paragraph 1 of the International Agreement on Olive Oil and Table Olives, as amended and extended, 1993, and last prolonged, 2003,Having regard to the adoption by the Council, at its 89th session, of the duly justified method for the Determination of aliphatic alcohols content by capillary column gas chromatography (COI/T.20/Doc. no. 26) and of the revised method for the Determination of wax content by capillary column gas chromatography (COI/T.20/Doc. no. 18),Whereas it is necessary to amend sections 11.7 and 11.8 of the trade standard accordingly in order to delete the reference to the provisional adoption of these methods- 2 -DECIDESThe trade standard applying to olive oils and olive-pomace oils, COI/T.15/NC no. 3/Rev. 1 of 5 December 2003, shall replace and rescind the trade standard applying to olive oils and olive-pomace oils, COI/T.15/NC no. 3 of 25 June 2003.The Members shall take whatever measures are appropriate, in the manner required by their legislation, to apply the standard adopted and shall notify the Executive Secretariat of any such measures as soon as they are taken.The non-Member States involved in international trade in olive oils and olive-pomace oils shall be invited to take into consideration the standard adopted and to adapt their regulations to the provisions thereof.Madrid (Spain), 5 December 2003INTERNATIONAL OLIVE OIL COUNCIL COI/T.15/NC no. 3/Rev. 1 5 December 2003 ENGLISHOriginal: FRENCHPríncipe de Vergara, 154 – 28002 Madrid – España Telef.: +34 915 903 638 Fax: +34 915 631 263 – e-mail: iooc@ - /TRADE STANDARD APPLYING TO OLIVE OILSAND OLIVE-POMACE OILS1. SCOPEThis standard applies to olive oils and olive-pomace oils that are the object of international trade or of concessional or food aid transactions.2. DESIGNATIONS AND DEFINITIONS2.1. 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. It is marketed in accordance with the following designations and definitions:2.1.1. Virgin olive oils are the 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.2.1.1.1. Virgin olive oils fit for consumption as they are include:(i) Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8gram s per 100 grams, and the other characteristics of which correspond to those fixed for this category in this standard.COI/T.15/NC no. 3/Rev. 1page 2(ii) Virgin olive oil: 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 this standard.(iii) 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 this standard.1/2.1.1.2. Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.2.1.2. Refined olive oil is 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 this standard. 2/2.1.3. Olive oil is the 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 this standard.3/2.2. Olive-pomace oil is the 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. It is marketed in accordance with the following designations and definitions:2.2.1.Crude olive-pomace oil is olive-pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.____________1/This designation may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted, the designation of this product shall comply with the legal provisions of the country concerned.2/ This designation may only be sold direct to the consumer if permitted in the country of retail sale.3/The country of retail sale may require a more specific designation.COI/T.15/NC no. 3/Rev. 1page 32.2.2. Refined olive-pomace oil is the oil obtained from crude olive-pomace oil 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 this standard.1/2.2.3. Olive-pomace oil is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in this standard.2/ In no case shall this