Olive oil quality standards: IOC/T.15 & EU

Q: Which standards define olive oil quality?

Short answer: two frameworks are authoritative. The IOC/T.15/NC trade standard of the International Olive Council sets the categories and the methods at world level. EU regulation 2022/2104 (which updated the framework stemming from regulation 2568/91) transposes and makes the criteria mandatory for any product sold in the European Union.

Q: What is the difference between extra virgin and virgin olive oil?

Extra virgin requires an acidity ≤ 0.80%, a defect-free panel (Md = 0) and a positive fruitiness (Mf 0). Virgin tolerates an acidity ≤ 2.0% and a median of defects ≤ 3.5. Both respect a peroxide ≤ 20 mEq O₂/kg. Extra virgin is the premium category; virgin remains marketable but less valued.

Q: What is the acidity threshold of extra virgin olive oil?

≤ 0.80% of oleic acid. It's the first criterion of extra virgin, but it's not enough: the oil must also respect the peroxide thresholds, the UV absorbances and the sensory analysis to be officially classified as extra virgin.

Q: What does the peroxide value measure?

It quantifies the primary oxidation of the oil (start of rancidity), in mEq O₂/kg. The threshold is ≤ 20 for extra virgin as for virgin. A high peroxide indicates a poorly preserved, too old or tired oil.

Q: What are the K232, K270 and ΔK values for?

They are ultraviolet absorbances that detect secondary oxidation and traces of refining. Thresholds: K232 ≤ 2.50 , K270 ≤ 0.22 , ΔK ≤ 0.01 . An exceedance of K270 or ΔK often signals a blend with refined oil.

Q: What is the IOC/T.15 standard?

It's the trade standard of the International Olive Council (IOC/T.15/NC), a world reference that sets the olive oil categories and analysis methods. It's supplemented, for the European market, by EU regulation 2022/2104 , which makes the criteria mandatory in the Union.

Q: Which standard applies to sell in Europe?

EU regulation 2022/2104 (successor to the framework stemming from regulation 2568/91). It does not recognise the "ordinary virgin" category: above virgin (acidity 2.0%), the oil is classified lampante and must be refined before any sale to the consumer.

Q: What is lampante olive oil?

A virgin oil not marketable as is : acidity 2.0% (EU), or a major sensory defect (Md 3.5). It must be refined industrially before being consumed. The term comes from its former use as a fuel for lamps.

Q: Why is a sensory panel necessary?

Because the official classification requires both the chemical analysis and the tasting analysis. An accredited IOC jury measures the median of defects (Md = 0 for an extra virgin) and of fruitiness (Mf 0). A chemically compliant oil that presents a defect is downgraded .

Q: What are ethyl esters (FAEE)?

A marker of freshness and authenticity : they appear when the olives have fermented before milling. The threshold for extra virgin is ≤ 35 mg/kg . A low FAEE attests to sound and quickly processed olives.

You need to assess, buy or sell olive oil and you want to understand what separates an extra virgin from a virgin, or an EU-compliant oil from an oil that will be blocked at customs? This guide sets out the official standards (IOC/T.15/NC trade standard and EU regulation 2022/2104), the commercial categories, and all the thresholds of quality and purity — acidity, peroxide, K232, K270, ΔK, ethyl esters, sensory panel — with their exact values. Tables, classification method, mistakes to avoid and FAQ included.

Free PDF cheat sheet: the categories and all the IOC/EU thresholds for olive oil on a single page. Receive it by email »

Which standards define olive oil quality?

Short answer: two frameworks are authoritative. The IOC/T.15/NC trade standard of the International Olive Council sets the categories and the methods at world level. EU regulation 2022/2104 (which updated the framework stemming from regulation 2568/91) transposes and makes the criteria mandatory for any product sold in the European Union. An oil is classified on three families of criteria: quality (acidity, peroxide, UV absorbances), freshness/authenticity (ethyl esters, chemical purity) and the sensory (panel of accredited tasters).

