Ettepanek: NÕUKOGU OTSUS Euroopa Liidu nimel rahvusvahelise oliivinõukogu liikmete nõukogus võetava seisukoha kohta seoses väärisoliiviõli organoleptilise hindamise meetodiga - SWD(2026) 133, COM(2026) 254

EN EN

EUROPEAN COMMISSION

Brussels, 28.5.2026

COM(2026) 254 final

2026/0129 (NLE)

Proposal for a

COUNCIL DECISION

on the position to be taken on behalf of the European Union in the Council of Members

of the International Olive Council as regards the organoleptic assessment method for

virgin olive oil

{SWD(2026) 133 final}

EN 1 EN

EXPLANATORY MEMORANDUM

1. SUBJECT MATTER OF THE PROPOSAL

This proposal concerns the decision establishing the position to be taken on the Union's behalf

in the Council of Members of the International Olive Council ("IOC") in connection with the

envisaged adoption at its next regular session of June 2026 of two decisions: the "Glass for oil

tasting" and the “Guide for the installation of a taste room”, which are both pertaining to the

organoleptic assessment method for virgin olive oil.

2. CONTEXT OF THE PROPOSAL

2.1. The International Agreement on Olive Oil and Table Olives, 2015

The International Agreement on Olive Oil and Table Olives, 2015 (‘the Agreement’) aims

(i)°to seek to achieve uniformity in national and international legislation relating to the

physico-chemical and organoleptic characteristics of olive oils, olive-pomace oils and table

olives in order to prevent any obstacle to trade (ii) to conduct activities in the area of physico-

chemical and organoleptic testing in order to add to the knowledge of the composition and

quality characteristics of olive products, with a view to consolidating international standards,

and (iii) to strengthen the role of the International Olive Council as a forum of excellence for

the international scientific community in the area of olives and olive oil.

The renewed version of the Agreement entered into force on 1 January 2017.

The European Union is a party to the Agreement1.

2.2. The Council of Members

The Council of Members of the International Olive Council (“the Council of Members”) is

the highest authority and decision-making organ of the IOC and shall exercise all such powers

and functions as are necessary to achieve the objectives of this Agreement. As a party to the

Agreement, the European Union is a member of the IOC and is represented in the Council of

Members. The decisions of the Council of Members shall be taken by consensus. If consensus

cannot be reached, decisions related to the trade standard and methods would be adopted

unless they are rejected by at least one quarter of the members or by a member or members

with at least a total of 100 participation shares.

There are currently 21 members in the IOC and the European Union has 647 participation

shares out of a total of 1000.

2.3. The envisaged act of the Council of Members

In November 2025, the Executive Secretariat of the IOC presented to its Members the text of

two decisions regarding chemistry and standardisation. The decisions are both pertaining to

the organoleptic assessment method for virgin olive oil:

– Revision 3 of document COI/T.20/Doc. No. 5 "Glass for oil tasting";

– Revision 2 of document COI/T.20/Doc. No. 6 on the guide for the installation of a

taste room.

1 Council Decision (EU) 2016/1892 of 10 October 2016 on the signing, on behalf of the European Union,

and provisional application of the International Agreement on Olive Oil and Table Olives, 2015 (OJ L

293, 28.10.2016, p. 2) and Council Decision (EU) 2019/848 of 17 May 2019 on the conclusion on

behalf of the European Union of the International Agreement on Olive Oil and Table Olives, 2015 (OJ

L 139, 27.05.2019, p. 1); ELI: http://data.europa.eu/eli/dec/2016/1892/oj

EN 2 EN

The Commission Staff Working Document accompanying this proposal includes the text of

the revised documents, as presented by the Executive Secretariat.

Pursuant to Article 20(3) of the Agreement, the quality and purity criteria included in the IOC

Trade Standard for olive oil and olive-pomace oil are applicable to the international trade of

the Members. Furthermore, pursuant to Article 75(5)(e) of Regulation (EU) No 1308/2013 of

the European Parliament and of the Council2, the marketing standards shall take into account

the standard recommendations adopted by international bodies. Marketing standards are

checked by rules established in conformity with Article 90a of Regulation (EU) No

1308/2013. The decisions on the revisions of these documents pertaining to the organoleptic

assessment method for virgin olive oil have an impact on how the parameters are checked.

Therefore, the above-mentioned decisions will affect the applicable EU law, namely

Commission Implementing Regulation (EU) 2022/2105 of 29 July 2022 laying down rules on

conformity checks of marketing standards for olive oil and methods of analysis of the

characteristics of olive oil3.

The position detailed in the present Decision is foreseen to be taken on behalf of the Union at

the next regular IOC session, to take place in June 2026.

3. POSITION TO BE TAKEN ON THE UNION'S BEHALF

The decisions to be adopted by the Council of Members are both pertaining to the

organoleptic assessment method for virgin olive oil:

– Revision 3 of document COI/T.20/Doc. No. 5 "Glass for oil tasting";

– Revision 2 of document COI/T.20/Doc. No. 6 on the guide for the installation of a

taste room.

The above-mentioned decisions have been discussed between scientific and technical olive oil

experts of the Commission and Member States. They contribute to the international

harmonisation of olive oil standards and will set a framework which will ensure fair

competition in the trading of olive oil. They should therefore be supported.

The above-mentioned decisions are in line with the Union policy as regards standards for the

marketing of agricultural products as provided for in Title II of part II of Regulation (EU) No

1308/2013 of the European Parliament and of the Council.

A Union position is needed for the adoption of the decisions.

4. LEGAL BASIS

4.1. Procedural legal basis

4.1.1. Principles

Article 218(9) of the Treaty on the Functioning of the European Union (TFEU) provides for

decisions establishing ‘the positions to be adopted on the Union’s behalf in a body set up by

an agreement, when that body is called upon to adopt acts having legal effects, with the

exception of acts supplementing or amending the institutional framework of the agreement.’

2 Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013

establishing a common organisation of the markets in agricultural products and repealing Council

Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (OJ L

347, 20.12.2013, p. 671); ELI: http://data.europa.eu/eli/reg/2013/1308/2023-01-01 3 OJ L 284, 4.11.2022, p. 23–48; ELI: http://data.europa.eu/eli/reg_impl/2022/2105/2022-11-04

EN 3 EN

The concept of ‘acts having legal effects’ includes acts that have legal effects by virtue of the

rules of international law governing the body in question. It also includes instruments that do

not have a binding effect under international law, but that are ‘capable of decisively

influencing the content of the legislation adopted by the EU legislature’4.

4.1.2. Application to the present case

The Council of Members is a body set up by an agreement, namely the International

Agreement on Olive Oil and Table Olives.

The acts which the Council of Members are called upon to adopt constitute acts having legal

effects. The envisaged acts will be binding under international law in accordance with Article

20(3) of the Agreement and are capable of decisively influencing the content of EU

legislation, namely an implementing act as regards conformity checks for olive oil marketing

standards based on Regulation (EU) No 1308/2013. This is because, pursuant to Article

75(5)(e) of Regulation (EU) No 1308/2013, the marketing standards shall take into account

the standard recommendations adopted by international bodies.

The envisaged act does not supplement or amend the institutional framework of the

Agreement.

Therefore, the procedural legal basis for the proposed decision is Article 218(9) TFEU.

4.2. Substantive legal basis

4.2.1. Principles

The substantive legal basis for a decision under Article 218(9) TFEU depends primarily on

the objective and content of the envisaged act in respect of which a position is taken on the

Union's behalf. If the envisaged act pursues two aims or has two components and if one of

those aims or components is identifiable as the main one, whereas the other is merely

incidental, the decision under Article 218(9) TFEU must be founded on a single substantive

legal basis, namely that required by the main or predominant aim or component.

4.2.2. Application to the present case

The main objective and content of the envisaged act relate to the common commercial policy.

Therefore, the substantive legal basis of the proposed decision is Article 207(4) TFEU.

4.3. Conclusion

The legal basis of the proposed decision should be Article 207(4) TFEU, in conjunction with

Article 218(9) TFEU.

5. COMPLIANCE WITH THE DIGITAL BY DEFAULT PRINCIPLE

The current proposal has no digital dimensions as there is no digital relevance. Digital means

or data exchange are not under the scope of the proposal.

4 Judgment of the Court of Justice of 7 October 2014, Germany v Council, C-399/12,

ECLI:EU:C:2014:2258, paragraphs 61 to 64.

EN 4 EN

2026/0129 (NLE)

Proposal for a

COUNCIL DECISION

on the position to be taken on behalf of the European Union in the Council of Members

of the International Olive Council as regards the organoleptic assessment method for

virgin olive oil

THE COUNCIL OF THE EUROPEAN UNION,

Having regard to the Treaty on the Functioning of the European Union, and in particular

Article 207(4), first subparagraph, in conjunction with Article 218(9) thereof,

Having regard to the proposal from the European Commission,

Whereas:

(1) The International Agreement on Olive Oil and Table Olives, 2015 (‘the Agreement’)

was concluded on behalf of the Union by Council Decision (EU) 2019/8481.

(2) Pursuant to Article 20 of the Agreement, the Council of Members of the International

Olive Council (IOC) (‘the Council of Members’) may take decisions and adopt

recommendations for the application of the provisions of the Agreement.

(3) The Council of Members is to adopt two decisions concerning the organoleptic

assessment method for virgin olive oil at its 123rd session in June 2026.

(4) Those decisions have been extensively discussed between scientific and technical

experts on olive oil of the Commission and of the Member States. The decisions

should contribute to the international harmonisation of olive oil standards and will

establish a framework which should ensure fair competition in the trading of products

in the olive oil sector. The Union should therefore support the adoption of those

decisions.

(5) It is appropriate to establish the position to be taken on behalf of the Union within the

Council of Members, as the decisions to be adopted by the IOC will have legal effects

on the Union as regards international trade with the other members of the IOC and will

influence the content of Union law, namely on conformity checks for olive oil adopted

by the Commission pursuant to Article 90a of Regulation (EU) No 1308/2013 of the

European Parliament and of the Council2.

(6) If the adoption of the decisions is postponed for an exchange of correspondence to

take place before the 124th regular session of the Council of Members, as a result of

1 Council Decision (EU) 2019/848 of 17 May 2019 on the conclusion on behalf of the European Union of

the International Agreement on Olive Oil and Table Olives, 2015 (OJ L 139, 27.05.2019, p. 1, ELI:

http://data.europa.eu/eli/dec/2019/848/oj). 2 Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013

establishing a common organisation of the markets in agricultural products and repealing Council

Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 (OJ L

347, 20.12.2013, p. 671, ELI: http://data.europa.eu/eli/reg/2013/1308/2023-01-01).

EN 5 EN

some Members not being in a position to give their approval, the position set out in

this Decision should be taken on behalf of the Union by exchange of correspondence.

(7) It should, however, be possible for the representatives of the Union in the Council of

Members to agree to technical adaptations to other methods or documents of the IOC

without further decision of the Council if those technical adaptations result from

amendments related to the revisions of those two documents.

