COMMISSION STAFF WORKING DOCUMENT Accompanying the document Proposal for a COUNCIL DECISION on the position to be taken on behalf of the European Union in the Council of Members of the International Olive Council (IOC) as regards the IOC trade standard for olive oil and olive pomace oil
Date: 2025-04-10
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: commodity agreement, international organisation, multilateral agreement, olive, olive oil, quality control of agricultural products

EN 

  EN 

   EUROPEAN COMMISSION  Brussels, 10.4.2025  SWD(2025) 81 final  COMMISSION STAFF WORKING DOCUMENT    Accompanying the document Proposal for a  COUNCIL DECISION on the position to be taken on behalf of the European Union in the Council of Members of the International Olive Council (IOC) as regards the IOC trade standard for olive oil and olive pomace oil {COM(2025) 168 final}  
 
 
DRAFT DECISION DEC-III. X/120-VI/2024 

REVISING THE TRADE STANDARD APPLYING TO OLIVE OILS AND OLIVE- 
POMACE OILS 

THE COUNCIL OF MEMBERS OF THE INTERNATIONAL OLIVE COUNCIL, 

Having regard to the International Agreement on Olive Oil and Table Olives, 2015, and in 
particular  Article  1  “Objectives  of  the  Agreement”  on  standardisation  and  research, 
concerning  the  standardisation  of  national  and  international  legislation  relating  to  the 
physico-chemical and organoleptic characteristics of olive oils, olive-pomace oils and table 
olives  in  order  to  avoid  any  barriers  to  trade,  and  Chapter  VI  “Provisions  concerning 
standardisation”; 

Having  regard  to  the  recommendation  made  by  the  Committee  on  Chemistry  and 
Standardisation  at  its  15th  meeting,  in  the  context  of  the  120th  session  of  the  Council  of 
Members; 

Considering the work carried out by chemists in applying methods and studies to olive oils 
with non-standard parameters; 

Considering the unanimous position of the chemist experts appointed by the Members at their 
meeting on 8 and 9 October 2024, regarding the: 

- 

- 

- 

Inclusion of revision 4 of the method of analysis for the determination of wax and 
fatty acid ethyl ester content by capillary column gas chromatography 
(COI/T.20/Doc. No. 28/Rev. 4). 

Inclusion of the method for the determination of diglyceride and triglyceride content 
(COI/T.20/Doc. No. 32). 

Inclusion  of  the  footnote  on  the  limit  for  total  sterols,  pending  further  scientific 
studies. 

-  The deletion of the detection of traces of halogenated solvents in the trade standard. 

DECIDES 

1.  To  adopt  the  Trade  Standard  Applying  to  Olive  Oils  and  Olive-Pomace  Oils 
COI/T.15/NC No. 3/Rev. 21, attached to this decision, which replaces and repeals the 
Trade Standard Applying to Olive Oils and Olive-Pomace Oils COI/T.15/NC No. 3/Rev. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
20 of November 2024; 

2.  Members  shall,  in  accordance  with  their  respective  legislation,  take  all  relevant 
measures to apply the adopted standard and shall communicate these measures to the 
Executive Secretariat as soon as they are implemented; 

3.  Non-IOC  Member  States  interested  in  the  international  trade  of  olive  oils  and  olive- 
pomace  oils  are  invited  to  take  account  of  the  standard  adopted  and  to  adapt  their 
regulations to the provisions of this standard. 

Madrid (Spain), 20 November 2024 

Javad Mir Arabrazi 

Chair of the International Olive Council 

 
 
 
 
 
 
 
 
INTERNATIONAL 

OLIVE 

COUNCIL 

COI/T.15/NC No 3/Rev. 20 21 
November 2024 

ENGLISH 
Original: FRENCH 

Príncipe de Vergara, 154 – 28002 Madrid – España  Telef.: +34 915 903 638  Fax: +34 915 631 263 - e-mail: iooc@internationaloliveoil.org - http://www.internationaloliveoil.org/ 

TRADE STANDARD APPLYING TO OLIVE OILS 

AND OLIVE POMACE OILS 

1. 

