Quality Enhancement

Given the strong, positive image of olive oil products, the importance of olive growing in many EU Member States, and the EU’s predominance in the world market for olive oil, the major aim of future olive oil policy will be to enhance the quality of the product even further. In establishing the transitional regime in 1998, the definitions of categories of olive oil were amended to establish tighter standards and to take into account modern and more effective methods of sensory analysis.

These were made more precise in 2001 as part of an ongoing campaign to encourage producers to concentrate on the quality of the oil. Standards currently in place set a new definition for olive-pomace oils and allow a clearer distinction to be made between these oils and lampante virgin oils.

Rules were also adopted to improve analysis methods, to establish product quality and to set procedures for the establishment of testing panels according to Commission Regulation (EC) No 796/2002 of 6 May 2002 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis, and the additional notes in the annex to Council Regulation (EEC) No 2658/87 on the tariff and statistical nomenclature and on the Common Customs Tariff.

Source: European Commission – Directorate-General for Agriculture


GreekEnglish (United Kingdom)Italian - Italy