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Lately, the IOC Executive Secretariat has been asked several times about products labelled as ‘flavoured extra virgin olive oils’ containing plant extracts such as garlic, lemon, thyme or rosemary. This has prompted it to find out what stakeholders in the olive oil industry think about this delicate issue. The fact is that how can virgin olive oil be considered extra when the substances added to it make it impossible for organoleptic analysis to confirm that it really is extra grade?
The IOC is keen to make sure that consumers are given verifiable information and that business operators know where they stand legally. It therefore wishes to engage in a discussion on whether to draft an explanatory paper on these products to which the IOC trade standard is not applicable.
The Executive Secretariat has written to the Heads of Delegation of the member countries, as well as to the IOC experts and the representatives of the IOC Advisory Committee on Olive Oil and Table Olives, to ask for their feedback by 7 March.
Stakeholders in non-IOC Member countries are also welcome to tell the IOC Executive Secretariat what they think about this matter.
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