SCOPE 

This standard applies to olive oils and olive pomace oils that are the object of 

international trade or of concessional or food aid transactions. 

2. 

DESIGNATIONS AND DEFINITIONS 

2.1. 

Olive oils 

2.1.1.  Virgin olive oils are oils which are obtained from the fruit of the olive tree (Olea 
europaea  L.)  solely  by  mechanical  or  other  physical  means  under  conditions, 
particularly thermal conditions, that do not lead to alterations in the oil, and which have 
not  undergone  any  treatment  other  than  washing,  decantation,  centrifugation  and 
filtration. Virgin olive oils shall be classified and designated as follows: 

2.1.1.1.  Virgin olive oils fit for consumption as they are: 

(i)  Extra virgin olive oil: virgin olive oil which has a free acidity, expressed as 
oleic acid, of not more than 0.80 grams per 100 grams and the other physico–chemical 
and organoleptic characteristics of which correspond to those fixed for this category in 
this standard. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 2 

(ii) Virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic 
acid, of not more than 2.0 grams per 100 grams and the other physico–chemical and 
organoleptic characteristics of which correspond to those fixed for this category in this 
standard. 

(iii)  Ordinary  virgin  olive  oil:  virgin  olive  oil  which  has  a  free  acidity, 
expressed  as  oleic  acid,  of  not  more  than  3.3  grams  per  100  grams  and  the  other 
physico–chemical and organoleptic characteristics of which correspond to those fixed 
for this category in this standard.1/ 

2.1.1.2.  Virgin olive oils that must undergo processing prior to consumption: 

Lampante virgin olive oil: virgin olive oil which has a free acidity expressed 
as oleic acid, of more than 3.3 grams per 100 grams and/or the physico–chemical and 
organoleptic characteristics of which correspond to those fixed for this category in this 
standard. It is intended for refining or for technical use. 

2.1.2. 
Refined olive oil: olive oil obtained from virgin olive oils by refining methods 
which do not lead to alterations in the initial glyceridic structure. It has a free acidity, 
expressed  as  oleic  acid,  of  not  more  than  0.30  grams  per  100  grams  and  its  other 
physico–chemical and organoleptic characteristics correspond to those fixed for this 
category in this standard. 2/ 

2.1.3.  Olive oil composed of refined olive oil and virgin olive oils: oil consisting of 
a blend of refined olive oil and virgin olive oils fit for consumption as they are.  It has 
a free acidity, expressed as oleic acid, of not more than 1.00 gram per 100 grams and 
its other physico–chemical and organoleptic characteristics correspond to those fixed 
for this category in this standard. 

Olive pomace oil3/ is the oil obtained by treating olive pomace with solvents 
2.2. 
or  other  physical  treatments,  to  the  exclusion  of  oils  obtained  by  re-esterification 
processes and of any mixture with oils of other kinds. It is marketed in accordance with 
the following designations and definitions: 

2.2.1. 
Crude  olive  pomace  oil:  olive  pomace  oil,  the  physico–chemical  and 
organoleptic characteristics of which correspond to those fixed for this category in this 
standard. It is intended for refining for use for human consumption, or it is intended for 
technical use. 

1/    This product may only be sold direct to the consumer if permitted in the country of retail sale. If 
not permitted, the designation of this product shall comply with the legal provisions of the country 
concerned. 

2/    This product may only be sold direct to the consumer if permitted in the country of retail sale. 
3/    Olive pomace oil cannot be sold with the designation or definition “olive oil”. 

 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 3 

2.2.2.  Refined olive pomace oil: oil obtained from crude olive pomace oil by refining 
methods which do not lead to alterations in the initial glyceridic structure. It has a free 
acidity, expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other 
physico–chemical and organoleptic characteristics correspond to those fixed for this 
category in this standard.1/ 

2.2.3.  Olive pomace oil composed of refined olive pomace oil and virgin olive oils: 
oil  consisting  of  a  blend  of  refined  olive  pomace  oil  and  virgin  olive  oils  fit  for 
consumption as they are. It has a free acidity of not more than 1.00 gram per 100 grams 
and its other physico–chemical and organoleptic characteristics correspond to those 
fixed for this category in this standard.2/ In no case shall this blend be called "olive oil". 

