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STANDARD
STANDARD FOR OLIVE OILS AND OLIVE-POMACE OILS CXS 33-1981
ADOPTED 1981 CXS 33-1981 REVISED 2024
History of the standard This publication was reformatted and published in 2026. 2024 Revisions Following decisions taken at the Forty-seventh Session of the Codex Alimentarius Commission in 2024, revisions were made in Section 3: “Essential composition and quality factors”, Section 7.2: “Labelling of non retail containers”, Section 8: “Methods of analysis and sampling”, and in Appendix I. Amendments and revisions made prior to 2024: Amended in 2009, 2013 and 2021. Revised in 1989, 2003, 2015 and 2017. Adopted in 1981 (formerly CAC/RS 33-1970).
1Scope
This standard applies to olive oils and olive-pomace oils described in Section 2: “Description” presented in a state for human consumption.
2Description
Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds. 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 does not lead to alterations in the oil, and which has not undergone any treatment other than washing, decanting, centrifuging and filtration. Olive-pomace oil is the oil obtained by treating olive pomace with solvents other than halogenated solvents or by other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.
3Essential composition and quality factors
3.1Designations and definitions
Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and whose other physicochemical and organoleptic characteristics correspond to those laid down for this category. Olive oil composed of refined olive oil and virgin olive oils: olive oil consisting of a blend of refined olive oil and extra virgin olive oil and/or virgin olive oil. It has a free acidity, expressed as oleic acid, of not more than
1gram per 100 grams and its other physicochemical characteristics correspond to those laid down for this category. Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils: olive-pomace oil consisting of a blend of refined olive-pomace oil and extra virgin olive oil and/or virgin olive oil. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other physicochemical characteristics correspond to those laid down for this category. In no case shall this blend be called olive oil. Ordinary virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and whose other characteristics correspond to those laid down for this category.i Refined olive oil: olive oil obtained from virgin olive oils by refining methods (including methods aiming to the complete or partial removal of chemical compounds responsible for organoleptic descriptors) that 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 physicochemical characteristics correspond to those laid down for this category.ii
i This product may only be sold direct to the consumer if permitted in the country of retail sale. (Retained until CCFO30 for ordinary olive oil). ii See note i.
Refined olive-pomace oil: olive-pomace oil obtained from crude olive-pomace oil by refining methods that 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 physicochemical characteristics correspond to those laid down for this category.iii Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and whose other physicochemical and organoleptic characteristics correspond to those laid down for this category. Note: Genuine virgin olive oil that does not meet one or more of the virgin olive oil’s quality criteria for this standard is referred to as Lampante olive oil. It is considered unfit for human consumption either as it stands or blended with other oils.
iii See note i.
3.2Composition factors
3.2.1
GLC ranges of fatty acid composition (expressed as percentages of total fatty acids) The fatty acid values in this table apply to the oils described in Section 3.1: “Designations and definitions” presented in a state for human consumption. However, to provide clarity in the trade of Lampante olive oil and crude olive-pomace oil, the values of the table, trans isomers excluded, may also be applied.
Extra virgin olive oil Olive oil composed of refined olive Olive-pomace oil composed of
oil and virgin olive oils refined olive-pomace oil and virgin
Virgin olive oils
olive oils
Refined olive oil
Refined olive-pomace oil
C14:0 ≤ 0.03 ≤ 0.03 ≤ 0.03
C16:0 7.0–20.0 7.0–20.0 7.0–20.0
C16:1 0.3–3.5 0.3–3.5 0.3–3.5
C17:0 ≤ 0.4 ≤ 0.4 ≤ 0.4
C17:1 ≤ 0.6 ≤ 0.6 ≤ 0.6
C18:0 0.5–5.0 0.5–5.0 0.5–5.0
C18:1 53.0–85.0 53.0–85.0 53.0–85.0
C18:2 2.5–21.0 2.5–21.0 2.5–21.0
C18:3 ≤ 1.0a ≤ 1.0a ≤ 1.0a
C20:0 ≤ 0.6 ≤ 0.6 ≤ 0.6
C20:1 ≤ 0.5 ≤ 0.5 ≤ 0.5
C22:0 ≤ 0.2 ≤ 0.2 ≤ 0.3
C24:0 ≤ 0.2 ≤ 0.2 ≤ 0.2Trans fatty acids
Σ(t-C18:1) ≤ 0.05 ≤ 0.20 ≤ 0.40 Σ(t-C18:2) + ≤ 0.05 ≤ 0.30 ≤ 0.35 Σ(t-C18:3)
Note: a In cases where an edible virgin olive oil exhibits 1.0 < linolenic acid % ≤ 1.4, then this oil is authentic provided that apparent β-sitosterol/campesterol ≥ 24 and all other composition factors lie within the official limits.
