Commission Implementing Regulation (EU) 2022/2105 of 29 July 2022 laying down rul... (32022R2105)
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
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