3. 

PURITY CRITERIA 

The identity characteristics comprising the purity criteria shall be applicable to 

olive oils and olive pomace oils. 

The limits established for each criterion include the precision values of the 

attendant recommended method. 

3.1. 

Fatty acid composition as determined by gas chromatography 
(% m/m methyl esters): 

-  Myristic acid 
-  Palmitic acid 
-  Palmitoleic acid 
-  Heptadecanoic acid 
-  Heptadecenoic acid 
-  Stearic acid 
-  Oleic acid 
-  Linoleic acid 
-  Linolenic acid 
-  Arachidic acid 
-  Gadoleic acid (eicosenoic) 
-  Behenic acid 
-  Lignoceric acid 

<  0.03 
7.00 - 20.00 
0.30 -  3.50 
<  0.40 
<  0.60 
0.50 -  5.00 
55.00 - 85.00 
2.50 - 21.00 
≤ 1.00 3 
<  0.60 
<  0.50 
<  0.20* 
<  0.20 

1/  This product may only be sold direct to the consumer if permitted in the country of retail sale. 

2/  The country of retail sale may require a more specific designation. 

3/ When an edible virgin olive oil exhibits 1.00<linolenic acid%≤1.40, then this oil is authentic, 
provided that App. β-sito/Campe content ≥ 24  and all other purity criteria lie within the official 
limit 

*  Limit raised to < 0.30 for olive pomace oils 

 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 4 
3.2. 

Trans fatty acid content (% trans fatty acids) 

-  Edible virgin olive oils 
-  Lampante virgin olive oil 
-  Refined olive oil 
-  Olive oil (ROO+VOOs)1 
-  Crude olive-pomace oil 
-  Refined olive-pomace oil 
-  Olive pomace oil (ROPO+VOOs)2 

3.3. 

Sterol and triterpene dialcohol composition 

3.3.1.  Desmethylsterol composition (% total sterols) 

C18:1 T 

% 

< 0.05 
< 0.10 
< 0.20 
< 0.20 
< 0.20 
< 0.40 
< 0.40 

C18:2 T 
+ 

C18:3T 
% 

< 0.05 
< 0.10 
< 0.30 
< 0.30 
< 0.10 
< 0.35 
≤ 0.35 

- Cholesterol 
- Brassicasterol 
- Campesterol 
- Stigmasterol 
- Delta-7-stigmastenol 
- Apparent beta-sitosterol: 

beta-sitosterol + 
delta-5-avenasterol + 
delta-5-23-stigmastadienol + 
clerosterol + sitostanol + 
delta 5-24-stigmastadienol 

< 0.5 
< 0.1* 
< 4.0** 

<  campesterol in edible oils 

< 0.5*** 

> 93.0 

1 Blend of refined olive oil and virgin olive oils 
2 Blend of refined olive pomace oil and virgin olive oils 
* Limit raised to < 0.2 for olive pomace oils. 
** An extra virgin or virgin olive oil that exhibits 4.0< campesterol % ≤4.5 is authentic provided 
that stigmasterol ≤1.4%, Δ7-stigmastenol ≤0.3% and all other parameters lie within the limits fixed 
in this standard. 
***An olive oil or olive-pomace oil that exhibits 0.5< Δ7-stigmastenol % ≤0.8 is authentic provided 
that: 
a) app. β-sitosterol/campesterol≥28, ΔECN42 ≤│0.10│ (for extra virgin or virgin olive oil) 
b) app. β-sitosterol/campesterol≥28, ΔECN42 ≤│0.15│, stigmastadiene≤0.30 (for lampante virgin 

olive oil) 

c)  app.  β-sitosterol/campesterol≥28,  ΔECN42≤│0.15│  (for  refined  olive  oil  or  olive  oil 

(ROO+VOOs)) 

d) Stigmasterol ≤1.4%, ΔECN42 ≤│0.40│, in case of crude olive-pomace oil or refined olive-pomace 

oil or olive pomace oil (ROPO+VOOs). 

