Descriptions on the labels and definitions of olive oil is obligatory, used in trade in and out of EU, as long as they are in accordance with international compulsory rules (Commerce International Olive Council Standard IOOC, Alimentarius Codex).
According to Article 4§2 and Annex I of Regulation 865/04, in the retail stage only oils of the following quality classes may become available:
- Extra Virgin Olive Oil
- Virgin Olive Oil
- Olive Oil– composed of refined olive oils and virgin olive oils
- Pomace
Classification of olive oil in one of these categories is made after determining three basic parameters: the acidity, K constants and the number of peroxides. Wherever trading of olive oil, it is obligatory to indicate the category to which it belongs, and parameter values.
| BASIC QUALITY CONTROL PARAMETERS | |
|---|---|
| Acidity (%) | High acidity indicates that the oil is plagued by diseases of the olive fruit, hydrolysis or oxidation |
| Constants K270–K232–DK | Criteria distinguishing a poor quality oil doped with another refined olive oil |
| Peroxides | High peroxides indicates oxidative deterioration and short durability |