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The Standardisation and Research Unit performs a wide range of tasks, including improving analytical methods, conducting studies on the composition of olives, olive oils and olive-pomace oils, and discussing with its experts the standards and limits to be proposed to IOC member countries, with the aim of harmonising international legislation.
Following the decisions taken by the Council of Members at the 114th session in Tbilisi, Georgia, the guidelines on meeting the requirements of ISO 17025 for sensory analysis laboratories with special reference to olive oil have been updated.
The new guidelines are available on the IOC website www.internationaloliveoil.org at the following link:
