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This season's olive oil production is expected to total 1.5 million tons.Photographer: Angel Garcia/Bloomberg
October 2023: According to recent forecasts from the European Commission, European households should brace for another year of soaring olive oil prices. Despite hopes for relief, the surge shows no signs of slowing as climatic pressures and limited reserves continue to strain supply across key producing regions.
The new season, which began this month, is projected to bring a total output of around 1.5 million tons. That figure represents just a 9% increase compared to last year—far from enough to restore balance in the market. Ongoing drought conditions have once again weighed heavily on growers, leaving orchards in regions like Jaén, Spain, with reduced yields. With stocks already low, prices in these major hubs have escalated dramatically, nearly tripling the five-year average.
These record highs have filtered down into everyday life, keeping the cost of Mediterranean staples such as pizza and paella uncomfortably high, even as inflation begins to cool in other sectors. Consumers across the European Union are expected to cut back, with the Commission predicting a 6% drop in olive oil consumption during the 2023–24 season. Exports are also forecast to decline by about 10% compared to the previous year.
The rally has already pushed olive oil to unprecedented price levels this year, and according to Brussels, the market’s upward momentum will likely persist for another 12 months. For growers and industry stakeholders, the news underscores how tightly climate extremes and limited inventories are reshaping supply and demand in one of Europe’s most cherished food sectors.
Reference
Sydney, Australia — October 20: In recent days, Sydney welcomed a delegation from the International Olive Council, comprising Maria Juarez, Head of Promotion and Economic Affairs; Dr. Imene Trabelsi Trigui, Head of Promotion; and Dr. Wenceslao Moreda, Principal Scientist and IOC specialist.
Their visit was intended to deliver a program of events in Sydney, including a two-day technical tasting workshop and a formal networking cocktail reception.
The objectives of these events were twofold. The workshop sought to strengthen collaboration between Australian growers, producers, and the International Olive Council, while the networking cocktail reception united key stakeholders — including government officials, media representatives, chefs, and producers — in a dynamic exchange. A highlight of the evening was the introduction of the newly appointed Ambassador, Mark Olive, who captivated guests with a specially crafted menu featuring Australian Indigenous ingredients such as saltbush, kangaroo, bush tomato, and native peppers, elegantly paired with a selection of Australian Extra Virgin Olive Oils.
“Advancing sustainability in olive oil production is essential to tackling climate change. We encourage producers to embrace sustainable methods that not only reduce environmental impact but also help optimize production costs. Australia’s strengthened partnership with the IOC represents a step toward a healthier and more sustainable future. Our mission is to promote greater awareness of olive oil’s benefits and sustainable practices, fostering improved and healthier consumption.” — Dr. Imene Trabelsi, Head of Promotions, International Olive Council
The two-day technical workshop was led by Dr. Wenceslao Moreda, an IOC specialist and Chair of the eWG of the Codex Committee on Fats and Oils (CCFO). A distinguished member of the Spanish National Research Council, Dr. Moreda holds an impressive record of over 75 research publications dating back to 1995. The opening day of the workshop focused on sensory evaluation, addressing both the physical and psychological dimensions of the organoleptic process while emphasizing the importance of proper production conditions in compliance with the rigorous standards established by the International Olive Council. The discussions provided valuable insight into the rationale behind these standards and the allowances for specific variances, reinforcing their role as the overarching global benchmark.
On the second day, the workshop focused on the quality and purity of Extra Virgin Olive Oil, examining internal quality control measures and evaluation criteria. The program concluded with an in-depth review of health-related parameters associated with olive oil, attended by nutrition experts. The breadth of technical knowledge shared proved highly valuable, offering participants a holistic understanding of the journey from production to final product from an organoleptic perspective. During the session, the IOC also announced the development of a new website dedicated to communicating the extensive health benefits of olive oil.
The International Olive Council continues to be a steadfast leader in shaping the global olive oil sector, establishing standards and fostering international collaboration essential to the industry’s advancement. As these remarkable events draw to a close, they leave a lasting impression of unity, progress, and shared commitment to the treasured ‘liquid gold’—extra virgin olive oil.
Beyond celebrating the richness and versatility of olive products, these gatherings underscored the critical importance of cooperation and knowledge exchange within the global olive community.
The International Olive Council (IOC) functions as the leading intergovernmental organization responsible for establishing the regulatory framework governing the global olive oil sector. Although Australia is not yet an official IOC member, it actively supports the organization by assisting emerging industries in adopting and applying international standards. The cooperation demonstrated during recent events underscored the IOC’s global significance and lasting impact.
