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The IOC’s Standardisation and Research Unit gathers its experts
The IOC’s Executive Secretariat is committed to achieving consistency in national and international legislation regarding the physico-chemical and organoleptic characteristics of olive oils and table olives. In this context, the Standardisation and Research Unit held its biannual virtual meeting with experts and advisors in organoleptic assessment of virgin olive oils on 25 and 26 September.
Over thirty-five specialists—officially designated by IOC member countries, most of whom are panel leaders of IOC-recognised virgin olive oil tasting panels—reviewed the latest revisions of the organoleptic assessment method for virgin olive oils, resolutions approved at the last Council of Members meeting, ongoing studies, and future priorities. Discussions covered various topics, including taster training, reference materials, accreditation, borderline olive oils, the results of the IOC’s proficiency test for laboratory recognition from December 2024 to November 2025, and findings from studies on the characteristics and volatile profiles of ripe Picual and Chemlali olive oils. They also reviewed the conclusions from the fifth workshop for the harmonisation of IOC-recognised tasting panels, which occurred earlier that month.
