thanks a lot it's better now, i think the list covers only 4 active subtances (In Olive Oil case) and for the others substances a tolerance of 0.01 part per million is established.
Is that right ??
My expertise is Europe I'm afraid, so can't comment more specifically on the number of substances for which tolerances are established - all I can really do is point you to where I'd be looking if I need to try to find this sort of thing out.
I'd be extremely wary of assuming a default 0.01mg/kg limit where no specific tolerance is established, though. This is the approach used in the EU, but my understanding is that the US would generally consider a food to be adulterated if there is detectable (≥0.01mg/kg) presence of a pesticide for which no tolerance has been set, unless there is a specific exemption in place - i.e. in the absence of a tolerance there should be no detectable residue levels.
I recall a fairly significant case a few years ago with orange juice / concentrate being imported from Brazil that was found to contain low levels of the fungicide Carbendazim - the FDA acknowledged there was no food safety risk, but as no tolerance was established the product was deemed to be unsuitable for import and from memory there were quite large volumes blocked/rejected at the border. It created quite a headache for the Brazilian processors at the time!