blend be called "olive oil".3. PURITY CRITERIAThe identity characteristics comprising the purity criteria shall be applicable to olive oils and olive-pomace oils.The limits established for each criterion include the precision values of the attendant recommended method.3.1. Fatty acid composition as determined by gas chromatography (% m/m methyl esters):- Myristic acid < 0.05- Palmitic acid 7.5 - 20.0- Palmitoleic acid 0.3 - 3.5- Heptadecanoic acid < 0.3- Heptadecenoic acid < 0.3- Stearic acid 0.5 - 5.0- Oleic acid 55.0 - 83.0- Linoleic acid 3.5 - 21.0- Linolenic acid < 1.0- Arachidic acid < 0.6- Gadoleic acid (eicosenoic) < 0.4- Behenic acid < 0.2*- Lignoceric acid < 0.2_________1/ This product may only be sold direct to the consumer if permitted in the country of retail sale. 2/ The country of retail sale may require a more specific designation.• Limit raised to < 0.3 for olive-pomace oils.COI/T.15/NC no. 3/Rev. 1page 43.2.Trans fatty acid content (% trans fatty acids)C18:1T C18:2T+C18:3T% % ______ ______- Edible virgin olive oils < 0.05 < 0.05- Lampante virgin olive oil < 0.10 < 0.10- Refined olive oil < 0.20 < 0.30- Olive oil < 0.20 < 0.30- Crude olive-pomace oil < 0.20 < 0.10- Refined olive-pomace oil < 0.40 < 0.35- Olive-pomace oil < 0.40 < 0.35 3.3. Sterol and triterpene dialcohol composition3.3.1. Desmethylsterol composition (% total sterols)- Cholesterol < 0.5- Brassicasterol < 0.1 *- Campesterol < 4.0- Stigmasterol < campesterol inedible oils - Delta-7-stigmastenol < 0.5- Beta-sitosterol +delta-5-avenasterol +delta-5-23-stigmastadienol +clerosterol + sitostanol +delta 5-24-stigmastadienol > 93.0__________* Limit raised to < 0.2 for olive-pomace oils.COI/T.15/NC no. 3/Rev. 1page 53.3.2. Total sterol content (mg/kg)- Virgin olive oils- Refined olive oil > 1000- Olive oil- Crude olive-pomace oil > 2500- Refined olive-pomace oil > 1800- Olive-pomace oil > 16003.3.3. Erythrodiol and uvaol content (% total sterols)- Edible virgin olive oils<4.5- Lampante virgin olive oil<4.51/- Refined olive oil <4.5- Olive oil <4.5- Crude olive-pomace oil >4.52/- Refined olive-pomace oil>4.5- Olive-pomace oil>4.53.4. Wax content C40 + C42 + C44 + C46 (mg/kg)- Edible virgin olive oils < 250- Lampante virgin olive oil < 3001/- Refined olive oil < 350- Olive oil < 350- Crude olive-pomace oil > 3502/- Refined olive-pomace oil > 350- Olive-pomace oil > 350__________1/When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a lampante virgin olive oil if the total aliphatic alcohol content is < 350 mg/kg or the erythrodiol + uvaol content is < 3.5%.2/ When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a crude olive-pomace oil if the total aliphatic alcohol content is > 350 mg/kg and the erythrodiol + uvaol content is > 3.5%.COI/T.15/NC no. 3/Rev. 1page 63.5.Maximum difference between the actual and theoretical ECN 42 triglyceride content- Edible virgin olive oils 0.2- Lampante virgin olive oil 0.3- Refined olive oil 0.3- Olive oil 0.3- Crude olive-pomace oil 0.6- Refined olive-pomace oil 0.5- Olive-pomace oil 0.53.6. Stigmastadiene content (mg/kg)- Edible virgin olive oils < 0.15- Lampante virgin olive oil < 0.503.7. Saturated fatty acid content at the 2-position in the triglycerides: sum of palmitic and stearic acids: % fatty acids in the 2-position- Virgin olive oils < 1.5- Refined olive oil < 1.8- Olive oil < 1.8- Crude olive-pomace oil < 2.2- Refined olive-pomace oil < 2.2- Olive-pomace oil < 2.23.8. Unsaponifiable matter (g/kg)- Olive oils < 15- Olive-pomace oils < 30COI/T.15/NC no. 3/Rev. 1page 74. QUALITY CRITERIAThe limits established for each criterion and designation