EN EN

EUROPEAN COMMISSION

Brussels, 19.10.2026 COM(2026) 562 final

2026/0323 (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 trade standard applying to olive oils

and olive pomace oils and two methods of analysis

{SWD(2026) 317 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 November 2026 of three decisions: one

revising the trade standard applying to olive oils and olive pomace oils and two on methods of

analysis, namely the determination of acidity and the determination of the fatty acid

composition in olive oils and olive pomace oils.

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 22 members in the IOC and the European Union has 622 participation

shares out of a total of 1000.

2.3. The envisaged act of the Council of Members

In June 2026, the Executive Secretariat of the IOC presented to its Members the text of three

decisions regarding chemistry and standardisation. The decisions concern:

– the 23rd revision of the trade standard applying to olive oils and olive pomace oils

(COI/T.15/NC No. 3/Rev. 23);

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 second revision, including the title of a method for the determination of acidity in

olive oils and olive pomace oils (COI/T.20/Doc. No. 34/Rev. 2);

– the second revision of a method to determine the fatty acid composition in in olive

oils and olive pomace oils by gas chromatography (COI/T.20/Doc. No. 33/Rev. 2).

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

the draft IOC decisions, as presented by the Executive Secretariat.

The 23rd revision of the trade standard applying to olive oils and olive pomace oils includes

the revision of one parameter that is not included in EU regulations: the flash point is replaced

by the determination of residual hexane. It also mentions the two new revisions of the

methods for acidity and fatty acid composition and the method for determining the residual

hexane.

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

trade standard applying to 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 the trade standard and the two methods of

analysis 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 November 2026.

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

The decisions to be adopted by the Council of Members, as detailed in point 2.3 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.

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

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.’

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.

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

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.

EN 5 EN

2026/0323 (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 trade standard applying to olive oils

and olive pomace oils and two methods of analysis

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

(2) Pursuant to Article 7(1), point (b) of the Agreement [Powers and functions of the

organs], the Council of Members of the International Olive Council (‘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 three decisions: one decision revising the trade

standard applying to olive oils and olive pomace oils and two decisions concerning

two methods of analysis, namely the determination of acidity and the determination of

the fatty acid composition in olive oils and olive pomace oils, at its 124th session in

November 2026.

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

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

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

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 are expected to have

legal effects on the Union as regards international trade with the other members of the

International Olive Council (IOC) and are likely to influence the content of Union law,

namely the conformity checks for olive oil adopted by the Commission pursuant to

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).

EN 6 EN

Article 90a of Regulation (EU) No 1308/2013 of the European Parliament and of the

Council2.

(6) If some Members are not in the position to give their approval at the 124th session of

the Council of Members and the adoption of those decisions will be postponed in

favour of an exchange of correspondence to take place before the 125th regular session,

the position set out in this Decision should be taken on behalf of the Union by

exchange of correspondence.

(7) It should 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 the revisions

of the three IOC decisions referred to in recital 3.

(8) In order to preserve the interests 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 three IOC 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 position to be taken on the Union’s behalf within the Council of Members of the

International Olive Council (IOC) shall be to support the adoption of the following three

decisions, either at its next regular session in November 2026 or by an exchange of

correspondence to take place before the 125th regular session:

(a) the 23rd revision of the trade standard applying to olive oils and olive pomace oils

(COI/T.15/NC No. 3/Rev. 23);

(b) the second revision of a method for the determination of acidity in olive oils and

olive pomace oils (COI/T.20/Doc. No. 34/Rev. 2);

(c) the second revision of a method to determine the fatty acid composition in olive oils

and olive pomace oils by gas chromatography (COI/T.20/Doc. No. 33/Rev. 2).

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 three decisions 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 Council of Members of the

IOC, the representatives of the Union shall request that the adoption of the three decisions

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 7 EN

referred to in Article 1 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, 19.10.2026 SWD(2026) 317 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 trade standard applying to olive oils

and olive pomace oils and two methods of analysis

{COM(2026) 562 final}

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

REVISING THE TRADE STANDARD APPLYING TO OLIVE OILS AND

OLIVE-POMACE OILS

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

REVISING THE TRADE STANDARD APPLYING TO OLIVE OILS AND OLIVE- POMACE

OILS

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 Article I "Objectives of the Agreement" concerning the standardisation of national

and international legislation relating to the physico-chemical and organoleptic characteristics

of olive oils, olive pomace oils and table olives in order to avoid any barriers to trade, and

Chapter VI "Standardisation provisions";

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 work carried out by chemists concerning the application of methods and

studies carried out on olive oils presenting non-standard parameters;

Considering the unanimous position agreed by the chemists at their meeting on 24 and 25

March 2026 regarding:

- The replacement of the flash point with residual hexane content, with a limit of 1,000

mg/kg.

- The replacement of the FOSFA International method with the ISO 9832 method.

- The inclusion of the method for the determination of triacylglycerol composition and

the composition and content of diacylglycerols in vegetable oils by capillary gas

chromatography (COI/T.20/Doc. No. 32/Rev. 1).

- The inclusion of the method for the determination of the fatty acid composition in

olive oils and olive pomace oils by gas chromatography (COI/T.20/Doc. No. 33/Rev.2).

- The inclusion of the revised method for the determination of acidity in olive oils and

olive pomace oils (COI/T.20/Doc. No. 34/Rev. 2).

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

Decides

1. To adopt the Trade Standard for Olive Oils and Olive-Pomace Oils COI/T.15/NC No.

3/Rev. 23, attached to this decision, which replaces and repeals the previous version

(COI/T.15/NC No. 3/Rev. 22) of June 2026.

2. Members shall, in accordance with their respective legislations, take all appropriate

measures to apply the adopted standard and shall communicate these measures to the

Executive Secretariat as soon as they have been implemented.

3. Non-member countries engaged in international trade in olive oils and olive pomace oils

are invited to take the adopted standard into consideration and to align their regulations

with its provisions.

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

Lisbon, 30 June 2026

Tawfik EL ACHCHABI

Chair of the International Olive Council

Trade Standard Applying to Olive Oils

and Olive Pomace Oils

COI/T.15/NC. No. 3/Rev. 223

June 2026

English / Original: French

COI/T.15/NC No 3/Rev. 21 22

June 2026

English/Original: French

Index

Abbreviation List ............................................................................................................. 2

Trade Standard Applying to Olive Oils and Olive Pomace Oils ........................................ 3

01. Scope .................................................................................................................... 3

02. Designations and Definitions ................................................................................ 3

03. Purity Criteria ....................................................................................................... 5

04. Quality Criteria ................................................................................................... 10

05. Food Additives .................................................................................................... 13

06. Contaminants ..................................................................................................... 13

07. Hygiene .............................................................................................................. 13

08. Packing ............................................................................................................... 13

09. Container Filling Tolerance .................................................................................... 14

10. Labelling ............................................................................................................. 14

11. Methods of Analysis and Sampling ....................................................................................... 17

COI/T.15/NC. No. 3/Rev. 223 June 2026

English / Original: French 2

Trade Standard Applying to Olive Oils and Olive Pomace Oils

01. Scope This standard applies to olive oils and olive pomace oils that are the object of international trade or of concessional or food aid transactions.

02. Designations and Definitions 2.1. Olive Oils

2.1.1. Virgin olive oils Virgin olive oils are oils which are obtained from the fruit of the olive tree (Olea europaea L.) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. Virgin olive oils shall be classified and designated as follows:

2.1.1.1. Virgin olive oils fit for consumption as they are:

1. Extra virgin olive oil: virgin olive oil which has an free acidity, expressed as oleic acid, of not more than 0.80 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.

2. Virgin olive oil: virgin olive oil which has an free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.

3. Ordinary virgin olive oil: virgin olive oil which has an free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard.1

2.1.1.2. Virgin olive oils that must undergo processing prior to consumption:

Lampante virgin olive oil: virgin olive oil which has an free acidity expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

1 This product may only be sold direct to the consumer if permitted in the country of retail sale. If not permitted,

the designation of this product shall comply with the legal provisions of the country concerned. COI/T.15/NC. No. 3/Rev. 223 June 2026

English / Original: French 3

2. 1. 2. Refined olive oil

Refined olive oil: olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has an free acidity, expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.2

2. 1. 3. Olive oil composed of refined olive oil and virgin olive oils

Olive oil composed of refined olive oil and virgin olive oils: oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has an free acidity, expressed as oleic acid, of not more than 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.

2.2. Olive Pomace Oil

Olive pomace oil3 is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:

2. 1. Crude olive pomace oil

Crude olive pomace oil: olive pomace oil, the physico–chemical and organoleptic characteristics of which correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

2.2.2. Refined olive pomace oil

Refined olive pomace oil: oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has an free acidity expressed as oleic acid, of not more than 0.30 grams per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.4

2.2.3. Olive pomace oil composed of refined oil and virgin olive oils

Olive pomace oil composed of refined olive pomace oil and virgin olive oils: oil consisting of a blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has an free acidity of not more than 1.00 gram per 100 grams and its other physico–chemical and organoleptic characteristics correspond to those fixed for this category in this standard.5 In no case shall this blend be called "olive oil".

2 This product may only be sold direct to the consumer if permitted in the country of retail sale. 3 Olive pomace oil cannot be sold with the designation or definition “olive oil”. 4 This product may only be sold direct to the consumer if permitted in the country of retail sale. 5 The country of retail sale may require a more specific designation. COI/T.15/NC. No. 3/Rev. 223 June 2026

English / Original: French 4

03. Purity Criteria The identity characteristics comprising the purity criteria shall be applicable to olive oils and olive pomace oils.

The limits established for each criterion include the precision values of the attendant recommended method.

