CODEX STAN 33-1981 Page 1 of 8

CODEX STANDARD FOR OLIVE OILS AND OLIVE POMACE OILS

CODEX STAN 33-1981

The Appendix to this standard contains provisions which are intended for voluntary application by
commercial partners and not for application by governments.

1. SCOPE
This standard applies to olive oils and olive-pomace oils described in Section 2 presented in a state for
human consumption.

2. DESCRIPTION
2.1 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.
2.2 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, decanting, centrifuging and filtration.
2.3 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.

3. ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than
0.8 grams per 100 grams and whose other characteristics correspond to those laid down for this category.
3.2 Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2.0
grams per 100 grams and whose other characteristics correspond to those laid down for this category.
3.3 Ordinary virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more
than 3.3 grams per 100 grams and whose other characteristics correspond to those laid down for this
category 1 .
3.4 Refined olive oil: 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 laid down for this category.
3.5 Olive oil: oil consisting of a blend of refined olive oil and virgin olive oils suitable for human
consumption. 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 laid down for this category 2 .
3.6 Refined olive-pomace oil: 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 laid down for this
category.
3.7 Olive-pomace oil: oil consisting of a blend of refined olive-pomace oil and virgin olive oils. 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 laid down for this category.
3.8 Organoleptic characteristics (odour and taste) of virgin olive oils
Median of the defect Median of the fruity attribute
Extra virgin olive oil Me = 0 Me > 0
Virgin olive oil 0 < Me ≤ 2.5 Me > 0
Ordinary virgin olive oil 2.5 < Me ≤ 6.0 *
* 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.
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.
Formerly CAC/RS 33-1970. Adopted in 1981. Revisions in 1989, 2003. Amendment in 2009.
CODEX STAN 33-1981 Page 2 of 8

3.9 Fatty acid composition as determined by gas chromatography (% total fatty acids)
Virgin olive oils Olive oil Olive-pomace oil
Refined olive oil Refined olive-pomace oil
Fatty acid
C14:0 0.0 - 0.05 0.0 - 0.05 0.0 - 0.05
C16:0 7.5 – 20.0 7.5 - 20.0 7.5 - 20.0
C16:1 0.3 - 3.5 0.3 - 3.5 0.3 - 3.5
C17:0 0.0 - 0.3 0.0 - 0.3 0.0 - 0.3
C17:1 0.0 - 0.3 0.0 - 0.3 0.0 - 0.3
C18:0 0.5 - 5.0 0.5 - 5.0 0.5 - 5.0
C18:1 55.0 - 83.0 55.0 - 83.0 55.0 - 83.0
C18:2 3.5 – 21.0 3.5 - 21.0 3.5 - 21.0
C18:3 3
C20:0 0.0 - 0.6 0.0 - 0.6 0.0 - 0.6
C20:1 0.0 - 0.4 0.0 - 0.4 0.0 - 0.4
C22:0 0.0 - 0.2 0.0 - 0.2 0.0 - 0.3
C24:0 0.0 - 0.2 0.0 - 0.2 0.0 - 0.2
Trans fatty acids
C18:1 T 0.0 - 0.05 0.0 - 0.20 0.0 - 0.40
C18:2 T + C18:3 T 0.0 - 0.05 0.0 - 0.30 0.0 - 0.35
3.10 Sterol and triterpene dialcohol composition
3.10.1 Desmethylsterol composition ( % total sterols)
Cholesterol ≤ 0.5
Brassicasterol ≤ 0.2 for olive-pomace oils
≤ 0.1 for other grades
Campesterol ≤ 4.0
Stigmasterol < campesterol
Delta-7-stigmastenol ≤ 0.5
Beta-sitosterol + delta-5-avenasterol + delta-5-23-stigmastadienol +
clerosterol + sitostanol + delta-5-24-stigmastadienol ≥ 93.0
3.10.2. Minimum value for total sterols
Virgin olive oils )
Refined olive oil ) 1,000 mg/kg
Olive oil )
Refined olive-pomace oil 1,800 mg/kg
Olive-pomace oil 1,600 mg/kg
3.10.3. Maximum erythrodiol and uvaol content (% total sterols)
Virgin olive oils )
Refined olive oil ) ≤ 4.5
Olive oil )
3.11 Wax content
Level
Virgin olive oils ≤ 250 mg/kg
Refined olive oil ≤ 350 mg/kg
Olive oil ≤ 350 mg/kg
Refined olive-pomace oil > 350 mg/kg
Olive-pomace oil > 350 mg/kg

3
Pending the results of IOOC survey and further consideration by the Committee on Fats and Oils, national limits may
remain in place.
CODEX STAN 33-1981 Page 3 of 8