(8) In order to preserve the interest of the Union, the representatives of the Union in the

Council of Members should however be allowed to request the postponement of the

adoption of those decisions, if the position to be taken on behalf of the Union is likely

to be affected by new scientific or technical information presented before the 124th

regular session of the Council of Members,

HAS ADOPTED THIS DECISION:

Article 1

The Union shall support the adoption of two decisions concerning the organoleptic

assessment method for virgin olive oil:

– Revision 3 of document COI/T.20/Doc. No. 5 on the "Glass for oil tasting";

– Revision 2 of document COI/T.20/Doc. No. 6 on the guide for the installation of a

taste room.

by the Council of Members of the International Olive Council (IOC) at its next regular session

in June 2026 or in an exchange of correspondence to take place before the 124th regular

session.

Article 2

The representatives of the Union in the Council of Members of the IOC may agree to

technical adaptations to other methods or documents of the IOC without further decision of

the Council if those technical adaptations result from the amendments to the two documents

referred to in Article 1.

Article 3

Where the position referred to in Article 1 is likely to be affected by new scientific or

technical information presented before the next regular session of the IOC Council of

Members, the representatives of the Union shall request that the adoption of those decisions

be postponed until the position of the Union is established on the basis of that new

information.

Article 4

This Decision is addressed to the Commission.

Done at Brussels,

For the Council

The President

EN EN

EUROPEAN COMMISSION

Brussels, 28.5.2026

SWD(2026) 133 final

COMMISSION STAFF WORKING DOCUMENT

Accompanying the document

Proposal for a

COUNCIL DECISION

on the position to be taken on behalf of the European Union in the Council of Members

of the International Olive Council as regards the organoleptic assessment method for

virgin olive oil

{COM(2026) 254 final}

DRAFT DECISION No DEC-III.X/123-VI/2026

REVISING THE ORGANOLEPTIC ASSESSMENT METHOD FOR VIRGIN

OLIVE OIL

DECISION DEC-III.X/123-VI/2026

REVISING THE ORGANOLEPTIC ASSESSMENT METHOD

FOR VIRGIN OLIVE OIL

THE COUNCIL OF MEMBERS OF THE INTERNATIONAL OLIVE COUNCIL

Having regard to the International Agreement on Olive Oil and Table Olives, 2015,

and in particular its Article 1 "Objectives of the Agreement" concerning

standardisation and research into the harmonisation of national and international

legislation and its Chapter VI "Standardisation provisions";

Having regard to Resolution RES-5/56-IV/87 of 18 June 1987 adopting IOC

document COI/T.20/Doc. No. 5 "Glass for oil tasting" and to Decision DEC-III.2/111-

VI/2020 revising document COI/T.20/Doc. No. 5/Rev. 2;

Having regard to the recommendation made by the Committee on Chemistry and

Standardisation at its 18th meeting, within the framework of the 123rd session of

the Council of Members;

Considering the unanimous position formulated by the organoleptic assessment

experts at their meeting on 5 and 6 May 2026,

Decides

1. To revise document COI/T.20/Doc. No. 5/Rev. 2 "Glass for oil tasting". Document

COI/T.20/Doc. No. 5/Rev. 3 replaces and repeals method COI/T.20/Doc. No.

5/Rev. 2. Madrid, ** June 2026

Tawfik EL ACHCHABI

Président du Conseil oléicole international

Príncipe de Vergara, 154 - 28002 Madrid - Spain E-Mail: [email protected] Tel: +34 915 903 638 Internationaloliveoil.org

INTERNATIONAL

OLIVE

COUNCIL

COI/T.20/Doc. No 5/Rev. 2 3 2020 Juin 2026

ENGLISH Original: SPANISH

Príncipe de Vergara, 154 – 28002 Madrid – Spain Tel.: +34 915 903 638 Fax: +34 915 631 263 - e-mail: [email protected] - http://www.internationaloliveoil.org/

STANDARD FOR THE SENSORY ANALYSIS OF OLIVE OIL STANDARD

GLASS FOR OIL TASTING

1. PURPOSE

The purpose of this standard is to describe the characteristics of the glass intended for use in the organoleptic analysis of edible oils (odour, taste, flavour).

In addition, it describes the adapted heating unit needed to reach and maintain the right temperature for this analysis.

2. DESCRIPTION OF THE GLASS

The drawing in Figure 1 attempts to establish the optimum characteristics desirable in a piece of apparatus of this kind, which can be specified as follows:

a) Maximum steadiness, to prevent the glass from tilting and the oil from being spilled.

b) A base which easily fits the indentations of the heating unit so that the bottom of the glass

is evenly heated.

c) A narrow mouth which helps to concentrate the odours and facilitates their identification.

d) Made of dark-coloured glass to prevent the taster from perceiving the colour of the oil,

thus eliminating any prejudices and impeding the possible formation of biases or tendencies that might affect the objectiveness of the determination.

COI/T.20/Doc. No 5/Rev. 2 3

Page 2

2.1. Dimensions

The glass is sketched in Figure 1, and has the following dimensions:

Total capacity................................... 130 ml + 10 ml

Total height...................................... 60 mm + 1 2 mm

Diameter of mouth……………….. 50 mm + 1 2 mm (measured at the outer edge of the rim)

Diameter of glass at its widest......... 70 mm + 1 2 mm

Base diameter.. 35 mm + 1 2 mm

Thickness of glass on sides.............. 1.5 mm + 0.2 mm

Thickness of glass base .................. 5 mm + 1 mm

Each glass shall be equipped with a watch-glass, the diameter of which shall be 10°mm larger than the mouth of the glass. This watch-glass shall be used as a cover to prevent the loss of aroma and the entry of dust.

Alternatively, it is allowed to use food-grade, odourless, disposable lids made of cardboard, paper or other ecological materials.