3.2.2ΔECN42 (Difference between the actual and theoretical ECN 42 triglyceride content)
Extra virgin olive oil ≤ |0.20| Virgin olive oils Refined olive oil ≤ |0.30| Olive oil composed of refined olive oil and virgin olive oils Refined olive-pomace oil ≤ |0.50| Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
3.2.34α-Desmethylsterols composition (% total 4α-desmethylsterols)
Cholesterol ≤ 0.5
Brassicasterol ≤ 0.1 for olive oils
≤ 0.2 for olive-pomace oils
Campesterol ≤ 4.0a
Stigmasterol < campesterol
Δ7-stigmastenol ≤ 0.5b
Apparent β-sitosterolc ≥ 93.0Notes: a When a virgin or extra virgin olive oil naturally has a campesterol level > 4% and ≤ 4.8%, it is considered authentic if the stigmasterol level is ≤ 1.4% and the delta-7-stigmastenol level is ≤ 0.3%. The other parameters shall meet the limits set out in the standard. b For virgin olive oils, if the value is > 0.5 and ≤ 0.8%, campesterol must be ≤ 3.3, apparent β-sitosterol/(campesterol+Δ7-stigmastenol) ≥ 25, stigmasterol ≤ 1.4 and ΔECN42 ≤ |0.1|. For refined olive-pomace oils values > 0.5 and ≤ 0.7% then stigmasterol ≤ 1.4% and ΔECN42 ≤ |0.4|. c Chromatographic peak composed by Δ5,23-stigmastadienol+clerosterol+β-sitosterol+sitostanol+Δ5-avenasterol+Δ5,24-stigmastadienol peaks.
3.2.4Total 4α-desmethylsterols content (mg/kg)
Virgin olive oils ≥ 1 000 Refined olive oil Olive oil composed of refined olive oil and virgin olive oils
Refined olive-pomace oil ≥ 1 800 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils ≥ 1 600
3.2.5Erythrodiol and uvaol (% total 4α-desmethylsterols + erythrodiol and uvaol)
Extra virgin olive oil ≤ 4.5 Virgin olive oils Olive oil composed of refined olive oil and virgin olive oils Refined olive oil
Olive-pomace oil composed of refined olive oil and virgin olive oils > 4.5 Refined olive-pomace oil
3.2.6Waxes content (mg/kg)
Extra virgin olive oil ≤ 150a Virgin olive oils Refined olive oil ≤ 350b Olive oil composed of refined olive oil and virgin olive oils Refined olive-pomace oil > 350b Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
Notes: a Sum of C42 esters+C44 esters+C46 ester b Sum of C40 esters+C42 esters+C44 esters+C46 ester
3.2.7Stigmastadienes content (mg/kg)
Extra virgin olive oil ≤ 0.05 Virgin olive oils
3.2.8Percentage of 2-glyceryl monopalmitate (2P) (% total monoacylglycerol)
Extra virgin olive oil If C16:0 ≤ 14.0 %; 2P ≤ 0.9 % Virgin olive oil If C16:0 > 14.0 %, 2P ≤ 1.0 % Olive oil composed of refined olive oil and virgin olive oils If C16:0 ≤ 14.0 %; 2P ≤ 0.9 % Refined olive oil If C16:0 > 14.0 %, 2P ≤ 1.1 %
Refined olive-pomace oil 2P ≤ 1.4 % Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils 2P ≤ 1.2 %
3.2.9ΔK(a, b)
Extra virgin olive oil Virgin olive oil ≤ 0.01 Ordinary virgin olive oilc Notes: a Defined as:
b 270 nm when using cyclohexane; 268 nm when using iso-octane. c Retained until CCFO30.