3.12 Maximum difference between the actual and theoretical ECN 42 triglyceride content
Virgin olive oils 0.2
Refined olive oil 0.3
Olive oil 0.3
Olive-pomace oils 0.5
3.13 Maximum stigmastadiene content
Virgin olive oils 0.15 mg/kg
3.14 Peroxide value
Virgin olive oils <20 milliequivalents of active oxygen/kg oil
Refined olive oil <5 milliequivalents of active oxygen/kg oil
Olive oil <15 milliequivalents of active oxygen/kg oil
Refined olive-pomace oil < 5 milliequivalents of active oxygen/kg oil
Olive-pomace oil < 15 milliequivalents of active oxygen/kg oil
3.15 Absorbency in ultra-violet K270
Absorbency in ultra-violet at 270 nm Delta K
Extra virgin olive oil ≤ 0.22 ≤ 0.01
Virgin olive oil ≤ 0.25 ≤ 0.01
Ordinary virgin olive oil ≤ 0.30 (*) ≤ 0.01
Refined olive oil ≤ 1.10 ≤ 0.16
Olive oil ≤ 0.90 ≤ 0.15
Refined olive-pomace oil ≤ 2.00 ≤ 0.20
Olive-pomace oil ≤ 1.70 ≤ 0.18
* After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less
than 0.11.

4. FOOD ADDITIVES
4.1 Virgin olive oils
No additives are permitted in these products.
4.2 Refined olive oil, olive oil, refined olive-pomace oil and olive-pomace oil
The addition of alpha-tocopherols (d-alpha tocopherol (INS 307a); mixed tocopherol concentrate
(INS 307b); dl-alpha-tocopherol (INS 307c)) to the above products is permitted to restore natural tocopherol
lost in the refining process. The concentration of alpha-tocopherol in the final product shall not exceed
200 mg/kg.

5. CONTAMINANTS
5.1 Heavy metals
The products covered by the provisions of 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/kg
Arsenic (As) 0.1 mg/kg
5.2 Pesticide residues
The products covered by the provisions of this standard shall comply with those maximum residue limits
established by the Codex Alimentarius Commission for these commodities.
5.3 Halogenated solvents
Maximum content of each halogenated solvent 0.1 mg/kg
Maximum content of the sum of all halogenated solvents 0.2 mg/kg
CODEX STAN 33-1981 Page 4 of 8

6. HYGIENE
6.1 It is recommended that the products 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/RCP 1-1969), and other relevant Codex texts such as Codes of
Hygienic Practice and Codes of Practice.
6.2 The products should comply with any microbiological criteria established in accordance with the
Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7. LABELLING
The products shall be labelled in accordance with the Codex General Standard for Labelling of Prepackaged
Foods (CODEX STAN 1 – 1985).
7.1 Name of the food
The name of the product shall be consistent with the descriptions as shown in Section 3 of this standard. In
no case shall the designation ‘olive oil’ be used to refer to olive-pomace oils.
7.2 Labelling of Non-Retail Containers
Information on the above labelling requirements shall be given either on the container or in accompanying
documents, except that the name of the food, lot identification and the name and address of the manufacturer
or packer shall appear on the container.
However, lot identification and the name and address of the manufacturer or packer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8. METHODS OF ANALYSIS AND SAMPLING

8.1 Determination of the organoleptic characteristics
According to COI/T.20/Doc. no. 15.
8.2 Determination of free acidity
According to ISO 660 1996, amended 2003 or AOCS Cd 3d-63(03).
8.3 Determination of the fatty acid composition
According to COI/T.20/Doc. no. 24 and ISO 5508:1990 and AOCS Ch 2-91(02) or AOCS Ce 1f-96 (02). For
Sample preparation ISO 5509:2000 or AOCS Cc 2-66(97)
8.4 Determination of trans fatty acids content
According to COI/T.20/Doc no. 17 or ISO 15304:2002 or AOCS Ce 1f-96 (02).
8.5 Determination of wax content
According to COI/T.20/Doc. no. 18 or AOCS Ch 8-02 (02).
8.6 Calculation of the difference between the actual and theoretical ECN 42 triglyceride content
According to COI/T.20/Doc. no. 20 or AOCS Ce 5b-89 (97).
8.7 Determination of sterol composition and content
According to COI/T.20/Doc. no. 10 or ISO 12228:1999 or AOCS Ch 6-91 (97).
8.8 Determination of erythrodiol content
According to IUPAC 2.431.
8.9 Determination of stigmastadienes
According to COl/T.20/Doc. no. 11 or ISO 15788-1:1999 or AOCS Cd 26-96 (03) or ISO 15788-2:2003.
8.10 Determination of the peroxide value
According to ISO 3960:2001 or AOCS Cd 8b-90 (03).
CODEX STAN 33-1981 Page 5 of 8

