As Elena Víboras explained, in the case of ethyl esters -compounds that are formed by combining a free fatty acid with a short chain of alcohol in a chemical reaction called esterificación-, preliminary studies indicate that the level could change during the period of storage; so it was agreed to subject these levels to the results of scientific studies. However, in the transposition of the European legislation this note was not included.
This Regulation entered into force in March 2014 and required a maximum level of ethyl esters of 40 milligrams per kilo for olive oils of the 2013/14 campaign. In the current campaign a maximum level of 35 milligrams per kilo has applied and for the next a maximum level of 30 milligrams per kilo will be provided. “By this method some EVOOs of excellent quality may be excluded,” said Elena Víboras.
Currently, the European Commission has the draft of the regulation and is waiting for approval by Acts Delegates, what means that Member States do not intervene. “Therefore, it is necessary to act now, before this regulation is adopted to avoid its application in the next olive campaign, as a precautionary measure until the situation is clarified in the IOC,” insisted Víboras, who insisted on sending a letter to the Minister of Agriculture, Food and Environment this week, calling for actions on this matter.