Standards for olive oils
On the recommendation of the California Olive Oil Commission (OOCC), the California Department of Food and Agriculture has published standards and regulations for the classification and labeling of olive oils for the harvest season commercialization 2022/23, which will be in force from September 26, 2022 until June 30, 2023.
Specifically, the rules for the classification and labeling of olive oils are included; the sampling, analysis and classification methodology for olive oils; the guidance document for the sampling of deposits, as well as suggestions on how to justify the required expiration date of an olive oil with the appropriate technical evidence.
According to the document from the California Department of Food and Agriculture, the standards are identical to those that were in force the previous season, so there will be no changes in the quality and purity parameters. These standards define the types of olive oils, specify the purity and quality parameters for each of them, detail the sampling, testing and classification requirements for all batches, establish requirements for labeling and packaging and list the methods of acceptable analysis.
The standards are mandatory for all producers of 5,000 gallons or more during the campaign who sell their oils in commercial channels of commerce; while those that produce less than that figure are not necessarily subject to these regulations, although they may choose to participate in them voluntarily.
Oro del Desierto Coupage
Pressed in the desert from a blend of organic Spanish olives, from Almería.
Rincón de la Subbética
One of the world’s best olive oils from Córdoba, Spain
A consistent front-runner on the international award-circuit, from Jaén.