The IOC also recognizes the diversity of growing conditions worldwide, which may lead to parameter variations outside of established guidelines in certain producing regions. Importantly, the IOC administers the only legally binding international standard for olive oil, reinforcing its critical role from a legislative and regulatory perspective. Complementing this, the Australian Olive Oil Association (AOOA) is acknowledged for its collaborative work with the IOC, further highlighting the importance of sustained international cooperation within the sector.
IOC Membership Process
The International Olive Council maintains strict criteria for membership. Participation is reserved exclusively for governments or international organizations empowered to negotiate, conclude, and implement international agreements, particularly those relating to commodities.
When a country seeks to join the IOC, its government must formally apply to the Council of Members, typically through its Ministry of Foreign Affairs, another relevant ministry, or its Embassy in Spain. The Council then reviews the application, establishes terms and conditions of accession — including financial contributions to the IOC budget — and sets a deadline for depositing the instrument of accession with the Secretary-General of the United Nations in New York, who serves as the official depository of the Agreement.
Upon successful deposition, the applicant nation becomes a full IOC Member. Private companies and individuals are not eligible for membership. Additionally, all European Union Member States are automatically represented in the IOC through the EU’s membership, without the need for separate applications.
In Australia’s case, stronger collaboration between national associations, government agencies, and the IOC will be essential for achieving closer alignment with international standards. Leadership from within the Australian olive oil industry itself will be critical in driving forward discussions on potential membership.
IOC Health Website
The IOC has recently launched a new website serving as a comprehensive reference hub on olive oil and health.
IOC Standards, Methods, and Guidelines
The IOC continues to provide the latest updates on trade standards for olive oil and table olives, as well as official testing protocols, sensory (organoleptic) assessment methods, and quality management practices.
INDUSTRY NEWS
The NSW Department of Primary Industries’ (DPI) Wagga Wagga Edible Oils Laboratory - a cornerstone of Australia’s olive and oilseed testing infrastructure - is expected to cease operations by Christmas 2025, with sample submissions accepted only until mid-November. The closure represents a significant loss for growers, processors, and exporters who have relied on the lab’s internationally accredited testing services for more than two decades.
Located within the Wagga Wagga Agricultural Institute, the DPI’s edible oils laboratory has been one of Australia’s few facilities accredited to NATA, AOCS, and International Olive Council (IOC) standards. It has played a critical role in verifying olive oil quality, authenticity, and export compliance, as well as providing trusted testing for canola and other oilseeds.
The lab’s closure follows the NSW Government’s announcement of widespread job cuts across the Department of Primary Industries - around 165 positions statewide - raising alarm among regional industries dependent on these essential technical services.
According to industry updates, the Wagga team will continue accepting samples until approximately 14 November 2025, before winding down operations ahead of Christmas. After that point, testing services will no longer be available through the Oil Testing DPI Laboratory.
While the department has yet to make a detailed public statement about the transition plan, producers are being advised to prepare for changes now, especially those requiring export certification or routine oil-quality analyses.
The loss of this facility is being described as a major setback for the Australian olive industry, particularly for small to mid-sized growers in New South Wales and surrounding regions. The Wagga lab’s proximity and affordability have long made it a practical option for quality assurance, benchmarking, and product validation - key factors in maintaining consumer trust and market competitiveness.
Its closure could mean:
With the Wagga Wagga laboratory closing, industry attention is turning toward Modern Olives Laboratory Services in Victoria, which offers a full suite of IOC-listed testing options, though it is not currently IOC-accredited for olive oil and related products in 2025. Modern Olives Laboratory holds AOCS recognition for both chemical and sensory analysis for 2025, as well as a TGA licence covering chemical and physical testing of olive oil derivatives and microbiological testing of olive derivatives only.
Modern Olives is a long-established recognised testing facility providing analytical services to growers, processors, and exporters across Australia and overseas. More information about their services can be found at:
Industry leaders are urging state and federal governments to engage with the olive and edible oil sectors to ensure a smooth transition of testing capabilities and protect the integrity of olive oil standards. Without a coordinated plan, the risk grows that smaller producers could lose access to affordable, timely, and accredited testing - jeopardising both domestic labeling compliance and export eligibility.
As Australia continues to strengthen its reputation for high-quality, traceable olive oil, maintaining a strong laboratory infrastructure is essential. The Wagga Wagga lab’s closure marks the end of a chapter in regional agricultural science, but it also highlights the need for ongoing investment in independent, nationally recognised testing to support the industry’s future growth.
