Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects. 

Here's a more detailed breakdown:

Extra Virgin Olive Oil (EVOO) Specifications:

Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%. 

Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects. 

Chemical Composition:

Fatty Acids: EVOO is primarily composed of oleic acid (up to 83%), with smaller amounts of linoleic acid (up to 21%) and palmitic acid (up to 20%). 

Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols. 

Other grades of olive oil:

Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category. 

Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity. 

Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined. 

Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards. 

International Olive Council (IOC) Standards:

The IOC sets standards for olive oil grades and quality. 

The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters. 

Color and Appearance:

The color of olive oil can vary from yellow to green, depending on the olive variety and growing region. 

A good quality olive oil should be clear and not cloudy. 

Storage:

Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality. 

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Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects. 
Here's a more detailed breakdown:
Extra Virgin Olive Oil (EVOO) Specifications:
Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%. 
Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects. 
Chemical Composition:
Fatty Acids: EVOO is primarily composed of oleic acid (up to 83%), with smaller amounts of linoleic acid (up to 21%) and palmitic acid (up to 20%). 
Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols. 
Other grades of olive oil:
Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category. 
Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity. 
Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined. 
Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards. 
International Olive Council (IOC) Standards:
The IOC sets standards for olive oil grades and quality. 
The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters. 
Color and Appearance:
The color of olive oil can vary from yellow to green, depending on the olive variety and growing region. 
A good quality olive oil should be clear and not cloudy. 
Storage:
Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality. 

=============================================================
Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects. 
Here's a more detailed breakdown:
Extra Virgin Olive Oil (EVOO) Specifications:
Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%. 
Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects. 
Chemical Composition:
Fatty Acids: EVOO is primarily composed of oleic acid (up to 83%), with smaller amounts of linoleic acid (up to 21%) and palmitic acid (up to 20%). 
Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols. 
Other grades of olive oil:
Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category. 
Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity. 
Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined. 
Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards. 
International Olive Council (IOC) Standards:
The IOC sets standards for olive oil grades and quality. 
The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters. 
Color and Appearance:
The color of olive oil can vary from yellow to green, depending on the olive variety and growing region. 
A good quality olive oil should be clear and not cloudy. 
Storage:
Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality. 

==============================================================
Olive oil specifications, particularly for extra virgin olive oil (EVOO), focus on acidity, sensory characteristics, and chemical composition, with EVOO requiring a free acidity of no more than 0.8% and no sensory defects. 
Here's a more detailed breakdown:
Extra Virgin Olive Oil (EVOO) Specifications:
Acidity: The free acidity, expressed as oleic acid, must be no more than 0.8%. 
Sensory Characteristics: EVOO should have a "favorable flavor" and no sensory defects. 
Chemical Composition:
Fatty Acids: EVOO is primarily composed of oleic acid (up to 83%), with smaller amounts of linoleic acid (up to 21%) and palmitic acid (up to 20%). 
Other Components: EVOO also contains natural antioxidants, vitamin E, and phytosterols. 
Other grades of olive oil:
Virgin Olive Oil: has a free acidity of less than 2 percent and conforms to all the other standards in its category. 
Refined Olive Oil: Is made by refining virgin olive oil to remove impurities and reduce acidity. 
Olive Pomace Oil: Is made from the remaining olive pulp after the first pressing and is then refined. 
Ordinary Virgin Olive Oil: Oil with a lower organoleptic rating (defects from the mean of tastes 2.5 to less than 6.0), a free acidity of less than 3.3 percent, and conformity within its category for all other standards. 
International Olive Council (IOC) Standards:
The IOC sets standards for olive oil grades and quality. 
The IOC standards include specifications for free acidity, peroxide value, UV absorbance, and other parameters. 
Color and Appearance:
The color of olive oil can vary from yellow to green, depending on the olive variety and growing region. 
A good quality olive oil should be clear and not cloudy. 
Storage:
Olive oil should be stored in a cool, dark place to prevent oxidation and maintain its quality.