Annex I
United Kingdom
‘ANNEXES
SUMMARY
Annex I Olive oil characteristics Annex Ia Sampling of olive oil or olive-pomace oil delivered in immediate packaging Annex Ib Flow-chart for verifying whether an olive oil sample is consistent with the category declared Annex II Determination of free fatty acids, cold method Annex III Determination of peroxide value Annex IV Determination of wax content by capillary column gas chromatography Annex VII Determination of the percentage of 2-glyceryl monopalmitate Annex IX Spectrophotometric investigation in the ultraviolet Annex X Determination of fatty acid methyl esters by gas chromatography Annex XI Determination of the volatile halogenated solvents of olive oil Annex XII The international olive council's method for the organoleptic assessment of virgin olive oil Annex XV Oil content of olive residue Annex XVI Determination of iodine value Annex XVII Method for the determination of stigmastadienes in vegetable oils Annex XVIII Determination of the difference between actual and theoretical content of triacylglycerols with ECN 42 Annex XIX Determination of the sterol composition and content and alcoholic compounds by capillary gas chromatography Annex XX Method for the determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography Annex XXI Results of conformity checks carried out on olive oils referred to in Article 8(2) ’