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 as regards the trade standard for olive oil and olive-pomace oil and a new method of analysis to determine the peroxide value in such oils
Date: 2026-01-19
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: commodity agreement, international organisation, marketing standard, multilateral agreement, olive, olive oil, quality control of agricultural products

EN 

  EN 

   EUROPEAN COMMISSION  Brussels, 19.1.2026  SWD(2026) 3 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 as regards the trade standard for olive oil and olive-pomace oil and a new method of analysis to determine the peroxide value in such oils {COM(2026) 14 final}  
 
 
DRAFT DECISION No DEC III.X/122-VI/2025 

REVISING THE TRADE STANDARD APPLYING TO OLIVE OILS AND 

OLIVE-POMACE OILS 

 
 
 
 
DECISION DEC-III.X/122-VI/2025 

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  I  thereof  "Objectives  of  the  Agreement"  concerning  standardisation  and 
research, relating to the standardisation of national and international legislation concerning 
the  physico-chemical  and  organoleptic  characteristics  of  olive  oils,  olive-  pomace  oils  and 
table olives in order to avoid any obstacle to trade, and Chapter VI thereof "Standardisation 
provisions"; 

Having  regard  to  the  recommendation  made  by  the  Committee  on  Chemistry  and 
Standardisation  at  its  17th  meeting,  within  the  framework  of  the  122nd  session  of  the 
Council of Members; 

Considering  the  work  carried  out  by  chemists  concerning  the  application  of  methods  and 
studies on olive oils presenting non-standard parameters; 

Considering  the  consensus  position  of  the  chemist  experts  appointed  by  Members  at  their 
meeting on 7 and 8 October 2025, regarding the: 

- 

Inclusion  of  the  footnote  on  the  total  sterol  limit  for  certain  varieties,  on  an 
exceptional  basis,  until  the  end  of  the  2026/27  crop  year.  The  parameters  to  be 
studied are: the acidity/total DAG ratio, the ratio free/esterified sterols and the total 
phenol content.  The possible inclusion  of the latter  will  be  considered  in  a  decision 
tree. These parameters will initially be studied for the varieties specified in the note 
(Koroneiki,  Nocellara  del  Belice  and  Coratina).  Their  future  application  to  other 
varieties  in  order  to  consider  them  as  authenticity  parameters  will  be  envisaged.  A 
working  group  has  been  set  up  to  validate the  methods  requiring  validation  and  to 
study the value of these parameters in the said varieties. 

- 

Inclusion of the new method for determining the peroxide value - COI/T.20/Doc No. 
38. 

 
 
 
 
 
Decides 

1.  To  adopt  the  Trade  Standard  for  Olive  Oils  and  Olive-Pomace  Oils  COI/T.15/NC  No. 
3/Rev. 22, attached to this decision, which replaces and repeals the Trade Standard for 
Olive Oils and Olive-Pomace Oils COI/T.15/NC No. 3/Rev. 21 of June 2025. 

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

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

Cordoba (Spain), *** 2025 

Walid B D Abuabdalla 

Chair of the International Olive Council 

Príncipe de Vergara, 154 - 28002 Madrid - Spain   
Tel: +34 915 903 638  

E-Mail: iooc@internationaloliveoil.org 
    Internationaloliveoil.org 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/T.15/NC No 3/Rev. 21 22 
November 2024 November 2025 

ENGLISH 
Original: FRENCH 

Trade Standard  
Applying to Olive Oils 
and Olive Pomace Oils

 
 
 
 
 
 
 
 
 
Index 

Abbreviation List ............................................................................................................. 2 

Trade Standard Applying to Olive Oils and Olive Pomace Oils ........................................ 4 

01. 

Scope .................................................................................................................... 4 

02.  Designations and Definitions ................................................................................ 4 

03. 

Purity Criteria ....................................................................................................... 5 

04.  Quality Criteria ................................................................................................... 11 

05. 

Food Additives .................................................................................................... 13 

06.  Contaminants ..................................................................................................... 13 

07.  Hygiene .............................................................................................................. 13 

08. 

Packing ............................................................................................................... 13 

09.  Container Filling Tolerance .................................................................................... 14 

10. 

Labelling ............................................................................................................. 14 

11.  Methods of Analysis and Sampling ............................................................................................................ 17 

 
 
 
 
 
Trade Standard Applying to Olive Oils 
and Olive Pomace Oils 

01. 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. 

02. Designations and Definitions 
2.1.  Olive Oils 

2.1.1.  Virgin olive oils 

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: 

1. 

2. 

3. 

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. 

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. 

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. 

