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A team effort produces big results. Here we publish the documents adopted at the 112th session of the Council of Members that were proposed by the Executive Secretariat’s Chemistry and Standardisation Unit. After their adoption at the session, the following documents were published on our website:
The rules for the Mario Solinas Quality Award, the international competition for extra virgin olive oil, can be found here: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/#national-competitions in English, French and Spanish.
The rules for national extra virgin olive oil competitions with institutional sponsorship from the International Olive Council as well as the corresponding decisions can be found here: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/#institutional in English and French.
The lists of physico-chemical and sensory analysis laboratories with International Olive Council recognition for the period from 1 December 2020 to 30 November 2021 can be found here: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/#recognition-laboratories
The Guidelines for the management of virgin olive oil tasting panels in the event of a pandemic – COI/MPP/Doc. No. 1/Rev. 1 can be found here: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/standards-and-methods/ in English and French.
The Consumer guidelines on the best storage conditions for olive oils and olive pomace oils – COI/CBPS/Doc. No. 1 can be found here: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/standards-and-methods/ in English and French.
