New US standard for olive oil

April 30: The USA has published its own standard for olive oil. This is significant for Australian olive oil producers because thanks to AOA, AORL (Rod Mailer) and DAFF efforts along with joint work with the COOC:
• Unlike the EC/IOC standard the USA standard accommodates the natural variability of Australian olive oil with limits for campesterol of 4.5% (compared with 4% for IOC/EC) and 1.5% (compared with 1% for IOC/EC). So for growers of Barnea, Koroneiki, Verdale, Coratina and other varieties that periodically have levels of these natural components outside IOC standards, the USA will now be a safer place to trade olive oil.
• In addition the US standard for the first time introduces the concept of stepped decision making about olive oil quality.
• The standard will allow widespread testing of olive oil in the USA for quality and authenticity.
 

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