EN   EN 
 
 
 EUROPEAN  
COMMISSION   
Brussels, XXX   
[…](2022) XXX  draft  
ANNEXES 1 to 3  
 
ANNEXES  
to the  
COMMISSION DELEGATED REGULATION  
supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the 
Council as regards marketing standards for olive oil, and repealing Regulation (EEC) 
No 2568/91 and Implementing Regulation (EU) No 29/2012    
EN 1  EN ANNEX I 
CHARACTERISTICS OF  OLIVE OIL  
A. Quality  characteristics  
Category  Acidity  
(%)(*) Peroxide 
value  
(mEq O 2/kg) K232 K268 or 
K270 ΔK Organoleptic characteristics  Fatty acid ethyl 
esters  
(mg/kg)  Median of defect 
(Md)(*)(1) Fruity median 
(Mf)(2) 
1.  Extra virgin olive 
oil ≤ 0,80  ≤ 20,0  ≤ 2,50  ≤ 0,22  ≤ 0,01  Md = 0,0  Mf > 0,0  ≤ 35 
2.  Virgin olive oil  ≤ 2,0  ≤ 20,0  ≤ 2,60  ≤ 0,25  ≤ 0,01  Md ≤ 3,5  Mf > 0,0  — 
3.  Lampante olive 
oil > 2,0  — — — — Md > 3,5(3) — — 
4.  Refined olive oil  ≤ 0,30  ≤ 5,0  — ≤ 1,25  ≤ 0,16    — — 
5.  Olive oil 
composed of refined 
olive oil and virgin 
olive oils  ≤ 1,00  ≤ 15,0  — ≤ 1,15  ≤ 0,15    — — 
6.  Crude olive -
pomace oil  — — — — —   — — 
7.  Refined olive -
pomace oil  ≤ 0,30  ≤ 5,0  — ≤ 2,00  ≤ 0,20    — — 
8.  Olive -pomace oil  ≤ 1,00  ≤ 15,0  — ≤ 1,70  ≤ 0,18    — — 
(1) The median of the defects is defined as the median of the defect perceived with the greatest intensity.  
(2) When the median of the bitter and/or pungent attribute is more than 5,0, the panel leader shall report this.  
(3) The median of defect may be less than or equal to 3,5 when the fruity median is equal to 0,0.   
EN 2  EN B. Purity characteristics  
Category  Fatty acid composition(1) Total 
transoleic 
isomers  
(%) Total 
trans - 
linoleic 
+ trans -
linolenic 
isomers  
(%) Stigmasta
- dienes  
(mg/kg)(3) ΔECN42  
 2-glyceryl 
monopalmitate  
(%) Myristic  
(%) Linolenic  
(%) Arachidic  
(%) Eicosenoic  
(%) Behenic  
(%) Lignoceric  
(%) 
1.  Extra 
virgin olive 
oil ≤ 0,03  ≤ 1,00(2) ≤ 0,60  ≤ 0,50  ≤ 0,20  ≤ 0,20  ≤ 0,05  ≤ 0,05  ≤ 0,05  ≤ |0,20|  ≤ 0,9 if total 
palmitic acid % 
≤ 14,00 %  
≤ 1,0 if total 
palmitic acid % 
> 14,00 %  
2.  Virgin 
olive oil  ≤ 0,03  ≤ 1,00(2) ≤ 0,60  ≤ 0,50  ≤ 0,20  ≤ 0,20  ≤ 0,05  ≤ 0,05  ≤ 0,05  ≤ |0,20|  ≤ 0,9 if total 
palmitic acid % 
≤ 14,00 %  
≤ 1,0 if total 
palmitic acid % 
> 14,00 %  
3.Lampante 
olive oil  ≤ 0,03  ≤ 1,00  ≤ 0,60  ≤ 0,50  ≤ 0,20  ≤ 0,20  ≤ 0,10  ≤ 0,10  ≤ 0,50  ≤ |0,30|  ≤ 0,9 if total 
palmitic acid % 
≤ 14,00 %  
≤ 1,1 if total 
palmitic acid % 
> 14,00 %  
4.  Refined 
olive oil  ≤ 0,03  ≤ 1,00  ≤ 0,60  ≤ 0,50  ≤ 0,20  ≤ 0,20  ≤ 0,20  ≤ 0,30  — ≤|0,30|  ≤ 0,9 if total 
palmitic acid % 
≤ 14,00 %   
EN 3  EN ≤ 1,1 if total 
palmitic acid% 
> 14,00%  
5.  Olive oil 
composed 
of refined 
olive oil 
and virgin 
olive oils  ≤ 0,03  ≤ 1,00  ≤ 0,60  ≤ 0,50  ≤ 0,20  ≤ 0,20  ≤ 0,20  ≤ 0,30  — ≤ |0,30|  ≤ 0,9 if total 
palmitic acid% 
≤ 14,00%  
≤ 1,0 if total 
palmitic acid% 
> 14,00%  
6.  Crude 
olive -
pomace oil  ≤ 0,03  ≤ 1,00  ≤ 0,60 ≤ 0,50  ≤ 0,30  ≤ 0,20  ≤ 0,20  ≤ 0,10  — ≤ |0,60|  ≤ 1,4  
7.  Refined 
olive -
pomace oil  ≤ 0,03  ≤ 1,00  ≤ 0,60  ≤ 0,50  ≤ 0,30  ≤ 0,20  ≤ 0,40  ≤ 0,35  — ≤ |0,50|  ≤ 1,4  
8.  Olive -
pomace oil  ≤ 0,03  ≤ 1,00  ≤ 0,60  ≤ 0,50  ≤ 0,30  ≤ 0,20  ≤ 0,40  ≤ 0,35  — ≤ |0,50|  ≤ 1,2  
(1) Other fatty acids c ontent (%): palmiti c: 7,00 -20,00; palmitoleic: 0,30 -3,50; heptadecanoic: ≤ 0,40; heptadecenoic ≤ 0,60; stearic: 
0,50-5,00; oleic: 55,00 - 85,00; linoleic: 2,50 -21,00.  
(2) When the linolenic acid is more than 1,00 but less than or equal 1,40, the ratio apparent β -sitosterol/campesterol has to be greater 
than or equal to 24.  
(3) Total isomers which could (or could not) be separated by capillary column . 
   
