# 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, Division: Quality characteristics

Extent: E+W+S+N.I.

The median of defect may be less than or equal to 3,5 when the fruity median is equal to 0,0.
Category
Acidity (%) (*)
Peroxide value (mEq O 2 /kg)
K 232
K 268 or K 270
Delta-K
Organoleptic evaluation
Fatty acid ethyl esters (mg/kg)
Median of defect (Md) (*)
Fruity median (Mf)
1.
Extra virgin olive oil
≤ 0,80
≤ 20,0
≤ 2,50
≤ 0,22
≤ 0,01
Md = 0,0
Mf > 0,0
≤ 35
2.
Virgin olive oil
≤ 2,0
≤ 20,0
≤ 2,60
≤ 0,25
≤ 0,01
Md ≤ 3,5
Mf > 0,0
—
3.
Lampante olive oil
> 2,0
—
—
—
—
Md > 3,5
—
—
4.
Refined olive oil
≤ 0,30
≤ 5,0
—
≤ 1,25
≤ 0,16
—
—
5.
Olive oil composed of refined olive oil and virgin olive oils
≤ 1,00
≤ 15,0
—
≤ 1,15
≤ 0,15
—
—
6.
Crude olive-pomace oil
—
—
—
—
—
—
—
7.
Refined olive-pomace oil
≤ 0,30
≤ 5,0
—
≤ 2,00
≤ 0,20
—
—
8.
Olive-pomace oil
≤ 1,00
≤ 15,0
—
≤ 1,70
≤ 0,18
—
—

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Source: https://www.legislation.gov.uk/eur/1991/2568/annex/I/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-1991-2568/annex-I/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.