3.1. Fatty acid composition as determined by gas chromatography (% m/m methyl esters):

• Myristic acid

< 0.03

• Palmitic acid 7.00 - 20.00

• Palmitoleic acid 0.30 - 3.50

• Heptadecanoic acid < 0.40

• Heptadecenoic acid < 0.60

• Stearic acid 0.50 - 5.00

• Oleic acid 55.00 - 85.00

• Linoleic acid 2.50 - 21.00

• Linolenic acid ≤ 1.006

• Arachidic acid < 0.60

• Gadoleic acid (eicosenoic) < 0.50

• Behenic acid < 0.20*

• Lignoceric acid < 0.20

6 When an edible virgin olive oil exhibits 1.00<linolenic acid%≤1.40, then this oil is authentic, provided that App. β-sito/Campe

content ≥ 24 and all other purity criteria lie within the official limit * Limit raised to < 0.30 for olive pomace oils

COI/T.15/NC. No. 3/Rev. 223

June 2026

English / Original: French 5

3.2. Trans fatty acid content (% trans fatty acids)

%

C18:1 T C18:2 T

• Edible virgin olive oils < 0.05 < 0.05

• Lampante virgin olive oil < 0.10 < 0.10

• Refined olive oil < 0.20 < 0.30

• Olive oil (ROO+VOOs)7 < 0.20 < 0.30

• Crude olive-pomace oil < 0.20 < 0.10

• Refined olive-pomace oil < 0.40 < 0.35

• Olive pomace oil (ROPO+VOOs)8 < 0.40 ≤ 0.35

3.3. Sterol and tripertene dialcohol composition

3.3. 1. Desmethylsterol composition (% total sterols)

• Cholesterol ≤ 0.5

• Brassicasterol ≤ 0.1

• Campesterol ≤ 4.0**

• Stigmasterol < campesterol in edible oils

• Delta-7-stigmastenol ≤ 0.5***

• Apparent beta-sitosterol beta-sitosterol + delta-5-avenasterol + delta-5-23- stigmastadienol + clerosterol + sitostanol + delta 5- 24-stigmastadienol

≥ 93.0

7 Blend of refined olive oil and virgin olive oils 8 Blend of refined olive pomace oil and virgin olive oils

 Limit raised to < 0.2 for olive pomace oils. ** An extra virgin or virgin olive oil that exhibits 4.0< campesterol % ≤4.5 is authentic provided that stigmasterol ≤1.4%,

Δ7-stigmastenol ≤0.3% and all other parameters lie within the limits fixed in this standard. *** An olive oil or olive-pomace oil that exhibits 0.5< Δ7-stigmastenol % ≤0.8 is authentic provided that:

a) app. β-sitosterol/campesterol≥28, ΔECN42 ≤│0.10│ (for extra virgin or virgin olive oil) b) app. β-sitosterol/campesterol≥28, ΔECN42 ≤│0.15│, stigmastadiene≤0.30 (for lampante virgin olive oil) c) app. β-sitosterol/campesterol≥28, ΔECN42≤│0.15│ (for refined olive oil or olive oil (ROO+VOOs)) d) Stigmasterol ≤1.4%, ΔECN42 ≤│0.40│, in case of crude olive-pomace oil or refined olive-pomace oil

or olive pomace oil (ROPO+VOOs). In all above cases, all other parameters lie within the limits fixed in the Standard.

COI/T.15/NC. No. 3/Rev. 223

June 2026

English / Original: French 6

3.3.2. Total sterol content (mg/kg)

• Virgin olive oils

• Refined olive oil > 1000*

• Olive oil (ROO+VOOs)

• Crude olive pomace oil > 2500

• Refined olive pomace oil > 1800

• Olive pomace oil (ROPO+VOOs) > 1600

3.3.3. Erythrodiol and uvaol content (% total sterols)

• Edible virgin olive oils

• Lampante virgin olive oil

• Refined olive oil

< 4.5

< 4.59

< 4.510

• Olive oil (ROO + VOOs) < 4.5

• Crude olive pomace oil > 4.511

• Refined olive pomace oil > 4.5

• Olive pomace oil (ROPO+VOOs) > 4.5

3.4. Wax content (mg/kg) C42 + C44 + C46 (mg/kg)

• Extra virgin olive oil and virgin olive oil < 150

C40 + C42 + C44 + C46 (mg/kg)

• Ordinary virgin olive oil < 250

• Lampante virgin olive oil < 3009

• Refined olive oil <350

• Olive oil (ROO+VOOs) < 350

• Crude olive pomace oil > 35011

• Refined olive pomace oil > 350

• Olive pomace oil (ROPO+VOOs) > 350

9 When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a lampante virgin olive oil if the total

aliphatic alcohol content is < 350 mg/kg or the erythrodiol + uvaol content is < 3.5%. 10 When the oil has an erythrodiol + uvaol content of between 4.5 and 6 %, the erythrodiol content must be < 75 mg/kg. 11 When the oil has a wax content between 300 mg/kg and 350 mg/kg it is considered a crude olive pomace oil if the total

aliphatic alcohol content is > 350 mg/kg and the erythrodiol + uvaol content is > 3.5%. * Pending further scientific studies and by way of exception, for extra virgin olive oils produced exclusively

from olives of the Koroneiki, Nocellara del Belice or Coratina varieties —where the definition of additional parameters to establish a decision tree for verifying the authenticity of single -varietal oils is considered a priority—the minimum limit for total sterol content is set at ≥ 800 mg/kg.

COI/T.15/NC. No. 3/Rev. 223

June 2026

English / Original: French 7

3.5. Maximum difference between the actual and theoretical ECN 42 triacylglycerol content (%)

• Edible virgin olive oils ≤ |0.20|

• Lampante virgin olive oil ≤ |0.30|

• Refined olive oil ≤ |0.30|

• Olive oil (ROO+VOOs) ≤ |0.30|

• Crude olive pomace oil ≤ |0.60|

• Refined olive pomace oil ≤ |0.50|

• Olive pomace oil (ROPO+VOOs) ≤ |0.50|

3.6. Stigmastadiene content (mg/kg)

• Extra virgin olive oil and virgin olive oil < 0.05

• Ordinary virgin olive oil < 0.10

• Lampante virgin olive oil < 0.50

3.7. Content of 2-glyceryl monopalmitate (%)

• Edible virgin olive oils and olive oil (ROO+VOOs):

C16:0 < 14.00%; 2P < 0.9% C16:0 > 14.00%, 2P < 1.0%

• Non-edible virgin olive oils and refined olive oils:

C16:0 < 14.00%; 2P < 0.9%

C16:0 > 14.00%, 2P < 1.1%

• Olive pomace oil (ROPO+VOOs) < 1.2%

• Crude and refined olive pomace oils < 1.4%

3.8. Unsaponifiable matter (g/kg)

• Olive oils < 15

• Olive pomace oils < 3

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04. QUALITY CRITERIA

The limits established for each criterion and designation include the precision values of the attendant recommended method

Extra virgin olive oil

Virgin olive oil

Ordinary virgin olive oil

Lampante virgin olive oil*

Refined olive oil

Olive Oil

(ROO+VOO s)

Crude olive pomace oil

Refined olive pomace oil

Olive pomace oil (ROPO+VOOs)

4.1. Organoleptic characteristics

Odour and taste acceptable good acceptable good

Median of defect (Me)

Me = 0.0

0.0 < Me < 3.5

3.5 <Me < 6.0** Me > 6.0

Median of the fruity attribute (Me)

Me > 0.0 Me > 0.0

Colour light yellow Light yellow to green

Light yellow to brownish yellow

Light yellow to green

Aspect at 20oC for 24 hours

limpid limpid limpid limpid

4.2 Free aAcidity % m/m expressed in oleic acid

< 0.80 < 2.0

< 3.3 > 3.3 < 0.30 < 1.00 no limit < 0.30 < 1.00

4.3. Peroxide value in milliequivalents of active oxygen per kg

< 20.0 < 20.0 < 20.0 no limit < 5.0 < 15.0 no limit < 5.0 < 15.0

* It is not obligatory for the criteria in 4.1, 4.2 and 4.3 to be concurrent; one is sufficient. ** Or when the median of the defect is less than or equal to 3.5 and the median of the fruity attribute is equal to 0.0.

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Extra virgin olive oil

Virgin olive oil

Ordinary virgin olive oil

Lampante virgin olive oil

Refined olive oil

Olive Oil (ROO+ VOOs)

Crude olive pomace oil

Refined olive pomace oil

Olive pomace oil (ROPO+VOOs)

4.4. Absorbency in ultra-violet (K1%) 1cm

270 nm (cyclohexane) / 268nm (iso-octane)

< 0.22 < 0.25 < 0.30 < 1.25 < 1.15 < 2.00 < 1.70

K < 0.01 < 0.01 < 0.01 < 0.16 < 0.15 < 0.20 < 0.18

232 nm* ≤ 2.50** < 2.60**

4.5. Moisture and volatile matter (% m/m)

< 0.2 < 0.2 < 0.2 < 0.3 < 0.1 < 0.1 < 1.5 < 0.1 < 0.1

4.6. Insoluble impurities in light petroleum % m/m

< 0.10 < 0.10 < 0.10 < 0.20 < 0.05 < 0.05 < 0.05 < 0.05

4.7. Flash point (°C) Residual hexane content (mg/kg) > 120oC ≤ 1°000

4.8. Trace metals mg/kg

Iron < 3.0 < 3.0 < 3.0 < 3.0 < 3.0 < 3.0 < 3.0 < 3.0

Copper < 0.1 < 0.1 < 0.1 < 0.1 < 0.1 < 0.1 < 0.1 < 0.1

4.9. Fatty acid ethyl esters (FAEEs, mg/kg)) ≤ 35

4.10. Phenols content See section 11.20

* This determination is solely for application by commercial partners on an optional basis.

** Commercial partners in the country of retail sale may require compliance with these limits when the oil is made available to the end consumer.

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05. FOOD ADDITIVES 5.1. Virgin olive oils and crude olive pomace oil

None permitted.

5.2. Refined olive oil, olive oil (ROO+VOOs), refined olive pomace oil and olive pomace oil (ROPO+VOOs) Alpha-tocopherol permitted to restore natural tocopherol lost in the refining process.

Maximum level: According to the Good Manufacturing Practices (GMP).

