Prohibition or Restriction of Certain Conventional Weapons Act, 2008
R 385
Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)Regulations2026 RegulationsRegulations regarding the Grading, Packing and Marking of Edible Vegetable Oils intended for Sale in the Republic of South AfricaPart II: Specific Standards for Olive Oils and Olive Pomace Oils13. Grades of Olive Oils and Pomace Oils |
The grades of olive oils and olive-pomace oils are as follows:
| (1) | Natural olive oils: |
Natural olive oils are olive oils obtained solely by mechanical means under conditions, including thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, crushing, malaxing, decantation, pressing, centrifugation and filtration.
| (a) | Natural olive oils fit for consumption without further processing: |
(i) Extra virgin olive oil; and
(ii) Virgin olive oil.
| (b) | Natural olive oils fit for consumption without further processing: |
(i) Lampante olive oil.
| (2) | Refined olive oils |
Refined olive oils are olive oils obtained from natural oils by refining methods which do not lead to alterations in the initial glyceridic structure.
| (a) | Refined olive oils fit for consumption without further processing: |
| (i) | Refined olive oil; and |
| (ii) | Olive oil - Composed of a blend of refined and virgin (or extra virgin) olive oils. |
| (3) | Olive-pomace oils: |
Olive-pomace oils are the oils obtained by treating olive-pomace with solvents, excluding oils obtained by re-esterification processes and any mixture with oils of other kinds with the exception of olive oils.
| (a) | Crude olive-pomace oil; |
| (b) | Refined olive-pomace oil; and |
| (c) | Olive-pomace oil - Composed of refined olive-pomace oil and virgin (or extra virgin) olive oils. |
