General definitions

As used in sections 21a-100-7 to 21a-100-10, inclusive of the Regulations of Connecticut State Agencies: (1) "IOC" means the International Olive Council, an international voluntary consensus trade organization formed for the development of standards on characteristics and performance of olive products and the promotion of trade and knowledge related to the accurate and honest presentation of such products. (2) "Olive oil" means the olive 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) "Olive oil," for the purpose of product labeling, means oil consisting of a blend of refined olive oil, and virgin olive oils fit for consumption as they are. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in sections 21a-100-7 to 21a-100-10, inclusive, of the Regulations of Connecticut State Agencies. (4) "Olive-pomace oil," for the purpose of product labeling, means oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. (5) "Refined olive oil," for the purpose of product labeling, means the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in sections 21a-100-7 to 21a-100-10, inclusive of the Regulations of Connecticut State Agencies. (6) "Virgin olive oil," for the purpose of product labeling, means those oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decanting, centrifuging and filtration. Virgin olive oils fit for consumption as they are include: (A) "Extra virgin olive oil," which means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in sections 21a-100-7 to 21a-100-10, inclusive of the Regulations of Connecticut State Agencies. (B) "Virgin olive oil," which means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in sections 21a-100-7 to 21a-100-10, inclusive of the Regulations of Connecticut State Agencies. (C) "Ordinary virgin olive oil," which means virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in sections 21a-100-7 to 21a-100-10, inclusive of the Regulations of Connecticut State Agencies.