Tuesday 25 February 2020 - Director LUIGI CARICATO - staff@olioofficina.net

log in - register - advertising - donate

society > news

Madrid, Coi: back to work for the standardisation and research unit

International Olive Council

Madrid, Coi: back to work for the standardisation and research unit

After the summer break, the Standardisation and Research Unit is back in full force with a busy calendar for the coming months.

A meeting for the working group on the organoleptic assessment of virgin olive oil and panel harmonisation will take place on 19 and 20 September at IOC headquarters in Madrid, with the goal of updating and impro- ving the method for sensorial analysis. This will be followed by a meeting of the statistics working group on the application of sensorial analysis on 20 September.

A meeting of experts from the European Commission will take place in Brussels on 23 and 24 September. This will be followed by a meeting with representatives of the US Embassy on 25 September.

On 27 September, the GCS – the company that helps the IOC evaluate physico-chemical and sensory analysis laboratories – will celebrate its 25th anniversary.

The Standardisation and Research Unit has scheduled a meeting at IOC headquarters with experts from the Codex Alimentarius Commission on 2 October. The two institutions work closely together to ensure harmo- nisation and consistency between trade and food standards for olive oils, olive-pomace oils and table olives in order to facilitate international trade and reduce trade barriers. A meeting of the technical commission of experts on laboratory monitoring will also be held at headquarters on the same day.

The chemistry experts have been invited to headquarters on 3 and 4 October for a meeting on analytical methods. Participants will discuss the adopted methods for the analysis of virgin olive oils and olive-pomace oils as well as new methods, the results of ongoing studies and ring tests and relations with other standar- disation bodies.

The IOC has organised a workshop on the quality, authenticity and organoleptic characteristics of virgin olive oils as part of the international standardisation and harmonisation of standards to defend the IOC standard and strengthen relations between the IOC and the United States. The workshop will take place in Andalusia from 7 to 12 October.

On 15 October, the 54th meeting of the Advisory Committee and the 55th meeting of the Signatory Associa- tions to the Agreement on Quality Control will be held at headquarters.

The IOC will also attend the Torribera Mediterranean Center conference in Barcelona on 15 and 16 October.

Lastly, a meeting of the scientific commission of nutrition experts will take place on 21 October in Sevilleon the occasion of the 17th Euro Fed Lipid Congress and Expo. The purpose of this meeting is to discuss studies on the nutritional properties of olive oil products and to propose new research projects to improveknowledge on the benefits of olive oil consumption.

A workshop is also planned for 24 October as part of the Oleum project at the Instituto de la Grasa in Seville (Spain).


Photo by Olio Officina

International Olive Council - 13-10-2019 - All rights reserved

Luigi Caricato


Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

Antico Borgo, the scent and flavours of the Frantoio, Moraiolo and Leccino trine

A Tuscan PGI oil made by Terre dell’Etruria, a farming cooperative society that has invested all it has on its members, expertly helping and guiding them towards quality and success. The most impressive features of this extra virgin oil, flavour apart, are its remarkable quality/price ratio and extraordinary yield > Luigi Caricato

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

Olio Turri's blog, a happy exception

Olio Turri's blog, a happy exception

Very few oil producers run blogs. Turri's, with its minimalistic design, is both simple and elegant. It is also available in English: posts are published at regular intervals and dispatched through newsletters > Luigi Caricato


The art of healthy eating

The fruit of tradition, care and a passion for quality. Our story starts here, in Puglia. The beating heart of the Mediterranean Sea. This is the birthplace of our oil-making art, an art that has always considered olives as a living body. Video Spot Corporate by Masseria di Sant'Eramo