06. CONTAMINANTS 6.1. Heavy metals

The products covered by this standard shall comply with the maximum levels of the General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

6.2. Pesticide residues The products covered by this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.

07. Hygiene 7.1. It is recommended that the products intended for human consumption covered by the provisions of this

standard be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RP 1- 1969), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

7.2. The products intended for human consumption should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria (CAC/GL 21-1997).

08. PACKING Olive oils and olive pomace oils intended for international trade shall be packed in containers complying with the General Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1 - 1969), and other relevant texts such as Codes of Hygienic Practice and Codes of Practice.

The containers used may be:

8.1. Tanks, containers, vats, which permit the transportation in bulk of olive oils and olive pomace oils;

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8.2. Metal drums, in good condition, hermetically-sealed, which should be internally covered with a suitable varnish;

8.3. Metal tins and cans, lithographed, new, hermetically-sealed, which should be internally covered with a suitable varnish;

8.4. Demi-johns, glass bottles or bottles made of suitable macromolecular material.

09. Container Filling Tolerance The volume occupied by the contents shall under no circumstances be less than 90% of the capacity of the container, except in the case of tin containers with a capacity of, or less than, 1 L in which the volume occupied shall under no circumstances be less than 80% of the capacity of the container; this capacity is equal to the volume of distilled water at 20oC which the container can hold when full.

10. Labelling In addition to the appropriate sections of the Codex General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1-1985) and the guidelines applying to food not intended for direct sale to consumers, the specific provisions providing the following information shall be applied:

10.1. On containers intended for direct sale to consumers

10.1.1. Name of the product

The labelling on each container shall indicate the specific designation of the product contained, complying in every way with the relevant provisions of this standard.

10.1.1.1. Designations of olive oils

• Extra virgin olive oil

• Virgin olive oil

• Ordinary virgin olive oil12

• Refined olive oil12

• Olive oil (ROO+VOOs)13

12 This product may only be sold direct to the consumer if permitted in the country of retail sale. 13 The country of retail sale may require a more specific designation.

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10.1.1.2. Designations of olive pomace oils

• Refined olive pomace oil1

• Olive pomace oil (ROPO + VOOs)2

10.1.2. Net contents

The net contents shall be declared by volume in the metric system ("Système International" units).

10.1.3. Name and address

The name and address of the manufacturer, packer, distributor, importer, exporter or seller shall be declared.

10.1.4. Country of origin

The name of the country of origin shall be declared. When the product undergoes substantial processing in a second country, thecountry in whichsuchprocessingiscarriedoutshall be considered as the countryoforiginfor labelling purposes.

10.1.5. Geographical indications and designations of origin

10.1.5.1. Geographical indications

The labels of virgin olive oils may state their geographical indication (country, region or locality) when they have been empowered to do so by their country of origin and when such virgin olive oils have been produced, packed and originate exclusively in the country, region or locality mentioned.

10.1.5.2. Designations of origin

The labels of extra virgin olive oils may indicate their designation of origin (country, region or locality) when they have been awarded such a designation, in accordance with the terms provided under the regulations of their country of origin and when such extra virgin olive oil has been produced, packed and originates exclusively in the country, region or locality mentioned.

10.1.6. Lot identification

Each container shall be embossed or otherwise permanently marked in code or in clear to identify the producing factory and the lot.

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10.1.7. Date marking and storage conditions

10.1.7.1. Date of minimum durability

In the case of pre-packaged products intended for the end consumer, the date of minimum durability (preceded by the words "best before end") shall be declared by the month and year in uncoded numerical sequence. The month may be indicated by letters in those countries where such use will not confuse the consumer; if the shelf life of the product is valid to December, the expression "end (stated year)" may be used as an alternative.

10.1.7.2. Storage instructions

Any special conditions for storage shall be declared on the label if the validity of the date of minimum durability depends thereon.

10.2. On forwarding packs of oils intended for human consumption

In addition to the details noted under section 10.1., the following inscription shall appear:

• Number and type of containers held in pack.

10.3. On containers allowing the transportation in bulk of olive oils and olive pomace oils

The labelling on each container shall include:

10.3.1.1. Name of the product

The name shall indicate the specific designation of the product contained, complying in every way with the provisions of this standard.

10.3.1.2. Net contents

The net contents shall be declared by weight or volume in the metric system ("Système International" units).

10.3.1.3. Name and address

The name and address of the manufacturer, distributor or exporter shall be declared.

10.3.1.4. Country of origin

The name of the exporting country shall be declared.

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11. METHODS OF ANALYSIS AND SAMPLING

The methods of analysis and sampling given below are international referee methods. The latest version of these methods should be used.

The methods of analysis and sampling given below are international referee methods. The latest version of these methods should be used.

11.1 Sampling

According to ISO 5555, "Animal and vegetable fats and oils - Sampling".

11.2 Preparation of the test sample

According to ISO 661, "Animal and vegetable fats and oils - Preparation of the test sample".

11.3 Determination of the fatty acid composition and trans fatty acid content

According to COI/T.20/Doc. No. 33/Rev.12, “Determination of fatty acid methyl esters composition in olive oils and olive pomace oils by gas-chromatography”

11.4 Determination of the sterol composition and content and alcoholic compounds

According to COI/T.20/Doc. No. 26/Rev. 5, “Determination of the composition and content of sterols, triterpenic dialcohols and aliphatic alcohols by capillary column gas chromatography”.

11.5 Determination of the difference between the actual and theoretical ECN 42 triacylglycerol content

According to COI/T.20/Doc. No. 20/Rev. 4, "Determination of the difference between actual and theoretical content of triacylglycerols with ECN 42", or AOCS 5b- 89.

11.6 Determination of the stigmastadiene content

According to COI/T.20/Doc. No. 11/Rev.4, "Determination of stigmastadienes in vegetable oils", or COI/T.20/Doc. no. 16/Rev.2, "Determination of sterenes in refined vegetable oils", or ISO 15788-1 or AOCS Cd 26-96.

11.7 Determination of the content of 2-glyceryl monopalmitate

According to COI/T.20/Doc. No. 23/Rev.1, "Determination of the percentage of 2-glyceryl monopalmitate" or to ISO 12872.

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11.8 Determination of the unsaponifiable matter

According to ISO 3596, “Determination of the unsaponifiable matter – Method using diethyl ether extraction”, or AOCS Ca 6b-53 or ISO 18609

The results should be expressed in g/unsaponifiable matter per kg/oil.

11.9 Determination of the organoleptic characteristics

According to COI/T.20/Doc. No. 15/Rev.11, "Organoleptic assessment of virgin olive oil".

11.10 Determination of the free acidity

According to COI/T.20/Doc. No. 34/Rev.12, “Method for the determination of acidity in olive oils and olive pomace oils Determination of free fatty acids, cold method”.

11.11 Determination of the peroxide value

According to COI/T.20/Doc. No. 38 and COI/T.20/Doc. No. 35/Rev.1, “Determination of the peroxide value”, ISO 3960, or AOCS Cd 8b-90.

11.12 Determination of the absorbency in ultra-violet

According to COI/T.20/Doc. No. 19/Rev.5, "Spectrophotometric investigation in the ultraviolet", or ISO 3656 or AOCS Ch 5- 91.

11.13 Determination of the moisture and volatile matter

According to ISO 662, "Determination of the moisture and volatile matter".

11.14 Determination of the insoluble impurities in light petroleum

According to ISO 663, "Determination of the insoluble impurities".

11.15 Determination of the flash point residual hexane content

According to ISO 9832:2002, “Technical residual hexane content in animal and vegetable oils” the FOSFA International method.

11.16 Detection of trace metals

According to ISO 8294, "Determination of copper, iron and nickel by direct graphite furnace atomic absorption spectrometry".

11.17 Determination of the alpha-tocopherol

According to ISO 9936, “Determination of tocopherols and tocotrienols contents – Method using high- performance liquid chromatography”.

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11.18 Determination of traces of heavy metals

• Determination of lead: according to ISO 12193 or AOCS Ca 18c-91 or AOAC 994.02.

• Determination of arsenic: according to AOAC 952.13 or AOAC 942.17 or AOAC 985.16.

11.19 Determination of the content of waxes and alkyl esters

According to COI/T.20/Doc. No. 28/Rev.4, “Determination of the content of waxes, fatty acid methyl esters and fatty acid ethyl esters by capillary gas chromatography“.

11.20 Determination of phenolic compounds

According to COI/T.20/Doc. No. 29/Rev.2, “Document to declare the use of IOC methods for phenolic compounds determination”

11.21 Determination of the coherence of TAG composition with the fatty acid composition: Screening method (not legal in nature and cannot downgrade an oil)

According to COI/T.20/Doc. No. 25/Rev.2, “Method for the evaluation of the coherence of TAG composition with the fatty acid composition”.

11.22 Determination of the methanol and ethanol content in virgin olive oils.

According to COI/T.20/Doc. No. 36, “Method of determination of ethanol and methanol content on virgin olive oils”.

11.23 Determination of the triacylglycerols and di-acylglycerols

According to COI/T.20/Doc. No. 32/Rev.1, “Method of determination of composition of triacylglycerols and composition and content of di-acylglycerols by capillary gas chromatography, in vegetable oils”.

11.24. Determination of volatile compounds

According to COI/T.20/Doc. No. 37, “Method of determination of volatile compounds in virgin olive oils by SPME- GC-FID/MS”.

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

Adopting the method of analysis for the determination of acidity in olive oils and

olive pomace oils

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

Adopting the method of analysis for the determination of acidity in olive oils and olive pomace oils

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" relating to standardisation and research aimed at harmonising national and international legislation, as well as physicochemical and organoleptic analysis in order to improve knowledge of the composition and quality characteristics of olive products;

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 agreed by the chemist experts at their meeting of 24 and 25 March 2026, with a view to the duly justified revision of the said method;

Decides

To revise document COI/T.20/Doc. No. 34/Rev. 1 “Determination of free fatty acids, cold method”.

Document COI/T.20/Doc. No. 34/Rev. 2, “Method for the determination of acidity in olive oils and olive

pomace oils”, replaces and repeals method COI/T.20/Doc.No. 34/Rev. 1.

