The EU sets its position on how to assess the sensory quality of virgin olive oil
03 Jul 2026Effective: 22 Jun 202649 views
Who is affected:
Producers, bottlers, exporters and importers of virgin olive oil
Summary
The EU Council approves the European stance before the international olive oil body on the official tasting and sensory evaluation method. It affects the quality standards for virgin olive oil in the market.
Detailed analysis
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The Decision of the EU Council of 22 June 2026 establishes the position that the Union must defend in the International Olive Council (IOC) regarding the organoleptic evaluation method for virgin olive oil. This method determines how oils are sensorially evaluated through official tasting panels, which directly impacts…
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OJ:L_202601539: Decisión (UE) 2026/1539 del Consejo, de 22 de junio de 2026, relativa a la posición que debe adoptarse, en nombre de la Unión Europea, en el Consejo de Miembros del Consejo Oleícola Internacional con respecto al método de valoración organoléptica del aceite de oliva virgen
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