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The Council of Members of the International Olive Council (IOC) convened on 20 November for its 120th session, a key occasion to review activities undertaken in its three main areas of action: olive growing, olive oil technology and the environment; chemistry and standardisation; and economy and promotion. This event highlighted the progress achieved and saw the adoption of strategic decisions for the future of the olive sector.
Advances in Olive Growing and the Environment
Significant achievements in the field of olive growing were showcased. Iran’s olive germplasm collection was recognised as an international collection within the IOC network. Additionally, a historic agreement was signed this year between the FAO, the IOC, and Spain to integrate the Spanish olive germplasm bank into the International Treaty on Plant Genetic Resources. This integration represents a major step in preserving genetic resources and sharing knowledge.
The World Catalogue of Olive Varieties has been updated and will soon be available on the IOC website, providing a valuable tool for sector stakeholders to better understand the diversity of olive varieties worldwide. Furthermore, significant progress has been made in the olive grove carbon balance project, amongst which we find an innovative methodology that is being developed to measure CO2 emissions and absorptions, contributing to global sustainability goals.
In terms of capacity building, the IOC continues to strengthen professional skills. It awarded four doctoral scholarships, four master’s scholarships, and 28 specialised scholarships for virgin olive oil tasting. In September 2024, the seminar on olive by-products brought together 65 participants from 27 countries, underlining the IOC’s role as a platform for exchange and training. Finally, nine national and international activities were organised to address the diverse needs expressed by member countries.
Standardisation and Research: Enhanced Harmonisation
The Council also reaffirmed its commitment to the international harmonisation of standards. The number of recognised laboratories for the physico-chemical and sensory analysis of olive oils has significantly increased: 130 laboratories from 21 countries and 120 tasting panels from 27 countries have been recognised by the IOC. These developments illustrate the Organisation’s dedication to ensuring high and uniform standards globally.
Argentina was designated as the host country for the next edition of the Mario Solinas Quality Award for Extra Virgin Olive Oils in the Southern Hemisphere in 2025, further recognising the excellence of the olive sector worldwide. The Council also adopted several key revisions, including updates to the Trade Standard Applying to Olive Oils and Olive-Pomace Oils, the rules for the 2025 Mario Solinas Quality Awards, and the guide for training and selecting tasters. A provisional method for analysing volatile compounds in virgin olive oils was also adopted.
Economy and Promotion: Renewed Momentum
On the economic and promotional front, the IOC’s efforts are yielding results. The number and quality of requests from member countries for grants to organise promotional activities have increased, prompting the Council to allocate a larger budget for these activities. Following the successful initial months of the promotional campaign in Brazil, new initiatives are planned for 2025. The IOC Executive Secretariat is also considering launching a new promotional campaign in a non-member country; South Africa and Mexico have been suggested.
The IOC continues to invest in economic research, with updated data on consumer behaviour and the organisation of a dedicated seminar in 2025. These initiatives aim to better understand consumer expectations and adapt the sector’s strategies accordingly.
Memorable Moments
The 120th session also celebrated Bosnia-Herzegovina’s recent accession to the IOC with a flag-raising ceremony. The following day, members participated in an event organised in collaboration with the CSIC and CIHEAM to mark World Olive Day. This day also commemorated the 30th anniversary of the publication of the Mediterranean Diet Pyramid, a model of health and sustainability.
Renowned speakers such as Antonia Trichopoulou, Miguel Ángel Martínez-González, Frank Hu, Walter Willett, and Greg Drescher highlighted the Mediterranean diet’s unique position as a global model for a healthy and environmentally friendly lifestyle, with olive oil and table olives playing a central role in this diet.
For more information on the decisions and documents adopted during this session, visit the official IOC website.