Lisbon, 30 June 2026

Tawfik EL ACHCHABI

Chair of the International Olive Council

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

E-Mail: [email protected] Internationaloliveoil.org

COI/T.20/Doc. No 34/Rev. 2

June 2026 English / Original: English

Distr.: Restricted

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/

METHOD OF ANALYSIS

Determination of FREE FATTY ACIDS acidity, COLD METHOD

in olive oils and olive pomace oils TITRIMETRIC OR

POTENTIOMETRIC DETERMINATION

1. Scope and Field of Application

This document describes a method for the determination of free fatty acids in olive oils and olive pomace oils, using either titrimetric endpoint detection with a suitable indicator or potentiometric endpoint detection. The free fatty acid content is expressed as acidity, calculated as a percentage of oleic acid.

2. Principle

A sample is dissolved in a mixture of solvents and the free fatty acids present are titrated using a potassium hydroxide or sodium hydroxide solution.

3. Reagents

All the reagents should be of recognizsed analytical quality and the water used either distilled or of equivalent purity.

1

3.1. Diethyl ether; and 95 % ethanol (v/v) :, mixture of equal parts by volume.

Neutralizse precisely at the moment of use with the potassium hydroxide solution

(3.2), with the addition of 0.3 mlL of the phenolphthalein indicator solution (3.3)

per 100 mlL of mixture.

Ethanol may be replaced by propanol-2 (99 %) and diethyl ether may be replaced by ter-

butylmethylether or petroleum ether1.

Note 1: Diethyl ether is highly inflammable and may form explosive peroxides. Special

care should be taken in its use.

Note 2: If it is not possible to use diethyl ether, a mixture of solvents containing ethanol

and toluene may be used. If necessary, ethanol may be replaced by propanol-2.

3.2. Potassium hydroxide or sodium hydroxide, titrated ethanolic or aqueous solution,

c(KOH) about 0.1 mol/lL or, if necessary, c(KOH) about 0.5 mol/lL. Commercial

solutions are available. The exact concentration of the potassium hydroxide

solution (or sodium hydroxide solution) must be known and checked prior to use.

Use a solution prepared at least five days before use and decanted into a brown

glass bottle with a rubber stopper. The solution should be colourless or straw

coloured.

If phase separation is observed when using an aqueous solution of potassium hydroxide

(or sodium hydroxide), replace the aqueous solution by an ethanolic solution2.

3.3. Phenolphthalein, 10 g/lL solution in 95 to 96 % ethanol (v/v), alkali blue 6B or

thymolphthalein, 20 g/Ll solution in 95 to 96 % ethanol (v/v). In the case of

strongly coloured oils, alkali blue or thymolphthalein shall be used.

4. Apparatus

Usual laboratory equipment, including:

4.1 Analytical balance, capable of being read reading to the nearest 0.,001 g;

1 Diethyl ether is highly inflammable and may form explosive peroxides. Special care should shall be taken in its

use. Petroleum ether is Inflammable and potentially toxic. Phenolphthalein is classified as CMR substance,

whereas thymolphthalein and alkali blue are not. Phenolphthalein is a known carcinogenic compound and should

shall only be used when no suitable alternative is available 2 A stable colourless solution of potassium hydroxide (or sodium hydroxide) may be prepared as follows:. Bbring

to the boil 1 000 mlL of ethanol or water with 8 g of potassium hydroxide (or sodium hydroxide) and 0.5 g of

aluminium shavings, and continue boiling under reflux for one hour. Distil immediately. Dissolve in the distillate

the required quantity of potassium hydroxide (or sodium hydroxide). Leave for several days and decant the clear

supernatant liquid from the precipitate of potassium carbonate (or sodium carbonate). The solution may also be

prepared without distillation as follows: to 1 000 ml of ethanol (or water) add 4 mLl of aluminium butylate to

1000 mL of ethanol (or water) and leave the mixture for several days. Decant the supernatant liquid and dissolve

the required quantity of potassium hydroxide (or sodium hydroxide). The solution is then ready for use.

COI/T.20/Doc. No. 34/Rev. 2

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4.2 250 mlL conical flask;

4.3 10 ml b Class A Bburette class A (10 mLl or 5 mLl), graduated in 0,.05 ml mL or 0,02 mlL,

or an equivalent automatic burette.

4.4 Automatic titrator with processor, dosing device, stirrer and electrodes (4.5), or a

potentiometer.

If other apparatus is used, the procedure shall be optimized for the relevant apparatus.

The apparatus shall be able to perform a dynamic titration (fast at the beginning,

slow near the endpoint). This is necessary to minimize the titration time whilst

achieving a slow titration near the endpoint. If a different apparatus is used, the

procedure shall be optimised accordingly. The apparatus must be capable of

performing a dynamic titration—fast at the start and slower near the endpoint.

This is necessary to minimise titration time while ensuring accuracy near the endpoint.

4.5 Combined pH electrode for non-aqueous acid/base titrations.

4.6 Beaker of 250 mL, of capacity 250 ml, and of a tall form.

5. PROCEDURE

5.1 Preparation of the test sample

When the sample is cloudy, it should shall be filtered.

5.2 Test portion

Take a sample depending on the presumed acidity in accordance with the following table:

Expected acidity

(oleic acid g/100 g

Mass of sample (g) Weighing accuracy (g)

0 to 2 10 0.02

> 2 to 7.5 2.5 0.01

> 7.5 0.5 0.001

COI/T.20/Doc. No. 34/Rev. 2

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5.1. 5.3. Titrimetric determination using an indicator

Weigh the sample in the conical flask (4.2).

Dissolve the sample (5.2) in 50 mL to 100 mlL of the previously neutralizsed mixture of diethyl

ether and ethanol (3.1).

Titrate while stirring with the 0.1 mol/Ll solution of potassium hydroxide (3.2)3 (see Note 4)

until the indicator changes (the colour of the coloured indicator persists for at least 10

seconds).4

Note 4: If the quantity of 0.1 mol/l potassium hydroxide solution required exceeds 10 ml, use

the 0.5 mol/l solution or change the sample mass according to the expected free acidity and

the proposed table.

Note 5: If the solution becomes cloudy during titration, add enough of the solvents (3.1) to

give a clear solution.

Carry out a second determination only if the first result is higher than the specified limit for

the oil category of the oil.

5.2. Potentiometric determination

Weigh the sample into a 250 mL beaker (4.6).

Add 50 mL to 100 mL of the neutralised solvent mixture (3.1) and dissolve the sample, if

necessary, with gentle warming.

Introduce the combined electrode (4.5) into the solvent mixture and connect it to the

automatic titration apparatus (4.4).

3 If the quantity of 0.1 mol/Ll potassium hydroxide solution required exceeds 10 mLl, use the 0.5 mol/Ll solution

or change the sample mass according to the expected free acidity and the proposed table. 4 If the solution becomes cloudy during titration, add enough of the solvents sufficient solvent (3.1) to give obtain

a clear solution.

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6. Expression of Results

Acidity, as percentage of oleic acid by weight is equal to:

where:

- V: = the volume of titrated potassium hydroxide solution used, in milliliters;

- c =: the exact concentration in moles per litre of the titrated solution of potassium hydroxide used;

- M = : 282 g/mol, the molar mass in grams per mole of oleic acid;

- m =: the mass of the sample, in grams.

Oleic acidity is reported as follows:

- (a) to two decimal places for values from 0 up to and including 1;

- (b) to one decimal place for values from 1 up to and including 100 COI/T.20/Doc. No. 34/Rev. 2 November 2025 June 2026 English / Original: English 5

Precision Values of the Method Analysis of the collaborative test results

More than 20 twenty laboratories took part in the collaborative test study arranged

conducted by the International Olive Council (IOC) in 2014 and 2015.

The test was organized by the Deutsches Institut für Normung (DIN) in 2004/2005. The

results obtained were subjected to statistical analysis in accordance with ISO 5725 1 and

ISO 5725 2 to give the precision data shown in the tables 1 and 2.

The test was performed study was carried out on five 5 samples in 2014 and 3 three

samples in 2015 using titrimetric determination:

- PA 1-2014: crude olive pomace oil

- PA 2-2014: refined olive pomace oil

- PA 3-2014: refined olive oil

- PA 4-2014: extra virgin olive oil (Mario Solinas prizeQualtiy Award) – 2011 crop year

- PA 5-2014: extra virgin olive oil (Mario Solinas prizeQuality Award) – 2014 crop year

- PA 6-2015: 70 % lampante olive oil + 30 % grape seed oil

- PA 7-2015: late harvest extra virgin olive oil

- PA 8-2015: 90 % lampante olive oil + 10 % palm olein

The results of the collaborative tests have been were statistically processed according in

accordance to the rules laid down in with the international standards ISO 5725-2. Outliers

were examined by applying Cochran’s and Grubbs’ tests to the laboratory results for each

determination (replicates a and b) and each sample.

