How IOC Updates Olive Oil Standards
The International Olive Council (IOC) regularly updates standards for olive oil to ensure quality, prevent fraud, and support global trade. These standards are essential for producers and consumers, providing clear benchmarks for authenticity and quality. Key updates include:
- Improved Testing Methods: Introduction of portable sensors for on-site quality checks and refined sensory analysis guidelines.
- Updated Chemical Limits: Adjustments to sterol and other parameters to reflect natural variations in olive oil.
- Global Coordination: Collaboration with international organizations to align standards and reduce trade inconsistencies.
These updates impact both producers, who gain credibility and access to premium markets, and consumers, who benefit from reliable, high-quality products. Companies like Big Horn Olive Oil exemplify adherence to these standards, exceeding requirements to deliver superior products.
For producers and buyers alike, staying aligned with IOC standards ensures trust and quality in the olive oil industry.
About the North American Olive Oil Association
How the IOC Updates Its Standards
The International Olive Council (IOC) has a well-organized process for revising olive oil standards. This process involves thorough testing, expert collaboration, and input from stakeholders around the world to ensure standards that protect both consumers and producers.
Proposal Submission and Review Process
The journey begins with the IOC's Standardisation and Research Unit, which leads discussions on existing analytical methods, quality benchmarks, and authenticity standards. This unit also develops new testing methods and submits proposals for updates or changes.
Collaboration is key here. The IOC brings together olive oil chemistry experts from member nations to refine testing methods, especially those aimed at detecting fraud. Specialized expert groups play a crucial role: one focuses on chemical analyses for olive oil and olive-pomace oil, while another handles the sensory (organoleptic) assessment of olive oil. Occasionally, ad-hoc committees are created to address specific topics like contaminants, labeling, and nutritional content.
Experts who wish to propose changes submit their opinions or findings, which are reviewed by the Executive Secretariat. Promising proposals are shared with IOC experts for further evaluation. In some cases, the proposer may present their ideas during meetings in an observer role. From there, selected experts conduct rigorous ring tests to evaluate the proposed methods. Only those that meet strict scientific criteria are considered for the next phase.
Adoption and Implementation of Updates
Once proposals pass the review phase, the IOC moves toward adoption. Methods are validated and supporting data is collected before recommendations are presented to decision-making bodies. Final approval is determined through structured voting.
After approval, the IOC integrates the updates into existing frameworks. To avoid confusion and ensure smooth implementation, the IOC works with international standardization organizations. Simple updates, like minor adjustments to testing methods, can be implemented quickly, while more complex changes - such as updates to compositional standards - may require a longer transition period for producers and testing labs.
Communicating Changes to Stakeholders
Clear communication is central to the IOC's mission of maintaining olive oil authenticity. The organization ensures that updates are shared with all parts of the supply chain, from large-scale producers to smaller businesses like Big Horn Olive Oil.
Member countries are informed through official channels, allowing national regulatory bodies to align their standards with international guidelines. This coordination is especially critical for major olive oil producers, with EU countries contributing 61% of global olive oil production and 63% of exports over the past five years.
Producers and testing labs receive detailed technical documentation outlining new methods, limits, and timelines. As Mercedes Fernández, head of research and standardization at the IOC, explains:
"We welcome the updating by the European Union of the olive oil standard, which is the result of the close collaboration between our experts and the European authorities."
The IOC also reaches out to industry associations and premium producers to emphasize the importance of these updates in ensuring olive oil authenticity.
This comprehensive communication strategy ensures that when updated standards take effect, the entire supply chain - from olive farms to retail shelves - is ready to uphold the quality and authenticity consumers rely on.
Recent Updates to IOC Olive Oil Standards
The International Olive Council (IOC) has introduced several updates to its olive oil standards, aiming to improve testing accuracy, chemical parameters, and global standardization. These changes rely on scientific progress to protect both producers and consumers while ensuring the highest quality for olive oil worldwide.
Improved Testing Methods
The IOC has embraced advanced technology to make testing more accurate and accessible. Among the most noteworthy advancements is the use of portable near-infrared spectroscopy (NIRS) sensors. These devices offer a practical and cost-effective alternative to traditional lab equipment, especially for smaller producers.
In a 2025 study by the University of Cordoba, researchers tested 810 olive oil samples using portable NIRS technology and standard laboratory methods. The study, conducted by María‐del‐Mar Garrido-Cuevas and her team, showed that portable sensors achieved an RPDcv of 5.67 for acidity compared to 8.45 for benchtop tests. Both methods produced an RPDcv of 2.07 for fatty acid ethyl esters, demonstrating the reliability of portable sensors.
This development is a game-changer for small and medium-sized producers who often lack access to expensive lab tools. Portable sensors deliver lab-quality results in practical, on-site conditions, making quality testing more accessible across the industry.
