- Olive oil was inspected in 56 entities, with irregularities detected in 38 (67.9% of those inspected).
- The commercial quality of olive oil is regulated by law. Samples were taken for laboratory tests and the labeling was verified.
- As a result of the irregularities found, inspectors issued administrative decisions, including fines.
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The commercial quality of olive oil is strictly regulated by regulations. The Agricultural and Food Quality Inspection during the inspection checked the method of storing the oil. It took samples for laboratory tests and verified its labeling.
The inspection was carried out at various stages of introduction to trade – shops, entities importing from other countries, storing, and conducting wholesale.
Olive oil was inspected in 56 entities, with irregularities found in 38 (67.9% of those inspected).
Organoleptic characteristics
The inspection covered 50 batches of olive oil with a volume of 73.4 hl. The occurrence of organoleptic defects, i.e. Md > 0 (median of defects), which are unacceptable for the highest category of olive oil and indicate a lower category of oil, was found in 38 batches (76%) with a volume of 40.7 hl.
Selected batches of olive oil were also found to lack fruit aroma.
Physicochemical characteristics
The inspection covered 52 batches with a volume of 116.6 hl. Irregularities were found in only 5 batches (9.6%) with a volume of 3.6 hl. However, these were also batches of olive oil from the highest category.
Mainly, the parameters specified in the regulations were found to be exceeded, e.g. excessive content of stigmastadienes (compounds formed under the influence of temperature) and fatty acid ethyl esters.
Product labeling
In terms of labelling, 110 batches with a volume of 136.9 hl were checked, of which 50 batches (45.5%) with a volume of 30.9 hl were questioned. The following were found, among others:
1. Referring to the name "extra virgin olive oil" and using the description for that category, when the sensory classification showed that the product was an oil of a lower category, i.e. "extra virgin olive oil" or "lampante olive oil", which should not be consumed without prior refining.
2. No information is provided about the place of origin of the oil and its category.
3. Placing mandatory information in too small a font, which made the information difficult to read for consumers.
4. Failure to provide mandatory information in Polish, including e.g. product name, information on category, place of origin.
5. Use of an inappropriate name that does not comply with the regulations, e.g. instead of “extra virgin olive oil”, the wording is “Organic Extra Virgin Olive Oil” or “cold-pressed extra virgin olive oil”.
6. Failure to provide information on the conditions of storage of olive oil or providing this information in messages that are inconsistent with the regulations in force in this respect.
During the inspection, no cases of unlawful use of references to protected designations of origin and protected geographical indications or the organic production method were found at any stage. One case of storing olive oil in the store in improper conditions was found, i.e. on the highest shelf of the rack, exposed to direct sunlight. The remaining inspected product batches were stored in an appropriate manner, ensuring appropriate quality. No products were found after the minimum durability date.
Sanctions applied
As a result of the irregularities found, based on the provisions of the Act on the commercial quality of agricultural and food products, inspectors issued 10 administrative decisions imposing fines, 8 decisions prohibiting the introduction of goods not meeting the requirements of commercial quality into circulation, 4 decisions ordering withdrawal from circulation, 3 decisions in connection with refraining from imposing a fine due to the low harmfulness of the act. Additionally, they imposed two penalty tickets and issued 13 post-inspection recommendations.
Due to unfinished administrative proceedings and ongoing appeal procedures, the final number and amount of sanctions applied may change – informs the Agricultural and Food Quality Inspection.
What should you remember?
Olive oil categories are strictly regulated by law. One of these is extra virgin olive oil, which is “the highest category of olive oil obtained directly from olives and solely by mechanical means.”
Only on the labels of "extra virgin olive oils" and "extra virgin olive oils" may the following designations appear:
- "first cold pressing" – only for the above-mentioned oils obtained at a temperature below 27˚C from the first mechanical pressing of olive puree using a traditional pressing system using hydraulic pistons;
- "cold extraction" – only for the above-mentioned oils, obtained at a temperature below 27˚C, by filtration or centrifugation of olive puree.
The labels of olive oils belonging to the categories mentioned above may optionally include an indication of the year in which the olives were harvested.