The table lists:

- n: number of participating laboratories

- outliers: number of laboratories with outlying values

- mean: mean of the accepted results (g/100g) COI/T.20/Doc. No. 34/Rev. 2 November 2025 June 2026 English / Original: English 6

- Sr: repeatability standard deviation (g/100g)

- RDSDr (%) relative standard deviation for repeatability (Sr x 100/mean)

- r: value below which the absolute difference between two single independent test results obtained with the same method on identical test material in the same laboratory by the same operator using the same equipment within short intervals of time intervals may be expected to lie with a probability of 95% (Sr multiplied by x 2.8) (g/100g)

- SR: reproducibility standard deviation (g/100g)

- RDSDR (%): relative standard deviation for reproducibility (SR x 100/mean)

- R: value below which the absolute difference between two single test results obtained with the same method on identical test material in different laboratories, with by different operators using different equipment may be expected to lie with a probability of 95% (SR multiplied by x 2.8) (g/100g)

A B C D E F G H

n 22 22 22 22 22 20 20 20

outliers 1 1 2 2 0 2 3 2

mean 6,3 0,11 0,07 0,13 0,15 1,4 0,50 0,69

r 0,144 0,019 0,018 0,011 0,021 0,015 0,018 0,022

Sᵣ 0,052 0,007 0,006 0,004 0,007 0,005 0,006 0,008

RSDᵣ(%) 0,8 6,1 9,3 3,2 4,8 0,4 1,3 1,1

R 0,535 0,074 0,043 0,053 0,100 0,121 0,074 0,085 S ᴿ 0,191 0,027 0,015 0,019 0,036 0,043 0,026 0,030

RSD ᴿ (%) 3,0 24,2 22,7 14,7 23,3 3,1 5,3 4,4

As part of the determination of the precision values of the ISO 660 standard, an international collaborative test study was organizsed by the ISO (the International Organizsation for Standardizsation) (ISO), involving 41 laboratories from different international countries using the methods described in clauses 5.1 and 5.2. The results obtained on for olive oils were subjected to statistical analysies in accordance with ISO 5725:1986 and ISO 5725 (all parts), in order to give establish the precision data shown in the followed table below:

Sample Extra virgin olive oil

Lampante olive oil Olive oil

Number of participating laboratories, N

39 28 28 37

COI/T.20/Doc. No. 34/Rev. 2 November 2025 June 2026 English / Original: English 7

Number of laboratories retained after eliminating outliers, n

37

26

24

37

Number of individual test results of all laboratories on each sample, nz

74

52

48

74

Mean value WFFA, in % mass fraction

0.,343 3.,80 19.,55 0.,604

Repeatability standard deviation, sr, in %

0.,007 0.,03 0.,09 0.,012

Repeatability coefficient of variation, CV,r, in %

1.,9

0.,8

0.,5

1.,9

Repeatability limit, r

(sr × 2,8), in %

0.,018

0.,07

0.,26

0.,033

Reproducibility standard deviation, sSR, in %

0.,019

0.,12

0.,60

0.,035

Reproducibility coefficient of variation, CV,R, in %

5.,5

3.,2

3.,1

5.,8

Reproducibility limit, R

(sR × 2,8), in %

0.,053

0.,33

1.,67

0.,098

References

- ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and

results – Part 1: General principles and definitions

- ISO 5725-2:1994 Accuracy (trueness and precision) of measurement methods and

results – Part 2: Basic method for the determination of the repeatability and

reproducibility of a standard measurement method

- ISO 5725-5:1998 Accuracy (trueness and precision) of measurement methods and

results – Part 5: Alternative methods for the determination of the precision of a

standard measurement method

- ISO 5725-6:1994 Accuracy (trueness and precision) of measurement methods and

results – Part 6: Use in practice of accuracy values

- ISO 660:2020 Animal and vegetable fats and oils — Determination of acid value and

acidity

COI/T.20/Doc. No. 34/Rev. 2 November 2025 June 2026 English / Original: English 8

DRAFT DECISION DEC-III-X/12-V3I/2026

Concerning the method of analysis for the determination of the fatty acid

composition in olive oils and olive pomace oils by gas chromatography

Decision DEC-III-X/123-VI/2026

Concerning the method of analysis for the determination

of the fatty acid composition in olive oils and olive pomace

oils by gas chromatography

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”, relating to standardisation and

research aimed at harmonising national and international legislation, as well as physico-

chemical and organoleptic analysis in order to improve knowledge of the composition and

quality characteristics of olive products;

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 agreed by the chemist experts at their meeting of 24 and 25 March 2026, with a view to the duly justified revision of the said method;

Decides

To revise document COI/T.20/Doc. No. 33/Rev. 1 “Determination of the fatty acid

composition in olive oils and olive pomace oils by gas chromatography”.

Document COI/T.20/Doc. No. 33/Rev. 2 replaces and repeals its previous version.

Lisbon, 30 June 2026

Tawfik EL ACHCHABI

Chair of the International Olive Council

Príncipe de Vergara, 154 - 28002 Madrid - Spain

Tel: +34 915 903 638

E-Mail: [email protected]

Internationaloliveoil.org

COI/T.20/Doc. No. 334/Rev. 322 June 2026

Original: English

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

Method of analysis

Determination of the fatty acid composition in olive and olive pomace oils by gas

chromatography

1. Scope

This standard document gives guidance on the gas chromatographic determination of free and

bound fatty acids in vegetable fats and oils following their conversion into fatty acid methyl

esters (FAME).

The bound fatty acids of the triacylglycerols (TAGs) and, depending on the esterification

method, the free fatty acids (FFA), are converted into fatty acid methyl esters (FAME), which

are determined by capillary gas chromatography.

This method permits determination of FAME from C12 to C24, including saturated, cis- and

trans-monounsaturated and cis- and trans-polyunsaturated fatty acid methyl esters. It also

allows the quantification of fatty acid ethyl esters (FAEE) present in an oil.

2. Principle

Gas chromatography (GC) is used for the quantitative analysis of FAME. The FAME are

prepared according to Part 1 of this method. They are then injected into and vaporised within

the injector. The separation of FAME is performed on analytical columns of specific polarity

and length. A Flame Ionisation Detector (FID) is used for the detection of the FAME. The

conditions of analysis are given in Part 2 of this method.

Hydrogen or helium may be used as the carrier gas (mobile phase) in the gas chromatography

of FAME with FID. Hydrogen speeds up separation and gives sharper peaks. The stationary

phase is a microscopic layer of a thin liquid film on an inert solid surface made of fused silica.

As they pass through the capillary column the volatilised compounds being analysed interact

with the stationary phase coating the inner surface of the column. Due to this different

interaction of different compounds, they elute at a different time, which is called the retention

time of the compound for a given set of analysis parameters. The comparison of the retention

times is used for the identification of the different compounds.

Part 1. Preparation of the fatty acid methyl esters from olive oil and

olive-pomace oil.

1. Scope

This method specifies the preparation of the methyl esters of fatty acids. It includes methods

for preparing fatty acid methyl esters from olive and olive-pomace oils.

2. Field of application

Category of oil Method

Virgin olive oil with acidity ≤

2.0 %

1. Fatty acids

2. trans-Fatty acids

3. ΔECN42 and Global Method (after purification with

silica-gel SPE)

Refined olive oil

Olive oil composed of refined

olive oil and virgin olive oils

Refined olive pomace oil

Olive pomace oil

Virgin olive oil with acidity >

2.0 %

Crude olive pomace oil

1. Fatty acids (after purification with silica-gel SPE)

2. trans-Fatty acids (after purification with silica-gel SPE)

3. ΔECN42 and Global Method (after purification with

silica-gel SPE)

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3. Methodology

3.1. Trans-esterification with methanolic solution of potassium hydroxide at

room temperature.

3.1.1. Principle

Methyl esters are formed by trans-esterification with methanolic potassium hydroxide as an

intermediate stage before saponification takes place.

3.1.2. Reagents

3.1.2.1. Methanol containing not more than 0.5 % (m/m) water.

3.1.2.2. Hexane, chromatographic quality. (Hexane may be replaced by iso-octane (2,2,4-

trimethyl pentane in chromatography grade, according with ISO NF EN ISO 12966-2 Method:

Animal and vegetable fats and oils - Gas chromatography of fatty acid methyl esters - Part 2:

Preparation of methyl esters of fatty acids. However, this is preferred due to the toxicity of

hexane.)

3.1.2.3. Heptane, chromatographic quality. Heptane may be replaced by iso-octane (2,2,4-

trimethyl pentane in chromatography grade.

3.1.2.4. Diethyl ether, stabilised for analysis.

3.1.2.5. Acetone, chromatographic quality.

3.1.2.6. Elution solvent for purifying the oil by column/SPE chromatography, mixture

hexane/diethyl ether 87/13 (v/v).

3.1.2.7. Potassium hydroxide, approximately 2M methanolic solution: dissolve 11.2 g of

potassium hydroxide in 100 mL of methanol.

3.1.2.8. Silica gel cartridges, 1 g (6 mL), for solid phase extraction.

3.1.3. Apparatus

3.1.3.1. Screw-top test tubes (5 mL volume) with cap fitted with a PTFE joint.

3.1.3.2. Graduated or automatic pipettes, 2 mL and 0.2 mL.

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3.1.4. Purification of oil samples

When necessary, the samples will be purified by passing the oil through a silica gel solid- phase

extraction cartridge. A silica gel cartridge (3.1.2.8) is placed in a vacuum elution apparatus and

washed with 6 mL of hexane (3.1.2.2); washing is performed without vacuum. Then a solution

of the oil (0.12 g approximately) in 0.5 mL of hexane (3.1.2.2) is loaded onto the column. The

solution is pulled down and then eluted with 10 mL of hexane/diethyl ether (87:13 V/V)

(3.1.2.6). The combined eluates are homogenised and divided in two similar volumes. An

aliquot is evaporated to dryness in a rotary evaporator under reduced pressure at room

temperature. The residue is dissolved in 1 mL of heptane for fatty acid methyl ester

preparation and analysis by GC (3.1.6). The second aliquot is evaporated and the residue is

dissolved in 1 mL of acetone for triglyceride analysis by HPLC, if necessary.

3.1.5. Procedure

In a 5 mL screw-top test tube (3.1.3.1) weigh approximately 0.1 g of the oil sample. Add 2 mL

of heptane (3.1.2.2), and shake. Add 0.2 mL of the methanolic potassium hydroxide solution

(3.1.2.7), put on the cap fitted with a PTFE joint, tighten the cap, and shake vigorously for 30

seconds. Leave to stratify until the upper solution becomes clear. Decant the upper layer

containing the methyl esters. The heptane solution is ready for injection into the gas

chromatograph. It is advisable to keep the solution in the refrigerator until gas

chromatographic analysis. Storage of the solution for more than 12 hours is not

recommended.

Part 2. Analysis of fatty acid methyl esters by gas chromatography

1. Scope

This method gives general guidance for the application of capillary column gas

chromatography to determine the qualitative and quantitative composition of a mixture of

fatty acid methyl esters obtained in accordance with the method specified in Part 1 of this

method.

The method is not applicable to polymerised fatty acids.