Each glass shall be equipped with a watch-glass, the diameter of which shall be 10 mm larger than the mouth of the glass. This watch-glass shall be used as a cover to prevent the loss of aroma and the entry of dust. Each batch of glasses must be checked to ensure it conforms to the specified parameters. This verification should be carried out using instruments such as graduated cylinders, rulers, and callipers to measure volume capacity, diameters, heights, and thicknesses.

2.2. Manufacturing characteristics

The glass shall be made of resistant glass; it shall be dark-coloured so that the colour of its contents cannot be discerned, and it shall be free from scratches or bubbles.

The rim shall be even, smooth and flanged.

The glass shall be annealed so that it stands the temperature changes it has to undergo in the tests.

2.3. Instructions for use

The glasses shall be cleaned using unperfumed soap or detergent and shall then be rinsed repeatedly until the cleaning agent has been totally eliminated. The final rinse shall be with drinking water, after which the glasses shall be left to drain and then dried in an odour-free environment.

Neither concentrated acids nor chromic acid mixtures shall be used.

The glasses shall be stored in a cabinet, protecting them from contamination from any extraneous odours.

Before use, each glass shall be smelled to ensure that no extraneous odour is present. Once the glasses have been properly washed and dried, it is recommended to periodically select two at random to check for any residual odours.

When the test is being prepared care shall be taken to record the code of each glass and the oil it contains. Only the person in charge of the test will know to which code the oil corresponds.

COI/T.20/Doc. No 5/Rev. 2 3

Page 3

3. DEVICE FOR HEATING SAMPLES

The samples shall be organoleptically examined at a set temperature which, in the case of edible oils, shall be 28 + 2 ºC. For this purpose, a heating device (see Figure 2) shall be installed in each booth within the taster's reach. It comprises an aluminium block immersed in a thermostatically- controlled water bath so as to keep a uniform temperature. This block has a series of indentations into which fit the bottoms of the glasses. The temperature difference between the heating device and the oil contained in the glasses inserted in the indentations of the various blocks shall not be more than + 2 ºC.

COI/T.20/Doc. No 5/Rev. 2 3

Page 4

Fig. 1

TASTING GLASS

(dimensions in millimetres)

COI/T.20/Doc. No 5/Rev. 2 3

Page 5

Fig. 2

EXAMPLE OF DEVICE FOR HEATING SAMPLES

(dimensions in millimetres)

Fig. 2: This figure shows a 3X3 heating unit. Note that other heating units (e.g. 2X2, 2X3), equipped with a thermostat and with or without a water bath can also be used.

DRAFT DECISION DEC-III.X/123-VI/2026

REVISING THE ORGANOLEPTIC ASSESSMENT METHOD FOR VIRGIN

OLIVE OIL

DECISION NO DEC-III.X/123-VI/2026

REVISING THE ORGANOLEPTIC ASSESSMENT METHOD FOR VIRGIN OLIVE OIL

THE COUNCIL OF MEMBERS OF THE INTERNATIONAL OLIVE COUNCIL

Having regard to the International Agreement on Olive Oil and Table Olives, 2015, and in particular its Article 1 "Objectives of the Agreement" concerning standardisation and research into the harmonisation of national and international legislation and its Chapter VI "Standardisation provisions”;

Having regard to Resolution RES-5/56-IV/87 of 18 June 1987 adopting IOC

document COI/T.20/Doc. No. 6 "Guide for the installation of a taste room" and

Decision DEC-21/95-V/2007 revising document COI/T.20/Doc. No. 6/Rev. 1;

Having regard to the recommendation made by the Committee on Chemistry and

Standardisation at its 18th meeting, within the framework of the 123rd Session of

the Council of Members; Considering the unanimous position formulated by the organoleptic assessment experts at their meeting on 5 and 6 May 2026,

Decides

To revise document COI/T.20/Doc. No. 6/Rev. 1. “Guide for the installation of a taste room”. Document COI/T.20/Doc. No. 6/Rev. 2 replaces and repeals document COI/T.20/Doc. No. 6/Rev. 1.

Madrid, ** June 2026 Tawfik EL ACHCHABI

Président du Conseil oléicole international

Príncipe de Vergara, 154 - 28002 Madrid - Spain Tel: +34 915 903 638

E-Mail: [email protected] Internationaloliveoil.org

INTERNATIONAL OLIVE

COUNCIL

COI/T.20/Doc. No 6/Rev.1 2

September 2007 June 2026

ENGLISH Original: SPANISH

Príncipe de Vergara, 154 – 28002 Madrid – España Telef.: +34 915 903 638 Fax: +34 915 631 263 - e-mail: [email protected] - http://www.internationaloliveoil.org/

SENSORY ANALYSIS OF OLIVE OIL

STANDARD

GUIDE FOR THE INSTALLATION OF A TEST ROOM

1. INTRODUCTION

The test room is designed to provide the panel participating in the sensory tests with a suitable, comfortable, standardised environment which facilitates work and helps to improve the repeatability and reproducibility of the results.

2. PURPOSE

The purpose of this standard is to specify the basic conditions that have to be met when installing a test room.

3. GENERAL SPECIFICATIONS FOR INSTALLATION

The premises, however large they are, shall meet the following specifications:

They shall be pleasant and suitably lighted but neutral in style. For this purpose, a soothing, plain, light colour is recommended for the walls so that a relaxed atmosphere is created 1/.

The premises shall be such that they are easily cleaned and shall be separated from any source of noise; consequently, they shall preferably be sound-proofed. They shall also be kept free from extraneous odours for which purpose, if possible, they shall be fitted with an effective ventilation device. If the fluctuations in ambient temperature so warrant, the test room shall be equipped with air conditioning to keep the atmosphere close to 20-25 28ºC.

All premises must be maintained in accordance with the Organisation’s safety standards, which includes all cleaning and hygiene operations for all surfaces (cabins, seats, sinks, cupboards, refrigerators, floors, computer keyboards and mice, where applicable), based on a schedule determined by the type of surfaces to be treated.

