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The quality of olive oil, what are the criteria and analyzes that producers and packers must perform

2024-01-15 14:39:45Biznes SHKRUAR NGA REDAKSIA VOX

The quality of olive oil, what are the criteria and analyzes that producers and

The government has approved the guidelines for the methods of analyzing olive oil indicators that must be implemented by producers and packers for the purpose of quality control.

Conducting analyzes according to the methods defined in the instruction, both for olive oil that is produced and marketed for consumption and for olive pomace oil, aims to control quality compliance with the criteria defined in the law "On Categorization of Production, Naming and Marketing" of olive oil and olive oil".

The guideline drawn up by the Ministry of Agriculture and Rural Development published in the Official Gazette defines in detail all the rules for conducting olive oil analyzes by production operators. Afterwards, the results of the performed analyzes will be compared with the norms of the legislation in force.

The sale of olive oil in the country continues to remain problematic due to high informality, where the highest part of it is sold by farmers in plastic drums.

According to the law on the categorization of production and marketing, olive oil is categorized into: virgin olive oil, refined olive oil and olive oil. Virgin olive oil suitable for consumption is divided into: a) extra virgin olive oil is virgin olive oil, which has free acidity, expressed as oleic acid, no more than 0.8 grams per 100 grams and other characteristics, determined according to point 1 of article 6 of this law; b) virgin olive oil is virgin olive oil, which has free acidity, expressed as oleic acid, no more than 2 grams per 100 grams and other characteristics, determined according to point 1 of article 6 of this the law; c) ordinary virgin olive oil is olive oil, which has free acidity, expressed as oleic acid, no more than 3.3 grams per 100 grams and other characteristics, determined according to point 1 of article 6 of this law.

In order to verify the norms defined in the legislation, including acidity, value of peroxides, etc. when the results of the analyzes are disputed by the operator, he has the right to re-analyse, in the case of bottled olive oil he has the right to perform before expiration date. In the case when the olive oil sample was taken in storage, the reanalysis is carried out within 6 months of taking the sample.

For the verification of characteristics other than those mentioned in point 8 (value of peroxides and acidity), the reanalysis is carried out without a time limit, since it does not affect the result of the analysis. In the case of packaged olive oil, except when the sample was taken less than 2 months before the expiration date, if the results of the analyzes do not match the characteristics of the declared category, the operator from which the sample was taken must be notified no later than 1 month before the expiration date of the oil.

The Law "On the categorization of production, naming and marketing of olive oil and olive pomace oil" provides for sanctions with fines from 100,000 to 200,000 lek if producers use or advertise organo-sensory characteristics of virgin olive oil, which are not defined in the law.

For 2021, according to the data of the Ministry of Agriculture, 25,882 tons of olive oil were produced. For 2022, olive oil production was 29,230 tons (13% increase). For 2023, according to producers, the amount of olive oil produced by area is 30 to 60% less than in 2022.


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