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. 1. 2.  Refined olive oil 

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 

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. 

2.2.  Olive Pomace Oil 

Olive pomace oil3 is the oil obtained by treating olive pomace with solvents 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. 1. Crude olive pomace oil 

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. 

2.2.2. Refined olive pomace oil 

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.2 

2.2.3. Olive pomace oil composed of refined oil and virgin olive oils 

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.4  In no case shall this blend be called "olive oil". 

03. Purity Criteria 

The identity characteristics comprising the purity criteria shall be applicable to olive oils and olive pomace oils. 

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

2 
3  Olive pomace oil cannot be sold with the designation or definition “olive oil”. 
4 

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

 
 
 
 
 
 
 
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 
≤ 1.003 
<  0.60 

<  0.50 
<  0.20* 

<  0.20 

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 

% 

C18:1 T 
< 0.05 

< 0.10 

< 0.20 

< 0.20 

< 0.20 

< 0.40 

< 0.40 

C18:2 T 
< 0.05 

< 0.10 

< 0.30 

< 0.30 

< 0.10 

< 0.35 

≤ 0.35 

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 
Blend of refined olive oil and virgin olive oils 
Blend of refined olive pomace oil and virgin olive oils 

* 
1 
2 

 
 
 
 
 
 
 
 
 
 
 
3.3.  Sterol and tripertene dialcohol composition 

3.3. 1. 

Desmethylsterol composition (% total sterols) 

•  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 

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) 

≤ 0.5 
≤ 0.1 
≤ 4.0** 
< campesterol in edible oils 
≤ 0.5*** 

≥ 93.0 

> 1000**** 

> 2500 
> 1800 
> 1600 

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). 

****  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.  
By way of exception, for extra virgin olive oils produced exclusively from olives of the Koroneiki, Nocellara del 
Belice or Coratina varieties—where the definition of additional parameters to establish a decision tree for 
verifying the authenticity of single -varietal oils is considered a priority—the minimum limit for total sterol 
content is set at ≥ 800 mg/kg until the end of the  2026/2027 crop year (i.e., 2027 for the Southern Hemisphere), 
with no possibility of extension. 

 
 
 
 
 
 
 
 
 
 
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) 

< 4.5 

< 4.51 

< 4.52 

< 4.5 

> 4.53 

> 4.5 

> 4.5 

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) 

< 150 

< 250 

< 3001 

<350 

< 350 

> 3503 

> 350 

> 350 

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%. 

 
 
 
 
 
 
 
 
 
 
 
 
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) 

< 1.2% 

•  Crude and refined olive pomace oils 

< 1.4% 

3.8.  Unsaponifiable matter (g/kg) 

•  Olive oils 

< 15 

•  Olive pomace oils 

< 3

 
 
 
 
 
 
 
 
 
 
 
 
04. QUALITY CRITERIA 

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

Extra virgin 
olive oil 

Virgin 
olive oil 

Ordinary 
virgin 
olive oil 

Lampante 
virgin 
olive oil* 

Refined 
olive oil 

Olive Oil 

(ROO+V
OOs) 

Crude 
olive 
pomace 
oil 

Refined 
olive 
pomace 
oil 

Olive 
pomace 
oil 

(ROPO+
VOOs) 

acceptable 

good 

acceptable 

good 

Me = 0.0 

0.0 < Me < 3.5 

3.5 <Me < 
6.0** 

Me > 6.0 

Me > 0.0 

Me > 0.0 

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 

4.1. 
Organoleptic 
characteristics 

odour and 
taste 

median of 
defect 

median of 
the fruity 
attribute 

aspect at 
20oC for 24 
hours 

colour 

4.2 Free acidity 

% m/m expressed in oleic acid 

4.3. Peroxide value in milleq. 
peroxide oxygen per kg/oil 

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. 

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

270 nm (cyclohexane) / 
268nm (iso-octane) 
K 

Extra virgin 
olive oil 

Virgin olive 
oil 

Ordinary 
virgin olive 
oil 

Lampante 
virgin olive 
oil 

Refined 
olive oil 

Olive Oil 
(ROO+VOOs) 

< 0.22 

< 0.25 

< 0.30 

< 1.25 

< 1.15 

Crude 
olive 
pomace 
oil 

Refined 
olive 
pomace 
oil 

< 2.00 

Olive pomace 
oil 
(ROPO+VOOs) 

