How do you know what you're buying is truly extra virgin olive oil?
After Tom Mueller's article in the New Yorker in August of 2007: "Slippery Business: The Trade in Adulterated Olive Oil" and more recent studies from UC Davis on the poor quality of oils on the market, consumers are rightfully confused.
In an effort to boost our young industry, the California Olive Oil Council was established in 1992 to provide a regulatory framework for domestic olive oil producers and consumers. Providing quality control in North America that exceeds the strict international standards, the COOC's rigorous Seal Certification Program is the only guarantee that an oil is truly extra virgin
To earn a seal and gain "California Certified Extra Virgin" recognition by the COOC, oils must undergo a sensory evaluation by trained tasters and pass a chemical analysis to ensure that the oil's acidity level is less than .5% free oleic acid. Additionally, oils must be extracted without chemicals at a temperature less than 27 degrees centigrade and meet taste and aroma standards as determined by the panel.
The COOC recently awarded their seals for 2011, and we're proud to be among a growing list of highest-quality American olive oils. To see the full list of 2011 COOC seal recipients, click here.
And to learn more....
Tips for Buying Real Extra Virgin Olive Oil
New US Olive Oil Standards
Grades of Olive Oil: Know the Lingo
Truth in Olive and Extra Virginity by Tom Mueller