Introduction
The Standardisation and Research Unit performs a wide range of tasks, mostly aimed to carry out studies on the composition of olives, olive oils and olive-pomace oils, to improve the methods of analysis and discuss with experts on the standards and limits to be proposed to the IOC member countries, with the aim to harmonise the international legislation.
It also carries out studies, ring tests and method validation by collaborating with many laboratories and research centres. The technical discussion is carried out by holding regular technical meetings with experts in food chemistry, sensory analysis, analysis of contaminants, etc. Experts from non-member countries can also attend the meetings as Observers.
The Unit stimulates research on chemical composition, sensory methods for organoleptic analysis of olive products, as well as studies on the nutritional benefits of olives and olive oils.
It implemented a plan for the recognition of physico-chemical and sensory laboratories (panels) in member and non-member countries. This implies an important recognition for the laboratories, which is obtained after demonstrating good performances and reliability of the results obtained by carrying out annual proficiency tests and a rigorous check by the IOC executive secretariat. The recognition is given annually: laboratories or panels have to apply (or re-apply if they were already in the list of certified laboratories or panels) to start the recognition process, after which recognition is awarded if the results of the proficiency test will be positive. The laboratories awarded with an IOC recognition can use the IOC logo provided that the period and type of recognition is specified and that it is used exclusively during that period.
An important role of this Unit is to provide samples for standardisation of laboratories for sensory analysis of olive oil and for training purposes, so that many laboratories can analyse the same olive oil with specific attributes (positive or defective notes with defined scores).
The Unit is therefore responsible for drawing up standards for olive oils and table olives, but it is also in charge of publishing best practice guides for the producer, seller and consumer: these guides are created as a result of discussions with experts on the state-of-the-art techniques for processing and storing olive products.
This Unit is also in charge of the Quality Self-Monitor Agreement: this is a voluntary agreement between associations representing olive oil exporting companies, together with those based in olive oil importing countries. The aim is to carry out quality and purity (authenticity) checks on the olive oils and olive-pomace oils sold on importing countries, by regularly purchasing samples from the shells from a wide range of locations. The samples are then sent to the IOC executive secretariat, that is in charge of preparing them as blind samples, and dispatch them to recognised laboratories for physico-chemical and sensory analysis, in order to check the conformity of these products with their labels and in conformity with the IOC trade standard.
If non-conformities are found, either for physico-chemical or sensory parameters, communications are sent to both the organisations in the importing country and the brand of samples with non-conformity. In the case of reiterate non-conformities by an organisation, the IOC executive secretariat can remove them from the agreement and indicate it on the website.
Other activities within this Unit include organising the IOC Mario Solinas Quality Award to reward the best in extra virgin olive oil. This is an annual competition aimed for selecting the extra virgin olive oils entered for the competition from both hemispheres that display the best organoleptic characteristics in each of the categories established in the Mario Solinas rules and it is a unique opportunity and certainly the most prestigious olive oil prize in the world. The international jury is selected every year among the head of recognised panels, and oils are tasted as blind samples to guarantee fairness. No limit in terms of country of origin is established, so traditional olive oil producers as well as new producing countries (also non-IOC member) are invited to apply.
In addition to the Mario Solinas Award, the IOC gives its support to institutional national competitions for the best extra virgin olive oils, when the organisers comply with the rules set by the IOC.
The general aims of the Standardisation and Research Unit, according to the 2015 International Agreement on Olive oil and Table Olives are the followings:
- To seek to achieve uniformity in national and international legislation relating to the physico-chemical and organoleptic characteristics of olive oils, olive pomace oils and table olives in order to prevent any obstacle to trade;
- To conduct activities in the area of physico-chemical and organoleptic testing in order to add to the knowledge of the composition and quality characteristics of olive products, with a view to consolidating international standards and so enabling:
– Product quality control;
– International trade and its development;
– Protection of consumer rights;
– Prevention of fraudulent and misleading practices and adulteration.
- To strengthen the role of the International Olive Council as a forum of excellence for the international scientific community in the area of olives and olive oil;
- To coordinate studies and research on the nutritional qualities and other intrinsic properties of olive oil and table olives;
- To facilitate the exchange of information on international trade flows.
TRADE STANDARDS
The Standardisation and Research Unit is responsible for matters relating to olive oil chemistry and the setting of standards. Its tasks in this area include:
- Updating the IOC trade standard on a continuing basis and harmonising it with international olive oil standards;
- Searching for and developing chemical and sensory olive oil testing methods;
- Monitoring taste panel proficiency tests for physico-chemical and organoleptic assessment laboratories competence through an IOC recognition scheme;
- Looking into the advisability of updating aspects of table olives;
- Drawing up quality guides for the olive oil and table olive industry;
- The arrangements for the annual Mario Solinas Quality Award and awards ceremony.
According to the mandate it has been given under the International Agreement, one of the objectives of the IOC is to study and apply measures to harmonise national laws and consolidate international standards. This helps to avoid barriers in international trading and to detect different frauds and adulterations that could throw discredit on the product and upset the equilibrium on the international market and the consumer protection.
