{
  "url": "https://openlegislation.uk/eu-regulation-2019-1604/annex-IV",
  "json_url": "https://openlegislation.uk/eu-regulation-2019-1604/annex-IV.json",
  "legislation": "eur/2019/1604",
  "legislation_title": "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",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2019-1604",
  "path": "annex/IV",
  "kind": "annex",
  "number": "IV",
  "heading": null,
  "text": "Annex XII is amended as follows:\n(1) point 3.3 is replaced by the following:\n‘3.3.\nOptional terminology for labelling purposes\nUpon request, the panel leader may certify that the oils which have been assessed comply with the definitions and ranges corresponding solely to the following terms according to the intensity and perception of the attributes.\nPositive attributes (fruity, bitter and pungent): According to the intensity of perception:\nRobust, when the median of the attribute is more than 6,0;\nMedium, when the median of the attribute is more than 3,0 and less or equal to 6,0;\nDelicate, when the median of the attribute is less or equal to 3,0.\nFruitiness\nSet of olfactory sensations characteristic of the oil which depends on the variety of olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. It is perceived directly and/or through the back of the nose.\nGreen fruitiness\nSet of olfactory sensations characteristic of the oil which is reminiscent of green fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived directly and/or through the back of the nose.\nRipe fruitiness\nSet of olfactory sensations characteristic of the oil which is reminiscent of ripe fruit, depends on the variety of olive and comes from sound, fresh olives. It is perceived directly and/or through the back of the nose.\nWell balanced\nOil which does not display a lack of balance, by which is meant the olfactory-gustatory and tactile sensation where the median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.\nMild oil\nOil for which the median of the bitter and pungent attributes is 2,0 or less.\nList of terms according to the intensity of perception:\nTerms subject to production of an organoleptic test certificate\nMedian of the attribute\nFruitiness\n—\nRipe fruitiness\n—\nGreen fruitiness\n—\nDelicate fruitiness\n≤ 3,0\nMedium fruitiness\n3,0 < Me ≤ 6,0\nRobust fruitiness\n> 6,0\nDelicate ripe fruitiness\n≤ 3,0\nMedium ripe fruitiness\n3,0 < Me ≤ 6,0\nRobust ripe fruitiness\n> 6,0\nDelicate green fruitiness\n≤ 3,0\nMedium green fruitiness\n3,0 < Me ≤ 6,0\nRobust green fruitiness\n> 6,0\nDelicate bitterness\n≤ 3,0\nMedium bitterness\n3,0 < Me ≤ 6,0\nRobust bitterness\n> 6,0\nDelicate pungency\n≤ 3,0\nMedium pungency\n3,0 < Me ≤ 6,0\nRobust pungency\n> 6,0\nWell balanced oil\nThe median of the bitter attribute and the median of the pungent attribute are not more than 2,0 points above the median of the fruitiness.\nMild oil\nThe median of the bitter attribute and the median of the pungent attribute are 2,0 or less.\n’\n(2) point 9.4 is replaced by the following:\n‘9.4.\nClassification of the oil\nThe oil is graded as follows in line with the median of the defects and the median for the fruity attribute. The median of the defects is defined as the median of the defect perceived with the greatest intensity. The median of the defects and the median of the fruity attribute are expressed to one decimal place.\nThe oil is graded by comparing the median value of the defects and the median of the fruity attribute with the reference ranges given below. The error of the method has been taken into account when establishing the limits of these ranges, which are therefore considered to be absolute. The software packages allow the grading to be displayed as a table of statistics or a graph.\n(a) Extra virgin olive oil: the median of the defects is 0,0 and the median of the fruity attribute is above 0,0;\n(b) Virgin olive oil: the median of the defects is above 0,0 but not more than 3,5 and the median of the fruity attribute is above 0,0;\n(c) Lampante virgin olive oil: the median of the defects is above 3,5 or the median of the defects is less than or equal to 3,5 and the fruity median is equal to 0,0.\nNote 1:\nWhen the median of the bitter and/or pungent attribute is more than 5,0, the panel leader shall state so on the test certificate.\nFor assessments intended to monitor compliance, one test shall be carried out. In the case of counter assessments, the analysis must be carried out in duplicate in different tasting sessions. The results of the duplicate analysis must be statistically homogenous (see point 9.5). If not, the sample must be reanalysed twice again. The final value of the median of the classification attributes will be calculated using the average of both medians.’.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2019/1604/annex/IV",
    "retrieved_at": "2026-11-01T14:43:08.838549+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}