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COI/T.15/NC no. 3 25 June 2003 ENGLISH Original: FRENCHTRADE STANDARD APPLYING TO OLIVE OILS AND OLIVEPOMACE OILS1.Scopes standard applies to olive oils and olivepomace oils that are the object of
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Obtain the necessary paperwork from the certifying body.
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Fill out all required information accurately, including details about the production process and ingredients used.
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Provide any supporting documentation or samples as requested.
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Submit the completed certification form to the certifying body for review and approval.

Who needs certification of extra virgin?

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Producers of olive oil who want to prove that their product meets the standards for being considered extra virgin.
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Certification of extra virgin is a process that verifies the quality and authenticity of olive oil, ensuring it meets the standards required to be labeled as 'extra virgin'.
Producers and manufacturers of olive oil who wish to market their product as 'extra virgin' are required to file for certification.
To fill out the certification of extra virgin, applicants must provide accurate information about the oil, including its source, processing methods, and lab analyses that confirm its quality.
The purpose of certification of extra virgin is to ensure that consumers receive a reliable product that meets the stringent standards of quality and authenticity associated with extra virgin olive oil.
Certification of extra virgin must report details such as the origin of olives, type of processing, chemical composition, and organoleptic properties of the olive oil.
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2003 1997 pomace coi nc aocs lampante olivepomace erythrodiol organoleptic sterol uvaol aliphatic unsaponifiable tocopherol halogenated aoac esters c18 sterols ecn triglycerides nm absorbency alimentarius cac oil1 esterification glyceridic palmitic steari

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