In all the above cases, all other parameters lie within the limits fixed in the Standard. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 5 

3.3.2.  Total sterol content 

(mg/kg) 

-  Virgin olive oils 
-  Refined olive oil 
-  Olive oil (ROO+VOOs) 
-  Crude olive pomace oil 
-  Refined olive pomace oil 
-  Olive pomace oil (ROPO+VOOs) 

3.3.3.  Erythrodiol and uvaol content 

(% total sterols) 

- Edible virgin olive oils 
- Lampante virgin olive oil 
- Refined olive oil 

- Olive oil  (ROO + VOOs) 
- Crude olive pomace oil 
- Refined olive pomace oil 
- Olive pomace oil (ROPO+VOOs) 

3.4.  Wax content  (mg/kg) 

C42 + C44 + C46 (mg/kg) 
-  Extra virgin olive oil and virgin olive oil 

C40 + C42 + C44 + C46 (mg/kg) 

- Ordinary virgin olive oil 
- Lampante virgin olive oil 
- Refined olive oil 
- Olive oil  (ROO+VOOs) 
- Crude olive pomace oil 
- Refined olive pomace oil 
-Olive pomace oil  (ROPO+VOOs) 

> 1000* 

> 2500 
> 1800 
> 1600 

< 4.5 
< 4.51/ 
< 4.52/ 

< 4.5 
> 4.53/ 
> 4.5 
> 4.5 

< 150 

< 250 
< 3001/ 
<350 
< 350 
> 350 3/ 
> 350 
> 350 

*   Pending further scientific studies, for monovarietal extra virgin olive oils produced from 
either the Koroneiki or Nocellara del Belice varieties, the limit for total sterols content is 
set at ≥800 mg/kg. 

1/    When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a lampante 
virgin olive oil if the total aliphatic alcohol content is < 350 mg/kg or the erythrodiol + uvaol 
content is < 3.5%. 

2/    When the oil has an erythrodiol + uvaol content of between 4.5 and 6 %, the erythrodiol content 

must be < 75 mg/kg. 

3/    When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a crude olive 
pomace oil if  the total  aliphatic alcohol  content  is  > 350 mg/kg  and the  erythrodiol  +  uvaol 
content is > 3.5%. 

 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 6 

3.5. 

Maximum  difference  between  the  actual  and  theoretical  ECN  42 
triacylglycerol content  (%) 

- Edible virgin olive oils 
- Lampante virgin olive oil 
- Refined olive oil 
- Olive oil (ROO+VOOs) 
- Crude olive pomace oil 
- Refined olive pomace oil 
- Olive pomace oil (ROPO+VOOs) 

≤ |0.20| 
≤ |0.30| 
≤ |0.30| 
≤ |0.30| 
≤ |0.60| 
≤ |0.50| 
≤ |0.50| 

3.6. 

Stigmastadiene content 

(mg/kg) 

-  Extra virgin olive oil and virgin olive oil 
-  Ordinary virgin olive oil 
-  Lampante virgin olive oil 

<  0.05 
<  0.10 
<  0.50 

3.7. 

Content of 2-glyceryl monopalmitate  (%) 

-  Edible virgin olive oils and olive oil (ROO+VOOs): 

C16:0 < 14.00%; 2P < 0.9% 
C16:0 > 14.00%, 2P < 1.0% 

-  Non-edible virgin olive oils and refined olive oils: 

C16:0 < 14.00%; 2P < 0.9% 
C16:0 > 14.00%, 2P < 1.1% 

-  Olive pomace oil (ROPO+VOOs) 

-  Crude and refined olive pomace oils 

3.8. 

