______________________________________________________________________, Imports of olive oil rose by 23.3% in the first ten months of the 2019/20 crop yea, The 55th meeting will take place from 10am to 5.30pm on 10 November 2020, just und, Although Brazilian olive oil and olive-pomace oil 60 139.9 t, they have not reache, is an e-Marketplace which helps olive oil companies to get new suppliers or buyers for their products and is the most-read source of Olive Oil industry News, OliveOilMarket Our list of certified olive oil changes on a regular … Background. The most advanced Degree from the Olive Oil School of Spain, recognized by international ISO 9001 certification. 10181 ATHENS Companies from IOC member and non-member countries can equally participate. control chart showing the last few months of activity, number and variety of olive oil tasted, photographical evidences of the equipment available). Another requirement for gaining IOC recognition is that laboratories have to be accredited ISO 17025 by their relevant national accreditation body. What’s more, experts from other organisations and institutions, whether public or private, can ask to attend our meetings in an observer capacity. As the slogan says, innovators by passion, we are a company which most of its profits are allocated to R + D + i. "There's this moment when a light bulb goes on in your head when the brain and the sensory organs connect and suddenly you know what you’re talking about." The International Olive Council (IOC) is an intergovernmental organization based in Madrid, Spain, with 16 member states plus the European Union.It promotes olive oil around the world by tracking production, defining quality standards, and monitoring authenticity. About SGS Extra virgin olive oil also comes with the designations DOP and IGP. Tel: 30 2103829166 Fax: 30 2103842642 e-mail: chemlab@efpolis.gr, LIST OF CHEMICAL TESTING LABORATORIES IN GREECE RECOGNISED BY THE INTERNATIONAL OLIVE COUNCIL FOR THE PERIOD FROM 1.12.2012 AU 30.11.2013, CHEMICAL LABORATORIES Ministry of Labour and Social Insurance General Secretariat of Consumer Affairs Direction: Technical control : A. Tsoni) The proposed time should be minimum 2 months and maximum 6 months. The application process is an open one, so there are not deadlines. Irini Kokolaki is an expert virgin olive oil taster, diplomated by the University of Jaen in Spain, certified by the International Olive Oil Council (COI), based in Madrid, Spain. is olive oil that has a free acidity, expressed as free oleic acid, of not more than 0.5 grams per 100 grams, a median of … : 30 210 6479000 California Olive Oil Council. No 14, SENSORY ANALYSIS OF OLIVE OIL - METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL: COI/T.20/Doc. The IOC also collaborates with other international organisations and in some instances it refers to methods of analysis of the International Organisation for Standardisation (ISO) or the International Union of Pure and Applied Chemistry (IUPAC) and the American Oil Chemists’ Society (AOCS). It implemented a plan for the recognition of physico-chemical and sensory laboratories (panels) in member and non-member countries. interlaboratory testing carried out at national or international level. It also carries out studies, ring tests and method validation by collaborating with many laboratories and research centres. Their support comes in many forms, ranging from conducting ring tests and evaluating methods, for example when we need to check detection limits and quantify specific methods or analyses, to gathering data to discuss new concepts. By agreeing you accept the use of cookies in accordance with our cookie policy. The Standardisation and Research Unit performs a wide range of tasks, mostly aimed to carry out studies on the composition of olives, olive oils and olive-pomace oils, to improve the methods of analysis and discuss with experts on the standards and limits to be proposed to the IOC member countries, with the aim to harmonise the international legislation. No 15, ORGANOLEPTIC ASSESSMENT OF EXTRA VIRGIN OLIVE OIL APPLYING TO USE A DESIGNATION OF ORIGIN: COI/T.20/Doc. 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, 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. The various separate agreements were merged into a single document known by the official title of Agreement for the quality and control of the olive oils and olive-pomace oils sold on import markets (T./Cov./Doc.No.1). Currently, it builds up its store of scientific knowledge by attending or sponsoring scientific, medical and media events where research results or avenues of research are reported or consensus documents on the health-promoting properties of olive oil are issued. The Advisory Committee meets again after a year. Home > Olive Oil Certification. PMB 126. 16 An. To seek to achieve uniformity in national and international legislation relating to the physico-chemical and organoleptic characteristics of olive oils, olive pomace oils and table olives in order to prevent any obstacle to trade; To conduct activities in the area of physico-chemical and organoleptic testing in order to add to the knowledge of the composition and quality characteristics of olive products, with a view to consolidating international standards and so enabling:- Product quality control; To strengthen the role of the International Olive Council as a forum of excellence for the international scientific community in the area of olives and olive oil; To coordinate studies and research on the nutritional qualities and other intrinsic properties of olive oil and table olives; To facilitate the exchange of information on international trade flows. Two independent lists exist, one for physico-chemical laboratories and one for sensory laboratories (panels). 