Mission and Vision
The International Olive Council (IOC) is the world’s only intergovernmental organisation dedicated to olive oil and table olives. Established in 1959 under the auspices of the United Nations, it serves as a global forum for governments, experts and stakeholders to work together on the sustainable and responsible development of the olive sector.
The IOC promotes international cooperation, supports scientific research and technical innovation, establishes quality and trade standards, and encourages the consumption of olive products worldwide. Its member countries represent over 94% of global olive oil production.
Through its work, the IOC contributes to environmental stewardship, economic development and the preservation of the cultural heritage of the olive tree.
Fundamental Texts
The IOC operates under the framework of the International Agreement on Olive Oil and Table Olives, negotiated under the United Nations system. Since 1956, six international agreements have guided the Organisation’s mandate.
The current Agreement, adopted in 2015 and in force since 1 January 2017, modernises the IOC’s mandate by strengthening standardisation and quality, promoting technical cooperation and research, supporting sustainable development, improving transparency and market information, and ensuring the participation of both producer and consumer countries.
It also strengthens the IOC’s role as an international centre for documentation, dialogue and knowledge on the olive sector.
Evolution of the International Agreement
Since 1956, six international agreements have defined the mission, structure and priorities of the International Olive Council. Each has built upon the last to reflect the evolving needs of the olive sector and the global trade landscape.
- 1956 Agreement: Adopted under the auspices of the United Nations, the first Agreement aimed to stabilise and expand trade in olive oil. It led to the creation of the IOC in 1959, headquartered in Madrid, Spain
Available here - 1963 Agreement: Renewed the focus on trade coordination and market development, remaining in force until 1979.
Available here - 1979 Agreement: Introduced a stronger development dimension, referencing the UN’s Integrated Programme for Commodities and paving the way for collaboration with the Common Fund.
Available here - 1986 Agreement: For the first time, explicitly included table olives alongside olive oil. It strengthened technical cooperation and promotional activities.
Available here - 2005 Agreement: Marked greater engagement with the private sector, with emphasis on product quality, environmental protection, and sustainability across the olive value chain.
Available here - 2015 Agreement (in force since 1 January 2017): Modernised the IOC’s objectives, reinforcing its role as a global documentation and knowledge centre. It promotes standardisation, technical cooperation, research, consumer country participation, and a broader focus on the olive economy. It also introduced a revised quota system based on imports, better reflecting global market realities.
Headquarters Agreement
Since its establishment, the International Olive Council has concluded three Headquarters Agreements with the Kingdom of Spain, the host country of the Organisation, defining the legal status, privileges and immunities of the IOC, its staff and its official representatives. The current Agreement was signed on 28 November 2019.
Governance and Structure
The IOC is composed of three main institutional bodies:
- Council of Members: The supreme decision-making body, made up of official representatives of member countries. It defines the Organisation’s priorities, adopts the budget, and oversees all programmes and activities.
- Chair and Vice-Chairs: Elected annually from among the member countries. The Chair represents the Council and facilitates political and institutional coordination.
- Executive Secretariat: Based in Madrid, the Secretariat implements the Organisation’s work programme. It is composed of specialised units covering areas such as technical cooperation, standardisation and research, economic affairs, promotion, legal affairs and administration.
Council of Members
The Council of Members is the supreme authority and decision-making body of the International Olive Council.
It is composed of one delegate per Member, who may be assisted by alternates and advisers. The Council meets at least twice a year to examine the activities of the Organisation, adopt its annual programme of work and approve the budget.
The Council of Members applies the provisions of the International Agreement on Olive Oil and Table Olives, 2015. As a general rule, decisions are taken by consensus. Where consensus cannot be reached, the procedures provided for in the Agreement apply.
The official languages of the IOC are Arabic, English, French, Italian and Spanish.
Chair and Vice-Chair
In accordance with the 2015 Agreement, the Council of Members elects a Chair from among the delegations of Members for a term of one year. The Chair presides over sessions of the Council of Members and represents the IOC in a legal capacity.
A Vice-Chair is elected annually and replaces the Chair in the event of absence.
Since January 2025, the Chair is Libya, represented by H.E. Walid B. D. Abuabdalla, Ambassador of Libya to Spain.
Committees
To facilitate its work, the Council of Members establishes committees and subcommittees in accordance with the Agreement and its Rules of Procedure. These bodies examine technical, financial and strategic matters and submit recommendations to the Council.
The IOC currently has five committees:
Administrative and Financial Affairs Committee
Examines budgetary, financial and administrative matters. It reviews the draft annual budget, supervises the implementation of financial rules and internal control standards, examines annual accounts and advises the Council of Members on institutional matters.
Chemistry and Standardisation Committee
Ensures the implementation of the objectives relating to standardisation and research. It contributes to the harmonisation of international standards for olive oils and table olives, supports quality control and promotes the protection of consumers and the proper functioning of international trade.
