California olive oil producers are watching for the impact, if any, of the new USDA standards for grades of olive oil which take effect today. The new standards, a revision of those that have been in place since 1948, will affect importers and domestic growers and producers by ensuring conformity with benchmarks commonly accepted in the US and abroad. This day marks the culmination of years of effort and a new beginning for California olive oil buyers and producers.
The standards, initiated by the California Olive Oil Council (COOC), define the different grades of olive oil, using terms that are consistent with those in the marketplace and similar to the definitions used by the International Olive Council (IOC). They also promote truth in labeling by providing a basis for enforcement by state and federal agencies if products are mislabeled.
The COOC has worked hard and waited a long time for these standards to go into effect. Patty Darragh, Executive Director of the COOC, says they are “thrilled because we filed the petition five years ago. It provides buyers a common language for oils,” Darragh continues, “which is also a positive move for ethical producers who have had to compete with unscrupulous blenders who charge a premium for low and poor quality oils.”
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