Explanation : and generating the appropriate labeling conditions of olive oil and olive-pomace oil, preparation, processing, Tagging, housing, storing, HK transportation and determination of requirements and product characteristics related to the placing on the market.
food, Ministry of Agriculture and Livestock:
MATTER 1 – (1) The purpose of this Communiqué, appropriate generation and labeling requirements of olive oil and olive-pomace oil, preparation, processing, Tagging, housing, storing, Requirements relating to transport and supply to the market and to determine the product specifications.
MATTER 2 – (1) this Communiqué, olive oil and olive-pomace oil includes.
MATTER 3 – (1) this Communiqué, 29/12/2011 dated 28157 published in the Official Gazette third repeated numbered Turkish Food Codex are based on Regulation.
MATTER 4 – (1) This communiqué last;
a) Crude olive-pomace oil: Pirin with the solvent extraction or other physical processes obtained, The process of un reesterifikasyo, mixed with the other oils, and mixtures thereof, not suitable for direct consumption, refining or oil suitable for use in technical purposes,
b) Pomace oil: Refined pomace oil and virgin olive oil consisting of a mixture suitable for direct consumption, free fatty acid and oleic acid in each l00 grams 1,0 not more than gram oil,
c) Refined olive-pomace oil: The crude pomace oil triglyceride structure for causing changes in the results obtained by the methods of refining and free fatty acid and oleic acid in each l00 grams 0,3 not more than gram oil,
ç) Olive oil Commission: Created by the National Codex Alimentarius Commission, Fats and Oils of the Sub-Commission, Olive oil Working Group,express.
(2) Olive oil, only olive tree, Olea europaea L. Oils derived from fruits. Using solvent extracted or modified triglyceride structure with reesterifikasyo process oils and mixtures with other oils are excluded from this definition.
a) virgin olive oil: The fruit of the olive tree in a thermal environment will not cause changes in the natural qualities, just wash, dekantasyon, centrifugation and filtration to obtain mechanical or physical processes by applying operations such as; physical product in its category, oils, that the chemical and organoleptic properties. Solvent or other chemical or biochemical effects that assists fats obtained by using or are excluded from this definition reesterifikasyo. Natural olive oil;1) Extra virgin olive oil: suitable for direct consumption, each free fatty acid and oleic acid 100 gram 0,8 not more than gram oils,2) Natural olive oil first: suitable for direct consumption, free fatty acid and oleic acid in each l00 grams 2,0 not more than gram oils,3) Crude oil / Rafinajlık: Free fatty acid and oleic acid each 100 gram 2,0 greater than grams and / or in terms of sensory and unsuitable for direct consumption characteristics, oils suitable for use in refining or for technical purposes,classified as.
b) refined olive oil: Crude oil triglyceride structure for causing changes in the methods and results obtained with unrefined free fatty acid and oleic acid in each l00 grams 0,3 not more than gram oil.
c) Riviera olive oil: Refined olive oil and virgin olive consisting of a mixture suitable for direct consumption and free fatty acids in each of l00 grams of oleic acid l,0 not more than gram oil.
ç) flavored olive oil: Olive oil with various spices, plant, obtained by adding fruit and vegetables and in other respects within the scope of this Communiqué oil having the features of the product in its category.
MATTER 5 – (1) characteristics of the products are given below of the present communique:
a) Additional quality and purity criteria of olive oil and olive-pomace oil- e l'be appropriate.
b) Virgin olive oil is related sensory properties according to Appendix 2.
c) Extra-virgin olive oil and virgin first decision tree is located in the first part of Annex 3 for the campesterol value, extra-virgin olive oil and virgin crude and refined olive-pomace oil in the first delta-7-stigmastenol decision in the second section 3 of the Appendix are taken into account for the value tree,.
ç) Flavored and / or flavored olive oils provisions related only Annex 1 on quality and purity criteria are applied. Situated in Appendix 2 to this product are not taken into account sensory properties.
d) Mixed olive oil and other oils and other oil.
