Regulation 1991/2568 - Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis - Main contents

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Commission Regulation (EEC) No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

Official Journal L 248 , 05/09/1991 P. 0001 - 0083

Finnish special edition: Chapter 3 Volume 38 P. 0174

Swedish special edition: Chapter 3 Volume 38 P. 0174

COMMISSION REGULATION (EEC) N° 2568/91

of 11 July 1991

on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

THE COMMISSION OF THE EUROPEAN COMMUNITIES,

Having regard to the Treaty establishing the European Economic Community,

Having regard to Council Regulation N° 136/66/EEC of

22 September 1966 on the establishment of a common organization of the market in oils and fats (1), as last amended by Regulation (EEC) N° 3577/90 (2), and in particular Article 35a thereof,

Whereas the Annex to Regulation N° 136/66/EEC contains the descriptions and definitions of olive oil and olive-residue oil marketed within each Member State, in intra-Community trade and in trade with third countries;

Whereas, for the purpose of differentiating between the various types of oil, the physical and chemical characteristics of each of them and the organoleptic characteristics of virgin oil should be defined, in order to guarantee the purity and quality of the products concerned, without prejudice to other existing provisions;

Whereas the presence of the characteristics of the different types of oil should be determined uniformly throughout the Community; whereas, to that end, Community methods of chemical analysis and organoleptic evaluation should be established; whereas the use should be permitted, for a transitional period, of other methods of analysis applied in the Member States provided that where there is a difference in the results, those obtained using the common method will be decisive;

Whereas the definition of the physical and chemical characteristics of olive oil and of the methods of analysis entails the amendment of the additional notes to Chapter 15 of the combined nomenclature;

Whereas the method of evaluating the organoleptic characteristics of virgin oil includes the setting up of panels

of selected and trained tasters; whereas the period necessary for establishing such a structure should therefore be fixed; whereas in view of the difficulties that some Member States will encounter in setting up panels of tasters, the use of panels in other Member States should be authorized;

Whereas, in order to ensure that the system of levies applicable to imports of olive residues functions correctly, a single method for the determination of the oil content of these products should be laid down;

Whereas, in order not to harm trade, provision should be made for oil packaged prior to the entry into force of this Regulation to be disposed of during a limited period;

Whereas it is necessary to repeal Commission Regulation (EEC) N° 1058/77 (3), as last amended by Regulation (EEC) N° 1858/88 (4);

Whereas the Management Committee for Oils and Fats has not delivered an opinion within the time limit set by its chairman,

HAS ADOPTED THIS REGULATION:

Article 1

• 1. 

  Oils, the characteristics of which comply with those set out in points 1, 2 and 3 of Annex I to this Regulation, shall be deemed to be virgin olive oil within the meaning of point 1 (a), (b) and (c) of the Annex to Regulation No 136/66/EEC.

• 2. 

  Oil, the characteristics of which comply with those set out in point 4 of Annex I to this Regulation, shall be deemed to be lampante virgin olive oil within the meaning of point 1 (d) of the Annex to Regulation N° 136/66/EEC.

• 3. 

  Oil, the characteristics of which comply with those set out in point 5 of Annex I to this Regulation, shall be deemed to be refined olive oil within the meaning of point 2 of the Annex to Regulation N° 136/66/EEC.

• 4. 

  Oil, the characteristics of which...

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