• Skip to main content

International Olive Council

The website of the International Olive Council

Logo del Consiglio Oleicolo Internazionale
Linkedin icon Twitter icon
  • Salute
  • Culinario
  • Sostenibilità
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
Person icon Area Riservata
Person icon
Menu icon
MENUMENU
  • Il COI
    • Benvenuti
    • Obiettivi e Testi di Base
    • Struttura
    • Elenco dei Membri del COI
    • La nostra sede
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • PREMI QUALITÀ MARIO SOLINAS
      • Laboratori e Panel Riconosciuti dal COI
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    • Dipartimento pero l'Informazione e Osservatorio
    • Salute
    • Culinario
    • Sostenibilità
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Osservatorio
    • OSSERVATORIO MONDIALE DEGLI OLIVI
    • Area Riservata
    • Carosello di statistiche
  • Risorse
    • Catalogo mondiale delle varietà di olivo
    • Pubblicazioni Digitali Gratuite
    • News
  • STATISTICHE
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
Appalti Sovvenzioni Opportunità di Lavoro Patronage
Mail envelope Contatti
Magnifier CERCA
We are social
  • Linkedin icon
  • Twitter icon
MENUMENU
  • Il COI
    • Benvenuti
    • Obiettivi e Testi di Base
    • Struttura
    • Elenco dei Membri del COI
    • La nostra sede
  • Il Nostro Lavoro
    • Unità Standardizzazione e Ricerca
      • PREMI QUALITÀ MARIO SOLINAS
      • Laboratori e Panel Riconosciuti dal COI
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    • Dipartimento pero l'Informazione e Osservatorio
    • Salute
    • Culinario
    • Sostenibilità
  • Il Mondo Dell'Olivo
    • L’olivo
    • Le olive da tavola
    • L’olio d’oliva
    • Olio d’oliva e salute
    • Olive da tavola fatte in casa
    • Musei e itinerari dell’olivo
    • Giornata Mondiale dell’Olivo
      • Celebrazioni della Giornata Mondiale dell’Olivo
    • Ricette
    • Glossario
  • Osservatorio
    • OSSERVATORIO MONDIALE DEGLI OLIVI
    • Area Riservata
    • Carosello di statistiche
  • Risorse
    • Catalogo mondiale delle varietà di olivo
    • Pubblicazioni Digitali Gratuite
    • News
  • STATISTICHE
  • Arabo
  • Inglese
  • Francese
  • Italiano
  • Spagnolo
  • Salute
  • Culinario
  • Sostenibilità
Tools icon

IOC NEWS

Home / Blog / 105th REGULAR SESSION OF THE COUNCIL OF MEMBERS OF THE INTERNATIONAL OLIVE COUNCIL
Session FAO
Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin

105th REGULAR SESSION OF THE COUNCIL OF MEMBERS OF THE INTERNATIONAL OLIVE COUNCIL

02.06.2017

The Council of Members of the International Olive Council, the intergovernmental organisation responsible since 1959 of administering the International Agreement on Olive Oil and Table Olives, held its 105th regular session at the headquarters of the Food and Agriculture Organization of the United Nations (FAO) in Rome, at the invitation of the Italian authorities, from 23 to 26 May 2017. The session was presided by Algeria.

 

This session of the Council of Members was inaugurated by the Italian Deputy Minister of Agriculture, in the presence of representatives of most of the IOC Members (Algeria, the European Union, Jordan, Morocco, Palestine and Tunisia) and signatory countries (Argentina, Iran, Turkey and Uruguay), a number of observers, the vice chairperson of the IOC Advisory Committee on Olive Oil and Table Olives and representatives of the Japan Oilseed Processors Association (JOPA)).

 

Welcome and opening speeches were given by the Deputy Minister of Agricultural Policy, Mr Andrea Olivero, the Executive Director of the IOC, Mr Abdellatif Ghedira, and the Chairperson of the IOC, Mr Ammar Assabah, in the presence of the permanent representative of Italy before the United Nations Organizations in Rome, Mr Pierfrancesco Sacco. The floor was then given to the Chairperson of the Pandolea Association, Ms Loriana Abbruzzetti, who was invited to present the activities of her organisation. In her presentation, she encouraged all the Members of the IOC to contribute to the creation of an association of female olive oil producers for the dissemination of information, awareness raising and the promotion of olive oil in producer countries.

 

The specialised committees (Administrative and Financial Affairs, Economic and Promotion, and Chemistry and Standardisation) met on 23, 24 and 25 May.