1/ The colour scheme of the room and its lighting can affect the results of the sensory analysis.

COI/T.20/Doc. No 6/Rev. 1 2

Page 2

3.1. Dimensions

The dimensions of the premises often depend upon the possibilities of the laboratories or companies. Generally, they should be sufficiently spacious to permit the installation of ten booths and an area for preparing the samples.

However, it is obvious that the larger the area set aside for the installations, the better, since auxiliary areas can then be provided, for instance, for cleaning apparatus, arranging food preparations and assembling open panels.

3.2. Lighting

General lighting, whether from sunlight or lamps (for instance, strip lighting) shall be uniform, controllable and diffuse.

3.3. Temperature

The premises shall be kept constantly at a temperature of 20-25 28ºC.

4. DESCRIPTION OF BOOTHS

4.1. General characteristics

The sensory analysis booths shall be placed alongside each other in the premises. They shall be identical and shall be separated by partitions which shall be sufficiently high and wide as to isolate the tasters when seated.

The booths may be made of any appropriate material which is easily cleaned and looked after (for instance, wood, vitrified plywood, laminated panelling, etc). If paint is used, it must be completely odour-free when dry.

The seats provided in the booths shall be comfortable and shall have an adjustable height device.

Each booth shall also be provided with individual lighting, the direction and intensity of which may be adjusted.

It is highly recommended that the booths be equipped with a button connected to an outside light which enables the taster to make known to the attendant outside that he or she has finished the test, requires further samples, is missing a piece of apparatus, has noticed some irregularity, or wishes information, etc. without distracting the other tasters.

COI/T.20/Doc. No 6/Rev. 1 2

Page 3

4.2. Dimensions

The booths shall be sufficiently large and comfortable. In general, they shall have the following dimensions:

Width: 0.75 m (without sink) 0.85 m (with sink)

Length: 0.50 m (table) 0.20 m excess for partition

Height of partitions:

0.60 m minimum from table

Height of table:

0.75 m.

4.3. Arrangement

The table surface shall be such that it is easily cleaned.

Part of this surface shall be used for a sink provided with running, drinking water. However, if this is not practicable, this space may be used for a tray, spittoon or similar piece of equipment.

When the samples have to be kept during the test at a constant temperature that is above or below ambient temperature, it is advisable to have a suitable device for this purpose (bain- marie, hot plate, etc.).

A shelf may also be set up at a height of approximately 1.10 metres from the floor for placing various accessories (glasses, small apparatus, etc.).

If the arrangement of the booths in the test room so permits, it is worthwhile installing a device to facilitate the presentation of the samples. This may be in the form of a sliding hatch (Figure 1), a revolving vertical device (Figure 2) suitable for glasses or cups (tall containers), or a horizontally-opening hatch when the containers in which the samples are kept are small (Figure 3). It is simply a question of ensuring that the opening is large enough for the trays and glasses containing the samples to pass through.

COI/T.20/Doc. No 6/Rev. 1 2

Page 4

5. ADDITIONAL PREMISES

If there is sufficient space, it is advisable to provide separate premises for preparing the samples (test kitchen if culinary or other tests are planned), shelves for arranging glasses or apparatus and rooms for holding discussions prior to or after the tests. If available, such premises shall be kept clean; in no way shall any smells, noise or conversations from these premises disturb the work of the assessors in the test room.

See Figure 4 for an example of a test room and additional premises.

Notes:

Ideal conditions are described. However, if it were not possible to have such an installation solely for sensory analyses, the tests could be performed in premises that meet the minimum conditions described (lighting, temperature, noise, odours) by setting up mobile booths made up of folding elements in such a way that, at the very least, they isolate the tasters from each other.

Security, cleaning and hygiene procedures must always be followed.

COI/T.20/Doc. No 6/Rev. 1 2

Page 5

Fig. 1

ARRANGEMENT OF THE BOOTH

COI/T.20/Doc. No 6/Rev. 1 2

Page 6

Fig. 2

REVOLVING DEVICE FOR PRESENTING SAMPLES

COI/T.20/Doc. No 6/Rev. 1 2

Page 7

Fig. 3

HATCH FOR PRESENTING SAMPLES

COI/T.20/Doc. No 6/Rev. 1 2

Page 8

Fig. 4

EXAMPLE OF A TEST ROOM

A - Tasting booths. B - Room for cleaning apparatus and preparing samples C - Open panel D - Office E - Waiting room F - Refrigerator H - Oven L - Dishwasher M - Table P - Work surface Pi - Sink Ar - Cupboard Mr - Trolley Df - Distribution of forms Mc - Round table

ET ET

EUROOPA KOMISJON

Brüssel, 28.5.2026

COM(2026) 254 final

2026/0129 (NLE)

Ettepanek:

NÕUKOGU OTSUS

Euroopa Liidu nimel rahvusvahelise oliivinõukogu liikmete nõukogus võetava seisukoha

kohta seoses väärisoliiviõli organoleptilise hindamise meetodiga

{SWD(2026) 133 final}

ET 1 ET

SELETUSKIRI

1. KAVANDATAV REGULEERIMISESE

Käesolevas ettepanekus käsitletakse otsust, millega määratakse kindlaks rahvusvahelise

oliivinõukogu liikmete nõukogus liidu nimel järgmisel korralisel istungjärgul 2026. aasta

juunis võetav seisukoht seoses järgmise kahe otsuse kavandatud vastuvõtmisega: „Glass for

Oil Tasting“ (õli degusteerimise klaas) ja „Guide for the installation of the taste room“

(degusteerimisruumi sisustamise juhend), mis mõlemad on seotud väärisoliiviõli

organoleptilise hindamise meetodiga.