For further information:
This season's olive oil production is expected to total 1.5 million tons.Photographer: Angel Garcia/Bloomberg
October 2023: According to recent forecasts from the European Commission, European households should brace for another year of soaring olive oil prices. Despite hopes for relief, the surge shows no signs of slowing as climatic pressures and limited reserves continue to strain supply across key producing regions.
The new season, which began this month, is projected to bring a total output of around 1.5 million tons. That figure represents just a 9% increase compared to last year—far from enough to restore balance in the market. Ongoing drought conditions have once again weighed heavily on growers, leaving orchards in regions like Jaén, Spain, with reduced yields. With stocks already low, prices in these major hubs have escalated dramatically, nearly tripling the five-year average.
These record highs have filtered down into everyday life, keeping the cost of Mediterranean staples such as pizza and paella uncomfortably high, even as inflation begins to cool in other sectors. Consumers across the European Union are expected to cut back, with the Commission predicting a 6% drop in olive oil consumption during the 2023–24 season. Exports are also forecast to decline by about 10% compared to the previous year.
The rally has already pushed olive oil to unprecedented price levels this year, and according to Brussels, the market’s upward momentum will likely persist for another 12 months. For growers and industry stakeholders, the news underscores how tightly climate extremes and limited inventories are reshaping supply and demand in one of Europe’s most cherished food sectors.
Reference
Sydney, Australia — October 20: In recent days, Sydney welcomed a delegation from the International Olive Council, comprising Maria Juarez, Head of Promotion and Economic Affairs; Dr. Imene Trabelsi Trigui, Head of Promotion; and Dr. Wenceslao Moreda, Principal Scientist and IOC specialist.
Their visit was intended to deliver a program of events in Sydney, including a two-day technical tasting workshop and a formal networking cocktail reception.
The objectives of these events were twofold. The workshop sought to strengthen collaboration between Australian growers, producers, and the International Olive Council, while the networking cocktail reception united key stakeholders — including government officials, media representatives, chefs, and producers — in a dynamic exchange. A highlight of the evening was the introduction of the newly appointed Ambassador, Mark Olive, who captivated guests with a specially crafted menu featuring Australian Indigenous ingredients such as saltbush, kangaroo, bush tomato, and native peppers, elegantly paired with a selection of Australian Extra Virgin Olive Oils.
“Advancing sustainability in olive oil production is essential to tackling climate change. We encourage producers to embrace sustainable methods that not only reduce environmental impact but also help optimize production costs. Australia’s strengthened partnership with the IOC represents a step toward a healthier and more sustainable future. Our mission is to promote greater awareness of olive oil’s benefits and sustainable practices, fostering improved and healthier consumption.” — Dr. Imene Trabelsi, Head of Promotions, International Olive Council
The two-day technical workshop was led by Dr. Wenceslao Moreda, an IOC specialist and Chair of the eWG of the Codex Committee on Fats and Oils (CCFO). A distinguished member of the Spanish National Research Council, Dr. Moreda holds an impressive record of over 75 research publications dating back to 1995. The opening day of the workshop focused on sensory evaluation, addressing both the physical and psychological dimensions of the organoleptic process while emphasizing the importance of proper production conditions in compliance with the rigorous standards established by the International Olive Council. The discussions provided valuable insight into the rationale behind these standards and the allowances for specific variances, reinforcing their role as the overarching global benchmark.
On the second day, the workshop focused on the quality and purity of Extra Virgin Olive Oil, examining internal quality control measures and evaluation criteria. The program concluded with an in-depth review of health-related parameters associated with olive oil, attended by nutrition experts. The breadth of technical knowledge shared proved highly valuable, offering participants a holistic understanding of the journey from production to final product from an organoleptic perspective. During the session, the IOC also announced the development of a new website dedicated to communicating the extensive health benefits of olive oil.
The International Olive Council continues to be a steadfast leader in shaping the global olive oil sector, establishing standards and fostering international collaboration essential to the industry’s advancement. As these remarkable events draw to a close, they leave a lasting impression of unity, progress, and shared commitment to the treasured ‘liquid gold’—extra virgin olive oil.
Beyond celebrating the richness and versatility of olive products, these gatherings underscored the critical importance of cooperation and knowledge exchange within the global olive community.
The International Olive Council (IOC) functions as the leading intergovernmental organization responsible for establishing the regulatory framework governing the global olive oil sector. Although Australia is not yet an official IOC member, it actively supports the organization by assisting emerging industries in adopting and applying international standards. The cooperation demonstrated during recent events underscored the IOC’s global significance and lasting impact.
