Olive oil is a thick liquid fat extracted from olives, the small fruits of the olive tree, which are native to Africa, Asia and the Mediterranean. Olive oil, a woody vegetable oil, is made from fresh olive fruit directly cold-pressed, without heat and chemical treatment, retaining its natural nutrients, olive oil is considered the most suitable for human nutrition among the oils discovered so far.
Olive oil has a history of thousands of years in the countries bordering the Mediterranean and is known as one of the most beneficial edible oils for human health. In the West, it is known as the "Queen of Liquid **", "Queen of Vegetable Oils", "Mediterranean Manna", etc., therefore, it is also a major component of the healthy eating pattern - the Mediterranean diet.
Types of olive oil
Depending on the manufacturing process, application, color, taste, and smell, olive oil is divided into virgin and refined olive oil. Virgin is obtained directly from fresh olive fruit after mechanical cold pressing, filtration and other treatments, which can be divided into extra virgin, excellent virgin and ordinary virgin. Whereas refined olive oil refers to its acidity of more than 33% (too high acidity is easy to oxidize, resulting in rancidity of oil), and is divided into ordinary olive oil and olive pomace oil, and its taste and color are slightly inferior to virgin oil.
Olive oil testing program
Lead, Total Arsenic, Acid Number, Peroxide Value, Solvent Residue, Aflatoxin B1, Trans Fatty Acids, Dimethoate, Diquat, Bethion, Pythium, Chlordane, Benzopyrene, Etherstrobin, Cypermethrin and Cypermethrin, Unsaponifiable Content, Wax Content, Ultraviolet Absorption, etc.
Olive oil standards and testing standards
National standards: GB 2716-2018 National Food Safety Standard Vegetable Oil, GB T 23347-2021 Olive Oil and Olive Pomace Oil (including No. 1 Modification Sheet), GB 8955-2016 National Food Safety Standard Hygienic Specifications for the Production of Edible Vegetable Oil and Its Products
Local standards: "DB5117 T 33-2023 Geographical Indication Product Dazhou Olive Oil", "DB62 T 1737-2008 Geographical Indication Protected Product Wudu Olea Europaea (Virgin Olive Oil)".
Group standards: "T ZSGTS 254-2023 Olive Oil of Xiangshan", "T SSX 006-2022 Extra Virgin Olive Oil".
Olive oil testing agencies and reports
The test report of edible plant blended oil can be handled by two types of units or institutions: 1Provincial and municipal food inspection institutes or quality inspection and inspection institutes;2.A third-party testing organization with CMA qualification.