The standards for grades of olive oils and olive-pomace oils are as follows:
| (i) |
shall have a free acidity, expressed as free oleic acid, of not more than 0.8 g/100 g; |
| (ii) |
shall have a peroxide value of not more than 20.0 meq. O2/kg oil; |
| (iii) |
shall not contain any food additives; and |
| (iv) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
| (i) |
shall have a free acidity, expressed as free oleic acid, of not more than 2.0 g/100 g; |
| (ii) |
shall have a peroxide value of not more than 20.0 meq. O2/kg oil; |
| (iii) |
shall not contain any food additives; and |
| (iv) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
(i) shall be refined before it can be used for human consumption;
| (ii) |
shall have a free acidity, expressed as free oleic acid, of more than 2.0 g/100 g; |
| (iii) |
may have an unlimited peroxide value expressed as meq. O2/kg oil; |
| (iv) |
shall not contain any food additives in its natural state (i.e., before being refined); and |
| (v) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
| (i) |
shall have a free acidity, expressed as free oleic acid, of not more than 0.8 g/100 g; |
| (ii) |
shall have a peroxide value of not more than 20.0 meq. O2/kg oil; |
| (iii) |
shall not contain any food additives; and |
| (iv) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
| (b) |
Olive Oil - Composed on a blend of refined and virgin (or extra virgin) olive oils— |
| (i) |
shall consist of refined olive oil blended with natural olive oils fit for consumption, namely, virgin or extra virgin olive oils; |
| (ii) |
shall have a free acidity , expressed as free oleic acid, of not more than 1.0 g/100 g; |
| (iii) |
shall have a peroxide value of not more than 15.0 meq. O2/kg oil; |
| (iv) |
may contain permitted food additives; and |
| (v) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
| (a) |
Crude-olive-pomance-oil— |
| (i) |
shall be refined before it can be used for human consumption; |
| (ii) |
shall not contain any food additives; and |
| (iii) |
shall consist of olive-pomace oil whose characteristics correspond to those fixed for this grade in regulation 15. |
| (b) |
Refined oive-pomance-oil— |
| (i) |
shall consist of oil obtained from crude olive-pomace oil by refining methods that do not lead to alterations in the initial glyceredic structure; |
| (ii) |
shall have a free acidity, expressed as free oleic acid, of not more than 0.3 g/100 g; |
| (iii) |
shall have a peroxide value of not more than 5.0 meq. O2/kg oil; |
| (iv) |
may contain permitted food additives; and |
| (v) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
| (c) |
Olive-pomance oil—Composed of a blend of refined olive pomance oils and virgin (or extra virgin) olive oils— |
| (i) |
shall consist of refined olive-pomace oil blended with natural olive oils fit for consumption, namely, virgin or extra virgin olive oils; |
| (ii) |
shall have a free acidity, expressed as free oleic acid, of more than 1.0 g/100 g; |
| (iii) |
shall have a peroxide value of not more than 5.0 meq. O2/kg oil; |
| (iv) |
may contain permitted food additives; and |
| (v) |
has other characteristics that correspond to those fixed for this grade in regulation 15. |
Prohibition or Restriction of Certain Conventional Weapons Act, 2008
