Olive oils definition

Olive oils means the oils obtained solely from the fruit of the olive tree, to the exclusion of oils obtained by solvent or re-esterification processes and of any mixture with oils of other kinds;

Examples of Olive oils in a sentence

  • Olive oils, refined-olive oils, and olive-pomace oils intended for trade should be packaged in containers complying with the General Principles of Food Hygiene by the Codex Alimentarius Commission (CAC/RCP 1) and shall comply with the Food and Drug Administration (FDA) 21 C.F.R. Sub Chapter B and E Parts 110 and 589 (Current Good Manufacturing Practices in Manufacturing, Packaging, or Holding of human food).

  • Olive oils are graded based on the criteria outlined in these standards, as appropriate.

  • Olive oils and olive pomace oils intended for international trade shall be packed in containers complying with the General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1 - 1969), and other relevant texts such as Codes of Hygienic Practice and Codes of Practice.

  • Olive oils were administered over three periods of 3 weeks preceded by two-week washout periods.

  • Olive oils did not differ in fat and micronutrient composition, with the exception of the phenolic content (Supporting Information Table S1).

  • Olive oils were produced in a 5-kilogram capacity laboratory scale olive mill (Spremoliva, Italy) in the Department of Food Engineering at Izmir Institute of Technology.

  • Notably, critics asserted that this type of planning was too much of an abstract analytical concept, and that planning needed to be treated as a sociohistorical phenomenon with political and social contexts.

  • Olive oils offer various characteristics, adopting different aromas based on the variety of olive used and on the natural characteristics of the production area (xxxx://xxx.xxxxxxx.xxx/countrysearch/IT- suppliers/Olive_Oil.html ; xxxx://xxx.xxxxxxxxxxx.xxx/umbria/Olive-oilg.htm).

  • Standard for Olive oils and Olive Pomace oils (CODEX STAN 33 – 1981, Rev.

  • Extra Virgin Olive oils and vegetable oils were classified using A-TEEM spectroscopy based on fluorescence excitation and emission matrices.

Related to Olive oils

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