3.3Quality factors
3.3.1Organoleptic characteristics of virgin olive oils
Median of the most Median of the
perceived defect fruity attribute
Extra virgin olive oil 0.0 > 0.0
Virgin olive oil ≤ 2.5a > 0.0
Ordinary virgin olive oilb 2.5 < Me ≤ 6.0cNotes: a Does not include the uncertainty of the measure calculated by IOC method. b Retained until CCFO30. c or when the median of the defect is less than or equal to 2.5 and the median of the fruity attribute is equal to 0.
3.3.2
Free fatty acids (g/100 g, expressed as oleic acid)
Extra virgin olive oil ≤ 0.8 Virgin olive oils ≤ 2.0 Refined olive oil ≤ 0.3 Olive oil composed of refined olive oil and virgin olive oils ≤ 1.0 Refined olive-pomace oil ≤ 0.3 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils ≤ 1.0
3.3.3Peroxide value (milliequivalents of active oxygen/kg oil)
Extra virgin olive oil ≤ 20 Virgin olive oils ≤ 20 Refined olive oil ≤5 Olive oil composed of refined olive oil and virgin olive oils ≤ 15 Refined olive-pomace oil ≤5 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils ≤ 15
3.3.4Absorbency in the ultraviolet region (K270) at 270/or 268 nma (expressed as K270/or K268 )
Extra virgin olive oil ≤ 0.22 Virgin olive oil ≤ 0.25
Ordinary virgin olive oilb ≤ 0.30*
Refined olive oil ≤ 1.25 Olive oil composed of refined olive oil and virgin olive oils ≤ 1.15 Refined olive-pomace oil ≤ 2.00 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils ≤ 1.70
Notes: a 270 nm when using cyclohexane; 268 nm when using iso-octane. b Retained until CCFO30.
*After passage of the sample through activated alumina, absorbency at 270 nm shall be equal to or less than 0.11.
3.3.5ΔK(a, b)
Refined olive oil ≤ 0.16 Olive oil composed of refined olive oil and virgin olive oils ≤ 0.15 Refined olive-pomace oil ≤ 0.20 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils ≤ 0.18
Notes: a Defined as
b 270 nm when using cyclohexane; 268 nm when using iso-octane.
3.3.6Fatty acid ethyl esters (mg/kg)
Extra virgin olive oil ≤ 35
4Food additives
Antioxidants used in accordance with Table 1 and Table 2 of the General standard for food additives (CXS 192-1995)1 in food category 02.1.2 (Vegetable oils and fats) are acceptable for use in foods conforming to this standard. No additives are permitted in virgin olive oils covered by this standard.
5Contaminants
The products covered by this standard shall comply with the maximum levels of the General standard for contaminants and toxins in food and feed (CXS 193-1995).²
5.1Pesticide residues
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
5.2Halogenated solvents
Maximum content of each halogenated solvent 0.1 mg/kg Maximum content of the sum of all halogenated solvents 0.2 mg/kg
6Hygiene
It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),³ and other relevant Codex texts such as codes of hygienic practice and codes of practice. The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).⁴
7Labelling
The products shall be labelled in accordance with the General standard for the labelling of pre-packaged foods (CXS 1-1985).5
7.1Name of the food
The name of the product shall be consistent with the descriptions as shown in Section 3: “Essential composition and quality factors” of this standard. In no case shall the designation “olive oil” be used to refer to olive-pomace oils.
