EU to Update Sensory Evaluation Methods and Classification Procedures for Virgin Olive Oil

On May 8, 2024, according to an official EU bulletin, the EU Council of Members will adopt a decision during their 119th meeting from June 18-25, 2024, to revise the trade standards applicable to olive oil and olive pomace oil, as well as two decisions to update the sensory evaluation methods for virgin olive oil and correct the method for determining fatty acid wax and ester content via capillary gas chromatography.

The key updates include:

• Sensory Evaluation Methods: These will only apply to virgin olive oil, using the intensity of perceived defects and fruity attributes to classify such oils. This provides guidance for optional labeling.
• Oil Classification: Oils will be graded based on the median of defects, ranging from extra virgin olive oil to lower categories.
• Labeling Requirements: The country of origin must be declared. If substantial processing occurs in a second country, that country is considered the origin for labeling purposes. Extra virgin olive oils can specify their region of origin when granted a protected designation.
• Batch Identification: Each container must be permanently marked with a code or embossing to identify the production facility and batch.
• Analytical Methods: Fatty acid composition and trans fat content will be determined using gas chromatography, among other techniques.

This update aims to modernize the EU's regulatory framework for virgin olive oil to ensure fair trade and provide consumers with accurate information about product quality and origin. The changes reflect ongoing efforts to uphold standards and transparency in this important food sector.