# 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 II

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 0,0.
Fatty acid ethyl esters(mg/kg)
≤ 35
—
—
—
—
—
—
—
Organoleptic evaluation
Fruity median (Mf)
Mf > 0,0
Mf > 0,0
—
—
—
—
—
—
Median of defect (Md) (*)
Md = 0,0
Md ≤ 3,5
Md> 3,5
Delta-K
≤ 0,01
≤ 0,01
—
≤ 0,16
≤ 0,15
—
≤ 0,20
≤ 0,18
K268 or K270
≤ 0,22
≤ 0,25
—
≤ 1,25
≤ 1,15
—
≤ 2,00
≤ 1,70
K232
≤ 2,50
≤ 2,60
—
—
—
—
—
—
Peroxide value(mEq O2/kg)
≤ 20,0
≤ 20,0
—
≤ 5,0
≤ 15,0
—
≤ 5,0
≤ 15,0
Acidity(%) (*)
≤ 0,80
≤ 2,0
> 2,0
≤ 0,30
≤ 1,00
—
≤ 0,30
≤ 1,00
Category
1.
Extra virgin olive oil
2.
Virgin olive oil
3.
Lampante olive oil
4.
Refined olive oil
5.
Olive oil composed of refined olive oil and virgin olive oils
6.
Crude olive-pomace oil
7.
Refined olive-pomace oil
8.
Olive-pomace oil
Purity characteristics
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.
2-glyceryl monopalmitate(%)
≤ 0,9 if total palmitic acid % ≤ 14,00 %
≤ 1,0 if total palmitic acid % > 14,00 %
≤ 0,9 if total palmitic acid % ≤ 14,00 %
≤ 1,0 if total palmitic acid % > 14,00 %
≤ 0,9 if total palmitic acid % ≤ 14,00 %
≤ 1,1 if total palmitic acid % > 14,00 %
≤ 0,9 if total palmitic acid % ≤ 14,00 %
≤ 1,1 if total palmitic acid % > 14,00 %
≤ 0,9 if total palmitic acid % ≤ 14,00 %
≤ 1,0 if total palmitic acid % > 14,00 %
≤ 1,4
≤ 1,4
≤ 1,2
Difference: ECN42 (HPLC) and ECN42(theoretical calculation)
≤ |0,20|
≤ |0,20|
≤ |0,30|
≤ |0,30|
≤|0,30|
≤ |0,60|
≤ |0,50|
≤ |0,50|
Stigmasta- dienes(mg/kg)
≤ 0,05
≤ 0,05
≤ 0,50
—
—
—
—
—
Total trans- linoleic + translinolenic isomers(%)
≤ 0,05
≤ 0,05
≤ 0,10
≤ 0,30
≤ 0,30
≤ 0,10
≤ 0,35
≤ 0,35
Total transoleic isomers(%)
≤ 0,05
≤ 0,05
≤ 0,10
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,40
≤ 0,40
Fatty acid composition
Lignoceric(%)
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
Behenic(%)
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,20
≤ 0,30
≤ 0,30
≤ 0,30
Eicosenoic(%)
≤ 0,50
≤ 0,50
≤ 0,50
≤ 0,50
≤ 0,50
≤ 0,50
≤ 0,50
≤ 0,50
Arachidic(%)
≤ 0,60
≤ 0,60
≤ 0,60
≤ 0,60
≤ 0,60
≤ 0,60
≤ 0,60
≤ 0,60
Linolenic(%)
≤ 1,00
≤ 1,00
≤ 1,00
≤ 1,00
≤ 1,00
≤ 1,00
≤ 1,00
≤ 1,00
Myristic(%)
≤ 0,03
≤ 0,03
≤ 0,03
≤ 0,03
≤ 0,03
≤ 0,03
≤ 0,03
≤ 0,03
Category
1.
Extra virgin olive oil
2.
Virgin olive oil
3.
Lampante olive oil
4.
Refined olive oil
5.
Olive oil composed of refined olive oil and virgin olive oils
6.
Crude olive-pomace oil
7.
Refined olive-pomace oil
8.
Olive-pomace oil
See the Appendix to this Annex.
App β-sitosterol: Delta-5,23-stigmastadienol+clerosterol+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 %.
Waxes (mg/kg)(**)
C42 + C44 + C46 ≤ 150
C42 + C44 + C46 ≤ 150
C40 + C42 + C44 + C46 ≤ 300
C40 + C42 + C44 + C46 ≤ 350
C40 + C42 + C44 + C46 ≤ 350
C40 + C42 + C44 + C46 > 350
C40 + C42 + C44 + C46 > 350
C40 + C42 + C44 + C46 > 350
Erythrodiol and uvaol(%) (**)
≤ 4,5
≤ 4,5
≤ 4,5
≤ 4,5
≤ 4,5
> 4,5
> 4,5
> 4,5
Total sterols(mg/kg)
≥ 1 000
≥ 1 000
≥ 1 000
≥ 1 000
≥ 1 000
≥ 2 500
≥ 1 800
≥ 1 600
Sterols composition
Delta-7-stigmastenol(%)
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
App β–sitosterol(%)
≥ 93,0
≥ 93,0
≥ 93,0
≥ 93,0
≥ 93,0
≥ 93,0
≥ 93,0
≥ 93,0
Stigmasterol(%)
< Camp.
< Camp.
—
< Camp.
< Camp.
—
< Camp.
< Camp.
Campesterol(%)
≤ 4,0
≤ 4,0
≤ 4,0
≤ 4,0
≤ 4,0
≤ 4,0
≤ 4,0
≤ 4,0
Brassicasterol(%)
≤ 0,1
≤ 0,1
≤ 0,1
≤ 0,1
≤ 0,1
≤ 0,2
≤ 0,2
≤ 0,2
Cholesterol(%)
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
≤ 0,5
Category
1.
Extra virgin olive oil
2.
Virgin olive oil
3.
Lampante olive oil
4.
Refined olive oil
5.
Olive oil composed of refined olive oil and virgin olive oils
6.
Crude olive-pomace oil
7.
Refined olive-pomace oil
8.
Olive-pomace oil
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 is declared non-compliant for the purposes of this Regulation.
(c)
For lampante olive oil, both quality characteristics marked with an asterisk (*) may differ simultaneously from the limits established for that category.
(d)
If a characteristic is marked with two asterisks (**), this means that for crude olive-pomace oil, it is possible for both the relevant limits to be different from the stated values at the same time. For olive-pomace oil and refined olive-pomace oil one of the relevant limits may be different from the stated values.
Appendix
Decision trees
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)
The other parameters shall comply with the limits fixed in this Regulation.’

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