1992R0356 — EN — 01.11.1992 — 000.001 — 1
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►B COUNCILREGULATION(EEC)No356/92
of10February1992
amending Regulation No 136/66/EEC on the establishment of a common organization of the
marketinoilsandfats
(OJ L 39, 15.2.1992, p. 1)
Corrected by:
►C1Corrigendum, OJ L 14, 22.1.1993, p. 29 (356/92/EEC)
▼B
COUNCILREGULATION(EEC)No356/92
of10February1992
amending Regulation No 136/66/EEC on the establishment of a
commonorganizationofthemarketinoilsandfats
THE COUNCIL OF THE EUROPEAN COMMUNITIES,
Having regard to the Treaty establishing the European EconomicCommunity,
Having regard to Council Regulation No 136/66/EEC of 22 September
1966 on the establishment of a common organization of the market in
oilsand fats (
1), aslas t amended by Regulation (EEC) No 1720/91(2),
and in particular Article 35 (4) thereof,
Having regard to the proposal from the Commission,Whereasthe Annex to Regulation No 136/66/EEC laysdown des crip-
tions and definitions for olive oils and olive residue oils;
Whereasexperience hass hown that the definitionsof virgin oils
present problems in verifying the organoleptic characteristics of theseproducts and do not correspond precisely to the organoleptic assess-
ment criteria defined by the methodsadopted by the International
Olive Oil Council and which were recently included in Communityrules on the characteristics of olive oil and olive residue oils and onthe relevant methods of analysis;
Whereas, in addition, for the virgin oils and for the other types of oils
referred to in the Annex in question, the definitions should take into
account all the characteristics laid down for each of these products by
the abovementioned Community rules;
Whereastherefore the definitionsgiven in the Annex to Regulation
No 136/66/EEC should be adjusted,
HAS ADOPTED THIS REGULATION:
Article 1
The Annex to Regulation No 136/66/EEC ishereby replaced by the
text annexed to thisRegulation.
Article 2
ThisRegulation s hall enter into force on 1 November 1992.
ThisRegulation s hall be binding in itsentirety and directly applicable
in all Member States.1992R0356 — EN — 01.11.1992 — 000.001 — 2
(1) OJ No 172, 30. 9. 1966, p. 3025/66.
(2) OJ No L 162, 26. 6. 1991, p. 27.
▼B
ANNEX
‘ANNEX
DESCRIPTIONS AND DEFINITIONS OF OLIVE OILS AND
►C1 OLIVE-POMACEOILS ◄REFERREDTOINARTICLE35
1.Virginoliveoils:
Oils derived solely from olives using mechanical or other physical means
under conditions, and particularly thermal conditions, that do not lead to
deterioration of the oil, and which have undergone no treatment other than
washing, decantation, centrifugation or filtration, but excluding oils obtained
by means of solvents or of re-esterification and mixtures which other oils.
These oils are classified and described as follows:
(a)extra virgin olive oil:
virgin olive oil having an organoleptic grading of not less than 6,5, a free
acid content expressed as oleic acid of not more than 1 g per 100 g and
the other characteristics which comply with those laid down for this cate-
gory;
(b)virgin olive oil (the expression “fine” may be used at the production and
wholesale stage):
virgin olive oil having an organoleptic grading of not less than 5,5, a free
acid content expressed as oleic acid of not more than 2 g per 100 g and
the other characteristics which comply with those laid down for this cate-
gory;
(c)ordinary virgin olive oil:
virgin olive oil having an organoleptic grading of not less than 3,5, a free
acid content expressed as oleic acid of not more than 3,3 g per 100 g and
the other characteristics which comply with those laid down for this cate-
gory;
(d)lampante virgin olive oil:
virgin olive oil having an organoleptic grading of less than 3,5, and/or a
free acid content expressed as oleic acid greater than 3,3 g per 100 g and
the other characteristics which comply with those laid down for this cate-
gory.
2.Refinedoliveoil:
Olive oil obtained by refining virgin olive oil, having a free acid content
expressed as oleic acid of not more than 0,5 g per 100 g and the other char-
acteristics which comply with those laid down for this category.
3.Olive oil:
Olive oil obtained by blending refined olive oil and virgin olive oil other
than lampante oil, having a free acid content expressed as oleic acid of not
more than 1,5 g per 100 g and the other characteristics which comply with
those laid down for this category.
4.Crude►C1 olive-pomaceoil ◄:
Oil obtained by treating ►C1olive-pomace ◄with solvents, excluding oil
obtained by means of re-esterification and mixtures with other types of oils,
and the other characteristics which comply with those laid down for this cate-
gory.
5.Refined►C1 olive-pomaceoil ◄:
Oil obtained by refining crude ►C1olive-pomace oil ◄, having a free acid
content expressed as oleic acid of not more than 0,5 g per 100 g and the
other characteristics which comply with those laid down for this category.
6.►C1 Olive-pomace oil ◄:
Oil obtained by blending refined ►C1olive-pomace oil ◄and virgin olive
oil other than lampante oil, having a free acid content expressed as oleic acid
of not more than 1,5 g per 100 g and the other characteristics which comply
with those laid down for this category.’1992R0356 — EN — 01.11.1992 — 000.001 — 3