Regulation on the characteristics and quality, sampling method and methods of analysis of olive oil.

This Regulation, as in accordance with the provisions of the Montenegrin Law on olives and olive oil, prescribes detailed characteristics of olive oil categories, determines the manner of sampling and methods of analysis over the quality of olive oil. Organoleptic properties and several other technical-chemical properties and related techniques and standards for their analysis are also here laid down. This text further specifies conditions in terms of staff and laboratory equipment, laboratory accreditation and panels, all in relation to analysis of olive oil. The provisions of Commission Regulation (EEC) No. 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis, and Regulation (EU) No. 1308/2013 of the European Parliament and of the Council establishing a common organization of the markets in agricultural products and repealing Council Regulations (EEC) No. 922/72, (EEC) No. 234/79, (EC) No. 1037/2001 and (EC) No. 1234/2007 are been transposed into this Regulation.
The Annex is part of this publication (Annexes 1-16, containing full set of technical indications and standards).