< 1.70 

< 0.01 

< 0.01 

< 0.01 

< 0.16 

< 0.15 

< 0.20 

< 0.18 

232 nm* 

≤ 2.50** 

< 2.60** 

4.5. Moisture and 
volatile matter (% m/m) 

4.6. Insoluble 
impurities in light petroleum % m/m 

4.7. Flash point 

Iron 
4.8. Trace metals 
mg/kg 
Copper 
4.9. Fatty acid ethyl esters (FAEEs) 

< 0.2 

< 0.2 

< 0.2 

< 0.3 

< 0.1 

< 0.1 

< 1.5 

< 0.1 

< 0.1 

< 0.10 

< 0.10 

< 0.10 

< 0.20 

< 0.05 

< 0.05 

< 0.05 

< 0.05 

< 3.0 
< 0.1 
≤ 35 mg/kg 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

< 3.0 
< 0.1 

> 120 oC 

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.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
05. 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). 

06. 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. 

07. 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). 

08. 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: 

8.1.  Tanks, containers, vats, which permit the transportation in bulk of olive oils and olive pomace oils; 

8.2.  Metal drums, in good condition, hermetically-sealed, which should be internally covered with a suitable 

varnish; 

 
 
 
 
8.3.  Metal tins and cans, lithographed, new, hermetically-sealed, which should be internally covered with a 

suitable varnish; 

8.4.  Demi-johns, glass bottles or bottles made of suitable macromolecular material. 
09. 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 20oC which the container can hold when full. 

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 oil5 

•  Refined olive oil11 

•  Olive oil (ROO+VOOs)6 

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). 

5 
6 

This product may only be sold direct to the consumer if permitted in the country of retail sale. 
The country of retail sale may require a more specific designation. 

 
 
 
 
 
10.1.3. Name and address 

The name and address of the manufacturer, packer, distributor, importer, exporter or seller shall be declared. 

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, thecountry in whichsuchprocessingiscarriedoutshall be considered as the countryoforiginfor 
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. 

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: 

10.3.1.1.  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. 

10.3.1.2.  Net contents 

The net contents shall be declared by weight or volume in the metric system ("Système International" units). 

10.3.1.3.  Name and address 

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

10.3.1.4.  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. 

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". 

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  Determination  of  the  sterol  composition  and  content  and  alcoholic 

compounds 

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  Determination of the difference between the actual and theoretical ECN 42 

triacylglycerol content 

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 to COI/T.20/Doc. No 11/Rev.4, "Determination of 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 ”. 

11.11 Determination of the peroxide value 

According to COI/T.20/Doc. No. 38, 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 Determination of the content of waxes and alkyl esters 

According to COI/T.20/Doc. No. 28/Rev.4, “Determination of the content of waxes, fatty acid methyl esters and 
fatty acid ethyl esters by capillary gas chromatography“. 

11.20 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” 

11.21 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”. 

11.22 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”. 

 
 
 
 
 
DRAFT DECISION DEC-III.X/122-VI/2025 

ADOPTING THE METHOD OF ANALYSIS FOR THE DETERMINATION 
OF PEROXIDE VALUE 

 
 
 
 
DECISION NO DEC-III.X/122-VI/2025 

ADOPTING THE METHOD OF ANALYSIS FOR THE DETERMINATION OF 
PEROXIDE VALUE 

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 its Article 1 "Objectives of the Agreement" concerning standardisation and research, 
relating to the standardisation of national and international legislation, in particular as regards 
physico-chemical  and  organoleptic  analysis  to  improve  knowledge  of  the  compositional  and 
quality characteristics of olive products, and its Chapter VI "Standardisation provisions"; 

Having  regard  to  the  recommendation  made  by  the  Committee  on  Chemistry  and 
Standardisation at its 17th meeting, within the framework of the 122nd Session of the Council 
of Members; 

Considering the work carried out by the chemists; 

Considering  the  unanimous  position  of  the  chemist  experts  appointed  by  the  Members  at 
their meeting on 7 and 8 October 2025 and the recommendation for the use of isooctane as a 
solvent,  

To adopt the ‘Method of analysis for the determination of peroxide value’ - COI/T.20/Doc. No. 38. 

Decides 

Cordoba (Spain), *** 2025 
Walid B D Abuabdalla 

Chair of the International Olive Council 

Príncipe de Vergara, 154 - 28002 Madrid - Spain 
Tel: +34 915 903 638 

E-Mail: iooc@internationaloliveoil.org 
Internationaloliveoil.org 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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/ 

METHOD OF ANALYSIS 

DETERMINATION OF PEROXIDE VALUE 

1. 

SCOPE AND FIELD OF APPLICATION 

This Standard describes a method for the determination of the peroxide value of animal and 
vegetable oils and fats with titrimetric or potentiometric endpoint detection. 