140 100 325 140 350 120 150 178 263 193.5 225 222 130 110 140 200 145 110 110 170 100 104 120 126 323 312 357 322 443 361 853 810 1 185 959 1 283 999 0 200 400 600 800 1 000 1 200 1 400 2015/16 2016/17 2017/18 2018/19 (fin.) It is extremely important that the Codex standard is in line with the IOC standard because the former is used by the World Trade Organisation (WTO) in the Agreements on Sanitary and Phytosanitary Measures and on Technical Barriers to Trade. This scheme is centred on ensuring that exported olive oils and olive-pomace oils are correctly defined and named, that their physico–chemical characteristics, sensory characteristics (where required) and labelling comply with IOC criteria and international standards. It’s like no other olive oil course in the world – an interactive, fast-paced curriculum designed to inspire and empower a generation of olive oil educators. For broader information about nutrition, visit the Olive Oil & Health section of our Olive World microsite. Control your personal Cookie Services here. The EU is a member of the International Olive Council (IOC), an international intergovernmental organisation in the field of olive oil and table olives. Our mission is to promote the consumption of all types of olive oil by communicating olive oil's health benefits, flavors and culinary versatility. The International Olive Council is the world’s only international intergovernmental organisation in the field of olive oil and table olives. Get real: It may be time for an oil change—in your cupboard. In 1982, the IOC enlisted the collaboration of institutes and laboratories from its member countries, which helped to draw up a method and accompanying standards specifying the rules for the semantic, physical, material and procedural conditions of assessment. Tel. This Unit is charged with coordinating the technical and scientific debate on current limits; developing analytical methods; submitting proposals to modify or create methods; establishing approaches to quality and authenticity; validating methods; and collecting data. The competent authority has to add a statement in which the laboratory is approved as a laboratory responsible for the official control of virgin olive oils by sensory analysis. We hope our customers will cherish what they find here not only because of their fine taste or beauty, but also because of the incredible skill and artistry that has gone into their creation. All food products sold in Canada must meet the general labelling and compositional requirements of the federal Food and Drugs Act (FDA) and Food and Drug Regulations(FDR). : 30 210 5910620 An open-access review article has been recently published by members of the IOC expert group working on this matter: https://www.nmcd-journal.com/article/S0939-4753(18)30126-1/abstract. The laboratories awarded with an IOC recognition can use the IOC logo provided that the period and type of recognition is specified and that it is used exclusively during that period. The quality management guides for the table olive industry can be found here with the Document and Monitoring records. The Executive Secretariat assesses these documents and shares selected texts with the IOC experts to see if they want to add the topic to the agenda of the next meeting. The International Olive Foundation (IOF) is an independent Swiss Audit Body for extra virgin olive oil. The organization states, “The North American Olive Oil Association (NAOOA) conducts the nation’s largest olive oil testing and certification program. All oils have been assessed to meet the California Olive Oil Council’s strict quality standards and are recognized as extra virgin grade. Other activities within this Unit include organising the IOC Mario Solinas Quality Award to reward the best in extra virgin olive oil. If you are interested in working in an intergovernmental organisation and a truly international environment, you can send us an email by proposing your application: iooc@internationaloliveoil.org. Examples of past consensus statements include the Scientific Exchange 2000 Consensus Statement, the Jaén Statement 2004 or the Olive Oil Nutrition and Health Statement 2005. For chemical laboratories, all the documentation needed is detailed in the Decision adopting the IOC Certificate for the recognition of physico-chemical olive oil testing laboratories. The Decision concerning the adoption of the best practice guidelines for the storage of olive oils and olive-pomace oils for human consumption can be found here with the document itself (COI/BPS/Doc. Section: Chemical Laboratories Cannigos Square, 20 Background. In order to give consumers some piece of mind when it comes to purchasing real Extra Virgin Olive Oil, the California Olive Oil Council implemented a seal certification program. The quality standard "extra vergine" has existed for more than 50 years (EU Council Regulation No. International Olive Council Standards for Olive Oil. 12131 PERISTERI (Athens) (Dir. Chemical laboratories are divided into three classes, type A, B and C. Type A includes basic testing for olive oils, B for advanced testing (for example, ethyl esters, fatty acids, biophenols, etc.) : Amalia Passa) Tel. An olive oil carrying the PGI/IGP logo must have at least one characteristic associating it with the PGI/IGP area and at least one stage of the production process must be carried out there. The main international judges will be with us, the main players in the olive oil market, experts in extra virgin olive oil. International Olive Council (IOC) United States Department of Agriculture (USDA) ... Package olive oil in 250 mL (or larger) bottle or other appropriate container; Calculate final amount for service and write check; Place olive oil and payment in shipping box; Send via USPS, UPS or other to: Applied Sensory, LLC . The IOC works hard to preserve the good quality reputation of olive oil and to prevent fraud. All documents on this topic can be found in the IOC STANDARDS, METHODS AND GUIDES section. Sfakion str. The scientific committee on nutrition, which was recently formed to discuss research on the nutritional benefits of olive products. By lending his name to this Award which goes to the top-scoring oils, the IOC wishes to pay tribute to the late Mario Solinas who did so much in the field of research, working closely with the IOC to standardise quality criteria. The program features the foremost olive oil experts in a comprehensive series of courses spanning production, quality management and advanced sensory assessment. : Emmanuel Salivaras) The IOC published a guide entitled Guide for the determination of the characteristics of oil-olives outlining provisional proposed guideline parameters and standard methods for producers and laboratories. 17675 KALLITHEA (Athens) (Dir. Experts from non-member countries can also attend the meetings as Observers. 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