2. ETTEPANEKU TAUST

2.1. 2015. aasta rahvusvaheline oliiviõli- ja lauaoliivileping

2015. aasta rahvusvahelise oliiviõli- ja lauaoliivilepingu (edaspidi „leping“) eesmärgid on: i)

püüelda oliiviõli, oliivijääkõli ja lauaoliivide füüsikalis-keemilisi ja organoleptilisi omadusi

käsitlevate riiklike ja rahvusvaheliste õigusnormide ühtlustamise poole, et kõrvaldada kõik

kaubandustõkked, ii) tegeleda füüsikalis-keemilise ja organoleptilise analüüsiga, täiendamaks

teadmisi oliivitoodete koostise ja kvaliteediomaduste kohta, et koondada rahvusvahelised

normid, ning iii) tugevdada rahvusvahelise oliivinõukogu rolli oliivide ja oliiviõli valdkonna

rahvusvahelise teaduskogukonna tipptaseme foorumina.

Lepingu uuendatud versioon jõustus 1. jaanuaril 2017.

Euroopa Liit on lepingu osaline1.

2.2. Liikmete nõukogu

Liikmete nõukogu on rahvusvahelise oliivinõukogu kõrgeim ja otsuseid tegev organ. Ta

kasutab kõiki volitusi ning täidab kõiki ülesandeid, mida on vaja kõnealuse lepingu

eesmärkide saavutamiseks. Lepingu osalisena on Euroopa Liit rahvusvahelise oliivinõukogu

liige ja on esindatud liikmete nõukogus. Liikmete nõukogu teeb otsuseid konsensuse alusel.

Kui konsensust ei saavutata, loetakse kaubandusstandardit ja analüüsimeetodeid käsitlevad

otsused vastuvõetuks, kui neid ei lükka tagasi vähemalt üks neljandik liikmeid või üks või

mitu sellist liiget, kelle osaluskvootide arv on kokku vähemalt 100.

Rahvusvahelises oliivinõukogus on praegu 21 liiget ning kokku 1 000 osaluskvoodist on

Euroopa Liidul neid 647.

2.3. Liikmete nõukogu kavandatav akt

2025. aasta novembris esitas rahvusvahelise oliivinõukogu täitevsekretariaat oma liikmetele

kahe otsuse tekstid, milles käsitleti vastavalt keemilist koostist ja standardimist. Mõlemad

otsused on seotud väärisoliiviõli organoleptilise hindamise meetodiga:

– dokumendi COI/T.20/Doc. No. 5 „Glass for oil tasting“ (õli degusteerimise klaas) 3.

versioon;

– dokumendi COI/T.20/Doc. No. 6 „Guide for the installation of the taste room“

(degusteerimisruumi sisustamise juhend) 2. versioon.

1 Nõukogu 10. oktoobri 2016. aasta otsus (EL) 2016/1892 2015. aasta rahvusvahelise oliiviõli- ja

lauaoliivilepingu Euroopa Liidu nimel allkirjastamise ja selle ajutise kohaldamise kohta (ELT L 293,

28.10.2016, lk 2) ning nõukogu 17. mai 2019. aasta otsus (EL) 2019/848 2015. aasta rahvusvahelise

oliiviõli- ja lauaoliivilepingu Euroopa Liidu nimel sõlmimise kohta (ELT L 139, 27.5.2019, lk 1, ELI:

http://data.europa.eu/eli/dec/2016/1892/oj).

ET 2 ET

Käesolevale ettepanekule lisatud komisjoni talituste töödokument sisaldab läbi vaadatud

dokumentide teksti, mille on esitanud täitevsekretariaat.

Lepingu artikli 20 lõike 3 kohaselt tuleb rahvusvahelise oliivinõukogu kaubandusstandardis

(oliiviõlide ja oliivijääkõlide suhtes kohaldatav kaubandusstandard) esitatud kvaliteedi- ja

puhtusekriteeriume kohaldada liikmete rahvusvahelise kaubanduse suhtes. Euroopa

Parlamendi ja nõukogu määruse (EL) nr 1308/20132 artikli 75 lõike 5 punkti e kohaselt tuleb

turustamisstandardites arvesse võtta rahvusvaheliste asutuste vastu võetud standardsoovitusi.

Turustamisstandardeid kontrollitakse eeskirjade alusel, mis on kehtestatud kooskõlas määruse

(EL) nr 1308/2013 artikliga 90a. Otsused väärisoliiviõli organoleptilise hindamise meetodit

käsitlevate dokumentide läbivaatamise kohta mõjutavad seda, kuidas näitajaid kontrollitakse.

Seega mõjutavad kaks eespool nimetatud otsust kohaldatavaid liidu õigusnorme, nimelt

komisjoni 29. juuli 2022. aasta rakendusmäärust (EL) 2022/2105, milles sätestatakse eeskirjad

oliiviõli turustusstandarditele vastavuse kontrollide ja oliiviõli omaduste analüüsimeetodite

kohta3.

Käesolevas otsuses üksikasjalikult kirjeldatud seisukoht on kavas võtta liidu nimel järgmisel

rahvusvahelise oliivinõukogu korralisel istungjärgul, mis toimub 2026. aasta juunis.

3. LIIDU NIMEL VÕETAV SEISUKOHT

Mõlemad liikmete nõukogu poolt vastuvõetavad otsused on seotud väärisoliiviõli

organoleptilise hindamise meetodiga:

– dokumendi COI/T.20/Doc. No. 5 „Glass for oil tasting“ (õli degusteerimise klaas) 3.

versioon;

– dokumendi COI/T.20/Doc. No. 6 „Guide for the installation of the taste room“

(degusteerimisruumi sisustamise juhend) 2. versioon.

