ﻫﻴﺌﺔ التقﻴﻴس لدول مجلس التعاون لدول الخلﻴج العربﻴﺔ  
GCC STANDARDIZATION ORGANIZATION (GSO)  
 
 
مﺸروﻉ مواﺼﻔﺔ 
Draft of Standard  
 
 
 اﻋداد اللجﻨﺔ الخلﻴجﻴﺔ رﻗﻡ
 
Prepared by GSO Technical Committee No. TC05 
 
 
GSO 05 DS 1019 / 2021 
 
 
ﺯﻴﺕ الﺯﻴتون وﺯﻴﺕ متبقﻲثﻔل( الﺯﻴتون المعد للطعاﻡ   
 
EDIBLE OLIVE OIL AND OLIVE POMACE OILS  
   
  
 
ﻫﺫﻩ الوثﻴقﺔ مﺸروﻉ لمواﺼﻔﺔ ﻗﻴاﺴﻴﺔ خلﻴجﻴﺔ تﻡ
توﺯﻴعﻬا ﻹبداء الرﺃﻱ والملﺤوﻅاﺕ بﺸﺄﻨﻬا، لﺫلﻙ 
فإﻨﻬا ﻋرضﺔ للتغﻴﻴر والتبدﻴل، وﻻ ﻴجوﺯ الرجوﻉ 
ﺇلﻴﻬا ﻜمواﺼﻔﺔ ﻗﻴاﺴﻴﺔ خلﻴجﻴﺔ ﺇﻻ بعد اﻋتمادﻫا من 
الﻬﻴﺌﺔ.   
This document is a draft GSO 
Standard circulated for comments. It 
subject to alteration 
and modification and may not be 
referred to as a GSO Standard until 
approved by GSO. 
  GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  Foreword  
 
GCC Standardization Organization (GSO) is a regional Organization which consists of the 
National Standards Bodies of GCC member States. One of GSO main functions is to issue 
Gulf Standards /Technical regulations through specialized technical committees (TCs). 
GSO through the technical program of committee TC No (5) "Technical committee for 
standards of food and agriculture products" has updated the GSO Technical regulation No. : 
GSO 1019/2015 "Edible Olive oil and olive pomace oils" The Draft Technical regulation has 
been prepared by Kingdom of Saudi Arabia.  
This Technical regulation has been approved by GSO Board of Directors in its meeting No.(    
), held on (   ), The approved standard will replace and supersede the standard No. GSO 
1019/2015.  
 
 GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  Edible olive oil and olive pomace oil 
 
1.  Scope and field of application: 
 This Gulf standard is concerned with olive oil and olive pomace oils  described in 
section 3 presented in state for  human consumption.  . 
2.  Complementary standers: 
2.1  GSO 9 "Labeling of prepackaged foodstuffs". 
2.2 GSO ISO 5555 "Animal And Vegetable Fats And Oils – Sampling". 
2.3  GSO 16 "Physical and chemical methods for testing edible vegetable oils and 
fats". 
2.4   GSO 17 "Detection of additives in edible oils and fats, and methods for their 
determination - Part 1". 
2.5   GSO 20 "Methods for determination of contaminating metallic elements in 
foodstuffs" . 
2.6  GSO 21 "Hygienic regulations for food plants and their personnel ".  
2.7  GSO 168 "Requirements of storage facilities for dry and canned foodstuffs" 
2.8 GSO ISO 5508 "Determination of fatty acids in animal and vegetable fats and oils 
- second part: analysis by gas-liquid chromatography of methyl esters of fatty 
acids". 
2.9  GSO 382 "Maximum limits of pesticide residues in agricultural and food products"  
2.10  GSO 839 "Food packages – Part 1: General requirements ". 
2.11  GSO 988 "Limits of radioactivity levels permitted in foodstuffs – Part 1". 
2.12  GSO 1020 "Methods of test for edible olive oil and pomace olive oil". 
2.13 GSO 2333 "Requirements for nutrition and health claim in the food". 
3.  Definitions: 
3.1  Olive oil: is the oil obtained solely from the fruit of the olive tree ( Olea europaea 
L.), to the exclusion of oils obtained using solvents or re-esterification processes 
and of any mixture with oils of other kinds.  
3.2  Virgin olive oils : Are edible oil obtained directly and completely from pressing 
the fruits of the olive tree by only mechanical or other physical means, under 
conditions, that are often thermal, which do not lead to alterations of the oil 
specifications, and without being subject to any other treatment except for 
washing, decanting, crushing, malaxing and the oil separation stage through the 
processes of pressing (squeezing), centrifuging and filtration, It can be classified 
into three types:  
3.2.1  Extra virgin olive oil : shall comply with what is mentioned in item (3.2); its 
acidity shall not exceed 0.8  grams per 100 grams  as oleic acid. 
3.2.2  Virgin olive oil : shall comply with what is mentioned in item (3.2); its acidity 
shall not exceed 2  grams per 100 grams  as oleic acid. GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  3.2.3  Ordinary virgin olive oil : shall comply with what is mentioned in item (3.2); its   
acidity shall not exceed 3.3  grams per 100 grams  as oleic acid. 
3.3  Refined olive oil :  
 Oil obtained from virgin olive oil (the acid content or organoleptic characteristics 
of which render it unsuitable for human consumption in the natural state) by 
means of refining methods which do not lead to alterations in its initial glyceridic 
structure; its acidity content shall not exceed 0.3% as oleic acid. 
3.4 Olive pomace oil :  
 oil consisting of a blend of refined olive pomace oil and virgin olive oils. Its   
acidity shall not exceed 1% as oleic acid. 
3.5  Refined olive pomace oil :  
 Oil obtained from fruits olive residues by extraction with solvents, and made 
edible by means of refining methods which do not lead to alteration in its 
glyceridic structure; its acidity content shall not exceed 0.3% as oleic acid. 
3.6  Olive oil mixture :  
 Edible oil obtained by mixing virgin olive oil and refined olive oil; fit for human 
consumption, its acidity content shall not exceed 1% as oleic acid. 
4.  Characteristics: 
4.1  identity characteristics (under normal ecological conditions):   
4.1.1  Fatty acids composition determined with gas chromatography (% of total fatty 
acids) for olive oils shall be according to Table (1): 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  Table (1) 
Fatty acids composition as determined by gas chromatography 
(% of total fatty acids) 
 
Fatty acid Virgin olive 
oils Olive oil 
mixture - 
Refined olive oil Olive pomace oil- 
refined olive pomace 
oil 
Myristic acid (C14:0) 
Palimitoleic acid(C 16:0) 
Palimitoleic acid(C 16:1) 
Heptadecanoic acid(C 17:0) 
Heptadecanoic acid(C 17:1) 
Stearic acid (C 18:0) 
Oleic acid (C 18:1) 
Linoleic acid (C 18:2) 
Gadolic acid (C 20:0) 
Arachidic acid (C 20:1) 
Behenic acid (C 22:0)  
Lignoceric acid (C 24:0)  
Trans fatty acids: 
Oleic acid (C 18:1) T 
Linoleic acid (C 18:2) T + 
Linoleneic acid (C 18:3) T 0.0-0.05 
7.5-20.0 
0.3-3.5 
0.0-0.3 
0.0-0.3 
0.5-5.0 
55.0-83.0 
3.5-21.0 
0.0-0.6 
0.0-0.4 
0.0-0.2 
0.0-0.2 
 
0.0-0.05 
 
0.0-0.05 0.0-0.05 
7.5-20.0 
0.3-3.5 
0.0-0.3 
0.0-0.3 
0.5-5.0 
55.0-83.0 
3.5-21.0 
0.0-0.6 
0.0-0.4 
0.0-0.2 
0.0-0.2 
 
0.0-0 .20 
 
0.0-0 .30 0.0-0.05 
7.5-20.0 
0.3-3.5 
0.0-0.3 
0.0-0.3 
0.5-5.0 
55.0-83.0 
3.5-21.0 
0.0-0.6 
0.0-0.4 
0.0-0.3 
0.0-0.2 
 
0.0-0 .40 
 
0.0-0 .35 
 GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  4.1.2  Chemical and physical characteristics: 
 The chemical and physical characteristics for olive oil shall be according to Table 
(2): 
Table (2)    
Chemical and physical characteristics for olive oil  
Item  Type of oil 
 
characteristics  Virgin olive 
oils Refined olive 
oil Olive 
pomace oil  Olive oil 
mixture 
4.1.2.1 Relative density (20ºc 
/water at  20ºC )  0.910-0.916  0.910-0.916 0.910-0.916 0.910-0.916 
4.1.2.2 Refractive index ( at20ºC)  1.4677-1.4705 1.4677-1.4705  1.4680-
1.4707 1.4677-
1.4705 
4.1.2.3 Saponification value (mg 
KOH/g oil)  184-196 184-196 182-193 184-196 
4.1.2.4 Iodine value (wijs method) 75-94 75-94  75- 92  75-94  
4.1.2.5 Unsaponifiabe matter 
(Maximum level)  15g/kg 15g/kg 30g/kg 15g/kg 
 
