# Commission Delegated Regulation (EU) 2016/2095 of 26 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, Annex

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

ANNEX I
OLIVE OIL CHARACTERISTICS
Quality characteristics
The median of defect may be less than or equal to 3,5 when the fruity median is equal to 0.
Category
Acidity(%) (*)
Peroxide índexmEq O2/kg (*)
K232 (*)
K268 or K270 (*)
Delta-K (*)
Organoleptic evaluation
Fatty acid ethyl estersmg/kg (*)
Median of defect (Md) (*)
Fruity median (Mf) (*)
1.
Extra virgin olive oil
≤ 0,8
≤ 20
≤ 2,50
≤ 0,22
≤ 0,01
Md = 0
Mf > 0
≤ 35
2.
Virgin olive oil
≤ 2,0
≤ 20
≤ 2,60
≤ 0,25
≤ 0,01
Md ≤ 3,5
Mf > 0
—
3.
Lampante olive oil
> 2,0
—
—
—
—
Md > 3,5
—
—
4.
Refined olive oil
≤ 0,3
≤ 5
—
≤ 1,25
≤ 0,16
—
—
—
5.
Olive oil composed of refined and virgin olive oils
≤ 1,0
≤ 15
—
≤ 1,15
≤ 0,15
—
—
—
6.
Crude olive-pomace oil
—
—
—
—
—
—
—
—
7.
Refined olive-pomace oil
≤ 0,3
≤ 5
—
≤ 2,00
≤ 0,20
—
—
—
8.
Olive-pomace oil
≤ 1,0
≤ 15
—
≤ 1,70
≤ 0,18
—
—
—
Purity characteristics
Category
Fatty acid content
Total transoleic isomers(%)
Total translinoleic + translinolenic isomers(%)
Stigmastadienesmg/kg
Difference: ECN42 (HPLC) and ECN42(theoretical calculation)
2-glyceril monopalmitate(%)
Myristic(%)
Linolenic(%)
Arachidic(%)
Eicosenoic(%)
Behenic(%)
Lignoceric(%)
1.
Extra virgin olive oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,20
≤ 0,20
≤ 0,05
≤ 0,05
≤ 0,05
≤ 0,2
≤ 0,9 if total palmitic acid % ≤ 14 %
≤ 1,0 if total palmitic acid % > 14 %
2.
Virgin olive oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,20
≤ 0,20
≤ 0,05
≤ 0,05
≤ 0,05
≤ 0,2
≤ 0,9 if total palmitic acid % ≤ 14 %
≤ 1,0 if total palmitic acid % > 14 %
3.
Lampante olive oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,20
≤ 0,20
≤ 0,10
≤ 0,10
≤ 0,50
≤ 0,3
≤ 0,9 if total palmitic acid % ≤ 14 %
≤ 1,1 if total palmitic acid % > 14 %
4.
Refined olive oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,30
—
≤ 0,3
≤ 0,9 if total palmitic acid % ≤ 14 %
≤ 1,1 if total palmitic acid % > 14 %
5.
Olive oil composed of refined and virgin olive oils
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,30
—
≤ 0,3
≤ 0,9 if total palmitic acid % ≤ 14 %
≤ 1,0 if total palmitic acid % > 14 %
6.
Crude olive-pomace oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,30
≤ 0,20
≤ 0,20
≤ 0,10
—
≤ 0,6
≤ 1,4
7.
Refined olive-pomace oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,30
≤ 0,20
≤ 0,40
≤ 0,35
—
≤ 0,5
≤ 1,4
8.
Olive-pomace oil
≤ 0,03
≤ 1,00
≤ 0,60
≤ 0,50
≤ 0,30
≤ 0,20
≤ 0,40
≤ 0,35
—
≤ 0,5
≤ 1,2
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.
See the Appendix to this Annex.
App β-sitosterol: Delta-5,23-stigmastadienol+chlerosterol+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
Sterols composition
Total sterols(mg/kg)
Erythrodiol and uvaol(%) (**)
Waxes mg/kg(**)
Cholesterol(%)
Brassicasterol(%)
Campesterol(%)
Stigmasterol(%)
App β–sitosterol(%)
Delta-7-stigmastenol(%)
1.
Extra virgin olive oil
≤ 0,5
≤ 0,1
≤ 4,0
< Camp.
≥ 93,0
≤ 0,5
≥ 1 000
≤ 4,5
C42 + C44 + C46 ≤ 150
2.
Virgin olive oil
≤ 0,5
≤ 0,1
≤ 4,0
< Camp.
≥ 93,0
≤ 0,5
≥ 1 000
≤ 4,5
C42 + C44 + C46 ≤ 150
3.
Lampante olive oil
≤ 0,5
≤ 0,1
≤ 4,0
—
≥ 93,0
≤ 0,5
≥ 1 000
≤ 4,5
C40 + C42 + C44 + C46 ≤ 300
4.
Refined olive oil
≤ 0,5
≤ 0,1
≤ 4,0
< Camp.
≥ 93,0
≤ 0,5
≥ 1 000
≤ 4,5
C40 + C42 + C44 + C46 ≤ 350
5.
Olive oil composed of refined and virgin olive oils
≤ 0,5
≤ 0,1
≤ 4,0
< Camp.
≥ 93,0
≤ 0,5
≥ 1 000
≤ 4,5
C40 + C42 + C44 + C46 ≤ 350
6.
Crude olive-pomace oil
≤ 0,5
≤ 0,2
≤ 4,0
—
≥ 93,0
≤ 0,5
≥ 2 500
> 4,5
C40 + C42 + C44 + C46 > 350
7.
Refined olive-pomace oil
≤ 0,5
≤ 0,2
≤ 4,0
< Camp.
≥ 93,0
≤ 0,5
≥ 1 800
> 4,5
C40 + C42 + C44 + C46 > 350
8.
Olive-pomace oil
≤ 0,5
≤ 0,2
≤ 4,0
< Camp.
≥ 93,0
≤ 0,5
≥ 1 600
> 4,5
C40 + C42 + C44 + C46 > 350
Notes:
(a) The results of the analyses must be expressed to the same number of decimal places as used for each characteristic. The last digit must be increased by one unit if the following digit is greater than 4.
(b) If just a single characteristic does not match the values stated, the category of an oil can be changed or the oil declared impure for the purposes of this Regulation.
(c) If a characteristic is marked with an asterisk (*), referring to the quality of the oil, this means the following: —for lampante olive oil, it is possible for both the relevant limits to be different from the stated values at the same time, — for virgin olive oils, if at least one of these limits is different from the stated values, the category of the oil will be changed, although they will still be classified in one of the categories of virgin olive oil.
(d) If a characteristic is marked with two asterisks (**), this means that for all types of olive-pomace oil, it is possible for both the relevant limits to be different from the stated values at the same time.
Appendix
DECISION TREE
Campesterol decision tree for virgin and extra virgin olive oils:
The other parameters shall comply with the limits fixed in this Regulation.
Delta-7-stigmastenol decision tree for:
Extra virgin and virgin olive oils
The other parameters shall comply with the limits fixed in this Regulation.
Olive-pomace oils (crude and refined)

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Source: https://www.legislation.gov.uk/eur/2016/2095/annex (the official version)
Page: https://openlegislation.uk/eu-regulation-2016-2095/annex
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.