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Annex XII THE INTERNATIONAL OLIVE COUNCIL’S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OILF1

United Kingdom

Original text. Later amendments are not shown.

  1. 1PURPOSE AND SCOPE
  2. 2GENERAL BASIC VOCABULARY FOR SENSORY ANALYSIS
  3. 3SPECIFIC VOCABULARY
  4. 4GLASS FOR OIL TASTING
  5. 5TEST ROOM
  6. 6ACCESSORIES
  7. 7PANEL LEADER AND TASTERS
  8. 8TEST CONDITIONS
  9. 9PROCEDURE FOR THE ORGANOLEPTIC ASSESSMENT AND CLASSIFICATION OF VIRGIN OLIVE OIL
  10. Appendix

Annotations

Textual amendments

F1

Substituted by Commission Implementing Regulation (EU) No 1348/2013 of 16 December 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.