1. Commission Regulation (EEC) No. 2568/91 of 11 July 1991 on the Characteristics of Olive Oil and Olive Residue Oil and on the Relevant Methods of Analysis,1991
2. In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety, and Quality Characterization
3. Sensory Perceptions of Virgin Olive Oil: New Panel Evaluation Method and the Chemical Compounds Responsible
4. Sensory Analysis of Olive Oil Method for the Organoleptic Assessment of Virgin Olive Oil,2015
5. Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID ,1696, 2865), “maintenance of normal blood HDL-cholesterol concentrations” (ID 1639), “maintenance of normal blood pressure” (ID 3781), “anti-inflammatory” (ID 1882), “contributes to the upper respiratory tract health” (ID 3468), “can help to maintain a function of gastrointestinal tract” (3779), and “contributes to body defences against external agents” (ID 3467) pursuant to Article 13 (1) of Regulation (EC) No 1924/2006;EFSA J.,2011