Depending on the result of these analyses, the oil falls into a precise commercial category. It's this category — and not the seller's pitch — that determines the price, the marketability and the accessible market. The technical terms (COA, K270, panel, FAEE…) are defined in the glossary.

The commercial categories of olive oil

The classification distinguishes virgin oils (obtained by mechanical pressing, without chemical treatment) from refined oils. Here are the reference categories and their thresholds.

Category	Max free acidity	Max peroxide	Defects (Md)	Fruitiness (Mf)	Marketable
Extra virgin (EVOO)	≤ 0.80%	≤ 20 mEq O₂/kg	= 0	> 0	Yes — premium category
Virgin	≤ 2.0%	≤ 20	≤ 3.5	> 0	Yes
Ordinary virgin (IOC only)	≤ 3.3%	≤ 20	≤ 6.0	—	IOC yes, EU no
Lampante	> 2.0% (EU)	—	> 3.5	may = 0	No as is → refining
Refined / pomace	—	—	—	—	After industrial refining

Key point for EU export: the European Union does not recognise the "ordinary virgin" category. Above virgin (acidity > 2.0%), an oil is classified lampante and cannot be sold as is to the consumer: it must be refined. For an EU market, it's always the EU category that prevails.

Check which category an oil belongs to from its certificate of analysis with the quality classifier.

Key takeaway: free acidity is the first discriminant, but it's not enough. An oil can display a low acidity and still be downgraded by peroxide, UV absorbances or a sensory defect. The category is read on all the criteria.

The quality criteria: acidity, peroxide, UV

These three families measure the state of degradation and oxidation of the oil.

Free acidity

Expressed in % of oleic acid, it reflects the degradation of the fats (damaged fruit, poor preservation, milling delay too long). Thresholds: ≤ 0.80% for extra virgin, ≤ 2.0% for virgin. The lower the acidity, the more the oil was produced from sound and fresh olives.

Peroxide value

Measured in mEq O₂/kg, it quantifies the primary oxidation — the start of rancidity. Threshold: ≤ 20 mEq O₂/kg for extra virgin as for virgin. A high peroxide signals a tired, poorly stored or too old oil.

Ultraviolet absorbances (K232, K270, ΔK)

They detect secondary oxidation products and any traces of refining:

K232 ≤ 2.50 — oxidation, required by EU regulation (optional in the IOC trade framework).
K270 ≤ 0.22 — secondary oxidation and detection of refined.
ΔK (Delta-K) ≤ 0.01 — gap between absorbances, reveals a blend with refined oil.

An exceedance of K270 or ΔK is often the sign of a fraud: addition of refined or deodorised oil in a claimed extra virgin.

Key takeaway: acidity + peroxide + UV form the base of quality. Three boxes to validate before any other.

The freshness and authenticity criteria

Beyond quality, the standard checks the genuineness of the product — that it has not been fermented, cut or adulterated.

Parameter	Threshold	What it reveals
Ethyl esters (FAEE)	≤ 35 mg/kg	Fermentation of the olives, poor quality of the raw material
Stigmastadienes	≤ 0.05 mg/kg	Trace of refined oil (anti-fraud)
Waxes (C42+C44+C46)	≤ 150 mg/kg	Trace of pomace oil
Density	≈ 0.913 kg/L	Physical constant of olive oil (conversion €/kg ↔ €/L)

The FAEE are a powerful marker: an oil made from sound and quickly milled olives stays well below 35 mg/kg. The stigmastadienes and the waxes are authenticity parameters that expose blends with refined or pomace.

Some voluntary standards (Australia, California) add freshness criteria — PPP (pyropheophytins) ≤ 17% and DAG (diacylglycerols) ≥ 35% — not required by the IOC/EU but sometimes requested by premium buyers.

