Olive Oil

OLIVE OIL

 

Definitions of Different Quality Categories The specifications of products contained in Turkish Food Codex – Communiqué on Edible Olive Oil and Edible Pomace Oil are given below:

  1. Natural Olive Oils: The oils that are obtained from fruits of olive trees in the heat conditions that will not cause any change in their natural characteristics by only mechanical and physical processes such as washing, decantation, centrifugation and filtration operations and that are transparent, having the colour discharging from green to yellow with its own taste and flavour, which can be consumed as a food in its natural form.
  2. Extra Natural Olive oil: The oils that free fat acidity expressed as oleic acid groups should not be more than 1.0 gram in per 100 gram.
  3. Natural First Olive Oil: The oils that free fat acidity expressed as oleic acid groups should not be more than 2.0 gram in per 100 gram.
  4. Natural Second Olive Oil: The oils that free fat acidity expressed as oleic acid groups should not be more than 3.3 gram in per 100 gram.
  5. b) Refined Olive Oil: The oil that is obtained by refining methods not causing any change in triglyceride structure of raw olive oil and has various tones of yellow, with its own taste and flavour. The free fat acidity expressed as oleic acid groups should not more than 0.3 gram in per 100 gram.
  6. Riviera Olive Oil: The oil that is obtained by mixing of refined olive oil with natural olive oil that can directly be consumed as a food, having the colour discharging from green to yellow, with its own taste and flavour. The free fat acidity expressed as oleic acid groups should not be more than 1.5 gram in per 100 gram.
  7. Refined Pomace Oil: Oil that is obtained by refining methods not causing any change in triglyceride structure of raw pomace oil and has colour dischargable from pale yellow to brown- yellow. Refined pomace oil can be marketed directly or by mixing with natural olive oil. The free fat acidity expressed as oleic acid groups should not be more than 0.3 gram in per 100 gram.
  8. Mixed Pomace Oil: An oil that is obtained by mixing cooking refined pomace oil and natural olive oil that can be consumed directly as a food. The organaleptic specifications of this oils change in accordance with organaleptic specification of oil amount used for mixing. The free fat acidity expressed as oleic acid groups should not be more than 1.5 gram in per 100 gram.
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