2. 

DEFINITION 

The peroxide value is the quantity of those substances in the sample, expressed in terms of 
milliequivalents  of  active  oxygen  per  kilogram,  which  oxidize  potassium  iodide  under  the 
operating conditions described. 

3. 

PRINCIPLE 

Treatment of the test portion, in solution in isooctane and glacial acetic acid, by a solution of 
potassium  iodide.  Titration  of  the  liberated  iodine  with  standardized  sodium  thiosulfate 
iodometrically  (visually)  or 
solution.  The  endpoint  of  the  titration 
electrochemically. 

is  determined 

4. 

REAGENTS 

Use  only  reagents  of  recognized  analytical  grade,  unless  otherwise  specified.  All  reagents 
shall be free of dissolved oxygen. 

4.1. 

Water, demineralized, boiled and cooled down. 

4.2. 
vacuum or by purging with a current of pure and dry inert gas (carbon dioxide or nitrogen). 

Glacial  acetic  acid,  mass  fraction  of  100  %;  degassed  in  an  ultrasonic  bath  under 

4.3. 
of pure and dry inert gas (carbon dioxide or nitrogen). 

Isooctane, degassed in an ultrasonic bath under vacuum or by purging with a current 

  INTERNATIONAL OLIVE COUNCIL COI/T.20/Doc. No 38 November 2025  ENGLISH Original: ENGLISH  
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 2 

4.4. 
Glacial  acetic  acid/isooctane  solution,  prepared  by  mixing  60  ml  of  glacial  acetic  acid 
(4.2)  and 40  ml of  isooctane  (4.3)  (volume fraction of  glacial acetic  acid: φ  = 60 ml/100  ml,  and 
volume fraction of isooctane: φ = 40 ml/100 ml). 

The mixture is degassed in an ultrasonic bath under vacuum or by purging with a current of 
pure and dry inert gas (carbon dioxide or nitrogen). 

4.5. 

4.6. 

Potassium iodide, free from iodine and iodates. 

Saturated potassium iodide solution, mass concentration ρ(KI) = 175 g/100 ml. 

Dissolve approximately 14 g of potassium iodide (4.5) in approximately 8 g of freshly boiled 
water  at  room  temperature.  Make  sure  the  solution  remains  saturated  (undissolved 
crystals). Store in the dark and prepare freshly every day. Test the solution as follows: add 
two  drops  of  starch solution (4.9) to 0,5 ml of the potassium iodide in 30 ml of the glacial 
acetic acid/isooctane solution (4.4). If a blue colour is formed and if more than one drop of 
sodium  thiosulfate  standard  solution  (4.7)  is  needed  to  remove  it,  discard  the  potassium 
iodide solution. 

4.7. 

0,1 N sodium thiosulfate standard solution, c(Na2S2O3) = 0,1 mol/l. 

Use  only  freshly  boiled  water  for  the  preparation  of  this  solution,  possibly  purged  with 
nitrogen. This solution can be used for one month and is stored in an amber-stained bottle 
(5.10). 

4.8. 

0,01 N sodium thiosulfate standard solution, c(Na2S2O3) = 0,01 mol/l. 

As an example, pipette (5.4) 100 ml of the 0,1 N sodium thiosulfate standard solution (4.7) 
into a volumetric flask of capacity 1 000 ml (5.8) (1/10 dilution). Make up to the mark with 
water (4.1) (volumes can be adapted regarding number of samples to be quantified, hence 
use other volumetric flask (5.8)). After homogenization, transfer the obtained 0,01 N sodium 
thiosulfate standard solution to an amber-stained bottle (5.10). 

Prepare  the  0,01  N  sodium  thiosulfate  standard  solution  freshly  from  the  0,1  N  sodium 
thiosulfate  standard  solution  just  before  use  or  determine  the  titre  daily.  As  experience 
shows, the stability is limited and depends upon the pH value and the content of free carbon 
dioxide. Use only freshly boiled water (4.1) for the dilution, possibly purged with nitrogen. 

The  following  procedure  is  recommended  to  determine  the  titre  of  the  0,01  N  sodium 
thiosulfate standard solution (factor determination): 

Weigh, to the nearest 0,001 g, 0,27 g to 0,33 g potassium iodate (4.10) into a volumetric flask 
[250 ml (5.8) or 500 ml (5.8)] and make up to the mark with water (4.1). 

Pipette (5.4) 5 ml or 10 ml of this potassium iodate solution into a 250 ml Erlenmeyer flask 
(5.9). Add  60  ml  freshly boiled  water  (4.1),  5  ml of  HCl  (4.11)  and 0,5  ml  of  the saturated 
potassium iodide solution (4.6). 