Unsaponifiable matter 

(g/kg) 

-  Olive oils 
-  Olive pomace oils 

< 1.2% 

< 1.4% 

< 15 
< 30

 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 

3/Rev. 20 21 

4.  QUALITY CRITERIA 

The limits established for each criterion and designation include the precision values of the attendant recommended method 

Page 7 

4.1  Organoleptic 

 characteristics 

- odour and taste 

- 

. median of defect 
. median of the fruity 

attribute 

- colour 

- aspect at 20oC 
for 24 hours 

4.2.  Free acidity 

% m/m expressed 
in oleic acid 

4.3.  Peroxide value 

in milleq. peroxide 
oxygen per kg/oil 

Extra 
virgin 
olive 
oil 

Virgin 
olive 
oil 

Ordinary 
virgin 
olive 
oil 

Lampante 
virgin 
olive 
oil * 

Refined 
olive 
oil 

Olive 
Oil 
(ROO+VOOs) 

Crude 
olive 
pomace 
oil 

Refined 
olive 
pomace 
oil 

Olive 
pomace 
oil 
(ROPO+VOOs) 

Me = 0.0 
Me > 0.0 

0.0 < Me < 3.5 
Me > 0.0 

3.5 <Me < 6.0** 

Me > 6.0 

acceptable 

good 

acceptable 

good 

light 
yellow 

light, 
yellow to 
green 

light, 
yellow to 
brownish 
yellow 

light, 
yellow to 
green 

limpid 

limpid 

limpid 

limpid 

< 0.80 

< 2.0 

< 3.3 

> 3.3 

< 0.30 

< 1.00 

no limit 

< 0.30 

< 1.00 

< 20.0 

< 20.0 

< 20.0 

no limit 

< 5.0 

< 15.0 

no limit 

< 5.0 

< 15.0 

* 

It is not obligatory for the criteria in 4.1, 4.2 and 4.3 to be concurrent; one is sufficient. 

**  Or when the median of the defect is less than or equal to 3.5 and the median of the fruity attribute is equal to 0.0. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 8 

4.  QUALITY CRITERIA (contd.) 

4.4.  Absorbency in 
ultra-violet 
(K1%) 
1cm 

Extra 
virgin 
olive 
oil 

Virgin 
olive 
oil 

Ordinary 
virgin 
olive 
oil 

Lampante 
virgin 
olive 
oil 

Refined 
olive 
oil 

Olive 
Oil 
(ROO+VOOs) 

Crude 
olive 
pomace 
oil 

Refined 
olive 
pomace 
oil 

Olive 
pomace 
oil 
(ROPO+VOOs) 

- 270 nm (cyclohexane) / 268 

< 0.22 

< 0.25 

< 0.30 

< 1.25 

< 1.15 

< 2.00 

< 1.70 

nm (iso-octane) 

-  K 

- 232 nm* 

4.5.  Moisture and 

volatile matter 
(% m/m) 

4.6. Insoluble 

impurities in light 
petroleum % m/m 

4.7. Flash point 

4.8. Trace metals 

mg/kg 
Iron 
Copper 

< 0.01 

< 2.50** 

< 0.2 

< 0.10 

- 

< 3.0 
< 0.1 

< 0.01 

< 2.60** 

< 0.2 

< 0.10 

- 

< 3.0 
< 0.1 

< 0.01 

< 0.16 

< 0.15 

< 0.20 

< 0.18 

< 0.2 

< 0.3 

< 0.1 

< 0.1 

< 1.5 

< 0.1 

< 0.1 

< 0.10 

< 0.20 

< 0.05 

< 0.05 

< 0.05 

< 0.05 

- 

- 

- 

- 

> 120 oC 

- 

- 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

4.9.  Fatty acid ethyl esters (FAEEs) 

≤ 35 mg/kg 

4.10. Phenols content 

See section 11.21 

*    This determination is solely for application by commercial partners on an optional basis. 
**  Commercial partners in the country of retail sale may require compliance with these limits when the oil is made available to the end consumer. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 9 

5. 

