#52026SC0133(01)Updated olive oil tasting glass standard
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This measure updates the International Olive Council method for the standard glass used in sensory testing of virgin olive oil. It replaces the previous version of the tasting-glass standard with a revised document covering the glass and the heating unit used to keep samples at the right temperature. The practical impact is narrow. Olive oil testing panels, laboratories, certifiers, producers, and regulators that rely on IOC methods may need to check that their tasting equipment and procedures match the revised standard.
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Key Changes
- Replaces the previous IOC standard for the olive oil tasting glass with a revised version
- Keeps the focus on equipment used for sensory analysis of edible oils, especially virgin olive oil
- Updates the reference document used by testing panels and laboratories for tasting glasses and heating units
Obligations
What this law requires
Use IOC document COI/T.20/Doc. No. 5/Rev. 3 as the applicable standard glass method for oil tasting instead of COI/T.20/Doc. No. 5/Rev. 2, which is replaced and repealed.
Ensure sensory analysis equipment for edible oils uses the standard glass described in the revised IOC standard for organoleptic analysis covering odour, taste, and flavour assessment.
Use an adapted heating unit capable of keeping olive oil tasting samples at the required temperature as described in the revised IOC standard.