Additionally, the IOC has updated sensory analysis guidelines to improve defect detection without duplicating previous training protocols. These advancements in testing methods not only enhance quality control but also support further refinements in olive oil standards.
Updated Compositional Limits
The IOC continually reviews and updates the chemical parameters used to classify olive oil. Recent changes have focused on improving measurements for waxes, fatty acid ethyl esters, diglycerides, and triglycerides.
One key update involves adjusting sterol limits to account for natural variations in certain olive varieties. These changes ensure that high-quality oils with unique chemical profiles aren’t misclassified due to outdated limits.
As the IOC explains:
"Limits for quality and purity parameters are always revised in the light of scientific progress, such as studies, surveys and ring tests, that are then discussed by expert groups from a range of IOC member countries."
These updates play a crucial role in distinguishing authentic extra virgin olive oil from lower-quality or adulterated alternatives. This is particularly important given that olive oil ranked third for non-compliance in the 2016 EU Food Fraud report.
Global Alignment Efforts
While technical updates improve quality, global coordination ensures consistent standards across international markets. The IOC has strengthened collaborations with other organizations to unify olive oil standards worldwide, reducing trade confusion and ensuring consistent quality for consumers.
A significant step was taken on June 26, 2025, when the IOC partnered with The Culinary Institute of America to host a meeting in New York titled "Olive Oil and the World Table: Dialogues on the Future to Advance Quality in the Olive Oil Sector." This gathering brought together experts to discuss updates to the Codex Alimentarius standard, set for revision in February 2026 in Malaysia.
This coordination is particularly relevant for the United States, now the second-largest importer of olive oil globally. In the 2023/24 crop year, U.S. consumption reached 398,000 tonnes, with only 10,000 tonnes produced domestically. As a result, 96% of U.S. olive oil consumption relies on imports.
IOC Executive Director Jaime Lillo highlighted the importance of these efforts:
"The IOC once again reaffirms its role as the global reference forum for scientific debate on olive oil standardisation. It is essential that standards are developed ensuring that they are scientifically sound, objective, and based on real production data. This is crucial to facilitate fair trade, prevent fraud, and protect consumers globally."
This global alignment supports premium producers, such as Big Horn Olive Oil, in maintaining high standards internationally. By ensuring fair trade and consistent quality, these efforts benefit both dedicated producers and discerning consumers alike.
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Impact of IOC Standards on Producers and Consumers
The recent updates to the International Olive Council (IOC) standards have had a noticeable influence on both producers and consumers in the olive oil industry. These standards serve as the backbone of quality assurance, helping to prevent fraud and fostering trust in a market where authenticity is critical.
Supporting Product Authenticity
IOC standards play a key role in safeguarding the authenticity and purity of olive oil. Through rigorous testing protocols and strict chemical benchmarks, these standards protect genuine producers from unfair competition with adulterated or mislabeled products.
For producers, adhering to IOC standards offers a significant advantage. Compliance not only opens the door to premium pricing but also enhances market credibility. By clearly distinguishing authentic extra virgin olive oil from lower-grade alternatives, these standards protect the investments producers make in proper harvesting, processing, and storage practices. This level of quality control builds trust, which directly impacts consumer buying decisions.
Building Consumer Confidence
Consumers benefit directly from the updated IOC standards, as these measures help ensure confidence in the olive oil they purchase. Products that meet IOC guidelines signal quality and reinforce the health benefits associated with olive oil.
The North American Olive Oil Association (NAOOA) mandates that all olive oils marketed by its members meet or exceed IOC standards. Joseph R. Profaci, executive director of the NAOOA, emphasizes this consumer-first approach:
"When people go to the store to buy olive oil, which is proven to be one of the healthiest things they put in their carts, we want them to have total confidence that they are getting a great product."
This trust is rooted in the comprehensive nature of IOC standards. These guidelines are built on scientific rigor, international collaboration, and a commitment to fair trade and consumer protection. For consumers, this translates to transparent labeling, accurate nutritional details, and the assurance that extra virgin olive oil meets the chemical and sensory criteria for its classification.
By emphasizing quality over cost-cutting practices, IOC standards empower consumers to make informed choices, knowing they’re purchasing authentic, high-quality olive oil.
Big Horn Olive Oil's Commitment to Quality
Big Horn Olive Oil is a prime example of a company that aligns its practices with IOC standards. Every step of their production process reflects the IOC's focus on authenticity, freshness, and strict quality control.
The company’s dedication to freshness ensures their oils meet IOC requirements for low acidity and high antioxidant content - key factors for extra virgin classification. Their sourcing practices also uphold IOC principles, offering oils from carefully selected olive varieties like Picual and Coratina, which are known for their robust flavors and natural resistance to oxidation.
Big Horn Olive Oil’s adherence to these standards allows them to deliver products of exceptional quality. Their offerings, from Estate Reserve Ultra Premium EVOO to 25-Year Aged Dark Balsamic Vinegar from Modena, showcase how IOC guidelines support product differentiation. Whether it’s a bold, peppery olive oil or a rich, aged balsamic vinegar, consumers can trust that each item meets strict quality benchmarks.