FOOD ADDITIVES 

5.1. 

Virgin olive oils and crude olive pomace oil: 

none permitted 

5.2. 
Refined  olive  oil,  olive  oil  (ROO+VOOs),  refined  olive  pomace  oil  and 
olive  pomace  oil  (ROPO+VOOs):  alpha-tocopherol  permitted  to  restore  natural 
tocopherol lost in the refining process. 

Maximum level: According to the Good Manufacturing Practices (GMP) 

6. 

CONTAMINANTS 

6.1. 

Heavy metals 

The  products  covered  by  this  standard  shall  comply  with  the  maximum 
levels  of  the  General  Standard  for  Contaminants  and  Toxins  in  Food  and  Feed 
(CODEX STAN 193-1995). 
6.2. 
Pesticide residues 

The products covered by this standard shall comply with those maximum 
residue  limits  established  by  the  Codex  Alimentarius  Commission  for  these 
commodities. 

6.3. 

Halogenated solvents 

-  Maximum content of each halogenated solvent 
-  Maximum content of the sum of all halogenated solvents 

0.1 mg/kg 
0.2 mg/kg 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 10 

7. 

HYGIENE 

7.1. 
It  is  recommended  that  the  products  intended  for  human  consumption 
covered by  the provisions of this standard be prepared and handled in accordance 
with the appropriate sections of the General Principles of Food Hygiene (CAC/RP 
1-1969),  and  other  relevant  Codex  texts  such  as  Codes  of  Hygienic  Practice  and 
Codes of Practice. 

7.2. 
The  products  intended  for  human  consumption  should  comply  with  any 
microbiological  criteria  established  in  accordance  with  the  Principles  for  the 
Establishment and Application of Microbiological Criteria (CAC/GL 21-1997). 

8. 

PACKING 

Olive oils and olive pomace oils intended for international trade shall be packed 
in containers complying with the General Principles of Food Hygiene recommended 
by the Codex Alimentarius Commission (CAC/RCP 1 - 1969), and other relevant texts 
such as Codes of Hygienic Practice and Codes of Practice. 

The containers used may be: 

tanks, containers, vats, which permit the transportation in bulk of olive oils and 

8.1. 
olive pomace oils; 

metal  drums,  in  good  condition,  hermetically-sealed,  which  should  be 

8.2. 
internally covered with a suitable varnish; 

metal tins and cans, lithographed, new, hermetically-sealed, which should be 

8.3. 
internally covered with a suitable varnish; 

8.4. 

demi-johns, glass bottles or bottles made of suitable macromolecular material. 

9. 

CONTAINER FILLING TOLERANCE 

The volume occupied by the contents shall under no circumstances be less than 
90% of the capacity of the container, except in the case of tin containers with a capacity 
of, or less than, 1 L in which the volume occupied shall under no circumstances be less 
than  80%  of  the  capacity of  the  container;  this  capacity  is  equal  to  the  volume  of 
distilled water at 20 oC which the container can hold when full. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 11 

10. 

LABELLING 

In addition to the appropriate sections of the Codex General Standard for the 
Labelling of Pre-packaged Foods (CODEX STAN 1-1985) and the guidelines applying 
to food not intended for direct sale to consumers, the specific provisions providing the 
following information shall be applied: 

10.1. 

On containers intended for direct sale to consumers 

10.1.1.  Name of the product 

The labelling on each container shall indicate the specific designation of the 
product  contained,  complying  in  every  way  with  the  relevant  provisions  of  this 
standard. 

10.1.1.1. Designations of olive oils: 

-  Extra virgin olive oil 
-  Virgin olive oil 
-  Ordinary virgin olive oil1/ 
-  Refined olive oil1/ 
-  Olive oil (ROO+VOOs)2/ 

10.1.1.2.  Designations of olive pomace oils: 

-  Refined olive pomace oil1/ 
-  Olive pomace oil (ROPO+VOOs)2/ 

10.1.2.  Net contents 

The net contents shall be declared by volume in the metric system ("Système 

International" units). 

