# Commission Implementing Regulation (EU) 2019/1604 of 27 September 2019 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, Annex I

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

‘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)
’

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Source: https://www.legislation.gov.uk/eur/2019/1604/annex/I (the official version)
Page: https://openlegislation.uk/eu-regulation-2019-1604/annex-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.