Ministry of Health (MINSAL in Spanish) has published the public consultation “Proposal for the modification of the Sanitary Regulation of Food (Title X: Oils and Fats) – Olive Oil.” The objective of the proposal is to incorporate into the Regulation
Sanitary Regulation of Food (D.S. 977/96) a specific regulation for olive oil, that establishes quality parameters and labeling criteria aligned with standards international standards, ensuring their authenticity and protecting the rights of consumers.

Through Directoral Resolution N° 017-2025-INACAL/DN, the National Institute of Quality (INACAL) approved NTP 209.013:2025 – Edible oils and fats. Olive oil. Requirements.

The standard outlines the technical requirements that olive oils produced in Peru must meet for national and international marketing. It encompasses technical criteria related to quality, purity, and traceability, fostering a competitive product that aligns with global standards.