It confines itself to grading the virgin oil on a numerical scale related to the perception of its flavour stimuli, according to the judgement of a group of selected tasters working as a panel.

This 'threshold` concentration, which may be different for each initial oil because it depends on the intensity of the attribute present, should be similar for the different groups of candidates to various panels;

Whereas, in order for this method to be applied uniformly throughout the Community, the criteria used by the Member States to approve panels of tasters responsible for official checks on the organoleptic qualities of olive oil should be defined;