International Olive Council

The IOOC had its genesis in the International Agreement on Olive Oil, which was concluded in Geneva on 17 October 1955. After this treaty was amended and the amended version came into force, the IOOC was established under this treaty in 1959, with headquarters in Madrid. This first agreement remained in force until 1963, when a second agreement was negotiated. The organisation was governed by the following agreements during the time spans indicated:

A new Agreement was negotiated and concluded In October 2015 and will be open for signature throughout 2016. In 2006, the International Olive Oil Council changed its name to the International Olive Council in recognition of the fact that the Council is also involved in the field of table olives (the name of its governing Agreement had recognised this since 1986).

• 2016 Decision No Dec-18/S.Ex. 27-V/2016 Revising the Trade Standard applying To Olive Oils and Olive Pomace Oils

The IOC currently has 17 state members plus the European Union. These states account for over 98 per cent of the world's olive production. The following states of the IOC are below (the year of the state's first ratification of one of the Agreements is included; an asterisk indicates that the state was a founding member of the IOOC):

Three categories of observer are allowed to attend all or part of IOC sessions, provided they have the prior consent of the Council of Members.

• International organisations and institutions. This includes the United Nations and its organs, in particular the United Nations Conference on Trade and Development (UNCTAD), the United Nations Development Programme (UNDP), the World Health Organization (WHO), the Food and Agriculture Organisation of the United Nations (FAO), the Joint FAO/WHO Programme of the Codex Alimentarius Commission, the International Labour Organization (ILO), the United Nations Educational, Scientific and Cultural Organisation (UNESCO) and other specialised UN agencies.
• Intergovernmental, governmental and non-governmental organisations that could provide funding for IOC activities.
• The government of any member or observer State of the United Nations or of one of the organisations mentioned in the first bullet that envisages joining the Agreement.

The IOC has been headquartered in Madrid since it was founded in 1959. The rights, immunities and privileges of the IOC headquarters, staff and representatives are stipulated in a Headquarters Agreement signed with the Kingdom of Spain, which is the host country of the Organisation.

The IOC has five official languages (Arabic, English, French, Italian and Spanish) and two working languages (English and French).

The IOC is funded through compulsory contributions paid by its Member States. Contributions are calculated each year according to the number of participation shares awarded to each Member in the IOC budget.

The structure of the IOC is quite simple. It revolves around the key figures of the Council of Members and its committees, the IOC chair and the Executive Secretariat.

Some very important aspects of the IOC work is to promote consumer confidence, stimulate international trade and to prevent fraud. The IOC has two trade standards:

• for liquid olive oils and olive pomace oils
• for edible fruit (called table olives) and derivative products.

The different categories of olive oils and olive pomace oils are named and defined in the International Agreement and the IOC trade standard.[5]

Olive oil is the oil obtained solely from the fruit of the olive tree (Olea europaea L.) which has been extracted mechanically. Oils obtained using solvents or re-esterification processes are excluded as are any mixture with oils of other kinds.[6] Olive oil may be either edible or industrial and is marketed in accordance with the following designations and definition:[6]

Virgin olive oils are the oils obtained from the fruit of the olive tree 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 fit for consumption as they are include:

1. Extra virgin olive oil: virgin olive oil which has a free acidity (expressed in oleic acid equivalents), of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard.
2. Virgin olive oil: virgin olive oil which has a free acidity of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard
3. Ordinary virgin olive oil: virgin olive oil which has a free acidity of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the IOC standard.[note 1]

Lampante virgin olive oil has a free acidity of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in the IOC standard. They are not suitable for human consumption and are therefore usually refined.

Refined olive oil is the 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 of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.[note 2]

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.[note 3]

Olive pomace oil 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:

1. Crude olive pomace oil is olive pomace oil whose characteristics correspond to those fixed for this category in the IOC standard. It is intended for refining for use for human consumption, or for technical use.
2. Refined olive pomace oil is the 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 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard[note 4]
3. Olive pomace oil is the oil comprising the 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 gram per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.[note 5] In no case shall this blend be called olive oil.