 

In the meeting of the Administrative and Financial Affairs Committee, the Council of Members examined the state of ratifications, acceptances, approvals and provisional applications or accession to the International Agreement on Olive Oil and Table Olives, 2015. In particular it noted that Turkey and Egypt were finalising the procedures to deposit their instruments of ratification and that Brazil, China and Japan had expressed interest in accession.

 

In the area of economy and promotion, the Council of Members examined the world olive oil and table olive market trends over the 2015/16 campaigns (final figures) and 2016/17 (provisional figures) and the price trends. The Members were also informed about the different olive oil economy related activities put forward by the Executive Secretariat, namely the international study on consumer behaviour in member and non-member countries ; the harmonisation of customs codes for the main categories of olive oil; and the IOC’s market newsletter and website.

As regards the specific activities relating to the promotion of the consumption of olive products, the Council of Members took note of the meetings held with various institutions in connection with the promotion campaign in Japan, the media tour in Turkey for Japanese journalists, and as the organisation of activities to celebrate World Olive Day 2016 in member countries. It examined the results of the promotion campaign in Japan since July 2015 and took note of the excellent media coverage that it had received. It heard that the Japan campaign would continue into 2017, subject to budgetary availability, and that meetings had been planned in the United States with a view to establishing a promotion campaign strategy there.

Discussions also centred on the progress made in the promotion of the IOC trade standard with the Japanese and Chinese authorities and the contacts that would be established to this same end in the United States and Australia.

The IOC Executive Secretariat reminded the Members that grants would be awarded to member countries for the organisation of activities for World Olive Day on 26 November 2017. A call for proposals would be published to this end.

 

In the area of olive oil chemistry and standardisation of the trade of olive products, the Council of Members took note of the activities carried out since the 104th session of the Council and over the first half of 2017 in relation to testing methods for olive oils and olive-pomace oils; the organisation of the 17th edition of the IOC Mario Solinas Quality Award 2017 (single edition) ; the harmonisation of standards relating to olive oil and table olives (25th meeting of the of the CCFO and the ISO TC 34 SC 11); the organoleptic assessment of olive oil and table olives, the organisation of collaborative proficiency tests among physico-chemical testing laboratories and tasting panels; the status of the programme for the quality control of the olive oils and olive-pomace oils sold on import markets.

The Members took note of the implementation of a new recognition system for testing laboratories including three options (type A: Quality; type B: Purity; type C : Contaminants) to open the award of recognitions to all countries.

As regards the international IOC Mario Solinas extra virgin quality award, the Executive Secretariat proposed maintaining the single  edition format in 2018, including a specific category for oils from southern hemisphere countries.

 

In the area of olive growing, olive oil technology and the environment, the Members took note of the progress made in activities since the 104th session, the work plan for 2017 and future orientations for 2017–19.

In particular, they examined the progress made in the project for the enhancement of genetic olive resources through the creation of pilot demonstration nurseries; the proposal for a seminar on Xylella fastidiosa; and the project on the environmental value of olive growing in the world (world CO2 balance for olive growing). Likewise, the Council of Members agreed to the continuation of a number of PhD scholarships.

On 24 May, the delegations and members of the IOC Executive Secretariat were invited to a dinner organised by the new Italian organisation Filiera Olivicola Olearia Italiana (FOOI), which brings together the main Italian organisations in the olive oil and table olive industry.

 

The Council of Members held its plenary sitting on 25 and 26 May and adopted ten decisions submitted by the Executive Secretariat.

At the opening ceremony of the plenary sitting, the Italian Minister of Agriculture, Mr Maurizio Martina, was represented by the Director General for International and European Union Policy of the Ministry of Agricultural Policy, Felice Assenza, and the Director-General of the FAO, Mr José Graziano da Silva, was represented by his Deputy Director-General, Ms Maria Helena Semedo. They both highlighted the fundamental role of the IOC in the development of the world olive sector. After the ceremony, the Chairperson of the Japan Oilseed Processors Association (JOPA) signed the IOC Agreement for the quality control of the olive oils and olive-pomace oils sold on import markets.

 

During the plenary session, the Members took note of the recommendations made by the IOC Advisory Committee on Olive Oil and Table Olives at its 49th meeting (18 May in Lisbon, Portugal), namely regarding the continuation of work on Xylella fastidiosa, statistics, the International IOC Mario Solinas Quality Award, the IOC institutional patronage of national quality competitions and the recognition of laboratories and tasting panels ; efforts in the areas of research on additional organoleptic tests, arbitration between panels and the harmonisation and revision of the nomenclature of customs codes, best before dates and storage conditions, traceability and the study on the maximum residue limits of pesticides. It also called for a greater use of social media to raise awareness among consumers as to the benefits of olive oil and to promote the consumption of this product.

