Division Quality characteristicsF1
United Kingdom
| The median of defect may be less than or equal to 3,5 when the fruity median is equal to 0,0. | ||||||||
| Category | Acidity (%) (*) | Peroxide value (mEq O 2 /kg) | K 232 | K 268 or K 270 | Delta-K | Organoleptic evaluation | Fatty acid ethyl esters (mg/kg) | |
|---|---|---|---|---|---|---|---|---|
| Median of defect (Md) (*) | Fruity median (Mf) | |||||||
| 1. Extra virgin olive oil | ≤ 0,80 | ≤ 20,0 | ≤ 2,50 | ≤ 0,22 | ≤ 0,01 | Md = 0,0 | Mf > 0,0 | ≤ 35 |
| 2. Virgin olive oil | ≤ 2,0 | ≤ 20,0 | ≤ 2,60 | ≤ 0,25 | ≤ 0,01 | Md ≤ 3,5 | Mf > 0,0 | — |
| 3. Lampante olive oil | > 2,0 | — | — | — | — | Md > 3,5 f1 | — | — |
| 4. Refined olive oil | ≤ 0,30 | ≤ 5,0 | — | ≤ 1,25 | ≤ 0,16 | — | — | |
| 5. Olive oil composed of refined olive oil and virgin olive oils | ≤ 1,00 | ≤ 15,0 | — | ≤ 1,15 | ≤ 0,15 | — | — | |
| 6. Crude olive-pomace oil | — | — | — | — | — | — | — | |
| 7. Refined olive-pomace oil | ≤ 0,30 | ≤ 5,0 | — | ≤ 2,00 | ≤ 0,20 | — | — | |
| 8. Olive-pomace oil | ≤ 1,00 | ≤ 15,0 | — | ≤ 1,70 | ≤ 0,18 | — | — | |
Annotations
Textual amendments
Footnotes
- f1
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The median of defect may be less than or equal to 3,5 when the fruity median is equal to 0,0.