News and Articles

• Prohibits extra virgin labelling for blends containing virgin olive oil
• Requires stronger supplier and batch-level verification
• Raises compliance duties for bottlers, importers and retailers
• Increases exposure to relabelling and rejected-delivery costs
• Supports clearer price separation between olive oil grades

Italy has tightened its rules governing the sale of extra virgin olive oil, barring producers and bottlers from using the premium designation for products containing a blend of extra virgin and lower-grade virgin olive oil.

The Italian Ministry of Agriculture published the measure on July 16, 2026, through Circular No. 0347821. Under the new instruction, a product created by mixing extra virgin olive oil with virgin olive oil cannot carry the description extra virgin olive oil on its label. Only oil that meets the requirements of the superior category can be marketed under that designation.

The rule has direct consequences for olive oil procurement. Food manufacturers, restaurant suppliers, retailers and private-label businesses must ensure that purchasing specifications match the category stated on the finished product. A supplier describing a batch as extra virgin will need records showing that lower-grade virgin oil was not added during storage, blending or bottling.

Buyers should review certificates of analysis, production declarations, tank records and batch-traceability documents. Contracts can also require suppliers to confirm that oils sold as extra virgin have remained separate from virgin, refined and lampante grades throughout handling and packing. Product warranties should cover incorrect classification, relabelling costs, rejected deliveries and regulatory action.

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The measure could affect lower-priced products that previously relied on blending to achieve a target taste, acidity level or purchase cost. Such products can still be sold under the category allowed by their composition, but they cannot use the extra virgin designation. This creates a firmer distinction between premium extra virgin supply and cheaper olive oil formulations.

Italian authorities are also expanding enforcement activity across the sector. On July 14, the ministry reported that inspectors had examined about five million kilograms of olive oil over a ten-day period and seized goods valued at €10.3 million. The government said future work would include more inspections at processing businesses, retail operations, ports and other entry points.

Importers face added documentation requirements because the restriction applies to the product category rather than the nationality of the oil. Imported olive oil intended for Italian bottling must have enough origin, grade and batch information to support the final label. Buyers sourcing mixtures from several countries will need traceability records linking each component to the finished lot.

Companies holding packaged inventory should check whether any product described as extra virgin contains virgin olive oil. Packaging, commercial documents and online listings may need correction where the composition does not meet the new instruction.

The rule strengthens the value of verified extra virgin supply but also raises compliance costs. Procurement teams will need to place greater weight on supplier controls, laboratory testing and batch-level documentation rather than relying only on the grade printed on an invoice or container.