10.1.3.  Name and address 

The name and address of the manufacturer, packer, distributor, importer, 

exporter or seller shall be declared. 

1/  This product may only be sold direct to the consumer if permitted in the country of retail sale. 

2/  The country of retail sale may require a more specific designation. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
Page 12 

10.1.4.  Country of origin 

The  name  of  the  country  of  origin  shall  be  declared.  When  the  product 
undergoes  substantial  processing  in  a  second  country,  the  country  in  which  such 
processing is carried out shall be considered  as the country of origin for labelling 
purposes. 

10.1.5.  Geographical indications and designations of origin 

10.1.5.1.  Geographical indications 

The  labels  of  virgin  olive  oils  may  state  their  geographical  indication 
(country, region or locality) when they have been empowered to do so by their country 
of origin and when such virgin olive oils have been produced, packed and originate 
exclusively in the country, region or locality mentioned. 

10.1.5.2.  Designations of origin 

The labels of extra virgin olive oils may indicate their designation of origin 
(country,  region  or  locality)  when  they  have  been  awarded  such  a  designation,  in 
accordance with the terms provided under the regulations of their country of origin and 
when such extra virgin olive oil has been produced, packed and originates exclusively 
in the country, region or locality mentioned. 

10.1.6.  Lot identification 

Each container shall be embossed or otherwise permanently marked in code 

or in clear to identify the producing factory and the lot. 

10.1.7.  Date marking and storage conditions 

10.1.7.1.  Date of minimum durability 

In the case of pre-packaged products intended for the end consumer, the date 
of minimum durability (preceded by the words "best before end") shall be declared by 
the month and year in uncoded numerical sequence. The month may be indicated by 
letters in those countries where such use will not confuse the consumer; if the shelf life 
of the product is valid to December, the expression "end (stated year)" may be used as 
an alternative. 

10.1.7.2.  Storage instructions 

Any special conditions for storage shall be declared on the label if the validity 

of the date of minimum durability depends thereon. 

 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 

Page 13 

10.2. 

On forwarding packs of oils intended for human consumption 

In addition to the details noted under section 10.1., the following inscription 

shall appear: 

- number and type of containers held in pack. 

10.3. 

On containers allowing the transportation in  bulk of olive oils and  olive 
pomace oils 

The labelling on each container shall include: 

10.3.1.  Name of the product 

The name shall indicate the specific designation of the product contained, 

complying in every way with the provisions of this standard. 

10.3.2.  Net contents 

The net contents shall be declared by weight or volume in the metric system 

("Système International" units). 

10.3.3.  Name and address 

The name and address of the manufacturer, distributor or exporter shall be 

declared. 

10.3.4.  Country of origin 

The name of the exporting country shall be declared. 

11. 

METHODS OF ANALYSIS AND SAMPLING 

The methods of analysis and sampling given below are international referee 

methods. The latest version of these methods should be used. 

11.1. 

Sampling 

According to ISO 5555, "Animal and vegetable fats and oils - Sampling". 

11.2. 

Preparation of the test sample 

According to ISO 661, "Animal and vegetable fats and oils - Preparation of 

the test sample". 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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11.3. 

Determination of the fatty acid composition and trans fatty acid content 

According  to  COI/T.20/Doc.  No  33/Rev.1,  “Determination  of  fatty  acid 

methyl esters by gas-chromatography” 

11.4. 
compounds 

Determination  of  the  sterol  composition  and  content  and  alcoholic 

According  to  COI/T.20/Doc.  No  26/Rev.  5,  “Determination  of  the 
composition and content of sterols, triterpenic dialcohols and aliphatic alcohols by 
capillary column gas chromatography”. 

11.5. 
triacylglycerol content 

Determination of the difference between the actual and theoretical ECN 42 

According to COI/T.20/Doc. No 20/Rev. 4, "Determination of the difference 
between actual and theoretical content of triacylglycerols with ECN 42", or AOCS 5b- 
89. 

11.6. 

