The European Commission Novel Food Catalogue has clarified the regulatory status of several olive-derived ingredients under Regulation (EU) 2015/2283. While traditional olive fruit, leaves, buds and non-concentrated aqueous leaf infusions remain “not novel” based on documented pre-1997 consumption in the EU, concentrated olive-derived ingredients continue to fall under novel food requirements.
Specifically, aqueous extracts of olive fruit containing at least 10% hydroxytyrosol, peptide extracts from olive pit (Olea europaea L.), and olive polyphenols have been classified as novel foods, requiring pre-market authorization before being placed on the EU market.The assessment of the hydroxytyrosol-rich olive extract and olive pit peptide extract was conducted by the Spanish Agency for Food Safety and Nutrition (AESAN), while the evaluation of olive polyphenols was handled by the Greek Novel Food competent authority.
The clarification highlights that naturally occurring hydroxytyrosol levels in olives are generally low, whereas selective extraction and concentration processes resulting in hydroxytyrosol levels of 10% or higher are considered outside traditional consumption history and therefore subject to novel food authorization requirements.
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