Titrate this solution with the 0,01 N sodium thiosulfate standard solution to determine the exact 
molarity of the 0,01 N sodium thiosulfate standard solution. 

 
 
 
 
COI/ T.20/ Doc. No 38 

        page 3 

Calculate  the  factor,  F  of  the  0,01  N  sodium  thiosulfate  solution  using  the  following  formula: 

F =  

mKIO3 

 V1   6  1000  wKIO3

MKIO3 

 V2 V3  cthio 100 

(1) 

Where: 
6 
V1 
or 10 ml); 
V2 
V3 
mKIO3 
in g/100 g; 
MKIO3 
Cthio 
mol/l). 

is the equivalent mass for the titre (1 mol KIO3 ⇔ 3 mol I2); 
is the volume of the potassium iodate solution, used for the titre determination (5 ml 

is the total volume of potassium iodate solution, in millilitres (250 ml or 500 ml); 
is the volume of 0,01 N thiosulfate solution used for the determination, in millilitres; 
is the purity of potassium iodate, 
is the mass of potassium iodate, in grams; wKIO3 

is the molecular mass of potassium iodate (214 g/mol); 
is the concentration of the sodium thiosulfate standard solution, in moles per litre (0,01 

4.9. 
Starch solution, mass concentration ρ = 1 g/100 ml (10 g/l) aqueous dispersion. Mix 0,5 
g of starch and a small amount of cold water. Add this mixture, while stirring, to 50 ml of boiling 
water, boil it for a few seconds and cool immediately. 

The solution shall be freshly prepared every day. 

It is recommended to use potato starch for iodometry as this starch gives a darker blue 
colour. Equivalent reagents may also be used. 

4.10. 
to the National Institute of Standards and Technology (NIST), Gaithersburg, MD, USA. 

Potassium iodate (KIO3) volumetric standard, secondary reference material, traceable 

4.11. 

Hydrochloric acid, c(HCl) = 4 mol/l. 

5. 

APPARATUS 

All the equipment used shall be free from reducing or oxidizing substances. 

NOTE  Do not grease ground surfaces 

5.1 

5.2 

Erlenmeyer flask, of 250 ml capacity, with ground neck and ground glass stopper. 

Burette, of 5 ml, 10 ml or 25 ml capacity, graduated in at least 0,05 ml, preferably 
with  automatic zero adjustment (pellet titrators). 

5.3  Manual or automatic dosing unit, of 20 ml capacity (other volume can be accepted), 

with a resolution of at least 10 µl and an accuracy of ±0,15 % (e.g. a piston burette). 

 
 
 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 4 

5.4 

Pipettes,  of  0,5  ml,  1  ml,  10  ml,  20  mL  and  100  ml  capacity,  or  others  in  order  to 
implement an 1/10 dilution (or automatic pipettes). 

5.5  Measuring cylinders, of 50 ml and 100 ml capacity. 

5.6 

Analytical balance, readable to 0,000 1 g. 

5.7  Magnetic stirrer, with magnetic stirring rod and heating plate. 

5.8 

Volumetric  flask,  of  1  000  ml,  500  ml,  250  ml,  200  ml  and  100  ml  capacity 
(depending on the prepared volume). 

5.9 

Erlenmeyer or Beaker, of capacity 250 ml, and of tall form. 

5.10  Amber-stained bottles, of capacity 1 000 ml. (or others depending on the prepared 

volume, 100 ml, 200 ml, 250 ml, 500 ml…) 

5.11  Automatic titrator with processor, dosing device, stirrer and electrodes. 

If  other  apparatus  is  used,  the  procedure  shall  be  optimized  for  the  relevant 
apparatus.  The  apparatus  shall  be  able  to  perform  a  dynamic  titration  (fast  at  the 
beginning, slow near the endpoint). This is necessary to minimize the titration time 
whilst achieving a slow titration near the endpoint. 

5.12  Combined platinum electrode. 

5.13  Microwave oven 

A microwave oven may be used to melt solid samples in an easy and quick manner. 
Careful  and  proper  use  of  a  microwave  oven  will  not  lead  to  any  increase  in  the 
peroxide value. The suitable conditions shall be tested in advance. 

6. 

SAMPLE PREPARATION 

Take care that the sample is taken and stored away from the light (daylight or artificial light), kept 
cold and contained in completely filled glass containers, hermetically sealed with ground-glass or 
cork stoppers. 