The Council of Members welcomed a declaration on the recognition of training centres on olive growing and olive oil.

 

The delegations were invited to a technical visit on Saturday 27 May, of the oil mills in the Sabine region.

 

The Executive Secretariat thanked the Italian authorities, the FAO and the FOOI for their warm welcome and the excellent organisation of the meetings.

  

Madrid, 1 June 2017

  

www.internationaloliveoil.org – follow us on http://www.scoop.it/t/olive-news, Twitter @iocolivenews and Linkedin (international olive council) 

.

Enviar noticiaShare Enlace a facebook Enlace a twitter Enlace a linkedin
Last Posts
This week on OHIS
MADRID, SPAIN / 08.05.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Diet is recognized as a modifiable risk factor in the prevention and treatment of...

Info

Highlighting the Role of Regenerative Agriculture in the Olive Sector

On 28 April 2025, Deputy Executive Director of the International Olive Council (IOC), Abderraouf Laajimi, took part in the “El secreto está en el suelo” (“The secret is in the soil”) conference on regenerative...

Info

This week on OHIS
MADRID, SPAIN / 29.04.2025

This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Recent scientific evidence continues to highlight the health benefits of the Mediterranean...

Info

Our last
newsletter

Download our last newsletter, and check the most important news of the month and enjoy the access of stadistics related to the trade of olives.

Download

Join our
newsletter

Get our monthly newsletter directly in your inbox, every month with your subscription.


    Privacy Policy
    ORGANI PRINCIPALI
    • Consiglio dei Membri
    • Presidenza
    • Comitato Consultivo
    • Comitati Operativi
    • Segretatiato Esecutivo
    TESTI DI BASE
    • Accordo Internazionale
    • Link
    • Guida alle missioni
    • Norme/Metodi di analisi
    • Galleria fotografica
    • Glossario
    • L’olivo
    • MUSEI E ITINERARI DELL’OLIVO
    PUBBLICAZIONI - ACQUISTO ONLINE
    • Olivae
    • Enciclopedia Mondiale Dell’Olive
    • Catalogo Mondiale Delle Varietà di Olivo
    • Seguendo le Impronte dell’Olivo
    • Pubblicazioni sane
    • Newsletter
    IL NOSTRO LAVORO
    • Dipartimento per l-informazione e osservatorio
    • Unità Standardizzazione e Ricerca
    • Unità Olivicoltura, Elaiotecnica e Ambiente
    • Unità Gestione Finanziaria
    • Unità Economia e Promozione
    • Unità Amministrazione e Risorse Umane
    ECONOMIA E PROMOZIONE
    • Prezzi e Bilanci
    • Schede Paese
    • Elenco Aziende Import/Export
    • Studio Sui Costi Di Produzione Dell’Olio Di Oliva
    • Campagne di Promozione
    • Sovvenzioni
    UNITÀ OLIVICOLTURA, ELAIOTECNICA E AMBIENTE
    • Introduzione
    • Progetti
    • Impronta di Carbono
    • Indicazioni Geografiche
    • Banche del germoplasma
    Standardizzazione e Ricerca
    • Laboritori Riconosciuti
    • Premio Mario Solinas
    • Programma per il controllo della qualità
    • Alimentazione
    • Norme/Metodi di analisi
    GARE D'APPALTO
    Sovvenzioni
    Opportunità di Lavoro
    Risorse e link
    GIORNATA MONDIALE DELL'OLIVO
    International Olive Council logo
    OHIS logo
    Il COI sulle reti sociali
    • Linkedin icon
    • Twitter icon
    © International Olive Council, 2025
    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Sempre attivo
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferencias
    El almacenamiento o acceso técnico es necesario para la finalidad legítima de almacenar preferencias no solicitadas por el abonado o usuario.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. El almacenamiento o acceso técnico que se utiliza exclusivamente con fines estadísticos anónimos. Sin un requerimiento, el cumplimiento voluntario por parte de tu proveedor de servicios de Internet, o los registros adicionales de un tercero, la información almacenada o recuperada sólo para este propósito no se puede utilizar para identificarte.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Gestisci opzioni Gestisci servizi Gestisci fornitori Per saperne di più su questi scopi
    View preferences
    {title} {title} {title}

    IOC Logo
    CIA logo

    L’olio di oliva per una cucina più ricca di prodotti di origine vegetale

    Cucinare oggi: mille idee dalla dieta mediterranea

    Scelte alimentari giuste, sane e piene di gusto: il Culinary Institute of America e il Consiglio oleicolo internazionale lavorano a un progetto comune – con un focus su formazione tecnica e menu innovativi dedicato agli chef. Scoprilo qui.

    X