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Olive oil fit for consumption as it is.
Olive oil obtained from the fruit of the olive tree (Olea europea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which has not undergone any treatment other than washing, decantation, centrifugation and filtration.
Virgin olive oil which has a free acidity, expressed as oleic acid, 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 (COI/T.15/NC No 3).
Last Posts
This week on OHIS
MADRID, SPAIN / 05.12.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 Healthy dietary patterns are generally characterized by a high intake of...
International Seminar Highlights Global Aromas and Sensory Diversity of Extra Virgin Olive Oil
The Fundación del Olivar, with the patronage of the International Olive Council (IOC), hosted the International Seminar on Aromas: The Sensory Diversity of EVOO on 4 December 2025 at Terra Oleum in Mengíbar (Jaén). The...
Upcoming IOC international webinar on oleotourism (10 December)
MADRID, SPAIN / 04.12.2025
International experts examine the potential of oleotourism as a driver of sustainable development A webinar organised by the IOC will explore the scientific, tourism-related and economic foundations of a growing sector in...
