T.C.
TARIM ve KÖYÝÞLERÝ BAKANLIÐI
Koruma ve Kontrol Genel Müdürlüğü
Communiqué on Cooking Olive Oil and Cooking Pomace Oil
Authorization Law :Turkýsh Food Kodeks
National Press : 25.04.1998-23323
Communication No.: 98/7
Communiqué on amendment in the Communiqué of the cooking olive oil and cooking pomace oil
The Official Gazette: 01.12.2000-24247
Objective
Article 1-The Aim of this Communiqué is to determine peculiarities of the Cooking olive oil and cooking pomace oil in order to provide them with hygienic production, preparation, preservation, storing, transportation and marketing.
Scope
Article 2 – This Communiqué covers the Cooking olive oil and cooking pomace oil that are suitable for consumption as a food.
Legal basis
Article 3- This Communiqué has been prepared in accordance with 7th article of the Decree in the power of law on production, consumption, and inspection of the foods dated 24/6/1995 and reitareted number 560.
Definitions
Article 4- The definitions of products mentioned in this Communiqué are given below;
a)Olive oil: the oils that are only obtained from fruits of olive tree (Olea europaea sativa Hoffm. Et Link). The oils that are extracted by using solvent or reesterification process ( the natural triglyceride structure was changed) and their mixture of other oils is out of this definition.
b) Flavoured olive oil: The oils that are obtained by adding the kinds of spices, fruit and vegetable or their natural identical flavour to natural cooking olive oils, that keep other characteristics of natural olive oil apart from taste and flavour.
c)Pomase oil: The oils that are obtained as a result of extraction of pomace by solvents, not exposed to reesterification process and not mixed with other oils and their mixture. Pomace oil must not be named as an olive oil in any condition.
Specifications of the product
Article 5- The specifications of these products contained within the scope of this Communiqué are given below:
a)Natural olive oils: The oils that are obtained from fruits of olive trees in the heat conditions that will not cause any change in their natural characteristics by only mechanical and physical processes such as washing, leaking , centrifugation and filtration operations and that are transparent, having the colour discharging from green to yellow with its own taste and flavour, which can be found as a food in natural form.
Extra Natural leaky Olive oil: The oils that free fat acidity expressed as oleic acid groups should not be more than 1.0 gram in per 100 gram.
Natural first olive oil: The oils that free fat acidity expressed as oleic acid groups should not be more than 2.0 gram in per 100 gram.
Natural second olive oil: The oils that free fat acidity expressed as oleic acid groups should not be more than 3.3 gram in per 100 gram.
b) Refined Olive Oil: The oil that is obtained by refining methods not causing any change in triglyceride structure of raw olive oil and has various tones of yellow, with its own taste and flavour. The free fat acidity expressed as oleic acid groups should not more than 0.3 gram in per 100 gram.
c) Riviera olive oil: The oil that is obtained by mixing of refined olive oil with natural olive oil that can directly be consumed as a food, having the colour discharging from green to yellow, with its own taste and flavour. The free fat acidity expressed as oleic acid groups should not be more than 1.5 gram in per 100 gram.
d) Refined Pomace oil: Oil that is obtained by refining methods not causing any change in triglyceride structure of raw pomace oil and has colour dischargable from pale yellow to brown- yellow. Refined pomace oil can be marketed directly or by mixing with natural olive oil. The free fat acidity expressed as oleic acid groups should not be more than 0.3 gram in per 100 gram.
e) Mixed pomace oil: An oil that is obtained by mixing cooking refined pomace oil and natural olive oil that can be consumed directly as a food. The organaleptic specifications of this oils change in accordance with organaleptic specification of oil amount used for mixing. The free fat acidity expressed as oleic acid groups should not be more than 1.5 gram in per 100 gram.
f) Quality and purity criteria: Quality and purity criteria of cooking olive oil and cooking pomace oils are given in Annex-1
Additives
Article 6- Values related to additive materials that are used in all olive oils including mixed pomace oil must be in accordance with the values for refined olive oils given in “additive materials” section of the Turkish Food Codex Regulation. Any additives must not be added into natural olive oils.
Contaminants
Article 7 – The amount of contaminants for cooking olive oil and cooking pomace oil must be in accordance with the limits mentioned in “Contaminants” section of the Turkish Food Codex Regulation.