Homogenize  the  test  sample,  preferably  without  heating  and  without  aeration.  Avoid  direct 
solar  radiation.  Heat  solid  test  samples  carefully  to  10  °C  above  their  melting  point,  using  a 
microwave oven (5.13). Test samples with visible impurities shall be filtered. 

Take the test portion for the determination of peroxide value first, before taking test portions 
for any other test, and determine the peroxide value immediately. 

7. 

PROCEDURE 

Purge the carefully cleaned Erlenmeyer flask (5.1) for iodometric determination or the beaker 
(5.9)  for  potentiometric  determination  with  nitrogen  or  carbon  dioxide.  Weigh  the  following 
into the flask, to the nearest 0,1 mg: 

a) 

b) 

5,0 g ± 0,1 g of test sample for expected peroxide values from >1 to 30; 

10,0 g ± 0,1 g of test sample for expected peroxide values from 0 to 1. 

 
 
 
 
 
 
COI/ T.20/ Doc. No 38 

     page 5 

The peroxide value of the fat/oil can be over 30 meq active oxygen per kilogram. In this case, 
the user should choose a smaller test portion mass. 

It is advisable to rinse the Erlenmeyer flask or the beaker with the glacial acetic acid/isooctane 
solution (4.4) prior to use to ensure that the flask does not contain any oxidizing or reducing 
substances. 

Then,  to  determine  the  peroxide  value,  use  procedure  7.1  for  iodometric  determination 
(visually) or use procedure 7.2 for potentiometric determination. 

7.1 

IODOMETRIC DETERMINATION OF PEROXIDE VALUE 

7.1.2  Dissolve the test sample in 50 ml of the glacial acetic acid/isooctane solution by gentle 
swirling. 
In  the  case  of  fats  with  high  melting  points  (hard  fats  and  animal  fats),  carefully  add  to  the 
melted  fat  20  ml  of  isooctane  (4.3)  by  gentle  swirling,  and  then  immediately  add  30  ml  of 
glacial acetic acid (4.2). Also warm the test sample gently, where necessary. 

7.1.3  Add  0,5  ml  of  the  saturated  potassium  iodide  solution  (4.6).  Close  the  Erlenmeyer 
flask 
(5.1) and mix with a magnetic stirrer (5.7) without creating a large vortex, or manually without 
aeration for exactly 60 s (use a timer accurate to ±1 s). 

7.1.4  Open the Erlenmeyer flask (5.1), immediately add 100 ml of demineralized water, rinse 
the ground glass stopper and swirl. 

7.1.5  Immediately  titrate  the  liberated  iodine  with  the  0,01  N  sodium  thiosulfate  standard 
solution (4.8) from yellow orange to pale yellow and, after addition of 0,5 ml of starch solution 
(4.9), from violet to colourless. Stop the titration as soon as the solution is colourless for 30 s. 

NOTE 1 The phase being titrated is the lower one. There is a delay of 15 s to 30 s in the 
change of colour with the 0,01 N sodium thiosulfate standard solution (4.8). 

NOTE 2 In the case of peroxide values below 1, the starch solution can be added at the 
beginning of the titration. 

NOTE 3 The determination may cause an emulsion when water is adding. To avoid 
this emulsion, a moderate circular agitation (always in the same direction) is 
recommended during the titration. 

7.1.6  In a parallel blank test, not more than 0,1 ml of the 0,01 N thiosulfate solution shall be 
used.  If  the  blank  test  is  higher,  then  replace  the  saturated  potassium  iodide  solution  as  it 
could be unsuitable. 

 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 6 

7.2  POTENTIOMETRIC DETERMINATION OF PEROXIDE VALUE 

Dissolve the test portion in 50 ml of the glacial acetic acid/isooctane solution (4.4) by 

7.2.2 
gentle swirling. 

7.2.3 
Add  the  magnetic  stirring  rod  (5.7)  and  0,5  ml  of  the  saturated  potassium  iodide 
solution (4.6), stir the test portion on the stirrer of the automatic titrator (5.11) for exactly 60 
s (use a timer accurate to ±1 s) at a medium speed to avoid spraying. 

Immediately  add  30  ml  to  100  ml  of  water  (4.1).  The  amount  depends  on  the 

7.2.4 
apparatus used. 

NOTE  The greater amount of water is necessary due to phase inversion and depends upon the 
apparatus used. The phase being titrated is the lower one. With higher amounts of water, the 
potentiometric  difference  between  the  starting and  end-point of the  titration  is bigger  (~100 
mV). This results in a titration curve with a sharp turning point. 