EN 4  EN Table B continued  
Category  Sterols composition  Total 
sterols  
(mg/kg)  Erythrodiol 
and uvaol  
(%)(**) Waxes (mg/kg)(**) 
Chole - 
sterol  (%) Brassica  
-sterol  (%) Campe -
sterol(4) (%) Stigmasterol  
(%) Apparent  
β–sito-
sterol(5) (%) Δ-7-stigma -
stenol(4) (%) 
1.  Extra 
virgin olive 
oil ≤ 0,5  ≤ 0,1  ≤ 4,0  < Camp.  ≥ 93,0  ≤ 0,5  ≥ 1 000 ≤ 4,5  C42 + C44 + C46 
≤ 150  
2.  Virgin 
olive oil  ≤ 0,5  ≤ 0,1  ≤ 4,0  < Camp.  ≥ 93,0  ≤ 0,5  ≥ 1 000 ≤ 4,5  C42 + C44 + C46 
≤ 150  
3.  Lampante 
olive oil  ≤ 0,5  ≤ 0,1  ≤ 4,0  — ≥ 93,0  ≤ 0,5  ≥ 1 000 ≤ 4,5(6) C40 + C42 + C44 
+ C46 ≤ 300(6) 
4.  Refined 
olive oil  ≤ 0,5  ≤ 0,1  ≤ 4,0  < Camp.  ≥ 93,0  ≤ 0,5  ≥ 1 000 ≤ 4,5(7) C40 + C42 + C44 
+ C46 ≤ 350  
5.  Olive oil 
composed of 
refined olive 
oil and virgin 
olive oils  ≤ 0,5  ≤ 0,1  ≤ 4,0  < Camp.  ≥ 93,0  ≤ 0,5  ≥ 1 000 ≤ 4,5  C40 + C42 + C44 
+ C46 ≤ 350  
6.  Crude 
olive -pomace 
oil ≤ 0,5  ≤ 0,2  ≤ 4,0  — ≥ 93,0  ≤ 0,5  ≥ 2 500 > 4,5(8) C40 + C42 + C44 
+ C46 > 350(8) 
7.  Refined 
olive -pomace 
oil ≤ 0,5  ≤ 0,2  ≤ 4,0  < Camp.  ≥ 93,0  ≤ 0,5  ≥ 1 800 > 4,5  C40 + C42 + C44 
+ C46 > 350  
8.  Olive -
pomace oil  ≤ 0,5  ≤ 0,2  ≤ 4,0  < Camp.  ≥ 93,0  ≤ 0,5  ≥ 1 600  > 4,5  C40 + C42 + C44 
+ C46 > 350   
EN 5  EN (4) See the Appendix to this Annex.  
(5) Apparent  β-sitosterol: Δ-5,23-stigmastadienol+clerosterol+ β-sitosterol+sitostanol+ Δ-5-avenasterol+  Δ-5,24-stigmastadienol.  
(6) Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be lampante olive oil if the total aliphatic alc ohol content 
is less than or equal to 350 mg/kg or if the erythrodiol and uvaol content is less than or equal to 3,5  %. 
(7) Oils wi th an erythrodiol + uvaol content of between 4,5 and 6  % must have an erythrodiol content of less than or equal to 75 mg/kg.  
(8) Oils with a wax content of between 300 mg/kg and 350 mg/kg are considered to be crude olive -pomace oil if the total aliphatic a lcohol 
content is above 350 mg/kg and if the erythrodiol and uv aol content is greater than 3,5  %. 
 
Notes:  
(a) The results of the analyses must be expressed to the same number of decimal places as used for each characteristic. The last 
digit must be increased by one unit if the following digit is greater than 4.  
(b) If just a single characteristic does not match the values stated, the category of an oil shall  be changed or the oil shall be  
declared non -compliant for the purposes of this Regulation.  
(c) For lampante olive oil, both quality characteristics marked with an asterisk (*) may differ simultaneously from the limits 
established for that category.  
(d) If a characteristic is marked with two asterisks (**), this means that for crude olive -pomace oil, it is possible for both the 
relevant limits to be different from the stated values at the same time. For olive -pomace oil and refined olive -pomace oil one of 
the relevant limits may be different f rom the stated values.   
EN 6  EN Appendix  
Decision trees  
Campesterol decision tree  for virgin and extra virgin olive oils:  
 
The other parameters shall comply with the limits fixed in this Regulation.  
 
Delta -7-stigmastenol decision tree  for: 
— Extra virgin and virgin olive oils  
 
The other parameters shall comply with the limits fixed in this Regulation.  
 
 
— Lampante olive oils  
 
The other parameters shall comply with the limits fixed in this Regulation.  
 
EN 7  EN — Refined olive oils and olive oils composed of refined o live oils and virgin olive oils  
 
The other parameters shall comply with the limits fixed in this Regulation.  
 
— Crude olive -pomace oil, refined olive -pomace oil and olive -pomace oil  
 
The other parameters shall comply with the limits fixed in this Regulation.  
 
EN 8  EN ANNEX  II 
 
Definitions of optional terminology  on organoleptic characteristics  for labelling purposes  
 
Upon request, the  leader of the tasting panel established in accordance with Article 10 of 
Implementing  Regulation  (EU)  …./….  [reference to t he Implementing Regulation] may certify 
that the oils which have been assessed comply with the definitions and ranges corresponding 
solely to  the following terms according to the intensity and perception of the attributes.  
Positive attributes (fruity, bitter and pungent)  according to the intensity of perception:  
Robust,  when the median of the attribute is more than 6,0 . 
Medium , when the median of the attribute is more than 3,0 and less or equal to 6,0 . 
Delicate , when the median of the attribute is less or equal to 3,0.  
Fruitiness : set of olfactory sensations characteristic of the oil which depends on the variety of 
olive and comes from sound, fresh olives in which neither green nor ripe fruitiness predominates. 
It is perceived directly and/or through the  back of the nose.  
Green fruitines s: set of olfactory sensations characteristic of the oil which is reminiscent of green 
fruit, depends on the variety of olive and comes from green, sound, fresh olives. It is perceived 
directly and/or through the back of t he nose.  
Ripe fruitiness : set of olfactory sensations characteristic of the oil which is reminiscent of ripe 
fruit, depends on the variety of olive and comes from sound, fresh olives. It is perceived directly 
and/or through the back of the nose.  
Well balan ced oil: oil which does not display a lack of balance, by which is meant the olfactory -
gustatory and tactile sensation where the median of the bitter attribute and the median of the 
pungent attribute are not more than 2,0 points above the median of the fru itiness.  
Mild oil : oil for which the median of the bitter and pungent attributes is 2,0 or less.  
   
EN 9  EN  
Terms subject to production of 
an organoleptic test certificate  Median of the attribute  
Fruitiness  — 
Ripe fruitiness  — 
Green fruitiness  — 
Delicate fruitiness  ≤ 3,0  
Medium fruitiness  3,0 < Me ≤ 6,0  
Robust fruitiness  > 6,0  
Delicate ripe fruitiness  ≤ 3,0  
Medium ripe fruitiness  3,0 < Me ≤ 6,0  
Robust ripe fruitiness  > 6,0  
Delicate green fruitiness  ≤ 3,0  
Medium green fruitiness  3,0 < Me ≤ 6,0  
Robust green fruitiness  > 6,0  
Delicate bitterness  ≤ 3,0  
Medium bitterness  3,0 < Me ≤ 6,0  
Robust bitterness  > 6,0  
Delicate pungency  ≤ 3,0  
Medium pungency  3,0 < Me ≤ 6,0  
Robust pungency  > 6,0  
Well balanced oil  The median of the bitter attribute and the median of the 
pungent attribute are not more than 2,0 points above the 
median of the fruitiness.  
Mild oil  The median of the bitter attribute and the median of the 
pungent attribute are 2,0 or less.   
EN 10  EN ANNEX III  
 
Correlation Table  
 
Implementing 
Regulation (EU) No  
29/2012  Regulation  
(EEC) No 
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
------ ------ Article 1 , point (a)   
------  ------   Article 1  
------  ------   Article 2(2)  
Article 1(1)   Article 1 , point (b), 
and Article 1(2)  
Article 1(2)   Article 1, point (b)   
Article 2, first paragraph   Article 4(1)   
Article 2, second 
paragraph   Article 4(2 )  
Article 3, first paragraph   Article 6(1)   
Article 3, second 
paragraph, points (a) to 
(d)  Article 6(2 ), points (a) 
to (d)   
Article 4(1), first 
subparagraph   Article 8(1)   
Article 4(1), second 
subparagraph   Article 8(2 )  
Article 4(1) , third 
subparagraph   -  
Article 4(2)   Article 8(3)   
   
EN 11  EN  
Implementing 
Regulation (EU) No  
29/2012  Regulation  
(EEC) No 
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
Article 4(3)   Article 8(4)   
Article 4(4 )  Article 8(5)   
Article 4(5 ), first 
subparagraph   Article 8(6)   
Article 4(5) , second  
subparagraph   Article 8(7 )  
Article 4a   Article 7   
Article 4b   Article 5   
Article 5, first 
paragraph, points (a) to 
(d)  Article 10, points (a) 
to (d)   
Article 5, first 
paragraph, point (e)   Article 11(1) and (2)   
Article 5, second 
paragraph   -  
Article 5a, first 
paragraph   Article 11(3)   
Article 5a, second  
paragraph   Article 11(4)   
Article 5a, third 
paragraph   Article 11(5)   
Article 6(1), first 
subparagraph   Article 12(1)   
   
EN 12  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
Article 6(1) , second  
subparagraph   Article 12(2)   
Article 6(1) , third 
subparagraph   Article 3(3)  
Article 6( 2), first 
subparagraph   Article 12(3)   
Article 6(2 ), second 
subparagraph   Article 12(4)   
Article 6(3)   Article 12(5)   
- - Article 12(6)   
Article 6(4)   -  
Article 7    Article 5(2)  
Article 8(1)    Article 2 (3) 
Article 8(2)    Article 4( 3) 
Article 8(3 )   Article 4(2)  
Article 8(4)    Article 4(4)  
Article 8a   Articles 2(1) and 4(1)  
   
EN 13  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
Article 9(1 ), first 
subparagraph    Article 13(1)  
Article 9(1) , second 
subparagraph    Article 13(2)  
Article 9(1), third 
subparagraph    ---- 
Article 9(1) , fourth 
subparagraph    ---- 
Article 9(1) , fifth 
subparagraph    ---- 
Article 9(2) ,first 
subparagraph    Article 6(1)  
Article 9(2) , second 
subparagraph, points 
(a), (b) and (c)    Article 6(2), points (a), 
(b) and (c)  
Article 9(2) , third 
subparagraph   Article 9   
-----   Article 6(3)  
Article 10, first 
paragraph, introductory 
sentence    Article 14 
Article 10, first 
paragraph, points (a) to 
(d), and second 
paragraph    ----- 
   