MATTER 6 – (1) The olive oil produced in the country and climatological changes that may occur at specific absorption in the ultraviolet light the sterol composition according to agronomic conditions and criteria determined by the Oil Commission. Special provisions are not applied to imports.
MATTER 7 – (1) The additives to be used in the products covered in this Communiqué, 30/6/2013 dated 28693 Turkish Food Codex published in the Official Gazette No. Food Additives would comply with the provisions contained in Regulation. In addition to this regulation;
a) No extra virgin olive oils with no food additives.
b) refined olive oil, riviera olive oil, refined pomace oil and olive-pomace oil lost during the refining process of natural alpha-tocopherol, alpha-tocopherol may be added in order reclamation. alpha tocopherol concentration in the final product but 200 mg / kg does not exceed.
Flavorings and food ingredients with flavoring feature
MATTER 8 – (1) To be used in products covered by this Communiqué, flavorings and food ingredients with flavoring feature, 29/12/2011 dated 28157 Turkish Food Codex third repeated numbered Official Gazette Flavoring Food Ingredients and Aroma Feature of Bearing will be in accordance with the provisions of Regulation.
MATTER 9 – (1) extraction solvents used in the preparation of pomace oil within the scope of this Communiqué, 18/8/2013 dated 28739 published in the Official Gazette No. Turkish Food Codex Communiqué Food Extraction Solvents Used in the Production of Foodstuffs and Food Ingredients (Communiqué No.: 2013/45)'Will be eligible to the provisions contained.
MATTER 10 – (1) The amount of contaminants in the products covered by this Communiqué, 29/12/2011 dated 28157 third repeated numbered Turkish Food Codex published in the Official Gazette in accordance with the provisions of the Regulation would Contaminants.
MATTER 11 – (1) amount of pesticide residues in the products covered in this Communiqué, 25/11/2016 dated 29899 published in the Official Gazette No. repeated Turkish Food Codex MRLs for pesticides would comply with the provisions included in Regulation.
MATTER 12 – (1) The products covered in this Communiqué; 17/12/2011 dated 28145 published in the Official Gazette No. Food Hygiene Regulations and 29/12/2011 dated 28157 third repeated numbered Turkish Food Codex published in the Official Journal of Microbiological Criteria will comply with the provisions of Regulation.
MATTER 13 – (1) The packaging of the products covered by this Communiqué, 29/12/2011 dated 28157 third, published in the Official Gazette No. repeated Turkish Food Codex Contact with Food Materials and would comply with the provisions contained in Regulation.
MATTER 14 – (1) The products covered in this Communiqué; 26/1/2017 dated 29960 published in the Official Gazette No. repeated Turkish Food Codex Food Labeling and Consumer Information happens in conjunction with the provisions of the Regulation comply with the following provisions:
a) olive oil flavor and / or aroma flavor is added before the name of the product as the name and / or aroma substances of the product is indicated to be of the same size as the font name.
b) Only extra-virgin olive oil and virgin olive oil first move in accordance with the legislation on geographical indications in the label.
c) Olive pomace oil can not be called in any circumstances.
ç) 4 the following information in the olive oil produced in accordance with the definitions contained in the article can also be included on the label:
1) For extra virgin olive oil; "High quality olive oil only obtained by mechanically working."
2) Natural olive oil for the first; "Olive oil obtained by treating only mechanically."
3) Riviera for olive oil; "Olive oil and subjected to refining contains natural oils obtained directly from olives."
4) For oil pomace; "Pirie when refined pomace oil produced by refining the oil in the crude pomace obtained from extraction and obtained directly from olive natural oils contain / comprise fat" or "oil obtained by refining the oil Pir and includes a natural oil obtained directly from olives."
d) "First cold pressing" refers only 27 First mechanical tightening of the olive paste obtained by using the hydraulic press under c are used for extra virgin olive oil and virgin first.
e) "Cold-pressed" olive paste of expression 27 Be used for extra-virgin or virgin olive oil is first obtained by percolation or centrifugation of the below C..
f) Taste and / or odor sensory properties of extra virgin and virgin only for the first olive oil, 20/11/2014 dated 29181 published in the Official Gazette dated oil to the Turkish Food Codex Communiqué on Methods of Analysis olive oil and Pirin (Communiqué No.:2014/53)'S for sensory properties 11 The Annex 4 the statements in the article, provided that the same addition is used evaluated according to the method contained.
g) Within the scope of this Communiqué and can not be directly placed on the market ready stipulates that pre-packaged products offered to the final consumer.
ğ) If it is provided on the product label acidity or maximum acidity, peroxide value, waxy material, So with the same values of specific absorption of ultraviolet rays and be the same size.
Nutrition and health claims
MATTER 15 – (1) nutrition and health declaration of the products covered in this Communiqué 26/1/2017 dated 29960 No. repeated Turkish Food Codex published in the Official Journal of Nutrition and Health Claims Regulation would be appropriate to.
Transport and storage
MATTER 16 – (1) Transport and storage of the product covered by this Communiqué, Handling of food of the Turkish Food Codex and would comply with the provisions regarding storage.
Sampling and analysis
MATTER 17 – (1) Located sampling of the products covered in this Communiqué 17/12/2011 dated 28145 and published in the Official Gazette No. oath under the Regulation on Official Food Controls, analysis of the Turkish Food Codex Methods of Analysis olive oil and pomace oil is made in accordance with the provisions of the Communiqué.
compliance with European Union legislation
MATTER 18 – (1) this Communiqué, How to Make a Joint Scheme for Agricultural Products and Markets (AET) 922/72, (AET) 234/79, (AT) 1037/2001 with (AT) 1234/2007 Remove the force of the Council Regulation 17/12/2013 dated (FROM) 1308/2013 EC of the European Parliament and Council Regulation, Regarding the oil to olive oil and Piri Properties and Related Analysis 11/7/1991 dated (AET) 2568/91 Related to Oil Marketing Standards and Commission Regulation No. 13/1/2012 dated (FROM) 29/2012 Commission Implementing Regulation No. considering is prepared within the framework of compliance with European Union legislation.
MATTER 19 – (1) On infraction of this Communiqué 11/6/2010 dated 5996 No. of Veterinary Services, Plant Health, Food and administrative sanctions applied in accordance with the provisions of the Feed Law.
MATTER 20 – (1) 7/8/2010 dated 27665 published in the Official Gazette numbered Turkish Food Codex Communiqué on Olive Oil and Pirin (Communiqué No.:2010/35) It is repealed.
TEMPORARY TOPIC 1 – (1) Presently active and producing the products covered by this Communiqué businesses after the publication of this Notification 1 It must comply with provisions of this Communiqué of the year.
(2) 31/12/2019 after the date of this Circular are not commercially available product standards.
(3) during the transition period indicated in the first and second paragraphs 7/8/2010 dated 27665 published in the Official Gazette numbered Turkish Food Codex Communiqué on Olive Oil and Pirin (Communiqué No.:2010/35) shall apply.
MATTER 21 – (1) This Circular shall enter into force on the date of publication.
MATTER 22 – (1) Food provisions of this Communiqué, The Minister of Agriculture and Livestock.