include the precision values of the attendant recommended methodExtra virgin oliveoil VirginoliveoilOrdinaryvirginoliveoilLampantevirginoliveoil *RefinedoliveoilOliveoilCrudeolive-pomaceoilRefinedolive-pomaceoilOlive-pomaceoil4.1 Organolepticcharacteristics- odour and taste- odour and taste (on a continuous scale):. median of defect . median of the fruity attribute- colour- aspect at 20o Cfor 24 hours4.2. Free acidity% m/m expressed in oleic acid4.3. Peroxide valuein milleq. Peroxide oxygen per kg/oil Me = 0Me > 0< 0.8< 200 < Me < 2.5Me > 0< 2.0< 202.5 <Me < 6.0**< 3.3< 20Me > 6.0> 3.3no limitacceptablelightyellowlimpid< 0.3< 5goodlight,yellow togreenlimpid< 1.0< 15no limitno limitacceptablelight,yellow tobrownishyellowlimpid< 0.3< 5goodlight,yellow togreenlimpid< 1.0< 15* It is not obligatory for the criteria in 4.1, 4,2 and 4.3 to be concurrent; one is sufficient.** Or when the median of the defect is less than or equal to 2.5 and the median of the fruity attribute is equal to 0.COI/T.15/NC no. 3/Rev. 1page 84. QUALITY CRITERIA (contd.)Extra virgin olive oil VirginoliveoilOrdinaryvirginoliveoilLampantevirginoliveoilRefinedoliveoilOliveoilCrudeolive-pomaceoilRefinedolive-pomaceoilOlive-pomaceoil4.4. Absorbency in ultra-violet(K1%)1cm- 270 nm- ∆ K- 232 nm*4.5. Moisture andvolatile matter (% m/m)4.6. Insolubleimpurities in light petroleum % m/m 4.7. Flash point4.8. Trace metalsmg/kgIronCopper< 0.22< 0.01<2.50**< 0.2< 0.1-< 3.0< 0.1< 0.25< 0.01<2.60**< 0.2< 0.1-< 3.0< 0.1< 0.30 ***< 0.01< 0.2< 0.1-< 3.0< 0.1< 0.3< 0.2-< 3.0< 0.1< 1.10< 0.16< 0.1< 0.05-< 3.0< 0.1< 0.90< 0.15< 0.1< 0.05-< 3.0< 0.1< 1.5> 120o C< 2.00< 0.20< 0.1< 0.05-< 3.0< 0.1< 1.70< 0.18< 0.1< 0.05-< 3.0< 0.1* This determination is solely for application by commercial partners on an optional basis.** Commercial partners in the country of retail sale may require compliance with these limits when the oil is made available to the end consumer. *** After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less than 0.11.COI/T.15/NC no. 3/Rev. 1page 95.FOOD ADDITIVES5.1. Virgin olive oils and crude olive-pomace oil:none permitted.5.2. Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil: alpha-tocopherol permitted to restore natural tocopherol lost in the refining process. Maximum level: 200 mg/kg of total alpha-tocopherol in the final product.6. CONTAMINANTS6.1. Heavy metalsThe products covered by this standard shall comply with maximum limits being established by the Codex Alimentarius Commission but in the meantime the following limits will apply:Maximum permissible concentration Lead (Pb) 0.1 mg/kgArsenic (As) 0.1 mg/kg6.2. Pesticide residuesThe products covered by this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.6.3. Halogenated solventsMaximum content of each halogenated solvent 0.1 mg/kg Maximum content of the sum of all halogenated solvents 0.2 mg/kgCOI/T.15/NC no. 3/Rev. 1page 107.HYGIENE7.1. It is recommended that the products intended for human consumption covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RP 1-1969, Rev. 3 – 1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.7.2. The products intended for human consumption should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria (CAC/GL 21-1997).8.PACKINGOlive oils and olive-pomace oils intended for international trade shall be packed in containers complying with the General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1 - 1969, Rev. 3 - 1997), and other relevant texts such as Codes of Hygienic Practice and Codes of Practice.The containers used may be:8.1. tanks, containers, vats, which permit the transportation in