Komisjoni ja liikmesriikide oliiviõlisektori teadus- ja tehnikaeksperdid on eespool nimetatud

otsuseid arutanud. Need otsused aitavad oliiviõlistandardeid rahvusvaheliselt ühtlustada ja

loovad raamistiku, millega tagatakse aus konkurents oliiviõliga kauplemisel. Seetõttu tuleks

neid muudatusi toetada.

Eespool osutatud otsused on seega kooskõlas liidu poliitika eesmärkidega seoses Euroopa

Parlamendi ja nõukogu määruse (EL) nr 1308/2013 II osa II jaotises sätestatud

põllumajandustoodete turustamisstandarditega.

Otsuste vastuvõtmiseks on vaja liidu seisukohta.

4. ÕIGUSLIK ALUS

4.1. Menetlusõiguslik alus

4.1.1. Põhimõtted

Euroopa Liidu toimimise lepingu (edaspidi „ELi toimimise leping“) artikli 218 lõikes 9 on

sätestatud, et nõukogu võtab komisjoni ettepaneku põhjal vastu otsuse, millega „kehtestatakse

lepingus sätestatud organis liidu nimel võetavad seisukohad, kui asjaomasel organil tuleb

2 Euroopa Parlamendi ja nõukogu 17. detsembri 2013. aasta määrus (EL) nr 1308/2013, millega

kehtestatakse põllumajandustoodete ühine turukorraldus ning tunnistatakse kehtetuks nõukogu

määrused (EMÜ) nr 922/72, (EMÜ) nr 234/79, (EÜ) nr 1037/2001 ja (EÜ) nr 1234/2007 (ELT L 347,

20.12.2013, lk 671, ELI: http://data.europa.eu/eli/reg/2013/1308/2023-01-01). 3 ELT L 284, 4.11.2022, lk 23–48; ELI: http://data.europa.eu/eli/reg_impl/2022/2105/2022-11-04.

ET 3 ET

vastu võtta õigusliku toimega akte, välja arvatud õigusaktid, millega täiendatakse või

muudetakse lepingu institutsioonilist raamistikku.“

Mõiste „õigusliku toimega aktid“ hõlmab akte, millel on õiguslik toime asjaomase organi

suhtes kehtiva rahvusvahelise õiguse normide alusel. Siia hulka kuuluvad ka sellised

õiguslikud vahendid, mis ei ole rahvusvahelise õiguse kohaselt siduvad, aga mis „võivad

mõjutada otsustavalt liidu seadusandja vastu võetud õigusaktide sisu“4.

4.1.2. Kohaldamine käesoleval juhul

Liikmete nõukogu on rahvusvahelise oliiviõli- ja lauaoliivilepingu alusel loodud organ.

Aktid, mis liikmete nõukogu peab vastu võtma, on õigusliku toimega aktid. Vastavalt lepingu

artikli 20 lõikele 3 muutuvad kavandatud õigusaktid rahvusvahelise õiguse raames siduvaks

ning võivad mõjutada otsustavalt ELi õigusaktide sisu, nimelt rakendusakti seoses oliiviõli

turustamisstandardite vastavuskontrolliga määruse (EL) nr 1308/2013 alusel. See tuleneb

asjaolust, et määruse (EL) nr 1308/2013 artikli 75 lõike 5 punkti e kohaselt tuleb

turustamisstandardites arvesse võtta rahvusvaheliste asutuste vastu võetud standardsoovitusi.

Kavandatav akt ei täienda ega muuda lepingu institutsioonilist raamistikku.

Seepärast on esildatud otsuse menetlusõiguslik alus ELi toimimise lepingu artikli 218 lõige 9.

4.2. Materiaalõiguslik alus

4.2.1. Põhimõtted

ELi toimimise lepingu artikli 218 lõike 9 kohase otsuse materiaalõiguslik alus sõltub eelkõige

selle kavandatud akti eesmärgist ja sisust, mille kohta liidu nimel seisukoht võetakse. Kui

kavandatud aktiga taotletakse kahte eesmärki või reguleeritakse kahte valdkonda ning üht

neist võib pidada peamiseks, samas kui teine on kõrvalise tähtsusega, peab ELi toimimise

lepingu artikli 218 lõike 9 kohasel otsusel olema üksainus materiaalõiguslik alus, st peamise

või ülekaaluka eesmärgi või valdkonna tõttu nõutav õiguslik alus.

4.2.2. Kohaldamine käesoleval juhul

Kavandatud akti peamine eesmärk ja sisu on seotud ühise kaubanduspoliitikaga. Seepärast on

esildatud otsuse materiaalõiguslik alus ELi toimimise lepingu artikli 207 lõige 4.

4.3. Järeldus

Esildatud otsuse õiguslik alus peaks olema ELi toimimise lepingu artikli 207 lõige 4

koostoimes sama lepingu artikli 218 lõikega 9.

5. VAIKIMISI DIGITAALSUSE PÕHIMÕTTE JÄRGIMINE

Käesoleval ettepanekul ei ole digimõõdet, kuna puudub digimõju. Digitaalsed vahendid või

andmevahetus ei kuulu ettepaneku kohaldamisalasse.

4 Kohtuotsus, Euroopa Kohus, 7. oktoober 2014, Saksamaa vs. nõukogu, C-399/12,

ECLI:EU:C:2014:2258, punktid 61–64.