Pesticide residues
Article 8 - The limits of pesticide residue for cooking olive oil and cooking pomace oil must be in accordance with the limits mentioned in “pesticide residues” section of the Turkish Food Codex Regulation
Hygiene
Article 9- Cooking olive oil and cooking pomace oil must be processed in accordance with the rules mentioned in “Hygiene” section of the Turkish Food Codex Regulation.
Packaging, labelling-marking
Article 10- In the packaging and marking of cooking olive oil and cooking pomace oil, packaging materials in accordance with the rules mentioned in “Packaging, labelling-marking” section of Turkish Food Codex Regulation must be used and labelling process should be done according to this section. In addition to this section, marking information mentioned below, must be also put on the label.
- The free fat acidity of the products expressed as oleic acid groups,
- The name of product used for this aim in flavoured olive oils,
- The product name should be in accordance with the definitions taking part in 4th article and product specifications mentioned in 5th article.
Transportation and storage
Article 11- The rules applied in “transportation and storage” section of the Turkish Food Codex Regulation, must be obey during the transportation and storing of cooking olive oil and cooking pomace oils .
Sampling and methods of analysis
Article 12- The rules provided in “sampling and methods of analysis” section of the Turkish Food Codex Regulation must be obey during the sampling from cooking olive oil and cooking pomace oils and the internationally accepted methods of analysis should be applied.
Registration and Inspection
Article 13- The establishments selling or producing from cooking olive oil and cooking pomace oils must obey the rules of this Communiqué during the registration and importation, control and inspection. Legal procedure should be applied to those establishments not obey this rules according to the provisions of law dated 3/11/1995, numbered 4128, that amended the Decree in the power of law on production, consumption, and control of the foods dated 24/6/1995, numbered 560
Application and Inspection
Article 14- The provisions of this Communiqué are implemented by the Minister of Agriculture and Rural Affairs and the Minister of Health according to the provisions of the law dated 3/11/1995, numbered 4128 and the Decree in the power of law dated 24/6/1995 and numbered 560.
In export, it is applied according to requirements of importing countries.
Repealed Legislation
Article 15 – With this Communiqué;
a) TS 341 Cooking olive oil,
b) TS 5269 Cooking refined pomace oil standards has been abolished from compulsory application.
Provisional Article- Presently active establishments producing and selling the products covered in this Communiqué are obliged to obey the provisions of this Communiqué within 1 year. The establishments that do not make the necessary modifications during this period are not allowed to operate. At the end of above mentioned periods, legal procedure is applied to these establishments according to the provisions of the Law dated 3/11/1995 and numbered 4128 amending the Decree in the power of law dated 24/6/1995 and numbered 560.
Enforcement
Article 16- This Communiqué enters into force on the date of publication.
Execution
Article 17 – The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and Minister of Health.
Annex - 1
Quality and purity criteria of cooking olive oil and cooking pomace oils
1-Quality criteria:
| 1.1 Moisture and Volatile Matters | Maximum % | |
| Natural Olive oils | 0.2 | |
| Refined Olive oil | 0.l | |
| Riviera Olive oil | 0.l | |
| Refined Pomace oil | 0.l | |
| Mixed Pomace oil | 0.1 |
| 1.2. Insoluble Impurities | Maximum (%m/m) | |
| Natural Olive oils | 0.10 | |
| Refined Olive oil | 0.05 | |
| Riviera Olive oil | 0.05 | |
| Refined Pomace oil | 0.05 | |
| Mixed Pomace oil | 0.05 |
| 1.3 Peroxide Value | Maximum (meq aktif oksijen / kg yað) |
|
| Natural Olive oils | 20 | |
| Refined Olive oil | 5 | |
| Riviera Olive oil | 15 | |
| Refined Pomace oil | 5 | |
| Mixed Pomace oil | 15 |
| 1.4 Specific Absorption Under Ultraviole Rays | at 270 nm. | delta E | |
| Extra Natural Leaky Olive oil | <= 0,25 | <= 0.0l | |
| Natural First Olive oil | <= 0,25 | <= 0.0l | |
| Natural Second Olive oil | <= 0,30* | <= 0.0l | |
| Refined Olive oil | <= l.l0 | <= 0.l6 | |
| Riviera Olive oil | <= 0.90 | <= 0.15 | |
| Refined Pomace oil | <= 2.00 | <= 0.20 | |
| Mixed Pomace oil | <= l.70 | <= 0.l8 |
*After undergoing active aluminium oxide at 270 nm wave length measured specific absorption of the sample should be equal to 0.11 or less than
| 1.5 Unsaponificated Matter (Petrolium ether) | Maximum (g/kg) | |
| Natural Olive oils | 15 | |
| Refined Olive oil | 15 | |
| Riviera Olive oil | 15 | |
| Mixed Pomace oil | 30 |
| l.6. Wax Matters ( C40+C42+C44+C46) | mg/kg | |
| Natural Olive oils | <=250 | |
| Refined Olive oil | <=350 | |
| Riviera Olive oil | <=350 | |
| Mixed Pomace oil | >350 |
1.7 Halogen solvents
Maximum concentration of per halogen solvent should not be exceed 0.1 mg/ kg and maximum concentration of the total of halogen solvents should not be exceed 0.2 mg/kg.
