IOC trade standard: what Rev. 20-21 governs

In brief. The trade standard of the International Olive Council (reference COI/T.15/NC No. 3, in its revision 20-21) is the text that defines the olive oil categories and the thresholds that separate them. It governs four families of criteria: the quality parameters (acidity, peroxide, UV absorbances), the sensory panel (medians of defects and fruitiness), the purity and authenticity criteria (fatty acid composition, sterols, waxes...) and the naming of categories. It is the reference that every bulk olive oil contract cites — but the EU applies its own regulation, which prevails for a European import.

When a COA (certificate of analysis) states "extra virgin, IOC-compliant", what exactly are we talking about? Behind those three letters lies a precise technical document that sets the boundary between categories and the limit values of each parameter. Understanding what the IOC standard governs — and what it does not — avoids many misunderstandings when contracting.

What is the IOC trade standard?

The IOC trade standard (reference COI/T.15/NC No. 3) is the international reference text that classifies olive oils into categories and sets the objective criteria of each category. The mention "Rev. 20-21" designates its revision: the standard is updated regularly to incorporate analytical developments.

The International Olive Council (IOC) is the intergovernmental organization that produces these standards and coordinates the analysis methods. Its texts serve as a common technical basis for producers, laboratories and buyers around the world. They are not, in themselves, a law: it is each market (EU, United States, Gulf...) that decides whether to refer to them or apply its own regulation.

What does the IOC standard actually define?

The standard governs four broad families of criteria. Each contributes to placing an oil in its category.

• The quality parameters: free acidity, peroxide value, ultraviolet absorbances (K232, K270, ΔK). They reflect freshness and oxidation state.
• The sensory evaluation: the IOC panel test, which measures the median of defects (Md) and the median of fruitiness (Mf) via an accredited panel.
• The purity and authenticity criteria: fatty acid composition, sterol content, waxes, ethyl esters, stigmastadienes... They serve to detect fraudulent blends or the presence of refined oil.
• The naming of categories: the official definitions of "extra virgin", "virgin", "lampante", "refined", "olive oil" and "pomace".

In other words, the standard does not merely set numbers: it defines the commercial vocabulary of the sector. An oil may only carry the name "extra virgin" if it satisfies all the corresponding criteria.

The categories defined by the IOC standard

Here are the categories as the standard structures them, with the reference thresholds of the main parameters. Reference data, to be verified against the text in force.

Category	Max free acidity	Max peroxide	Md (defects)	Mf (fruitiness)
Extra virgin	≤ 0.80%	≤ 20	= 0	> 0
Virgin	≤ 2.0%	≤ 20	≤ 3.5	> 0
Ordinary virgin	≤ 3.3%	≤ 20	≤ 6.0	—
Lampante	> 2.0%	—	> 3.5	may = 0
Refined	≤ 0.30%	—	—	—
Olive oil (blend)	≤ 1.0%	—	—	—
Pomace	—	—	—	—

Peroxide expressed in mEq O₂/kg. The "ordinary virgin" category is specific to the IOC reference: it does not exist in EU regulation.

IOC standard: the parameters to remember for a contract

For a bulk buyer, a few values structure the essentials of an extra virgin specification. They must all be met simultaneously.

• Free acidity ≤ 0.80% — expressed as oleic acid, it measures the degradation of the fruit.
• Peroxide value ≤ 20 mEq O₂/kg — primary oxidation, hence freshness.
• K232, K270 and ΔK compliant — the UV absorbances that reveal advanced oxidation and any traces of refining.
• Sensory panel: Md = 0 and Mf > 0 for extra virgin.
• Purity criteria (fatty acids, sterols, waxes, stigmastadienes) — to guarantee authenticity and the absence of blending.

A single parameter out of limits downgrades the oil. That is why a serious COA, from an IOC-accredited laboratory, covers both the chemistry and the panel. A certificate that only shows acidity does not prove compliance with the standard.

IOC standard and EU regulation: do not confuse them

The IOC standard is an international reference, but each market retains its regulatory sovereignty. The European Union applies its own texts, largely aligned with the IOC for quality thresholds, but with notable differences — including the absence of the "ordinary virgin" category.

Concretely: for an import into Europe, it is the EU category that prevails in the contract and at customs, even if the lot is also described in an IOC category. A rigorous exporter specifies both references. We detail these gaps in our dedicated article on the differences between IOC standards and EU regulation.

FAQ — IOC trade standard

What is the COI/T.15/NC standard?

It is the trade standard of the International Olive Council applicable to olive oils and olive-pomace oils. It defines the categories (extra virgin, virgin, lampante...) and sets the thresholds of the quality parameters, the sensory panel and the purity criteria. The mention "Rev. 20-21" designates its revision.

What does "Rev. 20-21" mean?

"Rev." means revision. The IOC standard is periodically updated to incorporate analytical and methodological advances. The revision number lets you know which version of a text you are referring to. Always check the revision in force when contracting.

Is the IOC standard mandatory?

In itself, no: it is an international reference. Its application depends on each market. The EU, for example, applies its own regulation (inspired by the IOC). For a European import, it is the EU regulation that prevails, not directly the IOC standard.

Which categories does the IOC standard define?

Three virgin oils (extra virgin, virgin, lampante, plus ordinary virgin specific to the IOC), refined oil, olive oil (blend of refined and virgin) and pomace oil. Only extra virgin and virgin are directly sellable to the consumer.

Does the IOC standard cover taste?

Yes. The classification of virgin oils mandatorily includes the IOC sensory panel, which scores the median of defects (Md) and of fruitiness (Mf) via an accredited panel. An oil is officially extra virgin only if its chemistry and its sensory profile are compliant.

How do you prove that an oil complies with the IOC standard?

Through a COA (certificate of analysis) issued by an IOC-accredited laboratory, covering acidity, peroxide, UV absorbances, purity criteria and the panel. Each parameter must meet the threshold of the target category. This certificate is established per lot.

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Want a compliant lot, certificate in hand? Request a quote: each lot is delivered with its full COA (acidity, peroxide, K232/K270, panel) from an IOC-accredited laboratory. For all the technical vocabulary, see the glossary.