Share
The International Olive Council (IOC) has officially recognised the Virgin Olive Oil Tasting Panel of the Tacna region, making it the first Peruvian panel to receive this accreditation. This marks a significant milestone for the country’s olive sector, as Peru has been an observer country of the IOC since 2018. The panel’s representative, Lourdes González, received the accreditation certificate during a meeting with IOC Executive Director Jaime Lillo, Deputy Executive Director Abderraouf Laajimi, and Head of the Standardisation and Research Unit, Mercedes Fernández. She stated that her panel was “honoured to be the first Peruvian tasting panel to be recognised by the IOC,” adding that “this historic moment highlights the Peruvian sector’s commitment to olive oil quality.”
Jaime Lillo welcomed this achievement as “another step towards ensuring international consumers have access to high-quality virgin olive oils.” Meanwhile, Mercedes Fernández encouraged Peruvian producers to submit their oils to the Mario Solinas Quality Award – Southern Hemisphere Edition, organised this year by Argentina, and to participate in IOC studies by providing oil samples.
Discussions also covered the current state of Peru’s olive sector and the possibility of the country joining the International Agreement on Olive Oil and Table Olives, becoming a full IOC member. Peru’s main olive variety is Criolla, with national production covering approximately 35,000 hectares, primarily in the Tacna region. The Peruvian olive sector continues to grow, and the country remains one of the leading suppliers of table olives to the Latin American market.
This recognition not only strengthens Peru’s position in the international olive sector but also highlights the IOC’s ongoing efforts to promote a global movement aimed at ensuring the quality of virgin olive oils, benefiting both producers and consumers worldwide.
In 2025, the IOC has accredited 120 laboratories in 27 countries for the sensory analysis of virgin olive oils. These tasting panels are crucial in guaranteeing the authenticity, quality and organoleptic characteristics of olive oil.
