Applies to all olives oils and olive-pomace oils that are traded in Australia. This Standard defines grades of olive oils and olive-pomace oils; specifies chemical composition and quality parameters for these grades; establishes requirements for labelling and packing; and lists acceptable methods of analysis.
Table of contents
Header
About this publication
Preface
1 Scope
2 Objective
3 Referenced documents
4 Definitions
5 Product description
5.1 Olive oil
5.2 Olive-pomace oil
6 Grades of olive and olive-pomace oils
6.1 Natural olive oils
6.2 Refined olive oils
6.3 Olive-pomace oils
7 Generic chemical composition parameters
8 Quality
9 Food additives
9.1 Natural olive oils and crude olive-pomace oil
9.2 Refined Olive Oil, Olive Oil-Composed of Refined and Virgin [or Extra Virgin] Olive Oils, Refined Olive-Pomace Oil and Olive-Pomace Oil-Composed of Refined Olive-Pomace Oils and Virgin [or Extra Virgin] Olive Oils
9.3 Processing aids
10 Contaminants
10.1 Heavy metals
10.2 Pesticide residues
11 Hygiene
12 Packaging
12.1 General
12.2 Labelling
12.2.1 General
12.2.2 Name of the product
12.2.2.1 General
12.2.2.2 Grades of edible natural olive oils, refined olive oils and olive-pomace oils
12.2.2.3 Edible natural olive oils, refined olive oils and olive-pomace oils as ingredients or components
12.2.3 Net contents
12.2.4 Name and address
12.2.5 Country of origin
12.2.6 Lot identification
12.2.7 Best-before date
12.2.7.1 General
12.2.7.2 Determination of best-before date
12.2.8 Optional indications
12.2.8.1 General
12.2.8.2 Organic and biodynamic
12.2.8.3 First cold pressing
12.2.8.4 Cold extraction
12.2.9 Storage instructions
13 Methods of analysis
13.1 General
13.2 Preparation of the test sample
13.3 Determination of the fatty acid composition
13.4 Determination of the trans fatty acid content
13.5 Determination of the sterol composition and total sterol content
13.6 Determination of the content of erythrodiol + uvaol
13.7 Determination of the wax content
13.8 Determination of stigmastadienes content
13.9 Determination of the content of 2-glyceryl monopalmitate
13.10 Determination of the difference between the actual and theoretical ECN 42 triglyceride content
13.11 Determination of organoleptic characteristics
13.12 Determination of free fatty acid content
13.13 Determination of the peroxide value
13.14 Determination of absorbency in ultraviolet
13.15 Determination of moisture and volatile matter
13.16 Determination of insoluble impurities in light petroleum
13.17 Determination of trace metals
13.18 Determination of alpha-tocopherol
13.19 Determination of traces of heavy metals
13.19.1 Determination of traces of heavy metals—Lead
13.19.2 Determination of traces of heavy metals—Arsenic
13.20 Determination of oxidative stability index
13.21 Determination of pyropheophytins
13.22 Determination of 1,2-Diacylglycerol content
Cited references in this standard
Content history
AS 5264-2011 REC:2024
DR AS/NZS 5264
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