ET 4 ET

2026/0129 (NLE)

Ettepanek:

NÕUKOGU OTSUS

Euroopa Liidu nimel rahvusvahelise oliivinõukogu liikmete nõukogus võetava seisukoha

kohta seoses väärisoliiviõli organoleptilise hindamise meetodiga

EUROOPA LIIDU NÕUKOGU,

võttes arvesse Euroopa Liidu toimimise lepingut, eriti selle artikli 207 lõike 4 esimest lõiku

koostoimes artikli 218 lõikega 9,

võttes arvesse Euroopa Komisjoni ettepanekut

ning arvestades järgmist:

(1) 2015. aasta rahvusvaheline oliiviõli- ja lauaoliivileping (edaspidi „leping“) sõlmiti

liidu nimel nõukogu otsusega (EL) 2019/8481.

(2) Lepingu artikli 20 kohaselt võib rahvusvahelise oliivinõukogu liikmete nõukogu

(edaspidi „liikmete nõukogu“) teha lepingu sätete kohaldamiseks otsuseid ja võtta

vastu soovitusi.

(3) Liikmete nõukogu võtab 2026. aasta juunis toimuval 123. istungjärgul vastu kaks

otsust väärisoliiviõli organoleptilise hindamise meetodi kohta.

(4) Komisjoni ja liikmesriikide oliiviõlisektori teadus- ja tehnikaeksperdid on neid

otsuseid põhjalikult arutanud. Need otsused peaksid aitama oliiviõlistandardeid

rahvusvaheliselt ühtlustada ja nendega luuakse raamistik, millega saaks tagada ausa

konkurentsi oliiviõlisektori toodetega kauplemisel. Seepärast peaks liit nende otsuste

vastuvõtmist toetama.

(5) On asjakohane määrata kindlaks liidu nimel liikmete nõukogus võetav seisukoht, kuna

rahvusvahelises oliivinõukogus vastu võetavad otsused toovad liidule kaasa õiguslikke

tagajärgi rahvusvahelises kaubanduses rahvusvahelise oliivinõukogu teiste liikmetega

ning mõjutavad liidu õigust, nimelt komisjoni poolt vastavalt Euroopa Parlamendi ja

nõukogu määruse (EL) nr 1308/20132 artiklile 90a vastu võetud oliiviõli

vastavushindamist käsitlevaid õigusakte.

(6) Kui otsuste vastuvõtmine lükatakse edasi, et võimaldada kirjavahetust enne liikmete

nõukogu 124. korralist istungjärku ja seetõttu, et mõned liikmed ei saa oma nõusolekut

anda, tuleks käesolevas otsuses sätestatud seisukoht võtta liidu nimel kirjavahetuse

teel.

1 Nõukogu 17. mai 2019. aasta otsus (EL) 2019/848 2015. aasta rahvusvahelise oliiviõli- ja

lauaoliivilepingu Euroopa Liidu nimel sõlmimise kohta (ELT L 139, 27.5.2019, lk 1, ELI:

http://data.europa.eu/eli/dec/2019/848/oj). 2 Euroopa Parlamendi ja nõukogu 17. detsembri 2013. aasta määrus (EL) nr 1308/2013, millega

kehtestatakse põllumajandustoodete ühine turukorraldus ning tunnistatakse kehtetuks nõukogu

määrused (EMÜ) nr 922/72, (EMÜ) nr 234/79, (EÜ) nr 1037/2001 ja (EÜ) nr 1234/2007 (ELT L 347,

20.12.2013, lk 671, ELI: http://data.europa.eu/eli/reg/2013/1308/2023-01-01).

ET 5 ET

(7) Liidu esindajatel liikmete nõukogus peaks siiski olema võimalik leppida ilma nõukogu

täiendava otsuseta kokku muude rahvusvahelise oliivinõukogu meetodite või

dokumentide tehnilistes kohandustes, kui need kohandused tulenevad kõnealuse kahe

dokumendi läbivaatamisega seotud muudatustest.

(8) Liidu huvide kaitsmiseks peaks liidu esindajatel liikmete nõukogus olema siiski

lubatud taotleda kõnealuse kahe otsuse vastuvõtmise edasilükkamist, kui enne liikmete

nõukogu korralist 124. istungjärku esitatud uus teaduslik või tehniline teave võib

mõjutada liidu nimel võetavat seisukohta,

ON VASTU VÕTNUD KÄESOLEVA OTSUSE:

Artikkel 1

Liit toetab väärisoliiviõli organoleptilise hindamise meetodit käsitleva kahe otsuse

vastuvõtmist:

– dokumendi COI/T.20/Doc. No. 5 „Glass for oil tasting“ (õli degusteerimise klaas) 3.

versioon;

– dokumendi COI/T.20/Doc. No. 6 „Guide for the installation of the taste room“

(degusteerimisruumi sisustamise juhend) 2. versioon

rahvusvahelise oliivinõukogu liikmete nõukogu poolt järgmisel korralisel istungil 2026. aasta

juunis või kirjavahetuse teel enne 124. korralist istungjärku.

Artikkel 2

Liidu esindajad rahvusvahelise oliivinõukogu liikmete nõukogus võivad nõustuda

rahvusvahelise oliivinõukogu muude meetodite või dokumentide tehniliste kohandustega ilma

nõukogu täiendava otsuseta, kui need tehnilised kohandused tulenevad artiklis 1 osutatud

kahe dokumendi muudatustest.

Artikkel 3

Kui on tõenäoline, et artiklis 1 osutatud seisukohta võib mõjutada enne rahvusvahelise

oliivinõukogu liikmete nõukogu järgmist korralist istungjärku esitatud uus teaduslik või

tehniline teave, taotlevad liidu esindajad, et kõnealuste otsuste vastuvõtmist lükatakse edasi

seni, kuni sellise uue teabe alusel määratakse kindlaks liidu seisukoht.

Artikkel 4

Käesolev otsus on adresseeritud komisjonile.

Brüssel,

Nõukogu nimel

eesistuja