|crude Oil||Extra Virgin Olive Oil||First Natural Olive Oil||refined Olive Oil||Olive Oil||Crude Oil Pirin||Oil Refined Pirin||Oil pomace|
|1.1. free acidity (% oleic acid)||> 2,0||≤ 0,8||≤ 2,0||≤ 0,3||≤ 1,0||–||≤ 0,3||≤ 1,0|
|1.2. Peroxide Value, (meq of active oxygen / kg oil)||–||≤ 20||≤ 20||≤ 5||≤ 15||–||≤ 5||≤15|
|1.3. Ultraviolet Light in the Specific Absorption (E) (4)|
|E (232 nm)||–||≤ 2,50||≤ 2,60||–||–||–||–||–|
|E (270 nm)||–||≤ 0,22||≤ 0,25||≤ 1,25||≤ 1,15||–||≤ 2,00||≤ 1,70|
|Delta E||–||≤ 0,01||≤ 0,01||≤ 0,16||≤ 0,15||–||≤ 0,20||≤ 0,18|
|1.4. Fatty Acid Ethyl Esters (FAEE) (mg/kg)||–||≤ FAEE 35||–||–||–||–||–||–|
|1.5. Halogenated solvents||Each maximum concentration of a halogenated solvent at 0, l mg / kg,
maximum concentration of the total of halogenated solvents 0,2 mg / kg should not exceed.
|2.1. Gas Chromatography Fatty Acid Composition Determined (% m / m Methyl Esters)|
|Myristic acid (C14:0)||≤ 0,03||≤ 0,03||≤ 0,03||≤ 0,03||≤ 0,03||≤ 0,03||≤ 0,03||≤ 0,03|
|palmitic acid (C16:0)||7,5-20||7,5-20||7,5-20||7,5-20||7,5-20||7,5-20||7,5-20||7,5-20|
|palmitoleic acid (C16:1)||0,3-3,5||0,3-3,5||0,3-3,5||0,3-3,5||0,3-3,5||0,3-3,5||0,3-3,5||0,3-3,5|
|Heptadecanoic / margaric acid (C17:0)||≤ 0,4||≤ 0,4||≤ 0,4||≤ 0,4||≤ 0,4||≤ 0,4||≤ 0,4||≤ 0,4|
|Heptadesenoik/margoleik asit (C17:1)||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6|
|Stearic acid (C18:0)||0,5-5,0||0,5-5,0||0,5-5,0||0,5-5,0||0,5-5,0||0,5-5,0||0,5-5,0||0,5-5,0|
|oleic acid (C18:1)||55,0-83,0||55,0-83,0||55,0-83,0||55,0-83,0||55,0-83,0||55,0-83,0||55,0-83,0||55,0-83,0|
|linoleic asit (C18:2)||2,5-21,0||2,5-21,0||2,5-21,0||2,5-21,0||2,5-21,0||2,5-21,0||2,5-21,0||2,5-21,0|
|linolenic asit (C18:3)||≤ 1,0||≤ 1,0||≤ 1,0||≤ 1,0||≤ 1,0||≤ 1,0||≤ 1,0||≤ 1,0|
|Arachidonic acid (C20:0)||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6||≤ 0,6|
|Gadoleik / eikosenoik asit (C20:1)||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5|
|palmitic acid (C22:0)||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,3||≤ 0,3||≤ 0,3|
|Lignoserik asit (C24:0)||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2||≤ 0,2|
|2.2. 2-gliseril monopalmitate (%)|
|2.2.1. Total palmitic acid (%) ≤ 14||≤ 0,9||≤ 0,9||≤ 0,9||≤ 0,9||≤ 0,9||≤1,4||≤1,4||≤1,2|
|2.2.2. Total palmitic acid (%) > 14||≤ 1,1||≤ 1,0||≤ 1,0||≤ 1,1||≤ 1,0|
|2.3. Sterol Composition(4)|
|2.3.1. % Of total sterols' s|
|Cholesterol||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5||≤ 0,5|
|Brassikasterol||≤ 0,1||≤ 0,1||≤ 0,1||≤ 0,1||≤ 0,1||≤ 0,2||≤ 0,2||≤ 0,2|
|campesterol||≤ 4,0||≤ 4,0(5)||≤ 4,0(5)||≤ 4,0||≤ 4,0||≤ 4,0(5)||≤ 4,0(5)||≤ 4,0|
|Stigmasterol||< Kampasterol (Crude oil and crude oil is not sought in piri.) (4)|
