International Olive Council facts for kids

Headquarters, Madrid

The International Olive Council (IOC) is a special group of countries that grow olives or make products from them, like olive oil. It used to be called the International Olive Oil Council.

More than 98% of all olives in the world come from countries that are part of the IOC.

The main office of the IOC is in Madrid, Spain.

History of the IOC

The IOC started with an agreement about olive oil in Geneva in 1955. After some changes, the group officially began in 1959. Its first office was in Madrid.

The IOC has been guided by different agreements over the years:

• 1956 International Olive Oil Agreement (1956–1963)
• 1963 International Olive Oil Agreement (1963–1979)
• 1979 International Olive Oil Agreement (1979–1986)
• 1986 International Agreement on Olive Oil and Table Olives (1986–2005)
• 2005 International Agreement on Olive Oil and Table Olives (2005–2015)
• 2015 International Agreement on Olive Oil and Table Olives (2015–)

In 2006, the group changed its name from the International Olive Oil Council to the International Olive Council. This was to show that they also work with table olives, not just olive oil.

A new agreement was made in 2015. It helps set rules for olive oils and olive pomace oils.

Countries that are Members

The IOC currently has 21 members, including the European Union. These countries produce over 94% of the world's olives.

Here are the member countries (the year they first joined is in brackets; an asterisk means they were a founding member):

How a Country Joins

Only governments of countries or international groups can join the IOC. Private companies or people cannot.

If a country wants to join, its government sends an application. The IOC members then decide if the country can join and how much it needs to contribute to the IOC's budget. Once the country agrees and completes the steps, it becomes a member.

Observers

Some groups can attend IOC meetings as "observers." They need special permission. These can be:

• Other international groups like the United Nations or the World Health Organization (WHO).
• Groups that might help fund IOC activities.
• Governments of countries that are thinking about joining the IOC.

Headquarters

The IOC has been based in Madrid, Spain, since it started in 1959. Spain is the host country for the organization.

Official Languages

The IOC uses five official languages: Arabic, English, French, Italian, and Spanish. Its two main working languages are English and French.

Funding

The IOC gets its money from its member countries. Each country pays a certain amount every year, based on its share in the olive industry.

How the IOC is Organized

The IOC is run by its Council of Members, various committees, the IOC chairperson, and the Executive Secretariat.

Council of Members

This is the main group that makes decisions for the IOC. Each member country sends one person, who might have helpers. They meet at least once a year to check the IOC's work and plan for the next year. They try to agree on decisions together.

Committees

The IOC has five committees that prepare ideas and plans for the Council of Members.

• Promotion and Economic Affairs Committee: This group plans ways to encourage people to use more olive oil and table olives. They also look at numbers about how much olive oil is made, used, bought, and sold around the world.
• Technical Committee: This committee looks at new ideas and projects related to olive oil science, research, and training for member countries.
• Standardisation and Chemistry Committee: This group makes sure that the rules for olive oils and table olives are the same everywhere. They also update ways to test olive oil quality.
• Administrative and Financial Affairs Committee: This committee handles all the money and office matters for the IOC. They check the budget and make sure everything is running smoothly.
• Advisory Committee on Olive Oil and Table Olives: This committee includes people from all parts of the olive industry, like farmers, producers, sellers, and even people who buy olives. They share their ideas and help the IOC solve problems.

IOC Chairperson

The Council of Members chooses a chairperson each year. This person leads meetings and represents the IOC. The role rotates among the member countries. A vice-chair is also chosen, who usually becomes the chair the next year. In 2023, Jordan was the chairperson.

Executive Secretariat

This is the team that carries out the IOC's plans and decisions. It is led by an Executive Director and has different units that handle specific tasks. For example, one unit manages office work and staff, another works on standards and research, and another deals with economic information and promotions.

IOC Trade Standards

A very important part of the IOC's work is to help people trust olive products, encourage international trade, and stop fraud. The IOC has two main rules, or "trade standards":

• One for liquid olive oils and olive pomace oils.
• One for edible olives (called table olives) and products made from them.

Working with Others

The IOC works closely with scientists from its member countries to make sure olive products meet the latest food technology standards.

They also work with other international groups, like the International Organization for Standardization (ISO), to make sure their testing methods are up-to-date and match other standards.

Naming Rules for Olive Products

To avoid confusion, IOC members agree to use only the names for products that are clearly stated in the IOC's rules.

The olive oil standard sets the names and definitions for different types of olive oils and olive pomace oils. It also sets rules for their quality and purity.

The table olive standard sets the names, definitions, and rules for all common types of table olives. It also covers how they are prepared, like pickling or making pastes.

Quality Checks

The IOC also sets rules for how to test the quality of olive products. They also make sure that information is clear for buyers. This includes rules for hygiene (cleanliness), packaging, product labelling, and even advice for environmental protection when using olive products.

Types of Olive Oils

The IOC has specific names and definitions for different kinds of olive oils and olive pomace oils.

Olive Oil

Olive oil comes only from the fruit of the olive tree. It is made using machines or other physical ways, without changing the oil's natural structure. It cannot be mixed with other oils. Olive oil can be for eating or for industrial use.

• Virgin olive oil is made directly from olives using only mechanical methods. It's not treated with chemicals or heat that would change it. It's only washed, separated, and filtered.

Virgin olive oils that are good to eat include: * Extra virgin olive oil: This is the best quality virgin olive oil. It has a very low acidity (less than 0.8 grams per 100 grams) and meets other high standards. * Virgin olive oil: This is also good to eat. It has a slightly higher acidity (less than 2 grams per 100 grams) and meets other standards. * Ordinary virgin olive oil: This is also good to eat. It has an acidity of less than 3.3 grams per 100 grams and meets other standards.

• Lampante virgin olive oil has a higher acidity (more than 3.3 grams per 100 grams) or other qualities that make it not suitable for people to eat directly. It usually needs to be refined (cleaned up) before it can be used.

• Refined olive oil is made from virgin olive oils that have been cleaned up. It has a very low acidity (less than 0.3 grams per 100 grams).

• Olive oil (often just called "olive oil" in stores) is a mix of refined olive oil and virgin olive oils that are good to eat. It has an acidity of less than 1 gram per 100 grams.

Olive Pomace Oil

Olive pomace oil is made from the leftover parts of the olive (the "pomace") after the first oil has been pressed out. It's made using solvents or other physical methods. It cannot be mixed with other oils.

• Crude olive pomace oil is the raw oil from olive pomace. It needs to be refined before it can be eaten. It can also be used for technical purposes (like in industries).
• Refined olive pomace oil is made from crude olive pomace oil that has been cleaned up. It has a low acidity (less than 0.3 grams per 100 grams).
• Olive pomace oil (the one you might see in stores) is a mix of refined olive pomace oil and virgin olive oils that are good to eat. It has an acidity of less than 1 gram per 100 grams. This oil should never be called "olive oil."

IOC Mario Solinas Quality Award

The IOC started the Mario Solinas Quality Award in 2000. This award celebrates the best extra virgin olive oils made by producers and companies. It also helps people learn about the different tastes and smells of high-quality extra virgin olive oils.

Oils are judged in different groups based on their "fruitiness" (how fruity they taste). Experts taste and smell the oils, rating their smell, taste, aftertaste, balance, and how long the flavors last.

The top oils are then judged by an international panel. They choose the first, second, and third place winners in each group.

Winners receive a medal and a certificate. They are also allowed to put the award on the bottles of their winning extra virgin olive oil.

See also

In Spanish: Consejo Oleícola Internacional para niños