Olive Oil

COUNCIL).

Sanitary Regulation of Eatable Vegetable Oils, and its later modifications.REGULATION (CE) N? 1989/2003 OF THE COMISION, 6 of November 2003 (about the characteristics of the differents categories of the olive oil) COI/T.15/NC n? 3 of 25 of June 2003, COMMERCIAL NORM applicable to the olive oils and pomace olive oils (INTERNATIONAL OLIVE OIL

REAL DECRETO 25 OF January 1983, Num 308/83. Technic-

LEGISLATION:

C 22 AC. BEH?NICO..................................................................Max 0?2

C 14 AC. MIR?STICO................................................................Max. 0?05

COMPOSITION IN % OF FATTY ACIDS:

ERITRODIOL + UVAOL.................................................................Max 4?5

TOTAL ESTEROLS (In mg/Kg)..........................................Min. 1000

COMPOSITION IN % OF ESTEROLS:

IMPURITIES CONTAINS IN ETER OF PETROLEUM................Max 0?1

WAXES (en mgs/Kg)....................................................................Max. 250

ECN 42 (HPLC) ECN 42 (Theoric)...........................................Max. 0?2

in. of PER?XIDE (in meq. of oxygen per fat Kg).....................Max. 20

ACIDITY,  expressed in % of Oleic acid..................................Max. 0,8?

PHYSICIST CHEMICAL CHARACTERISTICS:

DEFECTS MEDIUM --Md = 0

MEDIUM OF THE FRUITS ATTRIBUTE --Mf > 0ASPECT: Limpid product at 20 ?C during 24 hours.COLOUR: From light yellow to green.

SMELL AND FLAVOUR:  Unreproachables. Normally, with typical and characteristics aromas, with no symptoms of rancid, alteration or contamination.

ORGANOLEPTICS:

0,8 grams per 100 grams.

through mechanical procedures, which free acidity, as oleic acid, is maximum

DEFINITION:

Olive oil 25cl, 50cl, 75cl 1littre and bulk. with different packing choices and customized printing.