bulk of olive oils and olive-pomace oils;8.2.metal drums, in good condition, hermetically-sealed, which should be internally covered with a suitable varnish;8.3. metal tins and cans, lithographed, new, hermetically-sealed, which should be internally covered with a suitable varnish;8.4.demi-johns, glass bottles or bottles made of suitable macromolecular material.9. CONTAINER FILLING TOLERANCEThe volume occupied by the contents shall under no circumstances be less than 90% of the capacity of the container, except in the case of tin containers with a capacity of, or less than, 1 litre in which the volume occupied shall under no circumstances be less than 80% of the capacity of the container; this capacity is equal to the volume of distilled water at 20o C which the container can hold when full.COI/T.15/NC no. 3/Rev. 1page 11BELLINGIn addition to sections 2, 3, 7 and 8 of the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985, Rev.1 - 1991) and the guidelines applying to food not intended for direct sale to consumers, the specific provisions providing the following information shall be applied:10.1. On containers intended for direct sale to consumers10.1.1. Name of the productThe labelling on each container shall indicate the specific designation of the product contained, complying in every way with the relevant provisions of this standard.10.1.1.1. Designations of olive oils:- Extra virgin olive oil- Virgin olive oil- Ordinary virgin olive oil1/- Refined olive oil1/- Olive oil2/10.1.1.2. Designations of olive-pomace oils:- Refined olive-pomace oil1/- Olive-pomace oil2/10.1.2. Net contentsThe net contents shall be declared by volume in the metric system ("Système International" units).10.1.3. Name and addressThe name and address of the manufacturer, packer, distributor, importer, exporter or seller shall be declared._________________1/ This product may only be sold direct to the consumer if permitted in the country of retail sale.2/ The country of retail sale may require a more specific designation.COI/T.15/NC no. 3/Rev. 1page 1210.1.4. Country of originThe name of the country of origin shall be declared. When the product undergoes substantial processing in a second country, the country in which such processing is carried out shall be considered as the country of origin for labelling purposes.10.1.5. Indications of source and appellations of origin10.1.5.1. Indications of sourceThe labels of virgin olive oils may indicate their source (country, region or locality) when they have been empowered to do so by their country of origin and when such virgin olive oils have been produced, packed and originate exclusively in the country, region or locality mentioned.10.1.5.2. Appellations of originThe labels of extra virgin olive oils may indicate their appellation of origin (country, region or locality) when they have been awarded such an appellation, in accordance with the terms provided under the regulations of their country of origin and when such extra virgin olive oil has been produced, packed and originates exclusively in the country, region or locality mentioned.10.1.6. Lot identificationEach container shall be embossed or otherwise permanently marked in code or in clear to identify the producing factory and the lot.10.1.7. Date marking and storage conditions10.1.7.1. Date of minimum durabilityIn the case of pre-packaged products intended for the end consumer, the date of minimum durability (preceded by the words "best before end") shall be declared by the month and year in uncoded numerical sequence. The month may be indicated by letters in those countries where such