Regulation on methods of analysis of olive oil.

This Regulation determines the official food safety analysis methods for the verification of the effective quality and compliance with the declaration for olive oil intended for human consumption (methods for the verification of parameters such as physico-chemical and organoleptic properties, physico-chemical and organoleptic properties of raw materials, type and quantity of raw materials, additives and other substances which were used in production and processing, physicochemical methods and organoleptic properties).
This text also sets the classification of diverse types of olive oil (article 2).
The Annex is part of this publication.