Negative attribute of virgin olive oil. Flavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.

Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Any action to be taken when the results of monitoring at the CCP or quality point indicate a loss of control.

(a) (taste) Negative attribute of virgin olive oil. Flavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.(b) By-product comprising the vegetation water of the olives and the water added during oil processing. It contains a