4.1.2.6  Sterols and triterpene dialcohol composition: 
a. Desmethylsterol composition (% of total sterols): 
 - Cholesterol                      0.5 
 - Brassicasterol                  0.2 for olive pomace oil 
                                             0.1 for other grades  
 - Campesterol                      4.0 
 - Stigmassterol                    campesterol  
 - Delta -7- Stigmastenol    0.5 
 - Beta – Sitosterol + delta -5 -  
  Avenasterol+delta -5- 23 Stigmastadienol+ Clerosterol+ Sitostanol+ 
 Delta-5-24- Stigmastadienol}  93.0 
b.  Minimum value for total sterols: 
 - Virgin olive oil   1000 mg /kg 
 - Refined olive oil  1000 mg/kg 
 - Olive oil mixture  1000 mg/kg 
 - Refined olive-pomace oil 1800 mg /kg 
 - Olive -pomace oil  1600 mg /kg 
c.  Maximum erythrodiol and uvaol content (% total sterol): 
 - Virgin olive oil                           4.5 GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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   - Refined olive oil   ≤   4.5         
 - Olive oil  mixture   ≤   4.5    
4.1.2.7 Saturated fatty acids at the 2-position   in the triglyceride (sum of palmitic and 
stearic acids) (maximum level): 
 - Virgin olive oil   1.5% 
 - Refined olive oil  1.8% 
 - Olive oil  mixture  1.8% 
 - Refined olive pomace oil 2.2% 
 - Olive -pomace oil  2.2% 
4.1.2.8  Maximum difference between the actual and theoretical ECN 42 triglyceride 
content shall not exceed: 
 - Virgin olive oils   0.2 
 - Refined olive oil  0.3 
 - Olive oil mixture  0.3 
 - Olive -pomace oil  0.5 
4.1.2.9  Stigmastadine content in virgin olive oil shall not exceed 0.15 mg /kg. 
4.2  Quality characteristics: 
4.2.1 Color, odor and taste:- 
 4.2.1.1      Virgin olive oils: See item 3.2. 
 
 
 
 
 
 
         
4.2.1.2  The appearance of these oils (Item 4.2.1.1)  after store for 24 hours less than 
20ºCshall be limpid and free from opacity. 
4.2.1.3  The organoleptic characteristic (odor and taste) of virgin olive oils shall be as 
follows : 
 Median of the defect Median of the fruity attribute 
Extra virgin olive oil Median = 0 > 0 
Virgin olive oil Between 0  and 2.5 > 0 
Ordinary virgin olive oil  Between 2.5  and 6.0* ---- 
                  * Or when the median of the defect is less than or equal to 2.5 and the median of the fruity attribute is 
equal to 0.  
 
4.2.2  Peroxide value (maximum level) shall be in the following ranges:  Kind of oil Odor Taste Color 
Refined olive oil Acceptable  Acceptable  Light yellow 
Olive oil mixture Good Good Light, yellow to green 
Refined Olive oil Acceptable  Acceptable  Light, yellow to brownish 
Olive pomace oil Acceptable  Acceptable  Light, yellow to green GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  Kind of oil Peroxide value (mill equivalent of 
active oxygen / kg oil ) 
Virgin olive oils  
Refined olive oil   
Olive oil mixture 
Refined olive pomace oil 
Olive pomace oil   20 
 5 
 15 
 5 
 15 
 
 4.2.3  Specific extinction in ultra-violet: 
4.2.3.1  Absorbency in ultra-violet   K 270: 
Kind of oil Absorbency in ultra-violet at 
270 nm Delta K 
 
Extra virgin olive oil  
Virgin olive oils  
Ordinary virgin olive oil 
Refined olive oil   
Olive oil mixture 
Refined olive pomace oil 
Olive pomace oil   0.22 
 0.25 
   0.30(*) 
 1.10 
 0.90 
2.00 
1.70  0.01 
 0.01 
 0.01 
 0.16 
 0.15 
 0.20 
 0.18 
 
* After passing the sample through activated alumina, absorbency at 270 nm  shall be equal to or 
less than 0.11. 
 
