Olive Oil Standards

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Olive Oil Standards

Olive Oil is a valuable product especially when compared with less expensive lower quality cooking and seed oils in order to protect olive oil’s value and ensure authenticity in the olive oil market detailed grade standards and testing measures have been developed these standards are maintained by the International Olive Council or IOC a United Nations chartered organization created in 1959 based in Madrid Spain the IOC facilitates international research and developments in the olive oil industry in order to promote fair trade worldwide the 25 countries covered as IOC members represent 97% of the world‘s olive oil production standards based on the IOC trade standard have been adopted by the USDA and a number of state legislatures including Connecticut California New York and Oregon about 97% of all the olive oil consumed in the u.s. created in 1959 based
is imported overwhelmingly from the producing countries that are members of the IOC members of the North American olive oil Association agreed to comply with the ioc standards to support monitoring and enforcement of the trade standards each year the IOC certifies or recertified testing laboratories and sensory panels around the world the list of certified labs and panels is published annually on the IOC website and suppliers and organizations such as the North American Olive Oil Association rely on those certified labs and panels for full and independent assessments of olive oil quality and purity there are a handful of quality measures in about 30 chemical measures required to confirm compliance with the standards and testing can be time-consuming and expensive it is critical for buyers to work closely with their suppliers and perform random confirmations to ensure they are receiving authentic Olive Oyl many buyers and importers will invest in supplier visits and frequent testing when beginning a relationship once partnerships are established an ongoing quality and authenticity control plan is developed based on the volume of oil number of lots and capabilities and budget of the supplier and buyer topics to cover with an olive oil supplier include the traceability system frequency of testing certifications of the testing facility and any special buying preferences many companies perform quality screenings which can be carried out more frequently and at a lower cost than full authenticity testing such screenings are beneficial but should be supplemented with complete purity testing quality should also be monitored over time because it changes and can be negatively affected by storage and handling to maintain optimum quality implement these tips for good handling store olive oil and dark temperature controlled warehouse or stock grip because heat a light can damage the oil protect olive oils from direct sunlight and fluorescent lighting and rotate stock faithfully and check best by dates regularly the North American olive oil Association offers a testing coordination service that allows buyers and importers to submit oils independently and receive a full analysis back from an IOC certified lab and panel contact olive oil testing at na ooa org for more information

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