{
  "url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-III/division-7",
  "json_url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-III/division-7.json",
  "legislation": "eur/1991/2568",
  "legislation_title": "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",
  "legislation_url": "https://openlegislation.uk/eu-regulation-1991-2568",
  "path": "annex/III/division/7",
  "kind": "division",
  "number": "7",
  "heading": "Procedure",
  "text": "The test must be carried out in diffuse daylight or in artificial light. Weigh in a glass scoop (4.1) or, failing this, in a flask (4.2), to the nearest 0,001 g, a mass of the sample in accordance with the following table, according to the expected peroxide value:\nExpected peroxide value (meq)\nWeight of test portion (g)\n0 to 12\n5,0 to 2,0\n12 to 20\n2,0 to 1,2\n20 to 30\n1,2 to 0,8\n30 to 50\n0,8 to 0,5\n50 to 90\n0,5 to 0,3\nUnstopper a flask (4.2) and introduce the glass scoop containing the test portion. Add 10 ml of chloroform (5.1). Dissolve the test portion rapidly by stirring. Add 15 ml of acetic acid (5.2), then 1 ml of potassium iodide solution (5.3). Insert the stopper quickly, shake for one minute, and leave for exactly five minutes away from the light at a temperature from 15 to 25 °C.\nAdd about 75 ml of distilled water. Titrate the liberated iodine with the sodium thiosulphate solution (5.4) shaking vigorously, using starch solution (5.5) as indicator.\nCarry out two determinations on the same test sample.\nCarry out simultaneously a blank test. If the result of the blank exceeds 0,05 ml of the 0,01 N sodium thiosulfate solution (5.4), replace the impure reagents.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Implementing Regulation (EU) 2016/1784 of 30 September 2016 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/1991/2568/annex/III/division/7",
    "retrieved_at": "2026-11-01T15:01:50.986318+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}