The IOC carried out this mandate by implementing the following standards-related activities:
- Drawing up and updating the trade standard applying to olive oils and olive-pomace oils;
- Revising the trade standard applying to table olives in international trade;
- Preparing proposals to revise the Codex Alimentarius food standards;
- Developing quality management guides for the olive oil and table olive industries.
TRADE STANDARD ON OLIVE OILS AND OLIVE-POMACE OILS
This standard fixes the criteria for the physico-chemical quality and purity for distinguishing each designation (grade) of olive oil and olive-pomace oil that is mentioned in the Agreement. The IOC members are committed to prohibiting the use of any product designations other than those specified.
The trade standard also specifies the methodology for the collection and chemical analysis of samples. To find the most suitable tools for this purpose, the IOC draws on the collaboration of olive oil chemistry experts from its member countries that have helped to develop relevant methods. The IOC also collaborates with other international organisations and in some instances it refers to methods of analysis of the International Organisation for Standardisation (ISO) or the International Union of Pure and Applied Chemistry (IUPAC) and the American Oil Chemists’ Society (AOCS).
Lastly, the trade standard deals with other aspects, such as food additives, possible contaminants, hygiene standards, packing, pack fill tolerances and labelling of olive oil and olive-pomace oil.
The IOC decision adopting the latest version of the trade standard applying to olive oils and olive-pomace oils can be found here, together with the Document COI/T.15/NC No 3.
TRADE STANDARD ON TABLE OLIVES
Another aspect of IOC standards-related work entails revising the trade standard applying to table olives in international trade and fixing the definitions and requirements for all the different trade types of olives. It also involves revising the Codex Alimentarius standard for table olives since it is essential to regulate the quality criteria of the olives intended for international trade.
The resolution on the Trade standard applying to table olives can be found here, together with the corresponding Document COI/OT/NC No 1.
INTERNATIONAL REGULATIONS
The IOC also puts forward proposals to revise other international regulations, such as the Codex Alimentarius food standards for olive oils and olive-pomace oils and for table olives to approximate them to the IOC trade standards.
It is extremely important that the Codex standard is in line with the IOC standard because the former is used by the World Trade Organisation (WTO) in the Agreements on Sanitary and Phytosanitary Measures and on Technical Barriers to Trade.
WORKING GROUPS
This Unit is charged with coordinating the technical and scientific debate on current limits; developing analytical methods; submitting proposals to modify or create methods; establishing approaches to quality and authenticity; validating methods; and collecting data.
To achieve this, we hold regular meetings with a team of experts who have been specially selected by representatives from our member countries all over the world. Their support comes in many forms, ranging from conducting ring tests and evaluating methods, for example when we need to check detection limits and quantify specific methods or analyses, to gathering data to discuss new concepts. We also hand-pick additional experts to join us when we need to discuss specific topics or conduct specific research.
What’s more, experts from other organisations and institutions, whether public or private, can ask to attend our meetings in an observer capacity. If accepted, they can take part free of charge but they must cover their travel and accommodation.
The Unit regularly holds meetings with international experts to discuss the latest methods, data and recommendations. The IOC expert groups are as follows:
- CHEMISTRY EXPERTS ON METHODS OF ANALYSIS FOR OLIVE OILS AND OLIVE-POMACE OILS
- EXPERT GROUP ON THE ORGANOLEPTIC ASSESSMENT OF OLIVE OIL
- EXPERT GROUP ON TABLE OLIVE STANDARDS
- EXPERT GROUP ON METHODS OF ANALYSIS FOR OLIVE OILS
- EXPERT GROUP ON THE ORGANOLEPTIC ASSESSMENT OF TABLE OLIVES
We also have the following ad-hoc groups that were set up to discuss issues facing the world olive sector:
- EXPERT GROUP ON OLIVE OIL COMPOSITION AND VARIETAL IDENTIFICATION
- EXPERT GROUP ON POSSIBLE PRESENCE OF CONTAMINANTS IN OLIVE OILS
- EXPERT GROUP ON LABELLING
- EXPERT GROUP ON NUTRITIONAL COMPOSITION OF TABLE OLIVES
We have two specialised committees:
- The technical committee on laboratory monitoring, which plans annual trials for the interlaboratory monitoring of IOC-recognised laboratories and issues its recommendations and scientific opinions; and
- The scientific committee on nutrition, which was recently formed to discuss research on the nutritional benefits of olive products.
In addition, we coordinate several electronic working groups dedicated to gathering data, reviewing specialised documents and methods and conducting studies on new methods.
Experts can also send any proposals they may have on their scientific or technical opinions about relevant topics. The Executive Secretariat assesses these documents and shares selected texts with the IOC experts to see if they want to add the topic to the agenda of the next meeting. The proposer may also be invited to attend the meeting as an observer so they can present and discuss their text(s). This is open to anyone who may have scientific arguments they wish to bring up.
ORGANOLEPTIC ASSESSMENT METHODS
Below is a list of the methods and standards related to the organoleptic assessment of virgin olive oil and table olives, as well as the general vocabulary used by olive oil and table olive tasting panels.
Sensory laboratories operate under strictly-defined rules. The type of glass, the test room, and the selection, training and monitoring of tasters are all defined in specific guidelines.
All documents on this topic can be found in the IOC STANDARDS, METHODS AND GUIDES section.
