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15.10 Other oils and their fractions, obtained solely from olives, whether or not refined, but not chemically modified, including blends of these oils or fractions with oils or fractions of heading 15.09.
This heading covers oils coming from olives, other than the oils of heading 15.09.
This heading includes oils obtained from olive pomace. Olive pomace is the residual solids of olives after extraction of olive oils of heading 15.09. This residual paste still contains a variable amount of water and oil.
The oils of this heading may be crude or refined or otherwise treated, provided that no modification of the glyceridic structure has taken place.
The heading also covers fractions and blends of oils or fractions of this heading with oils or fractions of heading 15.09. The most common blend consists of a mixture of refined olive pomace oil and virgin olive oil.(A) Crude olive pomace oil, which is oil obtained by solvent-extraction or other physical treatments of the residues left after the extraction of olive oils of heading 15.09. This oil can be distinguished from those of heading 15.09 by the characteristics for this category indicated in the Standard of the International Olive Council (COI/T.15/NC No 3). It is intended for technical use or for human consumption after refining. (B) Refined olive pomace oil, which is oil obtained from crude olive pomace oil by refining methods, which do not lead to alterations in the initial glyceridic structure.
Refined olive pomace oils include : (1) Refined olive pomace oil : it has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and other characteristics corresponding to those reported in the Codex Alimentarius Standard 33-1981 for this category. This product has a light-yellow to brownish yellow colour, an acceptable odour and taste, and is suitable for human consumption; however, it may be sold directly to the consumer only if permitted in the country of retail sale. (2) Olive pomace oil is the oil consisting of a blend of refined olive pomace oil and extra virgin olive oil (A) and/or virgin olive oil (B). It has a free acidity, expressed as oleic acid, of not more than 1 grams per 100 grams and other characteristics corresponding to those reported in the Codex Alimentarius Standard 33-1981 for this category. This product has a light-yellow to green colour, a good odour and taste, and it’s fit for human consumption.
This heading does not cover re esterified oil obtained from olive oil (heading 15.16).
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