International Standards for Olive Oil

Hello! We are the Laconiko Asia Team JAPAN.

The rainy season is finally upon us. How is everyone doing?

By the way, what kind of extra virgin olive oil do you use at home?

From mellow to bitter, extra virgin olive oil can be enjoyed with various dishes. But did you know that there's an "international standard" for olive oil?

The International Olive Council (IOC), headquartered in Madrid, Spain, is an intergovernmental organization established in 1959 based on the International Agreement on Olive Oil and Table Olives. Only oils that successfully pass the sensory analysis mandated by the IOC and have an acidity of 0.8% or less are recognized as "extra virgin olive oil."

According to chemical analysis results from 2020, Laconiko's extra virgin olive oil has an acidity of 0.17%, which is about four times lower than the IOC standard.

In a word, "acidity" is "a numerical value indicating the freshness of the oil." The lower the number, the lower the acidity, which means that the freshest, undamaged olives were harvested and pressed, and the process of refining them into oil was completed as quickly as possible.

*Japan is not a member of the IOC and therefore does not adopt the IOC international standard. When choosing safer, more reliable, and higher-quality extra virgin olive oil, we recommend checking the acidity defined by IOC standards, the results of chemical analysis, and ensuring that the product label clearly states that it is not mixed with other oils!

Article: TK Mary