Determination of the stigmastadiene content 

According 

"Determination  of 
to  COI/T.20/Doc.  No  11/Rev.4, 
stigmastadienes in vegetable oils", or COI/T.20/Doc. no. 16/Rev.2, "Determination of 
sterenes in refined vegetable oils", or ISO 15788-1 or AOCS Cd 26-96. 

11.7. 

Determination of the content of 2-glyceryl monopalmitate 

According to COI/T.20/Doc. No 23/Rev.1, "Determination of the percentage 

of 2-glyceryl monopalmitate" or to ISO 12872. 

11.8. 

Determination of the unsaponifiable matter 

According  to  ISO  3596,  “Determination  of  the  unsaponifiable  matter  – 

Method using diethyl ether extraction”, or AOCS Ca 6b-53 or ISO 18609. 

The results should be expressed in g/unsaponifiable matter per kg/oil. 

11.9. 

Determination of the organoleptic characteristics 

According to COI/T.20/Doc. No 15/Rev.11, "Organoleptic assessment of 

virgin olive oil". 

11.10.  Determination of the free acidity 

According  to  COI/T.20/Doc.  No  34/Rev.1,  “Determination  of  free  fatty 

acids, cold method”. 

 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 20 21 
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11.11.  Determination of the peroxide value 

According to COI/T.20/Doc. No 35/Rev.1, “Determination of the peroxide 

value”, ISO 3960,  or AOCS Cd 8b-90. 

11.12.  Determination of the absorbency in ultra-violet 

According 

to  COI/T.20/Doc.  No  19/Rev.5, 

"Spectrophotometric 

investigation in the ultraviolet", or ISO 3656 or AOCS Ch 5-91. 

11.13.  Determination of the moisture and volatile matter 

According to ISO 662, "Determination of the moisture and volatile matter". 

11.14.  Determination of the insoluble impurities in light petroleum 

According to ISO 663, "Determination of the insoluble impurities". 

11.15.  Determination of the flash point 

According to the FOSFA International method. 

11.16.  Detection of  trace metals 

According to ISO 8294, "Determination of copper, iron and nickel by direct 

graphite furnace atomic absorption spectrometry". 

11.17.  Determination of the alpha-tocopherol 

According  to  ISO  9936,  “Determination  of  tocopherols  and  tocotrienols 

contents – Method using high-performance liquid chromatography”. 

11.18.  Determination of traces of heavy metals 

-  Determination  of  lead:  according  to  ISO  12193  or  AOCS  Ca  18c-91  or 

AOAC 994.02. 

-  Determination of arsenic: according to AOAC 952.13 or AOAC 942.17 or 

AOAC 985.16. 

11.19.  Detection of traces of halogenated solvents 

According to COI/T.20/Doc. No 8, “Determination of tetrachloroethylene in 

olive oils by gas-liquid chromatography”. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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11.20 19.  Determination of the content of waxes and alkyl esters 

According to COI/T.20/Doc. No 28/Rev.3 Corr 14, “Determination of the 
content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas 
chromatography“. 

11.21 20.  Determination of phenolic compounds 

According to COI/T.20/Doc. No 29/Rev.2, “Document to declare the use 

of IOC methods for phenolic compounds determination” 

11.22 21. Determination of the coherence of  TAG composition  with the fatty acid 
composition:  Screening method (not legal in nature and cannot downgrade an oil) 

According to COI/T.20/Doc. No 25/Rev.2, “Method for the evaluation of the 

coherence of TAG composition with the fatty acid composition”. 

11.23 22.  Determination of the methanol and ethanol content in virgin olive oils. 
According to COI/T.20/Doc. No 36, “Method of determination of ethanol 

and methanol content on virgin olive oils”. 

11.23.  Determination of the TRIACYLGLYCEROLS and DI-
ACYLGLYCEROLS 

According  to  COI/T.20/Doc.  No  32,  “Method  of  determination  of 
composition of triacylglycerols and composition and content of di-acylglycerols 
by capillary gas chromatography, in vegetable oils”.