{
  "url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-XII/division-3/division-3.1/division-3.1.1",
  "json_url": "https://openlegislation.uk/eu-regulation-1991-2568/annex-XII/division-3/division-3.1/division-3.1.1.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/XII/division/3/division/3.1/division/3.1.1",
  "kind": "division",
  "number": "3.1.1",
  "heading": "Other negative attributes",
  "text": "Heated or Burnt\nCharacteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable thermal conditions.\nHay-wood\nCharacteristic flavour of certain oils produced from olives that have dried out.\nRough\nThick, pasty mouthfeel sensation produced by certain old oils.\nGreasy\nFlavour of oil reminiscent of that of diesel oil, grease or mineral oil.\nVegetable water\nFlavour acquired by the oil as a result of prolonged contact with vegetable water which has undergone fermentation processes.\nBrine\nFlavour of oil extracted from olives which have been preserved in brine.\nMetallic\nFlavour that is reminiscent of metals. It is characteristic of oil which has been in prolonged contact with metallic surfaces during crushing, mixing, pressing or storage.\nEsparto\nCharacteristic flavour of oil obtained from olives pressed in new esparto mats. The flavour may differ depending on whether the mats are made of green esparto or dried esparto.\nGrubby\nFlavour of oil obtained from olives which have been heavily attacked by the grubs of the olive fly ( Bactrocera oleae ).\nCucumber\nFlavour produced when an oil is hermetically packed for too long, particularly in tin containers, and which is attributed to the formation of 2,6 nonadienal.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "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."
    },
    {
      "type": "F",
      "label": "F2",
      "text": "Substituted by Commission Implementing Regulation (EU) 2015/1833 of 12 October 2015 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/XII/division/3/division/3.1/division/3.1.1",
    "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."
}