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15.09 Olive oil and its fractions, whether or not refined, but not chemically modified.
Olive oil is the oil obtained from the fruit of the olive tree (Olea europaea L.).
This heading covers :
Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decanting, centrifuging and filtration.(A) Extra virgin olive oil, which is obtained under specific conditions, in particular as regards the handling of the olives prior to processing or the temperature control during processing and storage, which do not lead to any alterations in the oil. As regards its organoleptic characteristics, it is fruity and presents no defects. It has a clear, light yellow to green colour. It is suitable for consumption in its natural state. Extra virgin olive oil has a free acidity expressed as oleic acid not exceeding 0.8 grams per 100 grams and can be distinguished from the other olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33- 1981. (B) Virgin olive oil, which is obtained under specific conditions, particularly thermal ones during processing and storage, that might lead to some slight alterations in the oil, producing organoleptic defects not exceeding the limits specified in the Codex Alimentarius Standard 33-1981. It has a specific fruity taste, a clear light yellow to green colour and is suitable for consumption in its natural state. Virgin olive oil has a free acidity expressed as oleic acid not exceeding 2.0 grams per 100 grams and can be distinguished from the other olive oil categories according to the characteristics indicated in the Codex Alimentarius Standard 33-1981. (C) Other virgin olive oils, which are obtained under conditions that lead to a product that may not be suitable for human consumption without further refining and includes the two categories, i.e., lampante virgin olive oil and ordinary virgin olive oil. (D) Other includes oils obtained from the virgin olive oils of the above-listed subheadings by refining methods, which do not lead to alterations in the initial glyceride structure. It includes the following two categories : (1) Refined olive oil has a free acidity expressed as oleic acid not exceeding 0.3 grams per 100 grams and other characteristics corresponding to those reported in the Codex Alimentarius Standard 33-1981. It is a clear, limpid oil containing no sediment. It has a light-yellow colour and no specific odour or taste and it may be suitable for human consumption. (2) Olive oil composed of refined olive oil and virgin olive oils is oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those reported in section 3 of the Codex Alimentarius Standard 33-1981. This product has a light-yellow to green colour, and a good odour and taste. (E) Fractions and blends of the oils described under (A) to (D) above.
This heading does not cover olive pomace oil and its blends with virgin olive oils (heading 15.10) or re esterified oil obtained from olive oil (heading 15.16).
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