7.2.5 
Immerse  the  combined  platinum  electrode  (5.12)  into  the  test  sample  and 
start  the titration with the 0,01 N sodium thiosulfate standard solution (4.8) while stirring at 
high speed. 

In a parallel blank test, not more than 0,1 ml of the 0,01 N thiosulfate solution shall 

7.2.6 
be  used. 

7.2.7  Most 
otherwise determine the end point graphically using the point of inflection method. 

titration  equipment  evaluates 

the  equivalent  point  automatically; 

Key 

EP1 titration end- point PV  peroxide value 

U 

V 

potential difference 

volume 

Figure  1  —  Potentiometric  titration  curves  of  five  samples  with  different  peroxide 
values 

 
 
 
 
COI/ T.20/ Doc. No 38 

     page 7 

8. 

CALCULATION AND EXPRESSION OF RESULTS 

The peroxide value (PV), expressed in milliequivalents of active oxygen per kilogram, is given by 
the formula (2): 

(V  − V0 )  c thio   F  1 000 
m 

(2) 

Where 

V 

V0 

is  the  volume  of  sodium  thiosulfate  solution  used  for  the  determination,  in 
millilitres; 

is the volume of the sodium thiosulfate standard solution used for the blank test, 
in millilitres; 

Cthio 

is the concentration of the sodium thiosulfate solution, in moles per liter; 

m 

F 

is the mass of the test portion, in grams; 

is the factor of the 0,01 N sodium thiosulfate solution, determined according to 4.8. 

The result of the determination shall be reported to one decimal place. 

 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 8 

PRECISION VALUES OF THE METHOD 
(data from ISO 3960 and ISO 27107 standards) 

1. 

RESULTS OF THE INTERLABORATORY TEST FOR IODOMETRIC DETERMINATION (ISO 3960) 

An international collaborative test involving 23 laboratories in nine countries was carried out on 
the following samples. 

A: 

B: 

C: 
D: 
E: 
F: 

Refined sunflower/rape-seed oil (1:1) 

Olive oil (mixture of refined and virgin olive oil) 

Extra virgin olive oil 
Extra virgin olive oil 
Rape-seed oil, aged 
Lampante olive oil 

G: 

H: 

I: 
J: 
K: 

Tallow 

Lard 

Palm oil 
Palm stearin 
Coconut oil 

The test was organized by the Deutsches Institut für Normung (DIN) in 2004/2005. The results 
obtained were subjected to statistical analysis in accordance with ISO 5725 1 and ISO 5725 2 to 
give the precision data shown in the tables 1 and 2. 

Table 1 : Peroxide values on oils that are liquid at room temperature 

Number of laboratories participating 

Number  of  laboratories  after  eliminating 
outliers 

Number  of  test  results  from  remaining 
laboratories 

Sample 

A 

23 

21 

B 

23 

21 

C 

21 

18 

D 

23 

22 

E 

23 

23 

F 

23 

22 

42 

42 

36 

44 

46 

44 

Mean value, meq/kg 

1,63 

3,21 

8,34 

12,04  19,02  26,92 

Repeatability standard deviation, sr, meq/kg 

0,10 

0,08 

0,25 

0,26 

0,36 

0,33 

Repeatability relative standard deviation, % 

6,0 

2,6 

3,0 

2,2 

1,9 

1,2 

Repeatability limit, r (= 2,8 sr), meq/kg 

0,27 

0,23 

0,69 

0,73 

1,01 

0,92 

Reproducibility standard deviation, sR, meq/kg  0,22 

0,46 

0,80 

1,07 

1,71 

3,06 

Reproducibility relative standard deviation, % 

13,3 

14,2 

9,6 

8,9 

9,0 

11,4 

Reproducibility limit, R (= 2,8 sR), meq/kg 

0,61 

1,28 

2,25 

3,00 

4,78 

8,57 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 

page 9   

Table 2 : Peroxide values on oils that are solid at room temperature 

Number of laboratories participating 

Number  of  laboratories  after  eliminating 
outliers 

Number  of  test  results  from  remaining 
laboratories 

Sample 

G 

H 

I 

J 

K 
(5 g) 

K 
(10 g) 

16 

15 

16 

15 

16 

14 

16 

12 

16 

13 

16 

11 

30 

30 

28 

24 

26 

22 

Mean value, meq/kg 

1,60 

3,67 

2,99 

4,77 

0,55 

0,71 

Repeatability standard deviation, sr, meq/kg 

0,07 

0,09 

0,08 

0,17 

0,06 

0,04 

Repeatability relative standard deviation, % 

4,6 

2,3 

2,7 

3,66 

11,4 

6,0 

Repeatability limit, r (= 2,8 sr), meq/kg 

0,20 

0,24 

0,22 

0,49 

0,17 

0,12 

Reproducibility standard deviation, sR, meq/kg  0,45 

0,48 

0,44 

0,27 

0,19 

0,25 

Reproducibility relative standard deviation, % 

28,0 

13,0 

14,7 

5,6 

34,7 

34,8 

Reproducibility limit, R (= 2,8 sR), meq/kg 

1,25 

1,33 

1,23 

0,75 

0,53 

0,69 

2. 

