Exporting your olive oil: IOC standards, documents and Incoterms

Why preparation matters

Tunisian olive oil is well regarded on international markets. Sustainable exporting demands method: compliance, paperwork and logistics must be flawless.

1. IOC compliance

The International Olive Council (IOC) sets the classification criteria:

• Extra virgin: free acidity ≤ 0.8 g/100 g
• Virgin: acidity ≤ 2.0 g/100 g
• Further tests: peroxide value, K270/K232, sensory panel

2. Essential documents

• Certificate of origin
• Health / phytosanitary certificate
• Analysis report from an accredited laboratory
• Commercial invoice and packing list
• IOC conformity attestation depending on the destination market

3. Choosing your Incoterm

Incoterms define who pays for what and where risk transfers:

• EXW (ex works): the buyer handles everything
• FOB (free on board): you deliver to the port of departure
• CIF (cost, insurance, freight): you cover transport to the arrival port

For a first shipment, FOB Sfax or FOB Radès is often the best compromise.

4. Logistics: flexitank or drums

For bulk, the flexitank (a 20–24 tonne bladder inside a 20' container) lowers unit costs:

• Traceability and numbered seals
• Temperature control in transit
• Single-use food-grade bladder

Pre-shipment checklist

1. Up-to-date lab analyses
2. Complete customs documents
3. Incoterm agreed in the contract
4. Transport insurance in place
5. Control sample retained

EvooTunisia tip: plan ahead for analysis and certification lead times — they are often underestimated.