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Olive oil analysis
Olive oil analysis
Olive oil analysis
This summary has been archived and will not be updated, because the summarised document is no longer in force or does not reflect the current situation.
Olive oil categories
There are eight categories of olive oil.
Analysis methods to determine oil categorisation
The different categories of olive oils are graded according to quality parameters, relating to:
The regulation outlines the different methods of analysis to determine the following aspects of composition:
Conformity
The Member States must ensure that appropriate conformity checks are carried out, based on a risk analysis, to ensure that the olive oil marketed is consistent with the declared category. The risk assessment criteria may include:
The Member States must indicate in advance the criteria for assessing the risk of non-conformity and the minimum number of operators, lots and quantities subject to a conformity check. At least one conformity check per 1,000 tonnes of olive oil marketed in the Member State must be carried out per year.
If an oil does not correspond to its category description, the Member State must apply effective, proportionate and dissuasive penalties depending on the seriousness of the irregularity and increase the frequency of checks if irregularities are significant.
Organoleptic (sensory) characteristics
The Member States may approve assessment panels to assess and verify organoleptic characteristics. Where Member States encounter difficulties in setting up tasting panels in their territory, they may call on a tasting panel approved in another Member State.
Labelling
Delegated Regulation (EU) 2018/1096 amends Implementing Regulation (EU) No 29/2012 on marketing standards for olive oil in respect of some optional terms that can be placed on the label:
See also:
Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis (OJ L 248, 5.9.1991, pp. 1–83).
Successive amendments to Regulation (EEC) No 2568/91 have been incorporated into the original text. This consolidated version is of documentary value only.
Commission Delegated Regulation (EU) 2018/1096 of 22 May 2018 amending Implementing Regulation (EU) No 29/2012 as regards the requirements for certain indications on the labelling of olive oil (OJ L 197, 3.8.2018, pp. 3–4).
Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (OJ L 347, 20.12.2013, pp. 671–854).
See consolidated version.
Commission Implementing Regulation (EU) No 29/2012 of 13 January 2012 on marketing standards for olive oil (codification) (OJ L 12, 14.1.2012, pp. 14–21).
See consolidated version.
Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, pp. 18–63).
See consolidated version.
last update 14.10.2021