|Delta-7-stigmastenol||≤ 0,5(5)||≤0,5(5)||≤ 0,5(5)||≤ 0,5(5)||≤ 0,5(5)||≤ 0,5(5)||≤ 0,5(5)||≤ 0,5(5)|
|Total Beta- sitosterol (Beta-sitosterol + delta-5-avenasterol
+ delta-5,23- stigmastadienol+ klerosterol+ sitostanol + delta- 5,24-
|≥ 93||≥ 93||≥ 93||≥ 93||≥ 93||≥ 93||≥ 93||≥ 93|
|2.3.2. Total Sterols, (mg/kg)||≥ 1000||≥ 1000||≥ 1000||≥ 1000||≥ 1000||≥ 2500||≥ 1800||≥ 1600|
|2.4. Eritrodiol ve Uvaol (In total Sterols), (%)||≤ 4,5(2)||≤ 4,5||≤ 4,5||≤ 4,5||≤ 4,5||> 4,5(3)||> 4,5||> 4,5|
|2.5. Trans Fatty Acids|
|C 18:1T (%)||≤ 0,10||≤ 0,05||≤ 0,05||≤ 0,20||≤ 0,20||≤ 0,20||≤ 0,40||≤ 0,40|
|C18:2 T (%)+C 18:3 T (%)||≤ 0,10||≤ 0,05||≤ 0,05||≤ 0,30||≤ 0,30||≤ 0,10||≤ 0,35||≤ 0,35|
|2.6. Determination of Oil Seed, Actual and theoretical ECN 42 The maximum difference between the triglyceride content||0,3||0,2||0,2||0,3||0,3||0,6||0,5||0,5|
|2.7. Detection of refined vegetable oil, Stigmastadienler (mg/kg)||≤ 0,50(6)||≤ 0,05(6)||≤ 0,05(6)||–||–||–||–||–|
|2.8. Waxy Materials (mg/kg)||C40+C42 +C44+C46 ≤300(2)||C42+C44+C4 6≤ 150||C42+C44 +C
46 ≤ 150
|C40+C42 +C44+C46 ≤350||C40+C42 +C44+C46 ≤350||C40+C42 +C44+C46 >350(3)||C40+C42 +C44+C46 >350||C40+C42 +C44+C46 >350|
|(1) After treated with active aluminum oxide, for example 270 specific absorption measured at 0.11 nm wave length should be equal to or less.
(2) 300 mg / kg 350 mg / kg it has the waxy material, This oil can be defined as virgin olive oil, total aliphatic alcohol content is ≤ 350 mg / kg or (eritrodiol+uvaol) content ≤ %3,5 must be.
(3) 300 mg / kg 350 mg / kg it has the waxy material, This oil can be defined as the crude oil pir, total aliphatic alcohol content > 350mg / kg or (eritrodiol+uvaol) content > %3,5 must be.
(4) Domestically-produced olive oil and climatological changes that may occur in the properties according to the agronomic conditions, from the production of olive oil by the commission is determined by evaluation of the monitoring work.
(5) Campesterol value %4 – %4,5 Delta-7-stigmastenol value is in the range of %0,5 – %0,8 Annex 3, is decided according to the decision tree given in the range of.
(6) Capillary column separably or inseparably total isomers
|The median of defects / median of (Md)||The median of fruity Feature / median of (Mf)|
|Extra Virgin Olive Oil||Md=0||Mf>0|
|First Natural Olive Oil||0<Md≤3,5||Mf>0|
|Crude oil *||Md>3,5|
*Characterized fruity median is equal to 0 when the median of the defects 3,5 'or equal to 3.5 from small even if it is considered as virgin olive oil.
Other parameters Annex 1 'is an appropriate value given to.
a) Extra Virgin Olive Oil and Natural First
Other parameters Annex 1 'is an appropriate value given to.
b) Crude and Refined Oil to Pirin