Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity standards aimed at identifying oil adulteration by mixing virgin olive oil with refined olive oil or oil of other kinds. The importance and meaning of free acidity, peroxide value, UV absorption values and sensory defects are discussed.
Virgin olive oil: definition and standards / M. Mariotti - In: The Extra-Virgin Olive Oil Handbook / [a cura di] C. Peri. - [s.l] : Wiley-Blackwell, 2014. - ISBN 9781118460412. - pp. 11-19 [10.1002/9781118460412.ch2]
Virgin olive oil: definition and standards
M. Mariotti
2014
Abstract
Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity standards aimed at identifying oil adulteration by mixing virgin olive oil with refined olive oil or oil of other kinds. The importance and meaning of free acidity, peroxide value, UV absorption values and sensory defects are discussed.
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