The sensory panel: the official classification

An oil is officially extra virgin only if the chemical analysis and the sensory analysis confirm it. The IOC panel — a jury of accredited tasters — measures:

the median of defects (Md): it must be = 0 for an extra virgin, ≤ 3.5 for a virgin;
the median of fruitiness (Mf): it must be > 0 (the oil must have a fruity character).

The defects sought: rancid, musty-humid, winey, muddy sediment, fusty (heap fermentation). An oil that is chemically perfect but presents a sensory defect is downgraded to virgin, or even to lampante. That's why a definitive classification requires an accredited panel, not just a chemical COA.

Combine chemical reading and category with the quality classifier, and learn to decode each line in the guide to reading a COA.

Sidebar: buyer side / seller side

The same thresholds are read differently depending on your role.

Angle	What the standards change for you	Reflex
Buyer (importer)	The announced category must be proven by a COA	Require the measured thresholds, not just the "extra virgin" mention
Seller (exporter who sells)	Your analyses justify your price and your category	Provide an IOC-accredited lab COA covering all the criteria from the outset
Exporter (Tunisia operations)	EU compliance conditions market access	Check the category holds in the EU sense, not just IOC

Seller / exporter side

A credible exporter anticipates the analyses: a COA per lot from an IOC-accredited laboratory covering acidity, peroxide, K232/K270/ΔK, FAEE and purity, supplemented by a sensory panel for any sale as extra virgin. In Tunisia, the per-lot analysis goes through the ONH. See the quality process.

How to classify an oil step by step

Identify the applicable standard: IOC/T.15 for international trade, EU regulation 2022/2104 for any sale in the Union.
Check the free acidity: ≤ 0.80% (extra virgin) or ≤ 2.0% (virgin).
Verify oxidation: peroxide ≤ 20, K232 ≤ 2.50, K270 ≤ 0.22, ΔK ≤ 0.01.
Check freshness and authenticity: FAEE ≤ 35 mg/kg, stigmastadienes ≤ 0.05, waxes ≤ 150.
Confirm by the sensory panel: Md = 0 and Mf > 0 for an extra virgin.
Verify market compliance: does the category hold in the EU sense and not just IOC?

Mistakes to avoid on quality and standards

Relying on acidity alone: a low acidity does not guarantee extra virgin; peroxide, UV and sensory count just as much.
Confusing IOC category and EU category: "ordinary virgin" does not exist in the EU → risk of blockage.
Accepting the "extra virgin" mention without a COA: the category must be proven per lot.
Ignoring the sensory analysis: a chemically compliant oil can be downgraded by a defect.
Neglecting the authenticity parameters: K270, ΔK, stigmastadienes and waxes expose blends.
Forgetting that the COA must come from an IOC-accredited lab: a non-accredited COA has no value on export.

Golden rules

Acidity ≤ 0.80% for extra virgin, ≤ 2.0% for virgin.
Peroxide ≤ 20, K232 ≤ 2.50, K270 ≤ 0.22, ΔK ≤ 0.01, FAEE ≤ 35 mg/kg.
Md = 0 and Mf > 0 at the panel to validate an extra virgin.
EU category takes priority for any market of the Union.
COA per lot from an IOC-accredited laboratory, covering all the criteria.

Quality classifier » to situate an oil, then guide to reading a COA » to decode each line.

FAQ — Olive oil quality standards

What is the difference between extra virgin and virgin olive oil?

Extra virgin requires an acidity ≤ 0.80%, a defect-free panel (Md = 0) and a positive fruitiness (Mf > 0). Virgin tolerates an acidity ≤ 2.0% and a median of defects ≤ 3.5. Both respect a peroxide ≤ 20 mEq O₂/kg. Extra virgin is the premium category; virgin remains marketable but less valued.

What is the acidity threshold of extra virgin olive oil?

≤ 0.80% of oleic acid. It's the first criterion of extra virgin, but it's not enough: the oil must also respect the peroxide thresholds, the UV absorbances and the sensory analysis to be officially classified as extra virgin.

