Tabel 1. Standart Mutu Internasional Minyak Zaitun
Extra Virgin Olive Oil
DESCRIPTION: Extra Virgin Olive Oil is the edible oil obtained by the mechanical expression of naturally occurring oils from the clean, wholesome fruit of the olive tree, (olea europaea),
producing an oil having a light to moderate flavor intensity. Solvent extracted oils, or oils obtained by any means other than mechanical expressing shall not be used.
ORIGIN: Spain, Turkey, Morocco, Italy, Tunisia and Argentina – Certificate of Origin provided by supplier with every shipment.
PURITY: Free of residue (B refined) or re-esterified oils. Must meet all Codex Alimentarius standards.
CERTIFICATE OR
ANALYSIS: Each shipment to include certificate.
PROCEDURE – Visual & Organoleptic
APPEARANCE, FLAVOR & COLOR:
This olive oil appears as a transparent, light green to green free flowing oily liquid having a viscosity typical of vegetable oil. It shall be free of sediment and foreign material.Color
requirements: Red = 4.3, Yellow = 70.0 **Deviation to be noted
IOC SPEC USDA SPEC AMD SPEC
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WEIGHT: 7.61 lbs/gallon
Median Of Defect (Mͩͩͩd) = 0
Me = 0 Same as IOC
Median Of the Fruity (Mf)
Me > 0 Same as IOC
FATTY ACID ETHYL ESTERS (FAEEs):
FAEEs < 40 mg/kg (2013-2014 crop years) FAEEs <
35mg/kg (2014-2015 crop
years) FAEEs <
30 mg/kg (after 2015 crop year)
≤ 30 mg/kg
PEROXIDE VALUE: ≤ 20 mg/kg A.O.C.S. Cd8-53
Same as IOC ≤ 10 mg/kg
REFRACTIVE INDEX:
(25°C) expressed in oleic acid)
< 0.8 Same as IOC ≤ 0.60 (%
m/m expressed in oleic acid) A.O.C.S.
Ca5-40 A.O.C.S Cd8-53
ABSORPTION: (in ultra
violet at 270 nm)
≤ 0.22 Same as IOC ≤ 0.25
K232 ≤ 2.50 ≤ 2.50 ª (see
footnote)
≤ 1.80 At time of loading
Δ K ≤ 0.01 Same as IOC Same as IOC
MOISTURE AND VOLATILE MATTER: (% m/m)
≤ 0.2 Same as IOC Same as IOC
