ARTICLE 1. Olive Oil Grades

Article 1 added by Stats. 2008, Ch. 694, Sec. 2.

§§ 112875–112880 · 7 sections

• § 112875 “Olive oil,” as used in this chapter means the edible oil obtained solely from the fruit of the olive tree (Olea europea L.) to the exclusion of oils obtained…
• § 112876 The hierarchy for virgin olive oil grades shall be, from highest to lowest, extra-virgin olive oil, virgin olive oil, and virgin olive oil not fit for human…
• § 112876.5 The hierarchy for olive-pomace oil grades shall be, from highest to lowest, olive-pomace oil, refined olive-pomace oil, and crude olive-pomace oil, which is…
• § 112877 Olive oil grades are defined as follows: (a) “Virgin olive oils” are the oils obtained from the fruit of the olive tree solely by mechanical or other physical…
• § 112878 “Flavored olive oil,” as used in this chapter, means extra virgin olive oil, virgin olive oil, or olive oil, that is mixed with a flavoring, or olives that are…
• § 112879 “Imitation olive oil,” as used in this chapter, means the mixture of any edible oil artificially colored or flavored to resemble olive oil.
• § 112880 For purposes this chapter, the following definitions shall apply: (a) “Median of defects” means a calculation of the median score from a panel of tasters that…