Over the last few years, the EU parliament and council have issued new legislation to combat olive oil fraud, in addition to the prior standard EEC 2568/91, which established the characteristics of olive oil, olive residue oil and the relevant method of analysis.
These regulations were amended on 26 March 2013 by EU 299/20136, which established quality parameters such as sensory, free fatty acids, peroxide value, wax, K-values and alkyl ester. EU 299/2013 also established identity/purity parameters 2-Glycerinmonopalmitat, Stigmastadiens, Triglycerides with ECN42, Fatty acid composition, sterol content and content of Uvaol and Erythrodiol as well as additional parameters such as 1, 2 Diacylglycerides and Pyropheophitines.
EU regulation 1308/20137 establishes the commercial definitions of olive oils, such as extra virgin, virgin, ordinary, lampante, olive oil (refined and virgin) and kernel oil. This regulation also defines requirements, characteristics, production and free fatty acid content. These new regulations coupled with others have changed the way the determination of quality and purity of olive oil is performed.