IOC Standard

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This standard fixes the physico-chemical and distinguishing quality and purity criteria of each designation (grade) of olive oil and olive-pomace oil that is mentioned in the Agreement. The IOC members are committed to prohibiting the use of any product designations other than those specified.

The trade standard also specifies the methodology for the collection and chemical analysis of samples. To find the most suitable tools for this purpose, the IOC draws on the collaboration of olive oil chemistry experts from its member countries who have helped to develop relevant methods. The IOC also collaborates with other international organisations and in some instances it refers to methods of analysis of the International Organisation for Standardization (ISO) or the International Union of Pure and Applied Chemistry (IUPAC) and the American Oil Chemists’ Society (AOCS).

Lastly, the trade standard deals with other aspects, such as food additives, contaminants, hygiene, packing, pack fill tolerances and labelling of olive oil and olive-pomace oil.


IOC Quality Criteria

 Extra VirginVirginRefined Olive Oil
Organoleptic characteristics
Median of defectMe=00
Median of the fruity attributeMe>0Me>0
Chemistry
Free acidity≤0.8≤2.0≤0.30
Peroxide Value≤0.8≤2.0≤0.3
UV Absorbency≤0.22≤0.25≤1.25
Moisture and volatile matter≤0.20≤0.20≤0.10
Insoluble impurities≤0.10≤0.10≤0.05
Trace iron≤0.30≤0.30≤0.30
Trace copper≤0.10≤0.10≤0.10
Fatty acid ethyl esters (FAEEs)≤35 mg.kg
Partial list of IOC quality criteria for olive oils


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