Checking the characteristics of olive oils
The purpose of the control action was to verify whether extra virgin and virgin olive oils meet the physical and chemical parameters set out in Commission Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis.
The sensory evaluation of olive oils was carried out during the control action.
Food group:
Edible fats and oils / Olive oils