Amendments to Regulation EU 2022/2104: Important Innovations

Amendments to the Delegated Regulation (EU) No. 2022/2104!

Olive Oil: Health, Quality and Production Analysis

Olive oil is one of the most valuable vegetable oils, known worldwide for its health benefits and high nutritional value. This product, which is one of the cornerstones of Mediterranean cuisine, stands out with its different quality classes, production methods and chemical properties. Here is important information about olive oil:

Types of Olive Oil

Olive oil is classified according to production method and acidity:

Extra Virgin Olive Oil (Extra Virgin): The purest form, with acidity below 0.8%. It is obtained by cold pressing and is not chemically processed.
Extra Virgin Olive Oil: The acidity rate can be up to 2%. It offers a milder flavor.
Riviera Olive Oil: It is obtained by mixing refined olive oil with extra virgin olive oil.
Olive Pomace Oil: It is extracted from olive pulp and is usually for industrial uses.

Olive Oil Production Process

The processes used in olive oil production affect the quality of the product:

Harvesting: When olives are ripe, they are picked by hand or by machines.
Cleaning: The picked olives are cleaned of dust and impurities.
Pressing: With the cold pressing method, olive oil is obtained in its most natural form.
Separation: Oil, water and pulp are separated.
Filtration: The oil is filtered for clarity.

Authorized Regulation (EU) 2022/2104

Amendments to Delegated Regulation (EU) No 2022/2104 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council on olive oil marketing standards have been published. This legislation includes the limits set by the International Olive Council's (IOC) trade standard for olive oil and olive pomace oil (IOC Trade Standard).

On October 30, 2022, the IOC Trade Standard for all olive oil categories was updated to ensure compliance with the change in the Δ-7-stigmasthenol decision tree values.

The changes made in the Δ-7-stigmastenol decision tree are as follows:

The β-sitosterol/campesterol value of crude olive oil has changed from ≥ 25 to ≥ 28.
Lampant olive oil β-sitosterol/campesterol value; ≥ 25 to ≥ 28 and ΔΕCN42 ≤ |0.10| to ≤ |0.15|.
The β-sitosterol/campesterol value of refined olive oil; from ≥ 25 to ≥ 28.
Δ-7-stigmastenol value of pure olive oil;0.5 < Δ-7-stigmastenol % ≤ 0.7 while 0.5 < Δ-7-stigmastenol % ≤ 0.8.

Nanolab Laboratories Group continues to provide services within the scope of Olive Oil Analysis.

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