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2. Reagents

2.1. Carrier gas

Inert gas (helium or hydrogen), thoroughly dried and with an oxygen content of less than 10

mg/kg.1

Note 3: Hydrogen can double the speed of analysis but is hazardous. Safety devices are

available.

2.2. Auxiliary gases

2.2.1. Hydrogen (purity ≥ 99.9 %), free from organic impurities.

2.2.2. Air or oxygen, free from organic impurities.

2.2.3. Nitrogen (purity > 99%).

2.3. Reference standard

Mixture of methyl esters of pure fatty acids, or the methyl esters of a fat of known

composition, preferably similar to that of the fatty matter to be analysed. Cis and trans

isomers of octadecenoic, octadecadienoic and octadecatrienoic methyl esters are useful for

the identification of trans isomers of unsaturated acids.

Care should be taken to prevent the oxidation of polyunsaturated fatty acids.

3. Apparatus

The instructions given are for the usual equipment used for gas chromatography, employing

capillary columns and a flame-ionisation detector.

3.1. Gas chromatograph

The gas chromatograph shall comprise the following elements.

3.1.1. Injection system

Use an injection system with capillary columns, in which case the injection system should be

specially designed for use with such columns. It may be of the split type or the splitless on-

column injector type.

3.1.2. Oven

The oven shall be capable of heating the capillary column to a temperature of at least 260 °C

and of maintaining the desired temperature to within 0.1°C. The last requirement is

particularly important when a fused silica tube is used.

The use of temperature-programmed heating is recommended in all cases, and in particular

for fatty acids with less than 16 carbon atoms.

1 Hydrogen can reduce analysis time by up to 50% but is hazardous; suitable safety devices shall therefore be used. COI/T.20/Doc. No. 33/Rev. 3

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3.1.3. Capillary column

3.1.3.1. Tube, made of a material inert to the substances to be analysed (usually glass

or fused silica). The internal diameter shall be between 0.20 to 0.32 mm. The internal

surface shall undergo an appropriate treatment (e.g. surface preparation, inactivation)

before receiving the stationary phase coating.

A length of 60 m is sufficient for fatty acid and cis and trans isomers of fatty acids.

3.1.3.2. Stationary phase, polar polysiloxane (cyanopropylsilicone) bonded (cross-

linked) columns are suitable.2

Note 4: There is a risk that polar polysiloxanes may give rise to difficulties in the identification and separation of linolenic acid and C20 acids.

The coatings shall be thin, i.e, 0.1 to 0.2 μm.

3.1.3.3. Assembly and conditioning of the column

Observe the normal precautions for assembling capillary columns, i.e. arrangement of the

column in the oven (support), choice and assembly of joints (leak tightness), positioning of the

ends of the column in the injector and the detector (reduction of dead-spaces). Place the

column under a flow of carrier gas (e.g. 0.3 bar (30 kPa) for a column of length 25 m and

internal diameter 0.3 mm).

Condition the column by temperature programming of the oven at 3 °C/min from ambient

temperature to a temperature 10 °C below the decomposition limit of the stationary phase.

Maintain the oven at this temperature for one hour until stabilisation of the baseline. Return it

to 180 °C to work under isothermal conditions.3

Note 5: Suitably pre-conditioned columns are available commercially

3.1.4. Flame ionisation detector and converter-amplifier

3.2. Syringe

The syringe shall have a maximum capacity of 10 μl, graduated in 0.1 μl divisions.

3.3. Data acquisition system

Data acquisition system connected online with the detectors and employed with a software

program suitable for peak integration and normalisation.

2 Polar polysiloxanes may cause difficulties in the identification and separation of linolenic acid and C20 acids. 3 Suitable pre-conditioned columns are available commercially available. COI/T.20/Doc. No. 33/Rev. 3

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4. Procedure

The operations described in 4.1 to 4.3 are for the use of a flame-ionisation detector.

4.1.Test conditions

4.1.1.Selection of optimum operating conditions for capillary columns

Owing to the efficiency and permeability of capillary columns, the separation of the

constituents and the duration of the analysis are largely dependent on the flow-rate of the

carrier gas in the column. It will therefore be necessary to optimise the operating conditions

by adjusting this parameter (or simply column head loss) depending on whether the aim is to

improve separation or speed up analysis.

The following conditions have proved to be suitable for the separation of FAMEs (C4 to C26).

Examples of chromatograms are shown in Annex B:

Injector temperature: 250 °C

Detector temperature: 250 °C

Oven temperature: 165 °C (8 min) to 210 °C at 2 °C/min

Carrier gas hydrogen: column head pressure, 179 kPa

Total flow: 154.0 mL/min;

Split ratio: 1:100

Injection volume: 1 μl

4.1.2.Determination of the resolution (see Appendix Annex A)

Calculate the resolution, R, of two neighbouring peaks I and II, using the formula:

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(USP) (United States Pharmacopeia)

where:

dr(I) is the retention distance of peak I;

dr(II) is the retention distance of peak II;

tr(I) is the retention time of peak I ;

tr(II) is the retention time of peak II ;

ω(I) is the width of the base of peak I;

ω(II) is the width of the base of peak II;

ω0.5 is the peak width of the specified compound, at mid-height of the peak;

If ω(I) ≈ ω(II), calculate R using the following formulas:

where:

σ is the standard deviation (see Appendix Annex A, Figure 1).

If the distance dr between the two peaks dr(II) - dr(I) is equal to 4σ, the resolution factor R = 1.

If two peaks are not separated completely, the tangents to the inflection points of the two

peaks

intersect at point C. In order to completely separate the two peaks, the distance between the

two peaks must be equal to:

dr(II) - dr(I) = 6 σ from where R = 1.5 (see Appendix Annex A, Figure 3).

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Or R = 1.18

tr(ll) -tr(ll)

ω0.5(l) + ω0.5(ll)

(EP, BP, JP, DAB), (JP (Japanese

Pharmacopeia), EP (Pharmacopée

Européenne), (BP (British Pharmacopeia))

5. Expression of Results

5.1. Qualitative analysis

Identify the methyl ester peaks of the sample from the chromatograms in Annex I B, if

necessary by interpolation, or as described in 6.4.1.

5.2. Quantitative analysis

5.2.1. Determination of the composition

Calculate the mass fraction (wi) of the individual fatty acid methyl esters, and, where present,

the ethyl esters, expressed as a percentage by mass of the total methyl and ethyl esters, as

follows:

5.2.2. Method of calculation

5.2.2.1. General case

Calculate the content of a given component i, expressed as a percentage by mass of methyl

esters, or of methyl and ethyl esters, by determining from the percentage represented by the

area of the corresponding peak relative to the sum of the areas of all the peaks, using the

following formula:

where:

Ai is the area under the peak of the individual fatty acid methyl ester i;

ΣA is the sum of the areas under all the peaks of all the individual fatty acid methyl esters or

of methyl and ethyl esters. The results are expressed to two decimal places.4

Note 6: For fats and oils, the mass fraction of the fatty acid methyl esters is equal to the mass

fraction of the triacylglycerols in grams per 100 g. For cases in which this assumption is not

allowed, see 5.2.2.2.

4 For fats and oils, the mass fraction of the fatty acid methyl esters is equal to the mass fraction

of the triacylglycerols in grams per 100 g.

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Wi = X100

Ai

Σ A

6. Peaks (of methyl and ethyl esters) taking into account for the

calculation of each fatty acid

Figure 1 of ANEX B gives the typical gas chromatographic profile of an olive-pomace oil

containing methyl and ethyl esters of fatty acids, and trans-isomers of methyl esters.

6.1. For the calculation of the fatty acid composition and Δ ECN42, all the following fatty

acids will be taken into account:

Myristic (C14:0)

Palmitic (C16:0). Sum of the areas of the peaks corresponding to the methyl and ethyl esters.

Palmitoleic (C16:1). Sum of the areas of the peaks corresponding to the Δ 9 and Δ 7 isomers of

the methyl ester.

Margaric (C17:0).

Margaroleic (C17:1).

Stearic (C18:0).

Oleic (C18:1). Sum of the areas of the peaks corresponding to the Δ 9 and Δ 7 isomers of the

methyl ester, ethyl ester, and trans-isomers of the methyl ester.

Linoleic (C18:2). Sum of the areas of the peaks corresponding to the methyl and ethyl esters,

and the trans-isomers of the methyl ester.

Arachidic (C20:0).

Linolenic (C18:3). Sum of the areas of the methyl ester and the trans-isomers of the methyl

ester. Eicosenoic (C20:1).

Behenic (C22:0). Lignoceric (C24:0).

Squalene will not be taken into account for the calculation of the total area.

Trans-isomers:

For the calculation of the percentage of trans-C18:1 the peak corresponding to the methyl

esters of this fatty acid will be used. For the sum [trans-C18:2 + trans-C18:3], all the peaks

corresponding to the trans-isomers of these two fatty acids will be summed. For the

calculation of the total area, all the peaks mentioned in 6.1. will be taken into account.Note7:

Not all peaks of ethyl esters of fatty acids and trans-isomers of methyl esters may be present

in the chromatograms of other oils.

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6.2. For the calculation of the percentage of trans fatty acids, the following approach shall

be applied5:

The percentage of trans-C18:1 shall be calculated using from the peak corresponding to the

methyl esters of this fatty acid, where present in the chromatogram.

The percentage of trans-C18:2 shall be obtained by summing all peaks present or appearing in

the chromatogram corresponding to the trans isomers of octadecadienoic acid, including:

o trans-trans octadecadienoic isomers,

o cis-trans and trans-cis octadecadienoic isomers.

The percentage of trans-C18:3 shall be obtained by summing all peaks present or appearing in

the chromatogram corresponding to the trans isomers of octadecatrienoic acid, including:

o trans-cis-trans,

o cis-cis-trans,

o cis-trans-cis,

o trans-cis-cis isomers.

The total trans fatty acids (%) shall be recorded as the sum of:

o trans-octadecenoic acid (C18:1),

o trans-octadecadienoic acid (C18:2),

o trans-octadecatrienoic acid (C18:3).