4.2.3.2  Ultraviolet absorbance at 232 nm for extra virgin olive oil shall be ≤ 2.504 and for 
virgin olive oil ≤ 2.604. 
                   * The country of retail sail may require compliance with these limits when the oil is made available to 
the end consumer. 
 4.2.4  The limits of wax content shall be as follows (mg/kg): 
Virgin olive oils  
Refined olive oil   
Olive oil mixture 
Refined olive pomace oil 
Olive pomace oil  250 
 350 
 350 
>  350 
 > 350 
 
4.2.5  Halogenated solvents content shall not exceed (mg/kg): 
 - Content of each halogenated solvent                       0.1 
 -    Content of sum of all halogenated solvents            0.2 
                    Maximum level of Benzo(α) pyrene of all kinds of oils should not exceed 
2µg/kg oil weight. 
4.3 Additives: 
 No additives are permitted for any kind of olive oil, except the addition of alpha- 
tocopherol (d-alpga tocopherol (307a), mixed tocopherol concentrate (INS 307b), 
dl-alpha tocopherol (INS 307c)   to olive oil  mixture, refined olive pomace oil 
and to olive pomace oil so as to restore the natural tocopherol which is lost during GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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  the refining process; and whose content in the final product shall not exceed 200 
mg/kg.  
4.4  Quality characteristics: 
Kind of oil % Moisture and 
volatile matters     
(max) % of insoluble 
impurities (max) Unsaponifiable 
matter: g/Kg 
Virgin olive oils 0.2 0.1 15 
Refined olive oil 0.1 0.05 15 
Olive oil mixture 0.1 0.05 15 
Refined olive pomace oil 0.1 0.05 - 
Olive pomace oil 0.1  0.05 30 
 
4.5 Contaminant heavy metals content in all kinds of olive oil shall not exceed 
(mg/kg): 
 - Iron                                 3.0 
 - Copper                            0.1 
4.6  Hygienic requirements: 
4.6.1  The production shall be carried out according to the hygienic requirements 
mentioned in item (2.6). 
4.6.2  Radioactivity levels in the product shall not exceed the levels mentioned in the 
Gulf standards stated in item (2.11). 
4.6.3  Pesticides residues shall not exceed the levels mentioned in the Gulf   standard 
stated in items (2.9). 
5.  Sampling: 
 Samples shall be taken according to the Gulf standard mentioned in item (2.2).  
6.  Methods of analysis: 
 Physical and chemical tests shall be carried out on the representative sample 
taken according to item (5), according to the Gulf standard mentioned in items 
(2.3) and (2.12). The detection and determination of permitted additives to the oil 
shall be carried out according to the Gulf standard mentioned in item (2.4). The 
determination of contaminating heavy metallic elements shall be carried out 
according to the Gulf standard mentioned in item (2.5); and the determination of 
fatty acid shall be carried out according to the Gulf standard mentioned in item 
(2.8). 
7.  Packaging: 
 Containers used in packaging of the product shall comply with the Gulf standard 
mentioned in item (2.10). 
8.  Storage: GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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    Containers shall be stored in well ventilated stores far away from direct sunlight 
and sources of heat as well as contamination; the stores shall meet the 
requirements laid down in the Gulf standard mentioned in item (2.7). 
9.  Labeling: 
 Without prejudice to what has been mentioned in the Gulf standard in item (2.1), 
the following shall be declared on each container: 
9.1  The type of oil as mentioned in item (3). 
9.2  The font size (type of oil) must be the same as the font size of the product name, 
and on the main display interface. 
9.3  Free acidity for oil expressed as % (m/m) as oleic acid or grades shall be 
declared. 
9.4  In the event of any health or nutritional claim on the food label, it must be in 
accordance with mentioned in the Gulf   standard stated in item (13.2). 
 GSO 05 DS 1019 / 2021  GSO STANDARD 
  
 
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   Main reference                                                   
-  Codex Alemintarius Commission                                      
Codex Standard 33/1981 Rev.                             
1989,2003 ,Amendment 2009 ,2013 ,2017                 
Olive oils and olive pomace oils . 
  
- Commission Regulation (EC) No 1881/2006 "Maximum levels for certain contaminants in 
foodstuffs" 
  
 
      
  
  