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The geographical traceability of virgin olive oil can be controlled by chemical species that are linked to the production area. Trace elements are among these species. The hypothesis is that the transfer of elements from the soil to the oil is subjected to minor variations and therefore this chemical information can be used for geographical traceability. In order to confirm this hypothesis, the trace elements of virgin olive oils from south-western Spain were analysed, and the same elements were determined in the corresponding olive-pomaces and soils. The differences in the concentration were studied according to cultivars and locations. Results show some coincidences in the selection of elements in soils (W, Fe, Na), olive-pomace (W, Fe, Na, Mg, Mn, Ca, Ba, Li) and olive oils (W, Fe, Mg, Mn, Ca, Ba, Li, Bi), which supports their utility in traceability. In the case of olive oils, 93% of the samples were correctly classified in their geographical origins (96% for Beas, 77% for Gibraleón, 91% for Niebla, and 100% for Sanlúcar de Guadiana). © 2014 Elsevier Ltd. All rights reserved. ; Authors would like to express gratitude to Andalusian Government (Project FQM-6185) and European Union (Project 0042_I2TEP_5_E) for funding support. ; Peer Reviewed

18 Tablas; 22 Páginas ; The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically define the different categories do not have the same degree of agreement. These disagreements mean a difficult task for importers and exporters who have to deal with these differences when they need to defend the quality and genuineness of their product. This work analyzes the differences found when scrutinizing the current trade standards and regulations from a critical viewpoint, with comments and useful tips for improving the current International Olive Council methods when possible, as well as alternatives from non targeted techniques. The values of precision associated with the International Olive Council methods are also examined and the need for re-validating methods to update the analytical quality parameters is discussed. ; Estudio de las diferencias entre las normas comerciales dentro y fuera de Europa. Las definiciones de las categorías de aceite de oliva son comunes o muy similares para todos los organismos reguladores internacionales y, en muchos casos, el texto es incluso literalmente el mismo. Sin embargo, los valores de algunos parámetros que definen químicamente las diferentes categorías no tienen el mismo grado de acuerdo. Estos desacuerdos originan una tarea difícil para los exportadores e importadores que tienen que lidiar con estas diferencias para demostrar la calidad y la autenticidad de su producto. Este trabajo analiza las diferencias encontradas al examinar las normas y regulaciones comerciales actuales desde un punto de vista crítico, con comentarios y sugerencias útiles para mejorar los métodos actuales del Consejo Oleícola Internacional, cuando ha sido posible, así como alternativas de técnicas no dirigidas a analitos específicos. También se examinan los valores de precisión asociados a los métodos del Consejo Oleícola Internacional y se discute la necesidad de volver a validar los métodos para actualizar los parámetros de calidad analítica. ; The research leading to these results has received funding from the European Union's Seventh Framework Program for research, technological development and demonstration under grant agreement No. 613688 (Food Integrity project). ; Peer reviewed