use will not confuse the consumer; if the shelf life of the product is valid to December, the expression "end (stated year)" may be used as an alternative.10.1.7.2. Storage instructionsAny special conditions for storage shall be declared on the label if the validity of the date of minimum durability depends thereon.COI/T.15/NC no. 3/Rev. 1page 1310.2. On forwarding packs of oils intended for human consumptionIn addition to the details noted under section 10.1., the following inscription shall appear:- number and type of containers held in pack.10.3. On containers allowing the transportation in bulk of olive oils and olive-pomace oilsThe labelling on each container shall include:10.3.1. Name of the productThe name shall indicate the specific designation of the product contained, complying in every way with the provisions of this standard.10.3.2. Net contentsThe net contents shall be declared by weight or volume in the metric system ("Système International" units).10.3.3. Name and addressThe name and address of the manufacturer, distributor or exporter shall be declared.10.3.4. Country of originThe name of the exporting country shall be declared.11.METHODS OF ANALYSIS AND SAMPLINGThe methods of analysis and sampling given below are international referee methods. The latest version of these methods should be used.11.1. SamplingAccording to ISO 5555, "Animal and vegetable fats and oils - Sampling".COI/T.15/NC no. 3/Rev. 1page 1411.2. Preparation of the test sampleAccording to ISO 661, "Animal and vegetable fats and oils - Preparation of the test sample".11.3. Determination of the fatty acid compositionAccording to COI/T.20/Doc. no. 24, "Preparation of the fatty acid methyl esters from olive oil and olive-pomace oil", and ISO 5508, "Analysis by gas chromatography of methyl esters of fatty acids" or AOCS Ch 2–91.11.4. Determination of the trans fatty acid contentAccording to COI/T.20/Doc. no. 17, "Determination of trans unsaturated fatty acids by capillary column gas chromatography”, or ISO 15304 or AOCS Ce 1f–96.11.5. Determination of the sterol composition and total sterol contentAccording to COI/T.20/Doc. no. 10, "Determination of the composition and content of sterols by capillary-column gas chromatography", or ISO 12228 or AOCS Ch 6-91.11.6. Determination of the content of erythrodiol + uvaolAccording to IUPAC no. 2.431, "Determination of the erythrodiol content". Capillary columns are recommended.11.7. Determination of the wax contentAccording to COI/T.20/Doc. no. 18/Rev. 2 “Determination of wax content by capillary-column gas chromatography” or AOCS Ch 8-02.11.8. Determination of the aliphatic alcohol contentAccording to COI/T.20/Doc. no. 26 “Determination of aliphatic alcohols content by capillary gas chromatography”.COI/T.15/NC no. 3/Rev. 1page 1511.9. Determination of the difference between the actual and theoretical ECN 42 triglyceride contentAccording to COI/T.20/Doc. no. 20, "Determination of the difference between actual and theoretical content of triacylglycerols with ECN 42", or AOCS 5b-89.11.10. Determination of the stigmastadiene contentAccording 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", or ISO 15788-1 or AOCS Cd 26-96.11.11. Determination of the fatty acids in the 2-position in the triglyceridesAccording to ISO 6800, "Determination of the fatty acids in the 2-position in the triglycerides of oils and fats", or AOCS Ch 3-91.11.12. Determination of the unsaponifiable matterAccording to ISO 3596, “Determination of the unsaponifiable matter – Method using diethyl ether extraction”, or AOCS Ca 6b-53 or ISO 18609.The results should be expressed