République Tunisienne Tunisian Republic
Ministry of industry

Olive oil categories

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Variétés d’huiles d’olive

The standards issued by the IOC (International Olive Council) define the various categories of olive oil.

Quality olive oil is the oil extracted from the fruit of the cultivated tree (Olea europaea Linné) excluding oils obtained using solvents or re-esterification processes or any mixture with oils of other kinds. It is marketed according to the designations and definitions listed below:

VIRGIN OLIVE OIL:

Virgin olive oil is the oil 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 quality alternation, and which have not undergone any treatment other than washing, decantating, centrifuging and filtration.

Olive oils are graded according to their organoleptic and physicochemical properties into the following categories:

Extra virgin olive oil

virgin olive oil with free acidity, expressed as oleic acid, of no more than 0,8g per 100g and the organoleptic characteristics specified for this category in the IOC standard.

Virgin olive oil

virgin olive oil with free acidity, expressed as oleic acid, of no more than 2g per 100g and the organoleptic characteristics specified for this category in the IOC standard.

Ordinary virgin olive oil

virgin olive oil with free acidity, expressed as oleic acid, of no more than 3,3g per 100g and the organoleptic characteristics specified for this category in the IOC standard.

REFINED OLIVE OIL

Refined olive oil is the 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 fixed for this category in the IOC standard.

OLIVE OIL

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. 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 fixed for this category in the IOC standard.

OLIVE POMACE OIL

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. It is marketed in accordance with the following designations and definitions:

- Crude olive-pomace oil:

Crude olive-pomace oil is olive pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

- Refined olive pomace oil:

Refined olive pomace oil is the 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 fixed for this category in the IOC standard.

- Olive pomace oil:

Olive pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed in the IOC standard. In no case shall this blend be called olive oil.

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