The IOC also recognizes the diversity of growing conditions worldwide, which may lead to parameter variations outside of established guidelines in certain producing regions. Importantly, the IOC administers the only legally binding international standard for olive oil, reinforcing its critical role from a legislative and regulatory perspective. Complementing this, the Australian Olive Oil Association (AOOA) is acknowledged for its collaborative work with the IOC, further highlighting the importance of sustained international cooperation within the sector.
IOC Membership Process
The International Olive Council maintains strict criteria for membership. Participation is reserved exclusively for governments or international organizations empowered to negotiate, conclude, and implement international agreements, particularly those relating to commodities.
When a country seeks to join the IOC, its government must formally apply to the Council of Members, typically through its Ministry of Foreign Affairs, another relevant ministry, or its Embassy in Spain. The Council then reviews the application, establishes terms and conditions of accession — including financial contributions to the IOC budget — and sets a deadline for depositing the instrument of accession with the Secretary-General of the United Nations in New York, who serves as the official depository of the Agreement.
Upon successful deposition, the applicant nation becomes a full IOC Member. Private companies and individuals are not eligible for membership. Additionally, all European Union Member States are automatically represented in the IOC through the EU’s membership, without the need for separate applications.
In Australia’s case, stronger collaboration between national associations, government agencies, and the IOC will be essential for achieving closer alignment with international standards. Leadership from within the Australian olive oil industry itself will be critical in driving forward discussions on potential membership.
IOC Health Website
The IOC has recently launched a new website serving as a comprehensive reference hub on olive oil and health.
IOC Standards, Methods, and Guidelines
The IOC continues to provide the latest updates on trade standards for olive oil and table olives, as well as official testing protocols, sensory (organoleptic) assessment methods, and quality management practices.
INDUSTRY NEWS
The NSW Department of Primary Industries’ (DPI) Wagga Wagga Edible Oils Laboratory - a cornerstone of Australia’s olive and oilseed testing infrastructure - is expected to cease operations by Christmas 2025, with sample submissions accepted only until mid-November. The closure represents a significant loss for growers, processors, and exporters who have relied on the lab’s internationally accredited testing services for more than two decades.
Located within the Wagga Wagga Agricultural Institute, the DPI’s edible oils laboratory has been one of Australia’s few facilities accredited to NATA, AOCS, and International Olive Council (IOC) standards. It has played a critical role in verifying olive oil quality, authenticity, and export compliance, as well as providing trusted testing for canola and other oilseeds.
The lab’s closure follows the NSW Government’s announcement of widespread job cuts across the Department of Primary Industries - around 165 positions statewide - raising alarm among regional industries dependent on these essential technical services.
According to industry updates, the Wagga team will continue accepting samples until approximately 14 November 2025, before winding down operations ahead of Christmas. After that point, testing services will no longer be available through the Oil Testing DPI Laboratory.
While the department has yet to make a detailed public statement about the transition plan, producers are being advised to prepare for changes now, especially those requiring export certification or routine oil-quality analyses.
The loss of this facility is being described as a major setback for the Australian olive industry, particularly for small to mid-sized growers in New South Wales and surrounding regions. The Wagga lab’s proximity and affordability have long made it a practical option for quality assurance, benchmarking, and product validation - key factors in maintaining consumer trust and market competitiveness.
Its closure could mean:
With the Wagga Wagga laboratory closing, industry attention is turning toward Modern Olives Laboratory Services in Victoria, which offers a full suite of IOC-listed testing options, though it is not currently IOC-accredited for olive oil and related products in 2025. Modern Olives Laboratory holds AOCS recognition for both chemical and sensory analysis for 2025, as well as a TGA licence covering chemical and physical testing of olive oil derivatives and microbiological testing of olive derivatives only.
Modern Olives is a long-established recognised testing facility providing analytical services to growers, processors, and exporters across Australia and overseas. More information about their services can be found at:
Industry leaders are urging state and federal governments to engage with the olive and edible oil sectors to ensure a smooth transition of testing capabilities and protect the integrity of olive oil standards. Without a coordinated plan, the risk grows that smaller producers could lose access to affordable, timely, and accredited testing - jeopardising both domestic labeling compliance and export eligibility.
As Australia continues to strengthen its reputation for high-quality, traceable olive oil, maintaining a strong laboratory infrastructure is essential. The Wagga Wagga lab’s closure marks the end of a chapter in regional agricultural science, but it also highlights the need for ongoing investment in independent, nationally recognised testing to support the industry’s future growth.
For further information:
