EN 
 
ANNEX I  
Methods of analysis used for determining the characteristics of olive oil s 
 Characteristics of o live oil s IOC method to be used  
 
1 Acidity  COI/T.20/Doc. No 34 ( Determination of free 
fatty acids, cold method ) 
2 Peroxide value  COI/T.20/Doc. No  35 (Determination of 
peroxide value ) 
3 2-glyceryl monopalmitate  COI/T.20/Doc. No 23 ( Determination of the 
percentage of 2 -glyceryl monopalmitate ) 
4 K232, K268 or K270, ΔK  COI/T.20/Doc. No 19 ( Spectrophotometric 
investigation in the ultraviolet ) 
5 Organoleptic characteristics  COI/T.20/Doc. No 15 (Sensory analysis of olive 
oil – Method for the organoleptic assessment of 
virgin olive oil ) – except for its points 4.4 and 
10.4 
6 Fatty acid composition, including 
trans -isomers  COI/T.20/Doc. No 33 ( Deter mination of fatty 
acid methyl esters by gas chromatography ) 
7 Fatty acid ethyl esters, waxes  COI/T.20/Doc. No 28 ( Determination of the 
content of waxes, fatty acid methyl esters and 
fatty acid ethyl esters by capillary gas 
chromatography ) 
8 Total sterols , sterol composition, 
erythrodiol, uvaol and aliphatic 
alcohols  COI/T.20/ Doc. No 26 ( Determination of the 
sterol composition and content and alcoholic 
compounds by capillary gas chromatography ) 
9 Stigmastadienes  COI/T -20/Doc. No 11 ( Method for 
determination of stigmastadienes in vegetable 
oils) 
10 ΔECN42  COI/T.20/Doc. No 20 ( Determination of the 
difference between actual and theoretical 
content of triacyglycerols with ECN 42 ) 
   
 ANNEX II  
SAMPLING OF OLIVE OIL DELIVERED IN PACKAGES  
This method of sampling is applied to batches of olive oil put up in packages. Different sampling 
methods apply, depending on whether the package exceeds 5 litres or not.  
For the purposes of this Annex, the following definitions apply:  
(a) ‘package’ mean s the container wh ich is in direct contact with the olive oil ; 
(b) ‘batch’ mean s a set of packages which are produced, manufactured and packed in 
circumstances such that the olive oil contained in each package is considered to be 
homogenous in terms of all analytical characteristics. The individuation of a batch must 
be done in accordance with Directive 2011/91/EU of the European Parliament and of the 
Council1; 
(c) ‘increment’ mean s the quantity of olive oil contained in a package of  up to 5 litres or 
extracted from a pack age exceeding 5 litres, when packages are selected from a random 
point of the batch.  
1. CONTENT OF PRIMARY SAMPLE  
1.1. Primary samples for p ackages up to  5 litres  
A primary sample for packages of up to  5 litres shall be constituted in accordance with Table  1. 
Table 1  
Primary sample minimum size must comprise the following:  
Where the packaging has a 
capacity of  The primary sample must comprise the olive oil 
from  
(a)  750 ml or more  (a)  1 package;  
(b)  less than 750 ml (b)  the minimum number of packages with a tot al 
capacity of at least  750 ml 
The content of the primary sample must be homogenised before carrying out the different 
assessments and analyses.  
  
                                                           
1 Directive 2011/91/EU of the European Parliament and of the Council of 13 December 2011 on indications or 
marks identifying the l ot to which a foodstuff belongs (OJ L 334, 16.12.2011, p. 1).   
 1.2. Primary samples for  packages exceeding 5 litres  
A primary s ampl e for packages exceeding 5 litres shall be constituted from the total number of 
increments extracted from the minimum number of packages set out in Table 2. The packages 
shall be selected randomly from the batch. Once constituted, the primary sample shall b e of 
sufficient volume to allow for the division in multiple examples . 
Table 2  
Minimum number of packages to be selected randomly  
Number of packages in the batch  Minimum number of packages to be 
selected  
Up to 10  1 
From … 11 to 150  2 
From … 151 to 500  3 
From … 501 to 1  500 4 
From … 1  501 to 2  500 5 
> 2 500 per 1  000 packages  1 extra package  
After homogenising the content of each package, the increment is extracted and poured into a 
common container for homogenisation by stirring, so that it will be best protected from air.  
The content of the primary sample must be poured into a series of packages of a minimum 
capacity of 1 litre, each one of which constitutes a unit of the primary sample. Each package  unit 
must be filled in a way to minimise the air layer on top and then suitably closed and sealed to 
ensure the product is tamper -proof. These package units must be labelled to ensure correct 
identification.  
2. INCREASING THE NUMBER OF PRIMARY SAMPLES  
2.1. The number of primary samples may be increased by each Member State, according to 
their own necessity (for example organoleptic assessment by a different laboratory from 
the one that performed the chemical analyses, counter -analysis, etc.).  
   
 2.2. The competent authority may increase the number of prim ary samples according to the 
following table:  
Table 3  
Number of primary samples determined by the size of batch  
Size of batch (litres)  Number of primary samples  
Less than 7  500  2 
From 7  500 to less than 25  000 3 
From 25  000 to less than 75  000 4 
From 75 000 to less than 125  000 5 
Equal to and more than 125  000 6 + 1 for each 50  000 litres more  
2.3. The formation of each primary sample must be carried out in accordance with the 
procedures referred to in points 1.1 and 1.2.  
2.4. When randomly selecting  packages for increments, the packages selected for one primary 
sample must be contiguous to packages selected for another primary sample. It is 
necessary to take note of the location of each randomly selected package and to identify it 
unambiguously.  
3. ANALYSES AND RESULTS  
3.1. Where all the results of the analyses for all primary samples comply with the 
characteristics of the category of olive  oil declared, the whole batch is to be declared 
compliant.  
3.2. When one of the results of the analyses of at le ast one primary sample does not comply 
with the characteristics of the declared category of olive  oil, the whole sampling batch 
shall be declared non -compliant.  
   
 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  
1 Acidity  
(%) ≤ 0,80  > 0,80   
Oil not consistent with the declared category   See VOO (Table 2)  
       
2 Peroxide value  
(mEq O 2/kg) ≤ 20,0  > 20,0    See LOO (Table 4)  
       
3 UV 
spectrometry  
(K270/268 ) ≤ 0,22  > 0,22    
See VOO (Table 2)  
       
4 UV 
spectrometry  
(ΔK)  ≤ 0,01  > 0,01    
See LOO (Table 4)  
       
5 UV 
spectrometry  
(K232) ≤ 2,50  > 2,50    
See VOO (Table 2)  
       
6 Organoleptic 
assessment  Median of fruity > 
0,0 
and 
Median of defects  
= 0,0  Median of fruity = 0,0    See LOO (Table 4)  
Median of fruity > 0,0 
and 
Median of defects  
> 0,0     
See VOO (Table 2)  
       
7 Fatty acid ethyl 
esters (mg/kg)  ≤ 35 > 35   See VOO (Table 2)  
        
  Oil type as declared regarding quality 
criteria.  
Go to Table 3  for purity criteria.      
      
      
   
 Table 2 — Virgin olive oil — Quality criteria  
1 Acidity (%)  ≤ 2,0  > 2,0   
Oil not consistent with the declared category    
       
2 Peroxide value 
(mEq O 2/kg) ≤ 20,0  > 20,0     
 
       
3 UV 
spectrometry  
(K270/268 ) ≤ 0,25  > 0,25     
 
       
4 UV 
spectrometry  
(ΔK)  ≤ 0,01  > 0,01    See LOO (Table 
4) 
 
       
5 UV 
spectrometry  
(K232) ≤ 2,60  > 2,60     
 
       
6 Organoleptic 
assessment  Median of fruity  
> 0,0  
and 
Median of defects  
≤ 3,5  Median of fruity = 0,0    
 
 
Median of fruity > 0,0 
and  
Median of defects  
> 3,5    
 
 
        
  
Oil type as declared regarding quality 
criteria.  
Go to Table 3  for purity criteria      
      
      
   
 Table 3 — Extra virgin olive oil and virgin olive oil — Purity criteria  
1 Stigmastadienes 
(mg/kg)  ≤ 0,05  > 0,05   
Oil not consistent with the declared category   Indicative of presence 
of refined oil (olive 
or others)  
       
2 Trans -isomers 
of fatty acids 
(%) tC18:1 ≤ 0,05 and  
t(C18:2 + C18:3)  
≤ 0,05  tC18:1 > 0,05 or  
t(C18:2 + C18:3)  
> 0,05    Indicative of presence 
of refined oil (olive 
or others)  
       
3 Fatty acids 
composition  Consistent with  
Annex I to Delegated 
Regulation (EU) … Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of presence 
of extraneous oils  
       
4 ΔECN42  ≤ │0,20│  > │0,20│    Indicative of presence 
of extraneous oils  
       
5 Sterol 
composition and 
total sterols 
content  Consistent with  
Annex I to Delegated 
Regulation (EU) … Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of presence 
of extraneous oils  
       
6 Erythrodiol + 
Uvaol (%)  ≤ 4,5  > 4,5    Indicative of presence 
of olive -pomace oil  
       
7 Waxes (mg/kg)  
C42+C44+C46  ≤ 150  > 150    Indicative of presence 
of olive -pomace oil  
       
8 2-glyceryl -
monopalmitate 
(%) Consistent with 
Annex I to Delegated 
Regulation (EU) … : 
≤ 0,9 % if palmitic 
acid ≤ 14 %  
or 
≤ 1,0 % if palmitic 
acid > 14 %  Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of presence 
of esterified oils or 
high palmitic ones  
        
        
  Oil consistent with the declared category     
    
   
 Table 4 — Lampante olive oil — Purity criteria  
1 Stigmastadienes 
(mg/kg)  ≤ 0,50  > 0,50   
Oil is not consistent with the declared category   
Indicative of presence of 
refined oil (olive or 
others)        
2 Trans -isomers of 
fatty acids (%)  tC18:1 ≤ 0,10 
and 
t(C18:2 + C18:3) 
≤ 0,10  tC18:1 > 0,10 and  
t(C18:2 + C18:3)  
> 0,10    
       
3 Fatty acids 
composition  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of presence of 
extraneous oil        
4 ΔECN42  ≤ │0,30│  > │0,30│    
      
5 Sterol composition 
and total sterols 
content  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
       
6 Erythrodiol + Uvaol 
(%) ≤ 4,5  > 4,5    
Indicative of presence of 
crude olive -pomace oil        
7 Waxes (mg/kg)  
C40+C42+C44+C46  ≤ 300  300 < Waxes  
≤ 350  > 350    
      
  
8 E+U ≤ 3,5 % 
or aliphatic 
alcohols ≤ 
350 mg/kg  yes no   
       
9 2-glyceryl -
monopalmitate 
(%) Consistent with Annex 
I to Delegated 
Regulation (EU) …: 
≤ 0,9 % if palmitic 
acid ≤ 14 %  
or 
≤ 1,1 % if palmitic 
acid > 14 %  Not 
consistent 
with Annex I 
to Delegated 
Regulation 
(EU) …   
Indicative of presence of 
esterified oils or high 
palmitic ones  
        
Oil consistent with the declared category      
   
 Table 5 — Refined olive oil — Quality criteria  
1 Acidity (%)  ≤ 0,30  > 0,30   
Oil not consistent with the declared category       
2 Peroxide value 
(mEq O 2/kg) ≤ 5,0  > 5,0   
     
3 UV 
spectrometry  
(K270/268 ) ≤ 1,25  > 1,25   
     
4 UV 
spectrometry  
(ΔK)  ≤ 0,16  > 0,16   
     
      
 Oil type as declared regarding quality criteria.  
Go to Table 7 for purity criteria    
   
 Table 6 — Olive oil (composed of refined olive oil and virgin olive oils) — Quality criteria  
 
1 Acidity (%)  ≤ 1,00  > 1,00   
Oil not consistent with the declared category       
2 Peroxide value 
(mEq O 2/kg) ≤ 15,0  > 15,0   
     
3 UV 
spectrometry  
(K270/268 ) ≤ 1,15 > 1,15   
     
4 UV 
spectrometry  
(ΔK)  ≤ 0,15  > 0,15   
     
      
 Oil type as declared regarding quality criteria.  
Go to Table 7 for purity criteria    
   
 Table 7 — Refined olive oil and olive oil composed of refined olive oil and virgin olive o ils 
— Purity criteria  
1 Trans -isomers of 
fatty acids (%)  tC18:1 ≤ 0,20 
and 
t(C18:2 + C18:3) 
≤ 0,30  tC18:1 > 0,20 or  
t(C18:2 + C18:3)  
> 0,30   
Oil not consistent with the declared category   
 
       
2 Fatty acids 
composition  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of 
presence of 
extraneous oil        
3 Δ ECN42  ≤ │0,30│  > │0,30│    
      
4 Sterol composition 
and total sterols 
content  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
       
5 Erythrodiol + Uvaol 
(%) ≤ 4,5  
or 
for ROO:  
if E+U > 4,5 and  
< 6,0 and E ≤ 75 
mg/kg  > 4,5  
or 
for ROO:  
if E+U > 4,5 and  
< 6,0 and E > 75 
mg/kg  
or 
E+U > 6,0    
Indicative of 
presence of olive -
pomace oil  
      
6 Waxes mg/kg 
C40+C42+C44+C46  ≤ 350  > 350    
       
7 2-glyceryl -monopalmitate ≤ 0,9 
% if palmitic acid ≤ 14 % or  
2-glyceryl -monopalmitate ≤ 1,1 
% (for ROO) or ≤ 1,0 (for OO) if 
palmitic acid > 14 %  yes no   Indicative of 
presence of 
esterified oils or 
high palmitic ones  
     
   
     
   
 Oil is consistent with the declared category   
   
   
 Table 8 — Crude olive -pomace -oil — Purity criteria  
1 Trans -isomers 
of fatty acids 
(%) tC18:1 ≤ 0,20 and  
t(C18:2 + C18:3) 
≤ 0,10  tC18:1 > 0,20 or  
t(C18:2 + C18:3)  
> 0,10   
Oil is not consistent with the declared category   Indicative of presence of 
refined oil (olive or 
others)  
       
2 Fatty acids 
composition  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of presence of 
extraneous oil        
3 ΔECN42  ≤ │0,60│  > │0,60│    
      
4 Sterol 
composition and 
total sterols 
content  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
       
5 Erythrodiol + 
Uvaol (%)  > 4,5  ≤ 4,5    
 
      
 
6 Waxes (mg/kg) 
C40+C42+C44+C46   
  
See LOO (Table 4)  > 350  300 < Waxes  
≤ 350  ≤ 300    
     
  
  7 E+U > 3,5 % or 
aliphatic 
alcohols > 350 
mg/kg  yes no   
       
8 2-glyceryl -
monopalmitate 
(%) ≤ 1,4 %  > 1,4  %   Indicative of presence of 
esterified oils or high 
palmitic ones  
        
        
Oil consistent with the declared category      
   
 Table 9 — Refined olive -pomace -oil — Quality criteria  
1 Acidity (%)  ≤ 0,30  > 0,30   
Oil not consistent with the declared category       
2 Peroxide value 
(mEq O 2/kg) ≤ 5,0  > 5,0   
     
3 UV 
spectrometry  
(K270/268 ) ≤ 2,00  > 2,00   
     
4 UV 
spectrometry  
(ΔK)  ≤ 0,20  > 0,20   
     
      
 Oil type as declared regarding quality criteria.  
Go to Table 11 for purity criteria    
   
 Table 10 — Olive -pomace oil — Quality criteria  
1 Acidity (%)  ≤ 1,00  > 1,00   
Oil not consistent with the declared category       
2 Peroxide value 
(mEq O 2/kg) ≤ 15,0  > 15,0  
     
