The role of national and international standards on quality and purity criteria for olive oil

Standards as the most important scientific documents adopted by international trade is based on the safety and health for food standards which are divided to international (such as ISO and IOOC)، regional (such as EC)، national (such as ISIRI)، company and factory levels. In this regard، the importance of olive oil as the vegetable oil is extracted from the olive fruit and posse’s important specification like organoleptic properties، nutritional composition and oxidative stability; standards have the main role in the quality and purity criteria. In the latest scientifically valid methods are used to detection of adulteration and determination of purity of olive oil. In this paper، is specified the parameters standards of quality and purity that derived from national standard، EC regulation، Codex alimentarius food standards and International olive oil council.