INHALT

Commission Implementing Regulation (EU) 2022/2105 of 29 July 2022 laying down rules on conformity checks of marketing standards for olive oil and methods of analysis of the characteristics of olive oil

COMMISSION IMPLEMENTING REGULATION (EU) 2022/2105
of 29 July 2022
laying down rules on conformity checks of marketing standards for olive oil and methods of analysis of the characteristics of olive oil
Article 1
Scope
Article 2
Obligations of Member States concerning conformity checks
Article 3
Frequency of conformity checks and risk analysis
Article 4
Cooperation between Member States with regard to conformity checks
Article 5
Obligations of operators
Article 6
Optional approval of packaging plants at national level
Article 7
Methods of analysis used for determining the characteristics of olive oils
Article 8
Sampling for conformity checks
Article 9
Verification of the characteristics of olive oils
Article 10
Tasting panels
Article 11
Verification of the organoleptic characteristics of virgin olive oils
Article 12
Oil content of oil cake and other residues
Article 13
Penalties
Article 14
Reporting
Article 15
Entry into force
ANNEX I
METHODS OF ANALYSIS USED FOR DETERMINING THE CHARACTERISTICS OF OLIVE OILS
ANNEX II
SAMPLING OF OLIVE OIL DELIVERED IN PACKAGES
1.
CONTENT OF PRIMARY SAMPLE
1.1.
Primary samples for packages up to 5 litres
1.2.
Primary samples for packages exceeding 5 litres
2.
INCREASING THE NUMBER OF PRIMARY SAMPLES
3.
ANALYSES AND RESULTS
ANNEX III
FLOW-CHART FOR VERIFYING WHETHER AN OLIVE OIL SAMPLE IS CONSISTENT WITH THE CATEGORY DECLARED
General table
Table 1
Extra virgin olive oil — Quality criteria
Table 2
Virgin olive oil — Quality criteria
Table 3
Extra virgin olive oil and virgin olive oil — Purity criteria
Table 4
Lampante olive oil — Purity criteria
Table 5
Refined olive oil — Quality criteria
Table 6
Olive oil (composed of refined olive oil and virgin olive oils) — Quality criteria
Table 7
Refined olive oil and olive oil composed of refined olive oil and virgin olive oils
—
Purity criteria
Table 8
Crude olive-pomace-oil — Purity criteria
Table 9
Refined olive-pomace-oil — Quality criteria
Table 10
Olive-pomace oil — Quality criteria
Table 11
Refined olive-pomace oil and olive-pomace oil — Purity criteria
ANNEX IV
Method for measuring the oil content in olive cake and residues
1.
MATERIALS
1.1.
Apparatus
1.2.
Reagent
2.
PROCEDURE
2.1.
Preparation of the test sample
2.2.
Test portion
2.3.
Preparation of the extraction thimble
2.4.
Preliminary drying
2.5.
Preparation of the round-bottomed flask
2.6.
Initial extraction
2.7.
Second extraction
2.8.
Removal of solvent and weighing of extract
3.
EXPRESSION OF RESULTS
3.1.
Method of calculation and formula
3.2.
Repeatability
ANNEX V