The following terms and definitions apply to this Standard.

3.1

       Olive oil

       The fruit of the olive tree (Olea europaea L) is the raw material for the extraction of oils and fats, with the exception of oils and fats acquired from solvent extraction or heavy esterification technology.

3.1.1

       Virgin olive oil

       Virgin olive oil adopts the physical method of mechanical extraction to extract oil products directly from the olive fruit.

Note: In the process of oil extraction, external factors such as temperature, etc., should not cause any changes to the oil and fat ingredients. Oil products may only be handled by means of cleaning, decantation, centrifugation or filtering technology.

3.1.1.1

Extra virgin olive oil

       The acidic value of extra virgin olive oil is ≤1.6 mgKOH/g, and other indices

1)

      This Standard is the standard of the International Olive Oil Council.

meet the requirements for virgin olive oil as set out in this Standard.

3.1.1.2

       Medium-grade virgin olive oil

       The acidic value of medium-grade olive oil is ≤ 4.0 mgKOH/g, and other indices meet the requirements for virgin olive oil as set out in this Standard.

3.1.1.3

       Lampante virgin olive oil

       The acidic value of lampante virgin olive oil is > 4.0 mgKOH/g, and other indices meet the requirements set out for virgin olive oil in this Standard.

       Note: This oil cannot be directly used as edible oil, but is mainly for refining or other purposes.

3.1.2

       Refined olive oil

       Refined olive oil is an oil product extracted from lampante virgin olive oil by refining technology (the structure of its glyceride should not be changed). The content of free fatty acid (counted by oleic acid) should not exceed 0.3g in every 100g of oil, implying that the acidic value is ≤ 0.6 mgKOH/g, and other indices meet the requirements set out in this Standard.

3.1.3

       Blended olive oil

An oil product blended with refined olive oil and virgin olive oil (except lampante virgin olive oil). The content of free fatty acid (counted by oleic acid) should not exceed 1g in every 100g of oil, implying that the acidic value is ≤ 2.0 mgKOH/g, and other indices meet the requirements set out in this Standard.

3.2

       Olive-pomace oil

       The fats and oils acquired from olive pomace using solvent or other physical methods.

3.2.1

       Crude olive-pomace oil

       The olive-pomace oil without being handled, and is not directly edible.

3.2.2

       Refined olive-pomace oil

       An oil product extracted by refining technology (the structure of its glyceride should not be changed).

3.2.3

       Blended olive-pomace oil

       An oil product blended with refined olive-pomace oil and virgin olive oil (except lampante virgin olive oil).

3.3

       Unsaponifiable matter

       A substance that has no action with the alkaline in fats and oils, and can be solved in ether but cannot be solved in water, including sterol, fat-soluble vitamin and pigment.

3.4

       Ultraviolet absorbency

       The absorbency of the sample under specific ultraviolet wavelength.

3.5

        Delta K

       The variation value of the absorbency of sample under specific ultraviolet wavelength.

3.6

       Median of the fruity attribute

3.7

       Median of defect     

3.8

       Residual solvent content in oil

       The residue of solvent extracted from oil product, and indicated by the number of milligrams of residual solvent in 1 kg of fats and oils.

3.9

       Wax

       The synthesised ester of premium monohydric alcohol and premium fatty acid.

3.10

       Sterol

       A general term for the cyclopentane perhydrophenanthrenoid compound containing hydroxy, and this compound in free state or in ester state after combining with fatty acid exists inside an organism.

More information about Chinese Standard of the Olive oils, please click:. 01, 02, 03, 04, 05, 06, 07, 08, 09