| Annex I | Olive oil characteristics |
| Annex Ia | Sampling of olive oil or olive-pomace oil delivered in immediate packaging |
| Annex Ib | Flow-chart for verifying whether an olive oil sample is consistent with the category declared |
| Annex II | Determination of free fatty acids, cold method |
| Annex III | Determination of peroxide value |
| Annex IV | Determination of wax content by capillary column gas chromatography |
| Annex VII | Determination of the percentage of 2-glyceryl monopalmitate |
| Annex IX | Spectrophotometric investigation in the ultraviolet |
| Annex X | Determination of fatty acid methyl esters by gas chromatography |
| Annex XI | Determination of the volatile halogenated solvents of olive oil |
| Annex XII | The international olive council's method for the organoleptic assessment of virgin olive oil |
| Annex XV | Oil content of olive residue |
| Annex XVI | Determination of iodine value |
| Annex XVII | Method for the determination of stigmastadienes in vegetable oils |
| Annex XVIII | Determination of the difference between actual and theoretical content of triacylglycerols with ECN 42 |
| Annex XIX | Determination of the sterol composition and content and alcoholic compounds by capillary gas chromatography |
| Annex XX | Method for the determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography |
| Annex XXI | Results of conformity checks carried out on olive oils referred to in Article 8(2)’ |