7.2Labelling of non-retail containers
The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).6
8Methods of analysis and sampling
For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)7 relevant to the provisions in this standard shall be used.
APPENDIX I
Other quality and composition factors These quality and composition factors are supplementary information to the essential composition and quality factors of the standard. A product which meets the essential quality and composition factors but does not meet these supplementary factors may still conform to the standard.
1.Quality characteristics
1.1Organoleptic characteristics
Extra virgin and virgin olive oils: See Section 3.3.1: “Organoleptic characteristics of virgin olive oils”
Perceptions Type of oil Odour Taste Colour
Refined olive oil Acceptable light yellow
Olive oil composed of refined olive oil and virgin olive oils Good light yellow to green
Refined olive-pomace oil Acceptable light yellow to
brownish yellow
Olive-pomace oil composed of refined olive-pomace oil and virgin olive Good light yellow to green
oils1.2Moisture and volatile matter (g/100 g)
Extra virgin olive oil ≤ 0.2 Virgin olive oils Refined olive oil ≤ 0.1 Olive oil composed of refined olive oil and virgin olive oils ≤ 0.1 Refined olive-pomace oil ≤ 0.1 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils ≤ 0.1
1.3Insoluble impurities in light petroleum (g/100 g)
Extra virgin olive oil ≤ 0.1 Virgin olive oils
Refined olive oil Olive oil composed of refined olive oil and virgin olive oils Refined olive-pomace oil ≤ 0.05 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
1.4Absorbance in the ultraviolet region at 232 nm (expressed as K232)
Extra virgin olive oil ≤ 2.50* Virgin olive oils ≤ 2.60*
Notes:
*The country of retail sale may require compliance with these limits when the oil is made available to the end consumer.
1.5Trace metals (mg/kg)
All olive oils and olive-pomace oils
Iron (Fe) ≤ 3.0 Copper (Cu) ≤ 0.1
2.Chemical and physical characteristics
2.1Relative density (d20 r ) (20 °C/water at 20 °C)
Extra virgin olive oil Virgin olive oils Refined olive oil 0.910–0.916 Olive oil composed of refined olive oil and virgin olive oils Refined olive-pomace oil Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
2.2Refractive index (n20 r )
Extra virgin olive oil Virgin olive oils 1.4677–1.4705 Refined olive oil Olive oil composed of refined olive oil and virgin olive oils
Refined olive-pomace oil 1.4680–1.4707 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
2.3Saponification value (mg KOH/g)
Extra virgin olive oil Virgin olive oils 184–196 Refined olive oil Olive oil composed of refined olive oil and virgin olive oils
Refined olive-pomace oil 182–193 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
2.4Iodine value (Wijs method)
Extra virgin olive oil Virgin olive oils 75–94 Refined olive oil Olive oil composed of refined olive oil and virgin olive oils
Refined olive-pomace oil 75–92 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
2.5Unsaponifiable matter (g/kg)
Extra virgin olive oil Virgin olive oils ≤ 15 Refined olive oil Olive oil composed of refined olive oil and virgin olive oils
Refined olive-pomace oil ≤ 30 Olive-pomace oil composed of refined olive-pomace oil and virgin olive oils
3.Methods of analysis and sampling For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999)⁷ relevant to the provisions in this standard shall be used
Referenced texts
1General standard for food additives (CXS 192-1995).
2General standard for contaminants and toxins in food and feed (CXS 193-1995).
3General principles of food hygiene (CXC 1-1969).
4Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).
5General standard for the labelling of pre-packaged foods (CXS 1-1985).
6General standard for the labelling of non-retail containers of foods (CXS 346-2021).
7Recommended methods of analysis and sampling (CXS 234-1999).
Codex Alimentarius
A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.
Codex Secretariat Contacts
codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO
Food and Agriculture Organization of the United Nations Rome, Italy
FAO and WHO. 2026. Standard for olive oils and olive-pomace oils. Codex Alimentarius Standard, No. CXS 33-1981. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0109en
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