Determination of trans fatty acids

For the calculation of the percentage of trans fatty acids, the following approach shall be

applied:

The percentage of trans-C18:1 shall be calculated using the peak corresponding to the methyl

esters of this fatty acid, where present in the chromatogram.

The percentage of trans-C18:2 shall be obtained as the sum of all peaks present or appearing

in the chromatogram corresponding to the trans isomers of octadecadienoic acid, including:

o trans-trans octadecadienoic isomers,

o cis-trans and trans-cis octadecadienoic isomers.

5 Not all peaks of ethyl esters of fatty acids and trans-isomers of methyl esters may be present in the chromatograms of other oils.

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The percentage of trans-C18:3 shall be obtained by summing all peaks present or appearing in

the chromatogram corresponding to the trans isomers of octadecatrienoic acid, including:

o trans-cis-trans,

o cis-cis-trans,

o cis-trans-cis,

o trans-cis-cis isomers.

The results are shall be expressed for as:

trans-octadecenoic acid (C18:1),

sum of :the sum of trans-octadecadienoic acid (C18:2) and trans-octadecatrienoic acid (C18:3).

For the calculation of the total area, all peaks listed in section 6.1 shall be taken into account.

For the calculation of the total area, all peaks listed in section 6.1, including lauric acid (C12:0),

shall be taken into account,. including lauric acid (C12:0).

8. 7. Test Report

The test report shall specify the methods used for the preparation of the methyl esters and for

the gas chromatographic analysis. It shall also mention all operating details not specified in

this Standard Method, or regarded as optional, together with details of any incidents which

may have influenced the results.

The test report shall include all the information necessary for complete identification of the

sample.

9. 8. PRECISION

9. 8.1 Results of interlaboratory test

Details of an interlaboratory test on the precision of the method are summarised in Annex C.

The values derived from this interlaboratory test may not be applicable to concentration

ranges and matrices other than those given.

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9. 8.2 Repeatability

The absolute difference between two independent single test results, obtained using the same

method on identical test material in the same laboratory by the same operator using the same

equipment within a short interval of time, will in not no more than 5% of cases be greater than

r given in tables 1 to 15.

9. 8.3 Reproductibility

The absolute difference between two single test results, obtained using the same method on

identical test material in different laboratories with different operators using different

equipment, will in not more than 5 % of cases be greater than R given in tables 1 to 15.

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Annex A

Figure 1: with ω0.5 width at half height of the triangle (ABC) and b width at half height of the

triangle (NPM).

Figure 2 Figure 3

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Annex B

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Figure 1: Gas chromatographic profile obtained by the cold methylation method from olive-

pomace oil. The chromatographic peaks correspond to the methyl and ethyl esters except

where otherwise indicated.

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Figure 2: Gas chromatographic profile obtained by the cold methylation method from for

virgin olive oil. The cChromatographic peaks correspond to the methyl and ethyl esters, except

where otherwise indicated.

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Figure 3: Specimen chromatogram obtained from by capillary column analysis of the trans

fatty acids.

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ANNEX C

Precision values of the method

A: Extra virgin olive oil B: Virgin olive oil

C: Lampante olive oil D: Olive oil

E: Crude olive pomace oil

Table 1: Myristic acid C14:0 from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 0 0 1 1 3

mean 0,01 0,01 0,01 0,01 0,02

r 0,005 0,007 0,012 0,011 0,006

Sr 0,002 0,003 0,004 0,004 0,002

RSDr (%) 20 20 36 38 11

R 0,011 0,017 0,017 0,013 0,016

SR 0,004 0,006 0,006 0,005 0,006

RSDR (%) 45 47 52 42 32

Table 2: Palmitic acid C16:0 from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 2 3 1 0 0

mean 7,96 10,32 10,35 10,51 9,67

r 0,12 0,18 0,42 0,29 0,38

Sr 0,04 0,06 0,15 0,1 0,14

RSDr (%) 0,5 0,6 1,5 1,000 1,4

R 0,68 0,44 0,93 1,3 1,3

SR 0,24 0,16 0,33 0,46 0,45

RSDR (%) 3,0 1,5 3,2 4,4 4,7

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Table 3: Palmitoleic acid C16:1 from Ring Test COI 2015 A B C D E

n 15 15 15 15 15

outliers 0 2 0 1 1

mean 0,50 0,68 0,74 0,91 0,64

r 0,041 0,027 0,074 0,034 0,040

Sr 0,014 0,01 0,026 0,012 0,014

RSDr (%) 2,9 1,4 3,6 1,3 2,3

R 0,966 0,077 0,132 0,123 0,128

SR 0,034 0,027 0,047 0,44 0,046

RSDR (%) 6,8 4,1 6,4 4,9 7,2

Table 4: Heptadecanoic acid C17:0 - from 2000-2006 recognition data

A B C D E

n 25 25 25 25 25

outliers 1 1 1 2 2

mean 0,18 0,06 0,11 0,14 0,12

r 0,013 0,011 0,010 0,009 0,009

Sr 0,005 0,004 0,004 0,003 0,003

RSDr (%) 2,7 6,9 3,1 2,3 2,7

R 0,020 0,021 0,024 0,021 0,027

SR 0,007 0,007 0,009 0,008 0,010

RSDR (%) 4,1 12,6 7,7 5,2 7,8

Table 5: Heptadecenoic acid C17:1 - from 2000-2006 recognition data

A B C D E

n 29 29 29 29 29

outliers 3 2 2 3 2

mean 0,26 0,09 0,24 0,22 0,19

r 0,010 0,010 0,014 0,013 0,012

Sr 0,004 0,004 0,005 0,005 0,004

RSDr (%) 1,4 3,8 2 2,2 2,2

R 0,031 0,027 0,041 0,030 0,031

SR 0,011 0,010 0,015 0,011 0,011

RSDR (%) 29 29 29 29 29

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Table 6: Stearic acid C18:0 - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 2 0 0 0 1

mean 2,88 2,49 2,62 3,49 3,12

r 0,089 0,034 0,084 0,094 0,107

Sr 0,032 0,012 0,030 0,034 0,038

RSDr (%) 1,1 0,5 1,1 1,0 1,2

R 0,171 0,259 0,246 0,367 0,328

SR 0,061 0,092 0,088 0,131 0,117

RSDR (%) 2,1 3,7 3,4 3,8 3,8

Table 7: Oleic acid C18:1 - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 0 0 1 1 0

mean 79,42 74,55 75,55 76,14 75,8

r 0,42 0,30 0,39 0,23 0,46

Sr 0,15 0,11 0,14 0,08 0,16

RSDr (%) 0,2 0,2 0,2 0,1 0,2

R 1,37 1,26 1,26 1,33 1,80

SR 0,49 0,45 0,45 0,47 0,64

RSDR (%) 0,6 0,6 0,6 0,6 0,9

Table 8: Linoleic acid C18:2 - from Ring Test COI 2015

A B C D E

N 15 15 15 15 15

Outliers 2 1 0 1 0

Mean 7,33 9,66 8,52 7,18 8,75

r 0,07 0,08 0,17 0,12 0,13

Sr 0,02 0,03 0,06 0,04 0,05

RSDr (%) 0,3 0,3 0,7 0,6 0,6

R 0,34 0,52 0,50 0,45 0,59

SR 0,12 0,19 0,18 0,16 0,21

RSDR (%) 1,7 1,9 2,1 2,2 2,4

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June 2026

Original: English 21

Table 9: Linolenic acid C18:3 - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 2 0 0 0 4

mean 0,73 0,90 0,86 0,74 0,75

r 0,036 0,049 0,029 0,039 0,055

Sr 0,013 0,017 0,010 0,014 0,020

RSDr (%) 1,8 1,9 1,2 1,9 2,6

R 0,08 0,1 0,101 0,079 0,115

SR 0,029 0,041 0,036 0,028 0,041

RSDR (%) 3,9 4,6 4,2 3,8 5,4

Table 10: Arachidic acid C20:0 - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 1 0 0 1 0

mean 0,39 0,44 0,44 0,42 0,43

r 0,041 0,050 0,037 0,037 0,053

Sr 0,015 0,018 0,013 0,013 0,019

RSDr (%) 3,8 4 3 3,1 4,4

R 0,080 0,089 0,086 0,117 0,102

SR 0,029 0,032 0,031 0,042 0,036

RSDR (%) 7,3 7,2 7 9,8 8,6

Table 11: Eicosenoic acid C20:1 - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 1 1 1 0 1

mean 0,37 0,39 0,37 0,28 0,30

r 0,026 0,032 0,036 0,047 0,073

Sr 0,009 0,011 0,013 0,017 0,026

RSDr (%) 7,8 3,0 3,5 6,0 8,9

R 0,082 0,095 0,064 0,079 0,077

SR 0,029 0,034 0,023 0,028 0,027

RSDR (%) 7,9 8,7 6,2 10,0 9,3

COI/T.20/Doc. No. 33/Rev. 3

June 2026

Original: English 22

Table 12: Behenic acid C22:0 - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 0 1 1 1 3

mean 0,11 0,14 0,14 0,12 0,19

r 0,022 0,036 0,039 0,045 0,036

Sr 0,008 0,013 0,014 0,016 0,013

RSDr (%) 7,0 9,6 10,0 14,0 6,9

R 0,038 0,044 0,050 0,056 0,043

SR 0,014 0,016 0,018 0,020 0,015

RSDR (%) 12,0 12,0 13,0 17,0 8,3

Table 13: Lignoceric acid C24:0 - from Ring Test COI 2015

A B C D E

15 15 15 15 15

outliers 1 0 0 0 3

mean 0,04 0,06 0,06 0,05 0,08

r 0,017 0,015 0,033 0,033 0,040

Sr 0,006 0,005 0,012 0,012 0,014

RSDr (%) 15,0 8,9 20,0 24,0 19,0

R 0,055 0,073 0,072 0,054 0,04

SR 0,020 0,026 0,026 0,019 0,014

RSDR (%) 49,0 42,0 45,0 39,0 19,0

Table 14: C18:1 trans - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 1 1 1 1 2

mean 0,01 0,01 0,01 0,01 0,12

r 0,011 0,013 0,008 0,013 0,044

Sr 0,004 0,005 0,003 0,005 0,016

RSDr (%) 38,0 46,0 27,0 45,0 13,2

R 0,027 0,028 0,030 0,032 0,157

SR 0,010 0,010 0,011 0,011 0,056

RSDR (%) 96,0 86,0 100,0 89,0 48,0

COI/T.20/Doc. No. 33/Rev. 3

June 2026

Original: English 23

Table 15: C18:2 trans + C18:3 trans - from Ring Test COI 2015

A B C D E

n 15 15 15 15 15

outliers 3 3 4 2 3

mean 0,01 0,01 0,01 0,01 0,03

r 0,013 0,014 0,006 0,029 0,017

Sr 0,005 0,005 0,002 0,010 0,006

RSDr (%) 84,0 50,0 28,0 115,0 24,0

R 0,019 0,022 0,018 0,032 0,059

SR 0,007 0,008 0,006 0,012 0,021

RSDR (%) 123,0 79,0 81,0 130,0 83,0

COI/T.20/Doc. No. 33/Rev. 3

June 2026

Original: English 24

ET ET

EUROOPA KOMISJON

Brüssel, 19.10.2026 COM(2026) 562 final

2026/0323 (NLE)

