For the new olive oil standards, click here.
The California Olive Oil Council petitioned USDA in 2005 about the standards. Under the new guidelines, which "echo those employed by the International Olive Council based in Madrid, Spain, an "extra virgin olive oil must contain zero defects and no more than 0.8 percent free oleic acid." The current guideline date back to 1948.
The California olive oil industry "currently produces about 1 percent of the 75.4 million gallons Americans consume -- and spend $700 million on -- each year." Steve Tobey, owner of a shop in Ventura said that "the [new] guidelines have already produced small, but noticeable changes" including an increased use of the "best by" dates on bottles. Additionally, "extra virgin olive oils infused or pressed with ingredients such as garlic or citrus have dropped the 'extra virgin' designation from their labels."
To read the Ventura County Star story, click here.
Posted: 10/20/2010