3 UV 
spectrometry  
(K270/268 ) ≤ 1,70  > 1,70   
     
4 UV 
spectrometry  
(ΔK)  ≤ 0,18  > 0,18   
     
      
 Oil type as declared regarding quality criteria.  
Go to Table 11 for purity criteria    
   
 Table 11 — Refined olive -pomace oil and olive -pomace oil — Purity criteria  
1 Quality criteria  
(Table s 9 and 
10) Yes No  
Oil is not consistent with the declared category   
 
       
2 Trans -isomers 
of fatty acids 
(%) tC18:1 ≤ 0,40 and  
t(C18:2 + C18:3) 
≤ 0,35  tC18:1 > 0,40 or  
t(C18:2 + C18:3)  
> 0,35    
 
       
3 Fatty acids 
composition  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
Indicative of presence of 
extraneous oil        
4 ΔECN42  ≤ │0,50│  > │0,50│    
      
5 Sterol 
composition and 
total sterols 
content  Consistent with  
Annex I to 
Delegated 
Regulation (EU) 
… Not consistent 
with Annex I to 
Delegated 
Regulation (EU) 
…   
       
8 Erythrodiol + 
Uvaol (%)  > 4,5  ≤ 4,5    
 
      
 
7 Waxes (mg/kg) 
C40+C42+C44+C46   
  
 
> 350  ≤ 350    
     
   
       
8 2-glyceryl -
monopalmitate 
(%) ≤ 1,4 % (for 
ROPO)  
≤ 1,2 % (for OPO)  > 1,4 % (for 
ROPO)  
> 1,2 % (for OPO)    Indicative of presence of 
esterified oils or high 
palmitic ones  
        
        
Oil consistent with the declared category      
   
 ANNEX IV  
Method for measuring the oil content in olive cake and residues  
1. MATERIALS  
1.1. Apparatus  
- suitable extraction apparatus fitted with a 200 to 250 ml round -bottomed flask,  
- electrically heated bath (e.g., sand bath, water bath) or hotplate,  
- analytical balance,  
- oven regulated to a maximum of 80  °C, 
- electrically heated oven fitted with a thermostatic device regulated to 103 ± 2  °C 
and one that can be swept with a stream of air or operated at reduced pressure,  
- mechanical mill, easy to clean, and one that allows the olive residues to be ground 
without a rise in their temperature or any appreciable alteration in their cont ent of 
moisture, volatile matter or substances extractable with hexane,  
- extraction thimble and cotton wool or filter paper from which substances 
extractable with hexane have already been removed,  
- desiccator,  
- sieve with 1 mm diameter apertures,  
- smal l particles of previously dried pumice stone.  
1.2. Reagent  
Normal hexane, technical grade, which must leave a residue of less than 0,002 g per 100 ml, on 
complete evaporation.  
2. PROCEDURE  
2.1. Preparation  of the test sample  
If necessary, use the mechanical mill, which has previously been properly cleaned, to grind the 
laboratory sample in order to reduce it to particles that can pass completely through the sieve.  
Use about one twentieth of the sample to complete the process of cleaning the mill, d iscard the 
ground material, grind the remainder and collect, mix carefully and analy se without delay.  
2.2. Test portion  
As soon as the grinding operation has been completed, weigh out about 10 g of the sample to the 
nearest 0,01 g for testing.  
2.3. Preparation  of the extraction thimble  
Place the test portion in the thimble and plug with cotton wool. If a filter paper is used, envelope 
the test portion in it.  
   