Ettepanek:

NÕUKOGU OTSUS

Euroopa Liidu nimel võetava seisukoha kohta rahvusvahelise oliivinõukogu liikmete

nõukogus seoses oliiviõlide ja oliivijääkõlide suhtes kohaldatava kaubandusstandardiga

ja kahe analüüsimeetodiga

{SWD(2026) 317 final}

ET 1 ET

SELETUSKIRI

1. KAVANDATAV REGULEERIMISESE

Käesolevas ettepanekus käsitletakse otsust, millega määratakse kindlaks liidu nimel

rahvusvahelise oliivinõukogu liikmete nõukogu järgmisel korralisel istungjärgul 2026. aasta

novembris võetav seisukoht seoses järgmise kolme otsuse kavandatud vastuvõtmisega: ühe

otsusega vaadatakse läbi oliiviõlide ja oliivijääkõlide suhtes kohaldatav kaubandusstandard

ning kahe ülejäänuga analüüsimeetodid happesuse ja rasvhapete koostise määramiseks

oliiviõlides ja oliivijääkõlides.

2. ETTEPANEKU TAUST

2.1. 2015. aasta rahvusvaheline oliiviõli- ja lauaoliivileping

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

saavutada ühtsus oliiviõlide, oliivijääkõlide ja lauaoliivide füüsikalis-keemilisi ja

organoleptilisi omadusi käsitlevates riiklikes ja rahvusvahelistes õigusaktides, et vältida

kaubanduse takistamist, ii) tegutseda füüsikalis-keemiliste ja organoleptiliste uuringute

valdkonnas, et suurendada teadmisi oliivitoodete koostise ja kvaliteediomaduste kohta,

eesmärgiga konsolideerida rahvusvahelised standardid, ning iii) tugevdada rahvusvahelise

oliivinõukogu rolli oliivide ja oliiviõli valdkonna tippkeskusena rahvusvaheliste

teadusringkondade jaoks.

Lepingu uuendatud versioon jõustus 1. jaanuaril 2017.

Euroopa Liit on lepingu1 osaline.

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 22 liiget ning kokku 1 000 osaluskvoodist on

Euroopa Liidul neid 622.

2.3. Liikmete nõukogu kavandatav akt

2026. aasta juunis esitas rahvusvahelise oliivinõukogu täitevsekretariaat oma liikmetele kolme

otsuse tekstid, milles käsitleti vastavalt keemilist koostist ja standardimist. Otsused käsitlevad

järgmist:

– oliiviõlide ja oliivijääkõlide suhtes kohaldatava kaubandusstandardi 23.

läbivaatamine (COI/T.15/NC No. 3/Rev. 23);

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

– teine läbivaatamine, mis on seotud oliiviõlide ja oliivijääkõlide happesuse määramise

meetodi nimetusega (COI/T.20/Doc. No. 34/Rev. 2);

– oliiviõlide ja oliivijääkõlide rasvhapete koostise gaasikromatograafia abil määramise

meetodi teine läbivaatamine (COI/T.20/Doc. No. 33/Rev. 2).

Käesolevale ettepanekule lisatud komisjoni talituste töödokument sisaldab oliivinõukogu

kavandatavate otsuste tekste, mille on esitanud täitevsekretariaat.

Oliiviõlide ja oliivijääkõlide suhtes kohaldatava kaubandusstandardi 23. läbivaatamine

hõlmab ühe parameetri läbivaatamist, mida ELi määrused ei hõlma: leekpunkt asendatakse

heksaanijääkide määramisega. Lisaks mainitakse ka kahte uut läbivaatamist: happesuse ja

rasvhapete koostise määramise meetodite ning heksaanijääkide määramise meetodi

läbivaatamist.

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 kaubandusstandardite ja kahe määramismeetodi

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 novembris.

3. LIIDU NIMEL VÕETAV SEISUKOHT

Liikmete nõukogu poolt vastu võetavaid otsuseid, mida on üksikasjalikult kirjeldatud punktis

2.3, on arutanud komisjoni ja liikmesriikide oliiviõli teadus- ja tehnikaeksperdid. Need

otsused aitavad oliiviõlistandardeid rahvusvaheliselt ühtlustada ja loovad raamistiku, millega

tagatakse aus konkurents oliiviõliga kauplemisel. Seepärast 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.

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

kehtestatakse põllumajandustoodete ühine turukorraldus ning millega 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

4. ÕIGUSLIK ALUS

4.1. Menetlusõiguslik alus

4.1.1. Põhimõtted

Euroopa Liidu toimimise lepingu artikli 218 lõikega 9 on ette nähtud võtta vastu otsused,

„millega [...] kehtestatakse lepingus sätestatud organis liidu nimel võetavad seisukohad, kui

asjaomasel organil tuleb vastu võtta õigusliku toimega akte, välja arvatud õigusaktid, millega

täiendatakse või muudetakse lepingu institutsioonilist raamistikku“.

Mõiste „õigusliku toimega aktid“ alla kuuluvad aktid, 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, kuid 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 kavandatava akti eesmärgist ja sisust, mille kohta liidu nimel seisukoht võetakse. Kui

kavandatava aktiga taotletakse kaht eesmärki või reguleeritakse kaht valdkonda ning üht neist

võib pidada peamiseks või ülekaalukaks ja teine on kõrvalise tähtsusega, peab ELi toimimise

lepingu artikli 218 lõike 9 kohasel otsusel olema üksainus, peamisest või ülekaalukast

eesmärgist või valdkonnast tulenev materiaalõiguslik 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 Euroopa Kohtu otsus, 7. oktoober 2014, Saksamaa vs. nõukogu, C-399/12, ECLI:EU:C:2014:2258,

punktid 61–64.

ET 4 ET

2026/0323 (NLE)

Ettepanek:

NÕUKOGU OTSUS

Euroopa Liidu nimel võetava seisukoha kohta rahvusvahelise oliivinõukogu liikmete

nõukogus seoses oliiviõlide ja oliivijääkõlide suhtes kohaldatava kaubandusstandardiga

ja kahe analüüsimeetodiga

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“) kiideti liidu

nimel heaks nõukogu otsusega (EL) 2019/8481.

(2) Lepingu [Organite volitused ja ülesanded] artikli 7 lõike 1 punkti b kohaselt võib

rahvusvahelise oliivinõukogu liikmete nõukogu (edaspidi „liikmete nõukogu“) teha

lepingu sätete kohaldamiseks otsuseid ja võtta vastu soovitusi.

(3) Novembris 2026 toimuval 124. istungjärgul võtab liikmete nõukogu vastu kolm otsust:

ühe otsusega vaadatakse läbi oliiviõlide ja oliivijääkõlide suhtes kohaldatav

kaubandusstandard ning kahe ülejäänuga vaadatakse läbi oliiviõlides ja

oliivijääkõlides happesuse ja rasvhapete koostise määramise meetodid.

(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 125. korralist istungjärku ja seetõttu, et mõned liikmed ei saa 124. korralisel

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 millega 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

istungjärgul oma nõusolekut anda, tuleks käesolevas otsuses sätestatud seisukoht võtta

liidu nimel kirjavahetuse teel.

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

täiendava otsuseta kokku muude rahvusvahelise oliivinõukogu meetodite või

dokumentide tehnilistes kohandustes, kui need kohandused tulenevad rahvusvahelise

oliivinõukogu nende kolme otsuse läbivaatamisest, millele on osutatud põhjenduses 3.

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

lubatud taotleda rahvusvahelise oliivinõukogu kõnealuse kolme 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

Liidu nimel rahvusvahelise oliivinõukogu liikmete nõukogus võetav seisukoht on toetada

järgmise kolme otsuse vastuvõtmist kas selle järgmisel korralisel istungil 2026. aasta

novembris või kirjavahetuse teel enne 125. korralist istungit:

(a) oliiviõlide ja oliivijääkõlide suhtes kohaldatava kaubandusstandardi 23.

läbivaatamine (COI/T.15/NC No. 3/Rev. 23);

(b) oliiviõlide ja oliivijääkõlide happesuse määramise meetodi teine läbivaatamine

(COI/T.20/Doc. No. 34/Rev. 2);

(c) oliiviõlide ja oliivijääkõlide rasvhapete koostise gaasikromatograafia abil määramise

meetodi teine läbivaatamine (COI/T.20/Doc. No. 33/Rev. 2).

Artikkel 2

Liidu esindajad rahvusvahelise oliivinõukogu liikmete nõukogus võivad kokku leppida

rahvusvahelise oliivinõukogu muude meetodite või dokumentide tehnilistes kohandustes ilma

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

kolmest otsusest.

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 artiklis 1 osutatud kolme otsuse vastuvõtmist

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

Artikkel 4

Käesolev otsus on adresseeritud komisjonile.

Brüssel,

Nõukogu nimel

eesistuja