F7Annex I:

Olive oil characteristics

F1Annex Ia:

Sampling of olive oil or olive-pomace oil delivered in immediate packaging

F1Annexe Ib:

Decision tree for verifying whether an olive oil sample is consistent with the category declared

F8Annex II:

Determination of free fatty acids, cold method

F9Annex III:

Determination of peroxide value

F10Annex IV:

Determination of wax content by capillary column gas chromatography

F1Annex V:

Determination of the composition and content of sterols and triterpenes dialcohols by capillary-column gas chromatography

F11

Annex VII:

F10Determination of the percentage of 2-glyceryl monopalmitate

F12

F4Annex IX:

Spectrophotometric investigation in the ultraviolet

F2Annex X:

Determination of fatty acid methyl esters by gas chromatography

Annex XI:

Determination of the volatile halogenated solvents of olive oil

F1Annex XII:

The international olive council’s method for the organoleptic assessment of virgin olive oil

F12

F5

Annex XV:

Oil content of olive residue

Annex XVI:

Determination of iodine value

F13Annex XVII:

Method for the determination of stigmastadienes in vegetable oils

F4Annex XVIII:

Determination of the difference between actual and theoretical content of triacylglycerols with ECN 42

Annex XIX:

F2Determination of aliphatic and triterpenic alcohols content by capillary gas chromatography

F14Annex XX:

Method for the determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography

F3

F6ANNEX XXI:

Results of conformity checks carried out on olive oils referred to in Article 8(2)