# 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 9: PROCEDURE FOR THE ORGANOLEPTIC ASSESSMENT AND CLASSIFICATION OF VIRGIN OLIVE OIL

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

Figure 1
PROFILE SHEET FOR VIRGIN OLIVE OIL
Intensity of perception of defects
Fusty/muddy sediment
Musty/humid/earthy
Winey/vinegary
acid/sour
Frostbitten olives
(wet wood)
Rancid
Other negative attributes:
Descriptor:
Metallic □ Dry hay □ Grubby □ Rough□
Brine □ Heated or burnt □ Vegetable water□
Esparto □ Cucumber □ Greasy□
Intensity of perception of positive attributes
Fruity
Green□
Ripe□
Bitter
Pungent
Name of taster:
Taster code:
Sample code:
Signature:
Date:
Comments:

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Source: https://www.legislation.gov.uk/eur/1991/2568/annex/XII/division/9 (the official version)
Page: https://openlegislation.uk/eu-regulation-1991-2568/annex-XII/division-9
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.