EN 14  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
Article 10a    Article 14 
Annex I   -  
Annex II   -  
 Article 1(1)  Article 2(1)(a) and 
2(1)(b)   
 Article 1(2 ) Article 2(1)(c)   
 Article 1(3)  Article 2(1)(d)   
 Article 1(4 ) Article 2(1)(e)   
 Article 1(5 ) Article 2(1)(f)   
 Article 1(6 ) Article 2(1)(g)   
 Article 1(7 ) Article 2(1)(h)   
-------  ------ Article 2(2)   
-------  ------  Article 3(1) and (2)   
 Article 2(1)   Article 7  
 Article 2(1 ), 
point  (a)  Annex I, point 1  
 Article 2(1) , 
point  (b)  Annex I, point 2  
 Article 2(1) , 
point  (c)  ----- 
   
EN 15  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
 Article 2(1) , 
point  (d)  ----- 
 Article 2(1) , 
point  (e)  Annex I, point 3  
 Article 2(1) , 
point  (f)  Annex I , point 4 
 Article 2(1) , 
point  (g)  Annex I, point 5  
 Article 2(1) , 
point  (h)  ----- 
 Article 2(1) , 
point  (i)  Annex I, point 6  
 Article 2(1) , 
point  (j)  Annex I, point 7  
 Article 2(1) , 
point  (k)  Annex I, point 8  
 Article 2(1) , 
point  (l)  Annex I, point 9  
 Article 2(1) , 
point  (m)  Annex I , point 1 0 
 Article 2(2), first 
subparagraph and 
part of point 9.4 
of Annex XII   Article 10(1)  
 Article 2(2) , 
second 
subparagraph   Article 11(1)  
   
EN 16  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
 Article 2(2) , third 
subparagraph   Article 11(2)  
 -  Article 11(3)  
 part of point 9.4 
of Annex XII   Article 11(4)  
 Article 2(3) , first 
subparagraph   Article 3(1)  
 Article 2(3) , 
second 
subparagraph   Article 3(2)  
 Article 2(4) , first 
subparagraph   Article 9(2)  
 Article 2(4) , 
second 
subparagraph   Article 9(3)  
 Article 2(4) , third 
subparagraph   Article 9(4)  
 Article 2(5)   Article 9(5)  
 Article 2a(1)   Article 3(1)  
 Article 2a(2)   Article 3(3)  
 Article 2a(3)   Article 3(4)  
 Article 2a(4), 
first 
subparagraph   Article 3(5)  
   
EN 17  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
 Article 2a(4) , 
second 
subparagraph   Article 3(2)  
 Article 2a(5)   Article 9(1)  
 Article 3, first 
paragraph   Article 13(1)  
 Article 3 , second 
paragraph   Article 3(6)  
 Article 4(1), first 
subparagraph   Article 10(1)  
 Article 4(1), 
second 
subparagraph   Article 10(2)  
 Article 4(1) , third 
subparagraph   Article 10(3)  
 Article 4(2)   Article 10(4)  
 Article 4(3)   - 
 Article 6(1)   Article 12(1)  
 Article 6(2)   Article 12(2)  
 Article 7   ---- 
 Article 7a , 
second paragraph   Article 2(2)  
   
EN 18  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
 Article 8(1)   - 
 Article 8(2)   Article 14 
 Annex I  Annex I   
 Annex XII, point 
3.3 Annex II   
 Annex Ia , except 
for point 2.1   Annex II  
 Annex Ia, point 
2.1  Article 9(6)  
 Annex Ib   Annex III  
 Annex III   ---- 
 Annex IV   ---- 
 Annex VII   ---- 
 Annex IX   ---- 
 Annex X   ---- 
 Annex XI   ---- 
 Annex XII, 
except for point 
3.3 and part of 
point  9.4  ---- 
   
EN 19  EN  
Implementing 
Regulation (EU) No 
29/2012  Regulation 
(EEC) No  
2568/91  This Regulation  Implementing 
Regulation (EU) …/… 
[reference to the 
Implementing 
Regulation]  
 Annex XV   Annex IV  
 Annex XVI   ---- 
 Annex XVII   ---- 
 Annex XVIII   ---- 
 Annex XIX   ---- 
 Annex XX   ---- 
 Annex XXI   Annex V