 2.4. Preliminary drying  
If the olive residues are very moist (i.e., moisture and volatile matter content more than 10 %), 
carry out preliminary drying by placing the loaded thimble (or filter paper) in the oven heated for 
an appropriate time at not more than 80  °C in order to reduce the moisture and volatile matter 
content to less than 10 %.  
2.5. Preparation of the round -bottomed flask  
Weigh to the nearest 1 mg the flask containing one or two particles of pumice stone, previously 
dried in the stove at 103 ± 2 °C and then cooled in a desiccator  for not less than one hour.  
2.6. Initial extractio n 
Into the extraction apparatus insert the thimble (or filter paper) containing the test portion. Pour 
into the flask the requisite quantity of hexane. Fit the flask to the extraction apparatus and place 
the whole on the electrically heated bath. Adjust the rate of heating in such a way that the reflux 
rate is not less than three drops per second (moderate, not violent boiling). After four hours 
extraction, allow to cool. Remove the thimble from the extraction apparatus and place it in a 
stream of air in order to drive off most of the impregnating solvent.  
2.7. Second extraction  
Tip the contents of the thimble into the micro -grinder and grind as finely as possible. Return the 
ground mixture to the thimble without loss and place it back in the extraction ap paratus.  
Continue the extraction for a further two hours using the same round -bottomed flask containing 
the initial extract.  
The resultant solution in the extraction flask must be clear. If not, filter it through a filter paper 
and wash the original flask and the filter paper several times with hexane. Collect the filtrate and 
the washing solvent in a second round -bottomed flask which has been dried and tared to the 
nearest 1 mg.  
2.8. Removal of solvent and weighing of extract  
Remove the greater part of the  solvent by distillation on an electrically heated bath. Remove the 
last traces of solvent by heating the flask in the oven at 103 ± 2 °C for 20 minutes. Assist the 
elimination process either by blowing in air, or preferably an inert gas, at intervals or by using 
reduced pressure.  
Leave the flask in a desiccator to cool for at least one hour and weigh to the nearest 1 mg.  
Heat again for 10 minutes under the same conditions, cool in a desiccator and reweigh.  
The difference between the two weightings shall n ot exceed 10 mg. If it does, heat again for 
periods of 10 minutes followed by cooling and weighing until the weight difference is 10 mg or 
less. Note the last weight of the flask.  
Carry out duplicate determinations on the test sample.  
   
 3. EXPRESSION OF RE SULTS  
3.1. Method of calculation and formula  
 
(a) The extract expressed as a percentage by mass of the product as received is equal to:  
 
where:  
S = is the percentage by mass of extract of the product as received,  
m0 = is the mass, in grams, of the test portion,  
m1 = is the mass, in grams, of the extract after drying.  
Take as the result the arithmetic mean of the duplicate determinations, providing the repeatability 
conditions are satisfied.  
 
Express the result to the first decimal place.  
 
(b) The extract  is expressed on a dry matter basis by using the formula:  
 
where:  
S = is the percentage of extract by means of the product as received (see point (a)),  
U = is its moisture and volatile matter content.  
3.2. Repeatability  
The difference between the duplicate determinations carried out simultaneously or in rapid 
succession by the same analyst shall not exceed 0,2 g of hexane extract per 100 g of sample.  
If this condition is not satisfied, repeat the analysis on two other test portions. If, in this cas e too, 
the difference exceeds 0,2 g, take as the result the arithmetic mean of the four determinations.  
 
 
 ANNEX V  
Form for reporting results of conformity checks referred to in Article 2 (3) in conformity with Commission Delegated Regulation (EU) 2017/1183  
  Labelling  Chemical parameters  Organoleptic 
characteristics(4) Final 
conclusion  
Samp
le Catego
ry Count
ry of 
origin  Place of 
inspectio
n(1) Legal 
name  Place of 
origin  Storage 
conditi
ons Erroneo
us 
informat
ion Legibil
ity C/NC(
3) Paramete
rs out of 
limit  
Y/N If so, 
please 
indicat
e 
which 
one(s)(2
) C/NC(
3) Media
n 
defect  Fruit
y 
Medi
an C/NC(3
) Requir
ed 
action  Sancti
on 
                                    
                                    
                                    
                                    
                                    
                                    
                                    
(1) Internal market (mill, bottlers, retail stage), export, import.  
(2) Each characteristic of olive oil set out in Annex I to Delegated Regulation (EU)  …/…  [reference to the DA to be adopted]  shall have a 
code.  
(3) Conform/not conform.  
(4) Required only for virgin olive oils within the meaning of Part VIII , point 1,  of Annex VII to Regulation (EU) No 1308/2013