What does the peroxide value measure?

It quantifies the primary oxidation of the oil (start of rancidity), in mEq O₂/kg. The threshold is ≤ 20 for extra virgin as for virgin. A high peroxide indicates a poorly preserved, too old or tired oil.

What are the K232, K270 and ΔK values for?

They are ultraviolet absorbances that detect secondary oxidation and traces of refining. Thresholds: K232 ≤ 2.50, K270 ≤ 0.22, ΔK ≤ 0.01. An exceedance of K270 or ΔK often signals a blend with refined oil.

What is the IOC/T.15 standard?

It's the trade standard of the International Olive Council (IOC/T.15/NC), a world reference that sets the olive oil categories and analysis methods. It's supplemented, for the European market, by EU regulation 2022/2104, which makes the criteria mandatory in the Union.

Which standard applies to sell in Europe?

EU regulation 2022/2104 (successor to the framework stemming from regulation 2568/91). It does not recognise the "ordinary virgin" category: above virgin (acidity > 2.0%), the oil is classified lampante and must be refined before any sale to the consumer.

What is lampante olive oil?

A virgin oil not marketable as is: acidity > 2.0% (EU), or a major sensory defect (Md > 3.5). It must be refined industrially before being consumed. The term comes from its former use as a fuel for lamps.

Why is a sensory panel necessary?

Because the official classification requires both the chemical analysis and the tasting analysis. An accredited IOC jury measures the median of defects (Md = 0 for an extra virgin) and of fruitiness (Mf > 0). A chemically compliant oil that presents a defect is downgraded.

What are ethyl esters (FAEE)?

A marker of freshness and authenticity: they appear when the olives have fermented before milling. The threshold for extra virgin is ≤ 35 mg/kg. A low FAEE attests to sound and quickly processed olives.

How do you detect a fraud on olive oil?

Through the authenticity parameters: K270 and ΔK (addition of refined), stigmastadienes ≤ 0.05 mg/kg (trace of refined), waxes ≤ 150 mg/kg (trace of pomace). An exceedance of these values reveals a blend. That's why a complete COA, and not just the acidity, is essential.

Is the density of olive oil a quality criterion?

No, it's a physical constant: ≈ 0.913 kg/L. It does not classify the oil but serves to convert a price €/kg ↔ €/L and to estimate the weight of a container. See the transport & packaging guide.

Is an IOC-compliant oil always EU-compliant?

Not necessarily. The IOC recognises "ordinary virgin" (acidity ≤ 3.3%), which the EU does not recognise. For any market of the Union, it's the EU category that prevails: above virgin, the oil is lampante. Always verify compliance with the target market.

Master the quality, secure your lots

You know the categories, the exact thresholds and the classification method according to the IOC and EU standards. The next step: decode a real certificate of analysis and validate the category of your lot.

Quality classifier » then guide to reading a COA ».

Request a free quote — dated quotation with a standard COA covering all the IOC/EU criteria, from an approved exporter, for your market. Drawer pre-filled "Quality & standards guide".

Free PDF cheat sheet (lead magnet): receive by email the "IOC/EU quality thresholds for olive oil" cheat sheet — commercial categories and all the chemical and purity thresholds (acidity, peroxide, K232/K270/ΔK, FAEE, waxes, stigmastadienes) on a page ready to tick off. Simple sign-up (Brevo double opt-in), no spam. Receive the PDF cheat sheet »

To go further, read the guide to reading a COA, the polyphenols & EFSA claim guide, the guide to choosing a reliable supplier and the bulk extra virgin sheet.

July 2026 data, indicative and to be re-verified before any commitment. Sources: IOC/T.15/NC trade standard Rev. 20-21, EU regulation 2022/2104 (categories/methods), EU regulation 2568/91, IOC sensory panel, ONH export approval (Tunisia).