Conclusion and Key Takeaways
The International Olive Council (IOC) plays a vital role in maintaining the integrity of olive oil by continuously updating its standards. These updates ensure that producers and consumers alike can rely on the authenticity and quality of the products they create and purchase.
How the IOC Updates Its Standards
The IOC's process for updating its standards is built on a collaborative, science-based approach. Experts in olive oil chemistry from member countries work together to develop more precise methods for detecting fraud and improving analysis techniques. These efforts incorporate the latest advancements in fats and oils research, drawing from cutting-edge scientific data.
To maintain consistency and accuracy, the IOC organizes annual proficiency tests for laboratories specializing in both physico-chemical and sensory analysis. It also harmonizes sensory evaluation through workshops and provides certified reference materials to ensure uniformity. Specialized expert groups address various topics, including olive oil chemistry, sensory evaluation, contaminants, labeling, nutritional composition, and table olive standards.
In December 2024, the IOC reinforced its commitment to transparency by publishing an updated list of recognized laboratories for the period from December 1, 2024, to November 30, 2025. This information was made publicly available following approval by IOC Members.
Mercedes Fernández, the IOC’s head of research and standardization, highlights the organization’s ongoing mission:
"The IOC will continue to work to ensure that its standards serve as a global reference, safeguarding product authenticity and protecting consumers."
By staying ahead of industry challenges, the IOC ensures its standards remain relevant and effective, setting a global benchmark for quality.
Big Horn Olive Oil: Setting the Bar Higher
Big Horn Olive Oil goes beyond the IOC's standards to deliver exceptional quality. Their Ultra Premium standards significantly surpass IOC requirements, showcasing their dedication to excellence. For instance, while the IOC allows free fatty acid levels up to ≤0.8%, Big Horn’s Ultra Premium standard is ≤0.3%. Similarly, their peroxide value threshold is ≤9 mEQ O2/kg oil, compared to the IOC’s allowance of ≤20 mEQ O2/kg oil. These stricter criteria ensure that their olive oils are fresher and of higher quality.
Transparency is a cornerstone of Big Horn’s philosophy. As the company states:
"Unlike other producers, we aim for full transparency about how our olive oils are sourced and what our extraction processes are."
To uphold this transparency, Big Horn Olive Oil collaborates with Modern Olives Laboratory Services, led by Claudia Guillaume, for third-party testing. This laboratory, recognized by the American Oil Chemists’ Society (AOCS), has achieved First Place in the "Analytical work for the Determination of Olive Oil Part B" category.
Through rigorous quality controls and a commitment to exceeding international standards, Big Horn Olive Oil exemplifies how producers can elevate consumer trust and promote genuine, high-quality olive oil. Their efforts align with the IOC’s mission while setting a new standard for excellence in the industry.
FAQs
How do the IOC's updated testing methods ensure better olive oil quality control?
The International Olive Council (IOC) has rolled out cutting-edge testing techniques to tighten quality control for olive oil. Tools like spectroscopy and nuclear magnetic resonance (NMR) now make it easier to pinpoint impurities, such as adulterants or seed oils, ensuring the oil remains pure and genuine.
These methods also provide more accurate measurements of key quality factors like free acidity, peroxide value, and UV absorption. By doing so, they help confirm the oil's freshness, guard against oxidation, and validate its authenticity. This not only upholds the high standards expected of premium olive oils but also strengthens consumer confidence in the product.
How do updated IOC chemical standards benefit olive oil producers and consumers?
When the International Olive Council (IOC) revises its chemical standards, it creates a ripple effect of benefits for both producers and consumers.
For producers, these updates serve as a guide to ensure their olive oils align with international quality requirements. Meeting these benchmarks not only makes it easier to access global markets but also helps them avoid penalties or product rejections. Ultimately, this supports their reputation and encourages the production of top-tier oils.
On the consumer side, stricter standards translate to greater transparency and safety. They help weed out mislabeled or tampered products, ensuring that the olive oil you buy is both genuine and pure. These updates strengthen trust in the products you use, fostering a healthier and more dependable marketplace for everyone.
How does the International Olive Council (IOC) update and share its standards to ensure global quality and authenticity in olive oil?
The International Olive Council (IOC) carefully revises its standards to uphold quality and integrity in olive oil production. This process involves collaboration with scientists, industry professionals, and regulatory agencies to improve testing methods and establish best practices that align with changing global demands.
To ensure these updates are widely understood and applied, the IOC partners with international organizations and regional authorities, including those in the United States and the European Union. By hosting workshops, sharing guidelines, and maintaining open communication, the IOC supports the consistent adoption of its standards, fostering trust and uniformity throughout the global olive oil industry.