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The Plastic Materials and Articles in Contact with Food Regulations (Northern Ireland) 2009
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3. The characteristics of rectified olive oil referred to in the Table are —
(a)Iodine value (Wijs) = 80 to 88;
(b)Refractive index at 25°C = 1.4665 to 1.4679;
(c)Acidity (expressed as % of oleic acid) = 0.5% maximum;
(d)Peroxide number (expressed as oxygen milli-equivalents per kg of oil) = 10 maximum.
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