8.11 Determination of the absorbency in ultra-violet

According to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01).
8.12 Determination of alpha-tocopherol
According to ISO 9936:1997.
8.13 Determination of arsenic
According to AOAC 952.13 or AOAC 942.17 or AOAC 986.15.
8.14 Determination of lead
According to AOAC 994.02 or ISO 12193:2004 or AOCS Ca 18c-91(97).
8.15 Detection of traces of halogenated solvents
According to COI/T.20/Doc. no. 8.
8.16 Sampling
According to ISO 661:1989 and ISO 5555:2001.
CODEX STAN 33-1981 Page 6 of 8

APPENDIX
OTHER QUALITY AND COMPOSITION FACTORS

1. QUALITY CHARACTERISTICS
Maximum level
1.1 Moisture and volatile matter:
Virgin olive oils 0.2 %
Refined olive oil 0.1 %
Olive oil 0.1 %
Refined olive-pomace oil 0.1 %
Olive-pomace oil 0.1 %

1.2 Insoluble impurities:

Virgin olive oils 0.1 %
Refined olive oil 0.05 %
Olive oil 0.05 %
Refined olive-pomace oil 0.05 %
Olive-pomace oil 0.05 %
1.3 Trace metals:
Iron (Fe) 3 mg/kg
Copper (Cu) 0.1 mg/kg
1.4 Organoleptic characteristics:
1.4.1 Virgin olive oils:
See Section 3 of Standard.
1.4.2 Others:
Odour Taste Colour
Refined olive oil acceptable acceptable light yellow
Olive oil good good light, yellow to green
Refined olive-pomace oil acceptable acceptable light, yellow to brownish yellow
Olive-pomace oil acceptable acceptable light, yellow to green
1.4.3 Appearance at 20°C for 24 hours:
Refined olive oil, olive oil, refined Limpid
olive-pomace oil, olive-pomace oil:

2. COMPOSITION CHARACTERISTICS
2.1 Saturated fatty acids at the 2-position in the triglyceride (sum of palmitic & stearic acids):
Maximum level
Virgin olive oils 1.5 %
Refined olive oil 1.8 %
Olive oil 1.8 %
Refined olive-pomace oil 2.2 %
Olive-pomace oil 2.2 %

3. CHEMICAL AND PHYSICAL CHARACTERISTICS

3.1 Relative density (20°C/water at 20°C): 0.910-0.916
CODEX STAN 33-1981 Page 7 of 8

3.2 Refractive index (n 20

D ):

Virgin olive oils

Refined olive oil 1.4677-1.4705
Olive oil
Olive-pomace oils 1.4680-1.4707
3.3 Saponification value (mg KOH/g oil):
Virgin olive oils
Refined olive oil 184-196
Olive oil
Olive-pomace oils 182-193
3.4 Iodine value (Wijs):
Virgin olive oils
Refined olive oil 75-94
Olive oil
Olive-pomace oils 75-92
3.5 Unsaponifiable matter:
Maximum level
Virgin olive oils
Refined olive oil 15 g/kg
Olive oil
Olive-pomace oils 30 g/kg
3.6 Absorbency in ultra-violet K232
Absorbency in ultra-violet at 232 nm
Extra virgin olive oil ≤ 2.50 4
Virgin olive oil ≤ 2.60

4. METHODS OF ANALYSIS AND SAMPLING

4.1 Determination of moisture and volatile matter
According to ISO 662:1998.
4.2 Determination of the insoluble impurities in light petroleum
According to ISO 663:2000.
4.3 Determination of trace metals (iron, copper)
According to ISO 8294:1994 or AOAC 990.05.
4.4 Determination of saponification value
According to ISO 3657:2002 or AOCS Cd 3-25 (03).
4.5 Determination of unsaponifiable matter
According to ISO 3596:2000 or ISO 18609:2000 or AOCS Ca 6b-53 (01).
4.6 Determination of the fatty acids in the 2-position of the triglycerides
According to ISO 6800:1997 or AOCS Ch 3-91 (97).
4.7 Determination of relative density
According to IUPAC 2.101, with the appropriate conversion factor.

4
The country of retail sale may require compliance with these limits when the oil is made available to the end consumer.
CODEX STAN 33-1981 Page 8 of 8

4.8 Determination of refractive index

According to ISO 6320:2000 or AOCS Cc 7-25 (02).
4.9 Determination of iodine value
According to ISO 3961:1996 or AOAC 993.20 or AOCS Cd 1d-92 (97) or NMKL 39(2003)
4.10 Determination of the organoleptic characteristics
According to COl/T.20/Doc. no. 15.
4.11 Determination of the absorbency in ultra-violet
According to COI/T.20/Doc. no. 19 or ISO 3656:2002 or AOCS Ch 5-91 (01).
4.12 Sampling
According to ISO 661:1989 and ISO 5555:2001.