Technology and Environment Committee
Implements the objectives relating to olive growing, olive oil technology and technical cooperation. It promotes research, sustainable production practices, the preservation of genetic resources and the exchange of technical knowledge among members.
Economy and Promotion Committee
Implements the objectives relating to promotion, dissemination of information and the olive economy. It examines world market balances, analyses economic developments and supports initiatives to promote consumption and international trade.
Advisory Committee on Olive Oil and Table Olives
Composed of representatives of producers, processors, traders and consumers from member countries, the Advisory Committee serves as a consultative body. It provides practical expertise and sectoral insight to support the work of the Council of Members and the Executive Secretariat.
Executive Secretariat
The Executive Secretariat is responsible for the administration and operation of the Agreement. It implements the decisions of the Council of Members and ensures the effective functioning of the Organisation.
The Secretariat is headed by an Executive Director and supported by Deputy Executive Directors and staff members. It is structured into specialised units and departments that carry out the technical, economic, financial and administrative tasks of the IOC.
Executive Director
Current Executive Director
Jaime Lillo (Spain), in office since 1 January 2024.
Former Executive Directors
- Abdellatif Ghedira (2016–2023)
- Jean-Louis Barjol (2011–2015)
- Mohammed Ouhmad Sbitri (2007–2010)
- Habib Essid (2004–2007)
- Ahmed Touzani (2002–2004)
- Fausto Luchetti (1987–2002)
- Gabriele Luzi (1980–1987)
- Lucien Denis (1962–1980)
- Pierre Bonnet (1960–1962)
Deputy Executive Directors
The Deputy Executive Directors assist the Executive Director and supervise the units assigned to them in accordance with the Organisation’s structure. They act under the authority of the Executive Director and maintain direct contact with the committees within their respective areas of responsibility.
Key Areas
The work of the Executive Secretariat is organised into specialised units and departments that ensure the implementation of the IOC’s mandate.
Operational Units
Economy and Promotion
Monitors world markets for olive oils and table olives, prepares economic analyses and statistical data, and supports activities aimed at promoting consumption and disseminating information on IOC trade standards.
Standardisation and Research
Develops and updates international trade standards, including chemical and sensory testing methods. It coordinates scientific activities and supports laboratory recognition programmes and quality initiatives.
Olive Growing, Olive Oil Technology and Environment
Promotes technical cooperation, research and sustainable development in olive cultivation and processing. It supports the identification and preservation of genetic resources and fosters the transfer of technology among Members.
Administrative Units
Administrative Management and Human Resources
Ensures the management of staff and organisational resources, supporting the effective functioning of the Secretariat.
Financial Management
Oversees budgetary execution, accounting and financial reporting, ensuring compliance with the financial regulation.
Observatory and Information Systems
Coordinates statistical databases, information platforms and digital systems, ensuring the dissemination of reliable data and secure IT management.
Legal Affairs
Provides legal advice, prepares agreements and ensures compliance with the provisions of the Agreement and applicable regulations.
External Relations and Liaison with the Council of Members
Maintains relations with Member States and partner organisations and supports the organisation of Council sessions and follow-up of decisions.
Translation and Communications
Provides multilingual language services in IOC working languages and supports institutional communication and information dissemination.
Internal Control
Ensures ex-ante control of financial operations and contributes to strengthening governance and risk management.
Member Countries and Observers
The IOC is composed of governments that have signed and ratified the International Agreement on Olive Oil and Table Olives. Its membership includes the world’s main producers and exporters of olive oil and table olives, particularly in the Mediterranean region, as well as an increasing number of consumer countries.
The European Union is a member of the IOC and represents all EU Member States collectively.
Private individuals and companies cannot become members.
Observer status may be granted to governments or institutions that wish to follow the work of the Organisation and participate in specific activities without becoming full members.
IOC Membersit_ioc
Membri UE
Membri Fondatori
Formato Tabella
Formato Elenco
Albania
Algeria
Arabia Saudita
Argentina
Azerbaigian
Bosnia Erzegovina
Egitto
Georgia
Giordania
Iran
Israele
Libano
Libia
Marocco
Montenegro
Palestina
Tunisia
Turchia
Unione Europea
Uruguay
Uzbekistan
Becoming a Member
Because the IOC is an intergovernmental organisation, membership is open only to governments or to international organisations with responsibilities in the negotiation, conclusion and application of international agreements, especially commodity agreements.
A government wishing to join submits an application to the Council of Members, usually through its Ministry of Foreign Affairs or its Embassy in Spain. The Council reviews the application and determines the conditions of accession, including the number of participation shares and the deadline for depositing the instrument of accession with the Secretary-General of the United Nations, the depositary of the Agreement.
A country becomes a member once this instrument has been formally deposited.