2. Purity criteria
2.1 Density 0.910-0.916 (20 C/20C water)
| 2.2. Refraction Indices | ||
| Natural Olive oils | ) | |
| Refined Olive oil | (1.4677- 1.4700 (nD 200C) | |
| Riviera Olive oil | ) | |
| Mixed Pomace oils | 1.4680- 1.4707 (nD 200C) |
| 2.3 Saponification Numbers | ||
| Natural Olive oils ) | ) | |
| Refined Olive oil | )184-196 mg KOH/kg. | |
| Riviera Olive oil | ) | |
| Mixed Pomace oils | 182-193 mg KOH/kg |
| 2.4 Iodine Number (Wijs) | ||
| Natural Olive oils | ) | |
| Refined Olive oil | ) 78-88 | |
| Riviera Olive oil | ) | |
| Mixed Pomace oils | 75-92 |
2.5 Fat Acid Composition of Cooking Olive Oils And Cooking Pomace Oils’ Determined In Gas-Liquid Chromatography (% M/M Methyl Esters)
| Miristic acid | < = 0.05 | |
| Palmitic acid | 7.5-20 | |
| Palmitoleik asit | 0.3-3.5 | |
| Palmitolic acid | < = 0.3 | |
| Heptadecenoic acid | < = 0.3 | |
| Stearic acid | 0.5-5.0 | |
| Oleic acid | 55.0-83.0 | |
| Linoleic acid | 3.5-21.0 | |
| Linoleneic acid | < = 0.9 | |
| Arachidic acid | < = 0.6 | |
| Gadoleic acid | < = 0.4 | |
| Behenic acid | < = 0.2* | |
| Lignoceric acid | < = 0.2 |
*This value in Pomace oil should be <=0.3
2.6 Total stearic and palmitic acids of Triglycerides in position-2
| Maksimum (%) | ||
| Natural Olive oils | 1.5 | |
| Refined Olive oil | 1.8 | |
| Riviera Olive oil | 1.8 | |
| Refined Pomace oil | 2.2 | |
| Mixed Pomace oil | 2.2 |
2.7 Sterol Composition
2.7.1.Percentages In Total of Sterol
| cholesterol | < = 0.5 | |
| brassicasterol | < = 0.1 | |
| campesterol | < = 4.0 | |
| stigmasterol | less than the amount of compesterol in cooking olive oil | |
| delta-7-stigmastenol | < = 0.5 | |
| beta-sitosterol+ | ) | |
| delta-5-avenasterol+ | ) | |
| delta-5,23-stigmastadienol | ) > = 93.0 | |
| + klerosterol | ) | |
| + sitostanol + | ) | |
| delta-5,24-stigmastadienol | ) |
2.7.2 The Contents of Total Stereol
| Minimum (mg/kg) | ||
| Natural Olive oils | 1000 | |
| Refined Olive oil | 1000 | |
| Riviera Olive oil | 1000 | |
| Refined Pomace oil | 1800 | |
| Mixed Pomace oil | 1600 |
2.8. Thev Content of Eritrodiol and Uvaol
| (in total sterols) | (%) | |
| Natural Olive oils | <=4.5 | |
| Refined Olive oil | <=4.5 | |
| Riviera Olive oil | <=4.5 | |
| Refined Pomace oil | >=12.0 | |
| Mixed Pomace oil | > 4.5 |
2.9. Trans Fat Acids
| C 18:1T % | C 18:2 T + C 18:3 T % | ||
| Natural Olive oils | <0.05 | <0.05 | |
| Refined Olive oil | =<0.20 | =<0.30 | |
| Riviera Olive oil | =<0.20 | =<0.30 | |
| Refined Pomace oil | =<0.40 | =<0.35 | |
| Mixed Pomace oil | =<0.40 | =<0.35 |
2.10. Determination of Seed Oils
The maximum difference between the real and theoretical content of ECN 42 triglyceride
| Maksimum | ||
| Natural Olive oils | 0.3 | |
| Refined Olive oil | 0.4 | |
| Riviera Olive oil | 0.3 | |
| Refined Pomace oil | 0.5 | |
| Mixed Pomace oil | 0.5 |
2.11.Rafine Bitkisel Yaðlarýn Tesbiti
| ppm | Stigmastadiens R1 | ||
| Natural Olive oils | =<0.15 | ||
| Refined Olive oil | =<50 | >=12 | |
| Riviera Olive oil | =<50 | >=12 | |
| Refined Pomace oil | =<120 | >=10 | |
