30. 6. 92 Official Journal of the European Communities No L 176/27 COMMISSION REGULATION (EEC) No 1683/92 of 29 June 1992 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis THE COMMISSION OF THE EUROPEAN COMMUNITIES, Having regard to Council Regulation No 136/66/EEC of 22 September 1966 on the establishment of a common organization of the market in oils and fats('), as last amended by Regulation (EEC) No 356/92 (3, and in parti- cular Article 35a thereof, Whereas Commission Regulation (EEC) No 2568/91 (%), as amended by Regulation (EEC) No 1429/92 (%), defines the organoleptic characteristics of virgin olive oils and the method of assessing those characteristics ; Whereas some adjustments to the body of the abovemen- tioned Regulation and to Annex XII thereto are necessary, in the light of experience and of the recent decisions of HAS ADOPTED THIS REGULATION : the International Olive Oil Council on the subject, in order to make it easier to apply the said method correctly ; Whereas in order to make it easier for the trade to take the necessary steps to comply with the definitions of olive oils as regards their organoleptic characteristics there should, in accordance with the decisions of the Interna- tional Olive Oil Council, be a tolerance for a limited period for the grading of certain types of virgin oil ; Whereas the measures provided for in this Regulation are in accordance with the opinion of the Management Committee for Oils and Fats, Article 1 Regulation (EEC) No 2568/91 is hereby amended as follows : 1. in the first subparagraph of Article 2 (2) the words ‘an analyst and, as appropriate, with the assistance of a specialist’ are replaced by ‘an analyst specializing in sensory analysis ‘or assisted by specialists’; 2. in Annex XII, point 4 is replaced by the following : ‘4, SPECIFIC VOCABULARY FOR OLIVE OIL 4.1. Pleasant sensations, produced by the attributes and characteristics of quality in olive oils : Fruity : flavour which is reminiscent of both the odour and taste of sound, fresh fruit picked as its optimum stage of ripeness. Ripely fruity : flavour of olive oil obtained from ripe fruit, generally having a somewhat flat odour and a sweet taste. Green fruity: flavour of oil obtained from fruit that is still unripe. 4.2, Sensations that may be pleasant to varying degrees, depending on the intensity with which they are perceived, and which cannot be considered defects although they do affect the fruity wholeness of the oil : Apple : flavour of olive oil which is reminiscent of this fruit. Sweet : pleasant taste, not exactly sugary, but found in oil in which the bitter, stringent and pungent attributes do not predominate. Grass : characteristic flavour of certain oils reminiscent of recently mown grass. Green leaves (bitter): flavour of oil obtained from excessively green olives or olives that have been crushed with leaves and twigs. () OJ No 172, 30. 9. 1966, p. 3025/66. () OJ No L 39, 15. 2. 1992, p. 1. () OJ No L 248, 5. 9. 1991, p. 1. () O No L 150, 2. 6. 1992, p. 17.