Notes

The IOC Mario Solinas Quality Award was launched in the year 2000 to reward producers, producer associations and packers for excellence and craftsmanship in the production of extra virgin olive oils. A twin aim is to increase consumer awareness and visibility of the wide range of sensory attributes of the superior extra virgin olive oils found on the marketplace.

Entries are classified in different categories according to their fruitiness and evaluated by IOC-recognised panels which use a 100-point profile sheet to rate their smell, taste, retronasal sensations, harmony, complexity and persistence.

The highest scorers are then assessed by an international panel of judges who pick the first, second and third prize winners in each section of the competition. Winners receive a medal and a diploma. They are also allowed to mention their Award on bottles of extra virgin olive oil belonging to the same batch as the prize winner.

The IOC has been for long time seen as an independent organism to regulate and promote the sector of olive products, particularly olive oil. However, during the last decade, some controversies became public. In 2002, the European Commission raised issues with the Executive Director at the time, the Italian Fausto Luchetti, who was in charge between 1987 and 2002, in relation to allegations of irregularities in the management of the organization's funds. This quickly forced the resignation of the Executive Director, who was prosecuted by the Spanish national law, instead of an international tribunal as per the regulations related to international organisations. The issue came to an end only after 13 years, with the full acquittal of Mr Luchetti, who claimed that the case was made against him to attack the olive oil sector in favor of other products within the vegetable fats area, as Mr Luchetti claimed the lobbies of the oilseeds were not keen on the good results of the IOC.[7] It has been claimed that since the start of the 2000s, the IOC efforts toward scientific research, promotion and consumer's education about the properties of olive oil declined, and very little accomplishments were made in recent years, especially on quality and setting rules for product marketing.[8]

During recent years, it has become more and more evident that the major olive oil producing country, Spain, is opposing the second largest world's producer, Italy, to weaken some of the quality parameters in order to foster marketing of lower grades olive oils worldwide. Italy's focus on quality constantly raised conflict in political and technical debates within the IOC and EU. In 2018 and 2019, the efforts of the Spanish industry to attack and belittle the organoleptic method (so-called "panel test") raised Italy's attention. In a meeting hold at the IOC in May 2019, Italy's protests avoided a change that would have diminished the legal value of the organoleptic assessment for public control in the import/export.[9]

In 2016, public protests against the election of a Spanish deputy director were raised by Italy, as it was in contrast with the political agreement made to balance the direction of the agricultural sector within the European Union. These protests became even stronger in summer 2019, when the vote to re-elect for other 4 years the Tunisian Executive Director Abdelladif Ghedira and deputy directors, including the Spanish Jaime Lillo, took place in June 2019 in Mararkesh. Italy protested at the European Union level and the Italian industry protested on the media about the re-election of the Tunisian and Spanish directors who had already led the IOC for 4 years. This caused the abstention of the EU as an IOC member.[10] Shortly after his re-election, Ghedira also dismissed an Italian technician who had a pivotal position in the organization. This move also upset Italian officials and sparked controversy among operators in the sector. According to Italian media reports, several others also criticized some of the issues that emerged during and after the session.[11] The re-election of the same executive of the so-called "Tunisia-Spain axis" raised public protests within the Italian sector, as it was seen as the "death of olive oil quality" ,[12] and that Italy was "expelled" from the IOC in favor of the Tunisian-Spanish management, defined as the "lords of olive oil".[13] An international case was raised by Israel - an IOC member - who claimed that his representative was not allowed to enter in the room for the discussion and therefore they did not recognize the election of the directors. This was the first case in the IOC history in which a member was not allowed to vote. Italian and American newspapers also released the information that a few days after their re-election, the Tunisian and Spanish directors dismissed an Italian technician who had a pivotal position in the organization. This move also upset Italian officials and sparked controversy among operators in the sector, worried that the plan of the newly elected directors was to avoid improvement of the olive oil quality but only fostering their efforts for Spain and Tunisia [14][15][16]

• International Olive Council: official website.