RESULTS OF THE INTERLABORATORY TEST FOR  POTENTIOMETRIC DETERMINATION  (ISO 

27107) 

An international collaborative test involving 12 laboratories from five countries (Canada,  France, 
Germany, Iran and Poland) was carried out on the samples listed in the tables 3 and 4. 

The  test  was  organized  by  the  Deutsches  Institut  für  Normung  (DIN)  in  2006  and  the  results 
obtained were subjected to statistical analysis in accordance with ISO 5725-1 and ISO 5725-2 to 
give the precision data shown in the tables 3 and 4. 

 
 
 
 
 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 10 

Table 3 : Peroxide values on oils that are liquid at room temperature 

Sample 

Refined 
oil (A) 

Refined 
sunflower seed 
oil (B) 

Olive 
oil (D) 

Extra virgin 
olive oil (F) 

Extra virgin 
olive oil (G) 

Vegetable oil 
mixture (I) 

No. laboratories 
participating 

No. laboratories after 
eliminating outliers 

No. test results from 
remaining laboratories 

12 

12 

24 

Mean value, meq/kg 

0,61 

0,03 

5,5 

0,09 

Repeatability standard 
deviation, sr, meq/kg 

Coefficient of variation 
of repeatability, 
CV(r), % 

Repeatability limit, 
r (= 2,8sr), meq/kg 

Reproducibility 
standard deviation, sR, 
meq/kg 

Coefficient of variation 
of reproducibility, 
CV(R), % 

Reproducibility limit, 
R (= 2,8sR), meq/kg 

12 

12 

24 

1,27 

0,06 

12 

12 

12 

11 

24 

22 

12 

11 

22 

11 

11 

22 

4,02 

13,70 

13,13 

17,92 

0,14 

0,16 

0,25 

0,36 

4,4 

3,6 

1,2 

1,9 

2,0 

0,16 

0,41 

0,45 

0,71 

1,01 

0,11 

0,18 

0,45 

0,82 

1,03 

1,90 

17,8 

14,1 

11,3 

6,0 

7,8 

10,6 

0,30 

0,50 

1,27 

2,30 

2,87 

5,32 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 11   

Table 4 : Peroxide values on oils that are solid at room temperature 

Sample 

Lard (C)  Raw palm oil (E)  Palm stearin (H) 

No. laboratories participating 

No. laboratories after eliminating outliers 

No. test results from remaining laboratories 

Mean value, meq/kg 

Repeatability standard deviation, sr, meq/kg 

Coefficient of variation of repeatability, CV(r), % 

Repeatability limit, r (= 2,8sr), meq/kg 

Reproducibility standard deviation, sR, meq/kg 

Coefficient of variation of reproducibility, CV(R), % 

Reproducibility limit, R (= 2,8sR), meq/kg 

12 

12 

24 

1,54 

0,07 

4,8 

0,21 

0,31 

20,1 

0,87 

12 

10 

20 

7,52 

0,15 

2,0 

0,41 

0,42 

5,6 

1,17 

11 

9 

18 

27,31 

0,44 

1,6 

1,23 

1,78 

6,5 

5,00 

 
 
 
 
 
 
 
 
 
 
COI/ T.20/ Doc. No 38 
page 12 

3.  REFERENCES 

ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results – 
Part 1: General principles and definitions 

ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and results – 
Part  2:  Basic  method  for  the  determination  of  the  repeatability  and  reproducibility  of  a 
standard measurement method 

ISO 5725-5:1998 Accuracy (trueness and precision) of measurement methods and results – 
Part  5:  Alternative  methods  for  the  determination  of  the  precision  of  a  standard 
measurement method 

ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and results – 
Part 6: Use in practice of accuracy values 

ISO  3960:2017  Animal  and  vegetable  fats  and  oils  —  Determination  of  peroxide  value  — 
Iodometric (visual) endpoint determination 

ISO  27107:2008  Animal  and  vegetable  fats  and  oils  —  Determination  of  peroxide  value  — 
Potentiometric end-point determination