| Mixed Pomace oil | =<120 | >=10 |
Stigmasta-3,5-dien
R1= ---------------------------- proportion is applied only for oils the content of
Campeste-3,5-dien stigmastadien of which are more than 4 ppm..
The Official Gazette: 01.12.2000 – 24247
Communiqué on amendment in the Communiqué of the cooking olive oil and cooking pomace oil
(Communiqué number: 2000/45)
Article 1 - Flovoured olive oil definition in Official Gazette of 25 April 1998 number 23323, involved in Turkish Food Codex- Cooking olive oil-Cooking pomace oil Communiqué’s 4th Article is amended as follows:
“Flavoured olive oil: The oil that is obtained with flavouring of natural olive oil by adding various spices, fruit and vegetable or their natural identical flavour.”
Article 2 – The names of natural olive oils covered in the 5th Article’s A paragraph of the same Communiqué are changed respectively “Natural leaky olive oil”, “natural first olive oil” , “natural second olive oil”.
Article 3 – Specific absorption values under ultra violet rays for Refined olive oil and Riviera olive oil covered in the Annex-1 of the same Communiqué are changed as following:
| at 270nm. | delta E | ||
| Refined olive oil | <=1.20 | <=0.16 | |
| Riviera Olive oil | <=1.10 | <=0.15 " |
Article 4 – The section of sterol composition covered in the Annex-1 of this Communiqué’s is chanced as follows:
“ 2.7. Sterol Kompozisyonu
2.7.1.Percentages In Total of Sterol
| Kolesterol | <=0.5 | |
| Brassikasterol | <=0.1** | |
| Kampesterol | <=4.0 | |
| Stigmasterol | less than the amount of compesterol in cooking olive oil | |
| Delta - 7- stigmastenol | <=0.5*** | |
| Beta-sitosterol+ | ) | |
| delta-5-avenasterol+ | ) | |
| delta-5,23-stigmastadienol | ) >=93.0 | |
| + klerosterol | ) | |
| + sitostanol + | ) | |
| delta-5,24-stigmastadienol | ) |
** This value must be applied as <=0.2 in mixed pomace oils
*** The probable deviations in that value are re-evaluated by Minister of Agriculture and Rural Affairs and Ministry of Health. With agreement, in the years which the production of olive becomes restricted and rare regions.
Article-5 – The values of total sterol content covered Annex-1 of the Communiqué for Refined olive oil and Riviera olive oil are amended as follows:
Minimum (mg/kg)
Refined olive oil 900
Riviera olive oil 900”
Provisional Article 1 - The values taking part in 3rd and 5th articles of this Communiqué must be changed within 6 years and shall be the same with the values covered in Turkish Food Codex- Communiqué on Cooking olive oil- Cooking pomace oil published in the Official Gazette dated 25/4/1998 and numbered 23323..
Provisional Article 2- Presently active establishments producing and selling the products covered in this Communiqué are obliged to obey the provisions of this Communiqué within a year.
Enforcement
Article 6- This Communiqué enters into force on the date of publication.
Execution
Article 7 – The provisions of this Communiqué are executed by the Minister of Agriculture and Rural Affairs and the Minister of Health.