Division Purity characteristicsF1

United Kingdom

Category	Fatty acid composition ^f1						Total transoleic isomers (%)	Total trans- linoleic + translinolenic isomers (%)	Stigmasta- dienes (mg/kg) ^f2	Difference: ECN42 (HPLC) and ECN42 (theoretical calculation)	2-glyceryl monopalmitate (%)
Other fatty acids content (%): palmitic: 7,50-20,00; palmitoleic: 0,30-3,50; heptadecanoic: ≤ 0,40; heptadecenoic ≤ 0,60; stearic: 0,50-5,00; oleic: 55,00- 83,00; linoleic: 2,50-21,00.
Total isomers which could (or could not) be separated by capillary column.
Category	Myristic (%)	Linolenic (%)	Arachidic (%)	Eicosenoic (%)	Behenic (%)	Lignoceric (%)	Total transoleic isomers (%)	Total trans- linoleic + translinolenic isomers (%)	Stigmasta- dienes (mg/kg) ^f2		2-glyceryl monopalmitate (%)
1. Extra virgin olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,05	≤ 0,05	≤ 0,05	≤ \|0,20\|	≤ 0,9 if total palmitic acid % ≤ 14,00 %
1. Extra virgin olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,05	≤ 0,05	≤ 0,05	≤ \|0,20\|	≤ 1,0 if total palmitic acid % > 14,00 %
2. Virgin olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,05	≤ 0,05	≤ 0,05	≤ \|0,20\|	≤ 0,9 if total palmitic acid % ≤ 14,00 %
2. Virgin olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,05	≤ 0,05	≤ 0,05	≤ \|0,20\|	≤ 1,0 if total palmitic acid % > 14,00 %
3. Lampante olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,10	≤ 0,10	≤ 0,50	≤ \|0,30\|	≤ 0,9 if total palmitic acid % ≤ 14,00 %
3. Lampante olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,10	≤ 0,10	≤ 0,50	≤ \|0,30\|	≤ 1,1 if total palmitic acid % > 14,00 %
4. Refined olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,20	≤ 0,30	—	≤\|0,30\|	≤ 0,9 if total palmitic acid % ≤ 14,00 %
4. Refined olive oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,20	≤ 0,30	—	≤\|0,30\|	≤ 1,1 if total palmitic acid % > 14,00 %
5. Olive oil composed of refined olive oil and virgin olive oils	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,20	≤ 0,30	—	≤ \|0,30\|	≤ 0,9 if total palmitic acid % ≤ 14,00 %
	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,20	≤ 0,20	≤ 0,20	≤ 0,30	—	≤ \|0,30\|	≤ 1,0 if total palmitic acid % > 14,00 %
6. Crude olive-pomace oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,30	≤ 0,20	≤ 0,20	≤ 0,10	—	≤ \|0,60\|	≤ 1,4
7. Refined olive-pomace oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,30	≤ 0,20	≤ 0,40	≤ 0,35	—	≤ \|0,50\|	≤ 1,4
8. Olive-pomace oil	≤ 0,03	≤ 1,00	≤ 0,60	≤ 0,50	≤ 0,30	≤ 0,20	≤ 0,40	≤ 0,35	—	≤ \|0,50\|	≤ 1,2

Category	Sterols composition						Total sterols (mg/kg)	Erythrodiol and uvaol (%) (**)	Waxes (mg/kg) (**)
See the Appendix to this Annex.
App β-sitosterol: Delta-5,23-stigmastadienol+clerosterol+beta-sitosterol+sitostanol+delta-5-avenasterol+delta-5,24-stigmastadienol.
Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be lampante olive oil if the total aliphatic alcohol content is less than or equal to 350 mg/kg or if the erythrodiol and uvaol content is less than or equal to 3,5 %.
Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be crude olive-pomace oil if the total aliphatic alcohol content is above 350 mg/kg and if the erythrodiol and uvaol content is greater than 3,5 %.
Category	Cholesterol (%)	Brassicasterol (%)	Campesterol ^f3 (%)	Stigmasterol (%)	App β–sitosterol ^f4 (%)	Delta-7-stigmastenol (%)	Total sterols (mg/kg)	Erythrodiol and uvaol (%) (**)	Waxes (mg/kg) (**)
1. Extra virgin olive oil	≤ 0,5	≤ 0,1	≤ 4,0	< Camp.	≥ 93,0	≤ 0,5	≥ 1 000	≤ 4,5	C ₄₂ + C ₄₄ + C ₄₆ ≤ 150
2. Virgin olive oil	≤ 0,5	≤ 0,1	≤ 4,0	< Camp.	≥ 93,0	≤ 0,5	≥ 1 000	≤ 4,5	C ₄₂ + C ₄₄ + C ₄₆ ≤ 150
3. Lampante olive oil	≤ 0,5	≤ 0,1	≤ 4,0	—	≥ 93,0	≤ 0,5	≥ 1 000	≤ 4,5 ^f5	C ₄₀ + C ₄₂ + C ₄₄ + C ₄₆ ≤ 300
4. Refined olive oil	≤ 0,5	≤ 0,1	≤ 4,0	< Camp.	≥ 93,0	≤ 0,5	≥ 1 000	≤ 4,5	C ₄₀ + C ₄₂ + C ₄₄ + C ₄₆ ≤ 350
5. Olive oil composed of refined olive oil and virgin olive oils	≤ 0,5	≤ 0,1	≤ 4,0	< Camp.	≥ 93,0	≤ 0,5	≥ 1 000	≤ 4,5	C ₄₀ + C ₄₂ + C ₄₄ + C ₄₆ ≤ 350
6. Crude olive-pomace oil	≤ 0,5	≤ 0,2	≤ 4,0	—	≥ 93,0	≤ 0,5	≥ 2 500	> 4,5 ^f6	C ₄₀ + C ₄₂ + C ₄₄ + C ₄₆ > 350
7. Refined olive-pomace oil	≤ 0,5	≤ 0,2	≤ 4,0	< Camp.	≥ 93,0	≤ 0,5	≥ 1 800	> 4,5	C ₄₀ + C ₄₂ + C ₄₄ + C ₄₆ > 350
8. Olive-pomace oil	≤ 0,5	≤ 0,2	≤ 4,0	< Camp.	≥ 93,0	≤ 0,5	≥ 1 600	> 4,5	C ₄₀ + C ₄₂ + C ₄₄ + C ₄₆ > 350

Annotations

Textual amendments

F1: Substituted by Commission Implementing Regulation (EU) 2019/1604 of 27 September 2019 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.

Footnotes

f1: Other fatty acids content (%): palmitic: 7,50-20,00; palmitoleic: 0,30-3,50; heptadecanoic: ≤ 0,40; heptadecenoic ≤ 0,60; stearic: 0,50-5,00; oleic: 55,00- 83,00; linoleic: 2,50-21,00.
f2: Total isomers which could (or could not) be separated by capillary column.
f3: See the Appendix to this Annex.
f4: App β-sitosterol: Delta-5,23-stigmastadienol+clerosterol+beta-sitosterol+sitostanol+delta-5-avenasterol+delta-5,24-stigmastadienol.
f5: Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be lampante olive oil if the total aliphatic alcohol content is less than or equal to 350 mg/kg or if the erythrodiol and uvaol content is less than or equal to 3,5 %.
f6: Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be crude olive-pomace oil if the total aliphatic alcohol content is above 350 mg/kg and if the erythrodiol and uvaol content is greater than 3,5 %.