COLLECTION OF IOC METHODS AND STANDARDS FOR SENSORY ANALYSIS OF OLIVE OILS, OLIVE-POMACE OILS AND TABLE OLIVES
SENSORY ANALYSIS: GENERAL BASIC VOCABULARY COI/T.20/Doc. No 4
GLASS FOR OIL TASTING COI/T.20/DOC. 5
GUIDE FOR THE INSTALLATION OF A TEST ROOM: COI/T.20/Doc. No 6
GUIDE FOR THE SELECTION, TRAINING AND MONITORING OF SKILLED VIRGIN OLIVE OIL TASTERS: COI/T.20/Doc. No 14
SENSORY ANALYSIS OF OLIVE OIL - METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL: COI/T.20/Doc. No 15
ORGANOLEPTIC ASSESSMENT OF EXTRA VIRGIN OLIVE OIL APPLYING TO USE A DESIGNATION OF ORIGIN: COI/T.20/Doc. No 22
GUIDELINES FOR THE ACCOMPLISHMENT OF REQUIREMENTS OF STANDARD ISO 17025 OF SENSORY TESTING LABORATORIES WITH PARTICULAR REFERENCE TO VIRGIN OLIVE OIL: COI/T.28/Doc. No 1
GUIDELINES FOR TASTER AND PANEL LEADER TRAINING IN THE SENSORY ASSESSMENT OF TABLE OLIVES AND PANEL MANAGEMENT ACCORDING TO STANDARD: COI/OT/GFMO
SENSORY ANALYSIS OF TABLE OLIVES: COI/OT/MO/No 1
QUALITY MANAGEMENT GUIDES
Another prominent feature of IOC action is the development of recommended joint guides for the quality control of the olive oil industry (olive mills, refineries, packing plants and olive-pomace oil extraction plants) and the table olive industry.
The IOC has drawn up these guides in view of the importance of quality and safety rules for facilities where olive oils and olive-pomace oils are handled, processed and packed, and for table olive processing and packing plants.
The quality management guides for the olive oil and olive-pomace oil industry can be found here. The quality management guides for the olive oil industry is divided into several Documents: Mills, Packaging Plants, Extraction Industry, Refineries.
The quality management guides for the table olive industry can be found here with the Document and Monitoring records.
GUIDE FOR THE DETERMINATION OF THE CHARACTERISTICS OF OIL-OLIVES
The IOC published a guide entitled Guide for the determination of the characteristics of oil-olives outlining provisional proposed guideline parameters and standard methods for producers and laboratories. It deals with the determination of the calculated processing yield of oil-olives and encompasses: characteristics of olives, olive pomace and vegetable water (fat content, moisture and dry residue); sampling (sampling methodology and sample collection in the field and at the mill); classic and innovative methods for calculating yield. The second part deals with the criteria for the determination of fruit ripeness.
The Decision on the Guide for the determination of the characteristics of oil-olives can be found here with the Document itself (COI/OH/Doc. No 1).
BEST PRACTICE GUIDELINES FOR THE STORAGE OF OLIVE OILS AND OLIVE-POMACE OILS
The Decision concerning the adoption of the best practice guidelines for the storage of olive oils and olive-pomace oils for human consumption can be found here with the document itself (COI/BPS/Doc. No 1).
RECOGNITION OF LABORATORIES AND PANELS
CURRENT LIST OF RECOGNISED PHYSICO – CHEMICAL LABORATORIES
T.21/Doc. No 13/Rev. 27/ 12.2024
Decision No DEC-III.7/114-VI/2021
Versions : English French
The Decision No DEC-III.4/116-VI/2022 enters into force from 1st January 2025
Versions : English French
CURRENT LIST OF RECOGNISED SENSORY ANALYSIS LABORATORIES
T.28/Doc. No 3/Rev. 27/ 12.2024
Decision No DEC-13/103-V/2015
Versions : English French
The list of physico-chemical laboratories and sensory panels recognised by the IOC is published and updated every year, for the period running from 1 December to 30 November. This list is made public after approval by the IOC Members at their November session.
The IOC executive secretariat is working on a document describing the general procedures followed for the certification for physico-chemical and sensory laboratories, as well as the proficiency evaluation and support/training for the laboratories.
IOC RECOGNITION TO CHEMICAL TESTING LABORATORIES
Since its beginnings, the IOC has adopted rules for the award of recognition to testing laboratories which prove, through regular check tests directly defined and supervised by the IOC executive secretariat recognising that they are competent in applying the methods of analysis recommended by the IOC. Another requirement for gaining IOC recognition is that laboratories have to be accredited ISO 17025 by their relevant national accreditation body.
Chemical testing laboratories can apply for IOC recognition from IOC member or non-member country before 31 January of every year, to start the evaluation process and being admitted to the proficiency testing.
For chemical laboratories, all the documentation needed is detailed in the Decision adopting the IOC Certificate for the recognition of physico-chemical olive oil testing laboratories.
Chemical laboratories are divided into three classes, type A, B and C. Type A includes basic testing for olive oils, B for advanced testing (for example, ethyl esters, fatty acids, biophenols, etc.) and type C for analysis of residues and contaminants. The applicant must indicate to which category they seek recognition for.