in g/unsaponifiable matter per kg/oil.11.13. Determination of the organoleptic characteristicsAccording to COI/T.20/Doc. no. 15, "Organoleptic assessment of virgin olive oil".11.14. Determination of the free acidityAccording to ISO 660, "Determination of acid value and acidity", or AOCS Cd 3d-63.11.15. Determination of the peroxide valueAccording to ISO 3960, “Determination of the peroxide value”, or AOCS Cd 8b-90.COI/T.15/NC no. 3/Rev. 1page 1611.16. Determination of the absorbency in ultra-violetAccording to COI/T.20/Doc. no. 19, "Spectrophotometric investigation in the ultraviolet", or ISO 3656 or AOCS Cg 5-91.11.17. Determination of the moisture and volatile matterAccording to ISO 662, "Determination of the moisture and volatile matter".11.18. Determination of the insoluble impurities in light petroleumAccording to ISO 663, "Determination of the insoluble impurities".11.19. Determination of the flash pointAccording to the FOSFA International method.11.20. Detection of trace metalsAccording to ISO 8294, "Determination of copper, iron and nickel by direct graphite furnace atomic absorption spectrometry".11.21. Determination of the alpha-tocopherolAccording to ISO 9936, “Determination of tocopherols and tocotrienols contents – Method using high-performance liquid chromatography”.11.22. Determination of traces of heavy metals- Determination of lead: according to ISO 12193 or AOCS Ca 18c-91 or AOAC 994.02.- Determination of arsenic: according to AOAC 952.13 or AOAC 942.17 or AOAC 985.16.11.23. Detection of traces of halogenated solventsAccording to COI/T.20/Doc. no. 8 "Determination of tetrachloroethylene in olive oils by gas-liquid chromatography".__________。
橄榄油国际分类标准
橄榄油国际分类标准第一种：欧盟执行的橄榄油分类标准 EEC 2568/91 及EC 1989/2003 最新修订版中文参考名称国际标准名称酸度橄榄油类（拉维尤橄榄油：属于以下特级初榨橄榄油）：特级初榨橄榄油 Extra Virgin Olive Oil ≦0.8优级初榨橄榄油Virgin Olive Oil ≦2.0低级初榨橄榄油Lampante Olive Oil >2.0精炼橄榄油Refined Olive Oil ≦0.3调和橄榄油Blended Olive Oil composed of ≦1.0refined and virgin olive oils果渣油类：橄榄果渣油原油 Crude Olive-Pomace Oil >0.5 精炼橄榄果渣油 Refined Olive-Pomace Oil ≦0.3橄榄果渣油Olive Pomace Oil ≦1.0第二种：国际橄榄油理事会执行的橄榄油分类标准 COI/T.15/NC No.3/Rev.1 2003中文参考名称国际标准名称酸度橄榄油类：特级初榨橄榄油 Extra Virgin Olive Oil ≦0.8优级初榨橄榄油Virgin Olive Oil ≦2.0普通初榨橄榄油 Ordinary Virgin Olive Oil ≦3.3低级初榨橄榄油 Lampante Virgin Olive Oil >3.3精炼橄榄油Refined Olive Oil ≦0.3纯橄榄油Pure Olive Oil ≦1.0果渣油类：橄榄果渣油原油 Crude Olive Pomace Oil精炼橄榄果渣油 Refined Olive Pomace Oil ≦0.3橄榄果渣油Olive Pomace Oil ≦1.0综合以上两大主要橄榄油的分类标准供参考：特级初榨橄榄油：酸度不超过0.8的特级初榨橄榄油是质量最好的橄榄油。
用橄榄鲜果在二十四个小时内压榨出来的纯天然果汁经油水分离制成。
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各国标准未把果渣油作为橄榄油：（中国、欧盟、国际橄榄油理事会） (1)
一、各国标准未把果渣油作为橄榄油：（中国、欧盟、国际橄榄油理事会）
下表分类中有的是不能够食用的。
其中特级初榨橄榄油是最高等级的橄榄油，以人工摘取，果实必须在从橄榄树下摘下后24小时内清洗、烘干，再将果实打碎、挤压，过滤干净，完全无添加任何化学成分与使用任何化学方式，而全过程必须在摄氏30度以内冷压的温度下进行。
欧盟组织规定，特级初榨橄榄油的过氧化值须低于10％，酸度介于0.1～1.0％之间。
这时的橄榄油风味最佳，脂肪酸、多酚类和营养素也最丰富。
1、2009年10月1日《橄榄油、油橄榄果渣油》国家标准实施。
（详见附件）
2、欧盟执行的橄榄油分类标准 EEC 2568/91及EC 1989/2003 最新修订版
(1)橄榄油类：
Extra Virgin Olive Oil ≤0.8
优级初榨橄榄油 Virgin Olive Oil ≤2.0
低级初榨橄榄油 Lampante Olive Oil >2.0
精炼橄榄油 Refined Olive Oil ≤0.3
调和橄榄油 Blended Olive Oil composed of ≤1.0
(2)果渣油类：（单分出来的不能算橄榄油）
橄榄果渣油原油 Crude Olive-Pomace Oil >0.5
精炼橄榄果渣油 Refined Olive-Pomace Oil ≤0.3
橄榄果渣油 Olive Pomace Oil ≤1.0
3、国际橄榄油理事会执行的橄榄油分类标准 COI/T.15/NC No.3/Rev.1 2003
(1)橄榄油类：
特级初榨橄榄油 Extra Virgin Olive Oil ≤0.8
优级初榨橄榄油 Virgin Olive Oil ≤2.0
普通初榨橄榄油 Ordinary Virgin Olive Oil ≤3.3
低级初榨橄榄油 Lampante Virgin Olive Oil >3.3
精炼橄榄油 Refined Olive Oil ≤0.3
纯橄榄油 Pure Olive Oil ≤1.0
酸性值超过3.3％的初榨橄榄油一般不适合于直接食用，需精炼。
(2)果渣油类：
橄榄果渣油原油 Crude Olive Pomace Oil不能食用,可以提炼精炼橄榄果渣油
精炼橄榄果渣油 Refined Olive Pomace Oil ≤0.3
橄榄果渣油≤1.0精炼橄榄果渣油和初榨橄榄油混合油。