Olive oil is known for its versatility: it is excellent for cooking, moisturising, and it can even help to soothe a sore throat. Extra Virgin Olive Oil (EVOO) – the least processed of olive oils – is the gold standard and the most beneficial for our health. But not many people realize the crucial role that standardization plays in ensuring the consistency and safety of EVOO.
In February 2026, the CEN Workshop ‘Sustainable EVOO’ finalized a CEN Workshop Agreement (CWA), which was published and made available on the CEN-CENELEC website. This CWA is an important outcome of the SOIL O-LIVE EU project, which has been focusing its research on soil biodiversity and the functionality of Mediterranean olive groves for the past several years. The project is a seminal one as it seeks to examine the connection between soil health and the quality and safety of olive oil production. It does this by comprehensively investigating the effects of pollution and land degradation on grove soils, while offering effective restoration practices and helping to define healthy ecological thresholds for Europe.
The CEN Workshop ‘Sustainable EVOO’, led by UNE, brought together experts from across the European Mediterranean region to shape a practical framework for sustainability in olive orchards and olive mills. The result – CWA 18346 – offers clear, actionable guidance in the form of a protocol covering every stage of EVOO production, from cultivation to extraction and packaging. Designed with real-world application in mind, this document serves as a valuable resource for farmers and mill operators alike. Aligned with European legislative initiatives and the UN Sustainable Development Goals, it contributes to addressing the environmental, social and economic challenges facing the olive oil sector, supporting its transition toward greater resilience and long-term viability.