All types of laboratories can apply: public laboratories that issue test certificates at the request of third parties, private laboratories (or privates that carry out analysis only for their own olive oil company) that issue test certificates at the request of third parties and laboratories belonging to olive oil companies that analyse their own oils.
In summary, the following documentation is needed to seek IOC recognition:
- The laboratory submits an application for recognition to the IOC Executive Secretariat, which respects any conditions laid down in this regard by each country, specifying the type of recognition requested (A, B, C).
- The laboratory provides proof that it is competent in applying the physico-chemical methods of analysis recommended by the IOC in its trade standard applying to olive oils and olive pomace oils.
– Laboratories that are under accreditation can apply once-only for IOC certification, given that they provide evidences of being in the process of accreditation.
– A few countries in the world do not have a national accreditation bodies. In this case, according to the Decision, the Council will determine alternatives allowing the laboratory to prove its technical proficiency.
– Laboratories not holding accreditation, but able to demonstrate proficiency and reliability of their results for all the parameters required for the type of IOC certification, can do so by submitting detailed information and data from proficiency testing, e.g. interlaboratory testing carried out at national or international level. - Information on the equipment, activities, staff, experience etc. (as detailed in the relevant IOC Decision);
- Signed declaration of no conflict of interest.
- Additional information for information purposes would be advantageous (e.g. control chart showing the last few months of activity, for the analysis carried out, photographical evidences of the equipment available).
Laboratories will receive an email with information about the preliminary evaluation, and information about following steps, for the start of the proficiency testing. Laboratories will receive olive oil samples and they are required to analyse them for all the analytical parameter included in the description of each type (A, B or C). According to the results sent, the laboratory will be evaluated and the name will be published in the list of certified laboratories, release annually. If the result evaluation is negative, laboratories will receive a communication explaining the non-conformities.
IOC RECOGNITION TO SENSORY TESTING LABORATORIES
The IOC also runs a recognition programme for sensory testing laboratories that prove they correctly apply the methods recommended by the IOC. Within the competency scheme, a proficiency test (ring test) is carried out twice a year for this purpose, each the test involving the analysis of five samples to check whether the panels perform correctly and they give consistent and reliable results.
For sensory testing laboratories, all the documentation needed is detailed in the Decision adopting the IOC Certificate for the recognition of OF LABORATORIES UNDERTAKING THE SENSORY ANALYSIS OF VIRGIN OLIVE OILS.
Only sensory laboratories carrying out official analysis of virgin olive oils can apply for this type of IOC recognition. Other requisites for recognition are that sensory testing laboratories must be accredited ISO 17025 by a national accreditation body.
Driven by a concern to define the organoleptic characteristics of virgin olive oils in precise, scientific terms, the IOC decided in 1981 to devise a method for their evaluation. To do so, it drew on the advances in sensory analysis and on related standardisation work, particularly by ISO.
In 1982, the IOC enlisted the collaboration of institutes and laboratories from its member countries, which helped to draw up a method and accompanying standards specifying the rules for the semantic, physical, material and procedural conditions of assessment. The IOC adopted this method for the organoleptic assessment of virgin olive oil in 1987, since when it has been revised.
Laboratories are invited to implement and follow quality guidelines published by the IOC for the accomplishment of requirements of standard ISO 17025 for sensory testing laboratories (COI/T.28/Doc. No 1), where a detailed description on the correct evaluation of the panel’s performance can be found.
Sensory testing laboratories can apply for IOC recognition from IOC member or non-member country before 15 February of every year, to start the evaluation process and being admitted to the proficiency testing.
Panels in IOC member countries cannot send their application directly to the IOC executive secretariat, but the filled application and all relevant documents must be sent through their competent authority for each country, or the heads of delegation for each member country. The competent authority has to add a statement in which the laboratory is approved as a laboratory responsible for the official control of virgin olive oils by sensory analysis.
In the case of European Union countries, laboratories have to submit their application to their national competent authority, which will send the documentation to the EU representative. The EU will then officially transmit the application to the IOC executive secretariat.
The following documentation is needed to seek IOC recognition:
- A statement about the laboratory asking for IOC recognition for the current period, and name of the panel leader as well as the list of all the panelists.
- The application for recognition has to be accompanied by proof that the laboratory holds accreditation for the sensory analysis of virgin olive oils according to the method adopted by the Council.
– The Council may grant recognition on a provisional basis to laboratories undertaking the sensory analysis of virgin olive oils that are in the process of earning accreditation and which provide a statement to the effect that they are taking steps to obtain such accreditation.
– A few countries in the world do not have a national accreditation bodies. In this case, according to the Decision, the Council will determine alternatives allowing the laboratory to prove its technical proficiency.
– Laboratories not holding accreditation, but able to demonstrate proficiency and reliability of their results for all the parameters required for the type of IOC certification, can do so by submitting detailed information and data from proficiency testing, e.g. interlaboratory testing carried out at national or international level.
- Information on the equipment, activities, staff, experience etc. (as detailed in the relevant IOC Decision);
- Signed declaration of no conflict of interest.
- Additional information for information purposes would be advantageous (e.g. control chart showing the last few months of activity, number and variety of olive oil tasted, photographical evidences of the equipment available).
The IOC executive secretariat is working on a document describing the general procedures followed for the recognition of physico-chemical and sensory testing laboratories, as well as the proficiency evaluation and support to the laboratories.
OLIVE OIL SELF-MONITORING PROGRAMME
The IOC considers that there is a need to guarantee the quality of olive oils on the market. To do so, it believes that the collaboration with professional associations representing olive oil producers, exporters and distributors is of paramount importance for checking the quality of the product.
The IOC works hard to preserve the good quality reputation of olive oil and to prevent fraud. One way it does so is through sponsorship of a voluntary scheme for the quality control of the olive oils and olive-pomace oils sold by IOC member countries on import markets.
This scheme is centred on ensuring that exported olive oils and olive-pomace oils are correctly defined and named, that their physico–chemical characteristics, sensory characteristics (where required) and labelling comply with IOC criteria and international standards. This is a voluntary programme that can be regarded as a self-regulation system in which importers and distributors commit themselves to respect IOC regulations.
The IOC, as a “super partes” organisation, coordinates this work from the IOC headquarters, by carrying out anonymisation and re-labelling (with random code) of samples received directly from the retail shelf; shipping to IOC-recognised laboratories for analysis, and managing the results in conjunct with the organisations on the importing countries.
The scheme was first put in place in July 1991 on the United States and Canadian markets where an agreement was signed between the main exporters of the IOC member countries and the North American Olive Oil Association (NAOOA). In January 1993, the scheme was extended to Australia when another agreement was signed with the Australian Olive Oil Association (AOOA). More recently, other markets have become involved such as Brazil where an olive oil importers and distributors association – OLIVA – has been created as a result of a long preparatory process to which the IOC has been committed in earnest.
The various separate agreements were merged into a single document known by the official title of Agreement for the quality and control of the olive oils and olive-pomace oils sold on import markets (T./Cov./Doc.No.1). This new agreement has been signed by a large number of associations representing producers and exporters from the IOC member countries and importers or distributors who operate on the US, Canadian, Australian, Brazilian and Japanese markets, and will be probably joined in the near future by others.
The list of countries involved in the scheme will not stop here. It is hoped that other professionals from elsewhere who take a concern in maintaining the quality of the olive oil sold on their markets will swell the ranks of the signatories.
Associations from both importing and exporting countries are invited to apply. If interested, they can send an email to the IOC executive secretariat (iooc@internationaloliveoil.org) and ask for attending the next meeting of the signatory associations to discuss their participation.
The Agreement can be downloaded here → Link
IOC MARIO SOLINAS QUALITY AWARD
Every year the International Olive Council organises the competition for the Mario Solinas Quality Award for the best extra virgin olive oils. After deciding on the creation of the Award in 1993, the Council actually launched it in the 2000/01 season by approving Decision No DEC-1/82-IV/00 on 8 June 2000.
The aim of organising this competition is to encourage individual producers, producer associations and packers in the producing countries to market extra virgin olive oils displaying harmonious organoleptic characteristics and to encourage consumers to recognise and appreciate the sensory attributes of such oils.
By lending his name to this Award which goes to the top-scoring oils, the IOC wishes to pay tribute to the late Mario Solinas who did so much in the field of research, working closely with the IOC to standardise quality criteria. Companies from IOC member and non-member countries can equally participate.
COMPETITIONS RESULTS
2024
Institutional support to National Competitions organised by the competent authorities
Apart of the Mario Solinas Award, the IOC also decided to award national institutions of the patronage to carry out quality competitions for extra virgin olive oil in IOC member countries. The rules for the IOC institutional patronage for national extra virgin olive oil quality competitions organised by competent authorities can be found below.
SUPPORT for organoleptic assesSment courses ORGANISED BY COMPETENT AUTHORITIES
The IOC has decided to grant its institutional patronage to the competent authorities who organise non-profit courses on the organoleptic assessment of virgin olive oils. These guidelines outline the basic recommendations and requirements for qualifying tasters and panel leaders with the knowledge, skills and competence to work in panels that follow IOC standards and to preserve the reliability of the IOC standards and methods for the organoleptic assessment of virgin olive oils.
The guidelines can be found below.
Olive Oil, Nutrition and Health
Olive oil and olives are an integral part of the Mediterranean Diet. Apart from its distinctive sensory properties, scientific research has widely shown the positive health effects of olive oil, in particular related to its balanced fatty acid composition and presence of important so-called minor compounds such as phenolic compounds (biophenols).
In the past, the IOC had its own research-funding programme, which provided the financing for a long list of scientific projects into olive oil and olives. Currently, it builds up its store of scientific knowledge by attending or sponsoring scientific, medical and media events where research results or avenues of research are reported or consensus documents on the health-promoting properties of olive oil are issued. Examples of past consensus statements include the Scientific Exchange 2000 Consensus Statement, the Jaén Statement 2004 or the Olive Oil Nutrition and Health Statement 2005.
A recently formed expert group on nutritional properties of olive and olive products has been formed, with some of the most prestigious experts dedicating their research activity on this topic. This group holds regular meeting at the IOC executive secretariat to discuss about recent development on the nutritional properties of the olive products. In this framework, a recent Agreement has been done between the IOC and the University of Navarra to build an “Olive Health Information System”, an online database of all the scientific literature on this matter, with frequent updates, newsletter and even a section dedicated to the consumers in order to explain scientific findings in an easier accessible way.
An open-access review article has been recently published by members of the IOC expert group working on this matter:
https://www.nmcd-journal.com/article/S0939-4753(18)30126-1/abstract
For broader information about nutrition, visit the Olive Oil & Health section of our Olive World microsite.
Research & Internship in the Standardisation and Research Unit
Research in this Unit includes the study of olive oils and table olives, mostly in terms of chemical composition, standards and sensory evaluation.
These activities are carried out in collaboration with laboratories in IOC member and non-member countries to foster the technical and scientific discussion on the methods of analyses, gather information and data on the current level of specific target compounds, to participate to ring test to evaluate or validate new methods, to evaluate proposals arising from new scientific evidences, and to evaluate new technical/scientific proposals. Laboratories and research centres (public or private) working in these fields are encouraged to contact us in order to discuss possible collaboration. The scientific activity of this Unit strongly depends on the collaboration and coordination with the network of laboratories and research centres.
The Standardisation and Research Unit is open to research collaboration with other Institutions, academia, public and private laboratories working on analytical or sensory methods for olive, olive oil and olive-pomace analysis, developing new methods or evaluating the nutritional benefits of the olive products, organising scientific and technical conferences or seminars, or publishing scientific findings for innovative aspects related to the work carried out in this Unit.
Internship in the Standardisation and Research Unit
The Standardisation and Research Unit, with its Department of olive oil chemistry, are open to internship applications. If you are interested in working in an intergovernmental organisation and a truly international environment, you can send us an email by proposing your application: iooc@internationaloliveoil.org. Please attach your CV, a motivation letter and a plan you propose for your activities, as well as a timeline. The activities will be carried out in the areas pertinent to the Unit. The proposed time should be minimum 2 months and maximum 6 months.
Internships will be unpaid and a prior agreement has to be discussed and approved, which sometimes can take considerable time. The application process is an open one, so there are not deadlines. However, the application itself does not guarantee the acceptance of the candidate.
Database of ioc documents
Legend
Current document
Trade Standards
Table olives
COI/OT/NC. No 1 – TRADE STANDARD ON TABLE OLIVES
| Year | Document | Reference | Language |
|---|
Olive oil and olive-pomace oil
COI/T.15/NC No 1
| Year | Document | Reference | Language |
|---|
| May 1992 | Standard | COI/T.15/ NC No 1/ Rev.4 | FR |
| November 1991 | Standard | COI/T.15/NC No 1/ Rev.3 | FR |
| May 1991 | Standard | COI/T.15/NC No 1/Rev.2 | FR |
| 1985 | Standard | COI/T.15/NC | SP |
COI/T.15/NC No 2
| Year | Document | Reference | Language |
|---|
COI/T.15/NC No 3
| Year | Document | Reference | Language |
|---|
Testing methods
COI/T.20/Doc. No 8 – DETERMINATION OF TETRACHLOROETHYLENE IN OLIVE OILS BY GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
|---|
COI/T.20/Doc. No 11 – DETERMINATION OF STIGMASTADIENES IN VEGETABLE OILS
| Year | Document | Reference | Language |
|---|
| 2001 | Method | COI/T.20/Doc. No 11/Rev.2 | EN |
COI/T.20/Doc. No 16 – DETERMINATION OF STERENES IN REFINED VEGETABLE OILS
| Year | Document | Reference | Language |
|---|
COI/T.20/Doc. No 19 – SPECTROPHOTOMETRIC INVESTIGATION IN THE ULTRAVIOLET
| Year | Document | Reference | Language |
|---|
| 2010 | Method | COI/T.20/Doc. No 19/Rev.3 | FR |
| 2001 | Method | COI/T.20/Doc. No 19/ Rev.1 | FR |
COI/T.20/Doc. No 20 – DETERMINATION OF THE DIFFERENCE BETWEEN ACTUAL AND THEORETICAL CONTENT OF TRIACYLGLYCEROLS WITH ECN42
| Year | Document | Reference | Language |
|---|
COI/T.20/Doc. No 23 – DETERMINATION OF THE PERCENTAGE OF 2-GLYCERYL MONOPALMITATE
| Year | Document | Reference | Language |
|---|
COI/T.20/Doc. No 25 – EVALUATION OF THE COHERENCE OF TAG COMPOSITION AND FATTY ACID COMPOSITION
GLOBAL METHOD FOR THE DETECTION OF EXTRANEOUS OILS IN OLIVE OILS
| Year | Document | Reference | Language |
|---|
| 2017 | Method | COI/T.20/Doc. No 25/Rev.2 | EN |
GLOBAL METHOD FOR THE DETECTION OF EXTRANEOUS OILS IN OLIVE OILS
| Year | Document | Reference | Language |
|---|
| 2012 | Method | COI/T.20/Doc. No 25 | EN |
| 2006 | Method | COI/T.20/Doc. No 25 | EN |
COI/T.20/ Doc. No 26 – DETERMINATION OF THE STEROL COMPOSITION AND CONTENT AND ALCOHOLIC COMPOUNDS BY CAPILLARY GAS CHROMATOGRAPHY
DETERMINATION OF THE STEROL COMPOSITION AND CONTENT AND ALCOHOLIC COMPOUNDS BY CAPILLARY GAS CHROMATOGRAPHY
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DETERMINATION OF THE STEROL COMPOSITION AND CONTENT AND ALCOHOLIC COMPOUNDS BY CAPILLARY COLUMN GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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DETERMINATION OF THE COMPOSITION AND CONTENT OF STEROLS, TRITERPENIC DIALCOHOLS AND ALIPHATIC ALCOHOLS BY CAPILLARY COLUMN GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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DETERMINATION OF ALIPHATIC AND TRITERPENIC ALCOHOLS CONTENT BY CAPILLARY GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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DETERMINATION OF ALIPHATIC ALCOHOLS CONTENT BY CAPILLARY GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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COI/T.20/ Doc. No 28 – DETERMINATION OF THE CONTENT OF WAXES, FATTY ACID METHYL ESTERS AND FATTY ACID ETHYL ESTERS BY CAPILLARY GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 29 – DETERMINATION OF BIOPHENOLS IN OLIVE OILS BY HPLC
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 32 – DETERMINATION OF COMPOSITION OF TRIACYLGLYCEROLS AND COMPOSITION AND CONTENT OF DI- ACYLGLYCEROLS BY CAPILLARY GAS CHROMATOGRAPHY, IN VEGETABLE OILS
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COI/T.20/Doc. No 33 – DETERMINATION OF FATTY ACID METHYL ESTERS BY GAS CHROMATOGRAPHY
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COI/T.20/Doc. No 34 – DETERMINATION OF FREE FATTY ACIDS, COLD METHOD
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COI/T.20/Doc. No 35 – DETERMINATION OF PEROXIDE VALUE
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COI/T.20/Doc. No 36 – DETERMINATION OF THE METHANOL AND ETHANOL CONTENT IN VIRGIN OLIVE OILS
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COI/T.20/Doc. No 37 – DETERMINATION OF VOLATILE COMPOUNDS IN VIRGIN OLIVE OIL BY SPME-GC-FID/MS
| Year | Document | Reference | Language |
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Methods of analysis that have given been only provisional approval:
COI/T.20/Doc. No 31 – DETERMINATION OF THE CONTENT OF WAXES, FATTY ACID METHYL ESTERS AND FATTY ACID ETHYL ESTERS BY CAPILLARY GAS CHROMATOGRAPHY USING 3 GRAMS OF SILICA GEL
| Year | Document | Reference | Language |
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OLD METHODS (NOT IN FORCE)
COI/T.20/Doc. No 10/ Rev 1 – DETERMINATION OF THE COMPOSITION AND CONTENT OF STEROLS BY CAPILLARY – COLUMN GAS CHROMATOGRAPHY
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COI/T.20/Doc. No 17 – DETERMINATION OF TRANS UNSATURATED FATTY ACIDS BY CAPILLARY COLUMN GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 18 – DETERMINATION OF WAX CONTENT BY CAPILLARY COLUMN GAS CHROMATOGRAPHY
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COI/T.20/Doc. No 18 – DETERMINATION OF WAX CONTENT BY CAPILLARY COLUMN GAS – LIQUID CHROMATOGRAPHY
| Year | Document | Reference | Language |
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| 2001 | Method | COI/T.20/Doc. No 18/Rev.1 | EN |
COI/T.20/Doc. No 24 – PREPARATION OF FATTY ACID METHYL ESTERS FROM OLIVE OIL AND OLIVE-POMACE OIL
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 30 – DETERMINATION OF THE COMPOSITION AND CONTENT OF STEROLS AND TRITERPENE DIALCOHOLS BY CAPILLARY COLUMN GAS CHROMATOGRAPHY
| Year | Document | Reference | Language |
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ORGANOLEPTIC ASSESSMENT METHODS AND STANDARDS
ORGANOLEPTIC ASSESSMENT METHODS AND STANDARDS
SENSORY ANALYSIS OF VIRGIN OLIVE OILS
COI/MPP/Doc. No 1 – GUIDELINES FOR THE MANAGEMENT OF VIRGIN OLIVE OIL TASTING PANELS IN THE EVENT OF A PANDEMIC
| Year | Document | Reference | Language |
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COI/T.28/Doc. No 1 – GUIDELINES FOR THE ACCOMPLISHMENT OF STANDARD ISO 17025 OF SENSORY TESTING LABORATORIES WITH PARTICULAR REFERENCE TO VIRGIN OLIVE OIL
GUIDELINES FOR THE ACCOMPLISHMENT OF REQUIREMENTS OF STANDARD ISO 17025 OF SENSORY TESTING LABORATORIES WITH PARTICULAR REFERENCE TO VIRGIN OLIVE OIL
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GUIDELINES FOR THE ACCREDITATION OF SENSORY TESTING LABORATORIES WITH PARTICULAR REFERENCE TO VIRGIN OLIVE OIL ACCORDING TO STANDARD ISO/IEC 17025:2005
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GUIDELINES FOR THE ACCOMPLISHMENT OF THE REQUIREMENTS OF THE NORM ISO 17025 BY THE LABORATORIES OF SENSORY ANALYSIS OF VIRGIN OLIVE OIL
| Year | Document | Reference | Language |
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Guidelines for the accreditation of sensory testing laboratories with particular reference to virgin olive oil according to standard ISO/IEC 17025:2005
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 4 – SENSORY ANALYSIS: GENERAL BASIC VOCABULARY
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 5 – GLASS FOR OIL TASTING
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COI/T.20/Doc. No 6 – GUIDE FOR THE INSTALLATION OF A TEST ROOM
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COI/T.20/Doc. No 14 – GUIDE FOR THE SELECTION, TRAINING AND QUALITY CONTROL OF VIRGIN OLIVE OIL TASTERS – QUALIFICATION OF TASTERS, PANEL LEADER AND TRAINERS
GUIDE FOR THE SELECTION, TRAINING AND QUALITY CONTROL OF VIRGIN OLIVE OIL TASTERS – QUALIFICATION OF TASTERS, PANEL LEADER AND TRAINERS
| Year | Document | Reference | Language |
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GUIDE FOR THE SELECTION, TRAINING AND MONITORING OF SKILLED VIRGIN OLIVE OIL TASTERS
| Year | Document | Reference | Language |
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GUIDE FOR THE SELECTION, TRAINING AND MONITORING OF SKILLED VIRGIN OLIVE OIL TASTERS
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 15 – SENSORY ANALYSIS OF OLIVE OIL – METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL
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COI/T.20/Doc. No 17 – INTERNAL QUALITY CONTROL GUIDELINES FOR SENSORY LABORATORIES
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 22 – ORGANOLEPTIC ASSESSMENT OF EXTRA VIRGIN OLIVE OIL APPLYING TO USE A DESIGNATION OF ORIGIN
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OLD DOCUMENTS (NOT IN FORCE)
COI/T.20/Doc. No 3 – ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL
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COI/T.20/Doc. No 42-2 – PRECISION VALUED OF THE METHODS OF ANALYSIS ADOPTED BY THE INTERNATIONAL OLIVE COUNCIL
| Year | Document | Reference | Language |
|---|
| 2018 | Method | COI/T.20/Doc. No 42-2/Rev.3 | EN |
| 2017 | Method | COI/T.20/Doc. No 42-2/Rev.2 | EN |
COI/IGS/Doc. No 8 – GENERAL CRITERIA FOR ARRIVING AT A SENSORY ASSESSMENT OF THE FLAVOUR OF VIRGIN OLIVE OILS
| Year | Document | Reference | Language |
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COI/T.20/Doc. No 13 – SENSORY ANALYSIS OF OLIVE OIL STANDARD- GENERAL METHODOLOGY FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL
| Year | Document | Reference | Language |
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TABLE OLIVES
COI/OT/MO No 1 – SENSORY ANALYSIS OF TABLE OLIVES
| Year | Document | Reference | Language |
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T OT/GFMO – GUIDELINES FOR TASTER AND PANEL LEADER TRAINING IN THE SENSORY ASSESSMENT OF THE TABLE OLIVES AND PANEL MANAGEMENT ACCORDING TO STANDARD
| Year | Document | Reference | Language |
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BEST PRACTICE GUIDE
COI/GVCC/Doc. No 1 – GUIDE FOR VERIFYING THE CONFORMITY OF A PREVIOUSLY DECLARED COMMERCIAL CATEGORY OF OLIVE OIL AND OLIVE POMACE OIL
| Year | Document | Reference | Language |
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COI/BPS/Doc. No 1 – BEST PRACTICE GUIDELINES FOR THE STORAGE OF OLIVE OILS AND OLIVE – POMACE OILS FOR HUMAN CONSUMPTION
| Year | Document | Reference | Language |
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COI/CBPS/Doc. No 1 – CONSUMER GUIDELINES ON THE BEST STORAGE CONDITIONS FOR OLIVE OILS AND OLIVE POMACE OILS
| Year | Document | Reference | Language |
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T33/Doc. No 2-4 – QUALITY MANAGEMENT GUIDE FOR THE OLIVE OIL INDUSTRY: OLIVE OIL MILLS
| Year | Document | Reference | Language |
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T.33-2/Doc. No 4 – QUALITY MANAGEMENT GUIDE FOR THE OLIVE OIL INDUSTRY: PACKING PLANTS
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T.33-1/Doc. No 2-2 – QUALITY MANAGEMENT GUIDE FOR THE OLIVE OIL INDUSTRY: REFINERIES
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T.33-1/ Doc. No 4 – QUALITY MANAGEMENT GUIDE FOR THE OLIVE – POMACE OIL EXTRACTION INDUSTRY
| Year | Document | Reference | Language |
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T OT/Doc. No 14 – QUALITY MANAGEMENT GUIDE FOR TABLE OLIVE INDUSTRY
| Year | Document | Reference | Language |
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COI/OH/Doc. No 1 – GUIDE FOR THE DETERMINATION OF THE CHARACTERISTICS OF OIL-OLIVES
| Year | Document | Reference | Language |
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