Amendment to Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis

This procedure updates the technical standards and analysis methods used to determine the characteristics of olive oil and olive-residue oil. It ensures that the quality and purity of these products are accurately verified according to current scientific standards.

This affects olive oil producers, laboratories, and importers who must follow these updated testing methods to certify the quality and authenticity of their products.